Southern Living
Prep Time
30 Mins
Cook Time
12 Mins
Fry Time
15 Mins
Yield
Makes 8 to 10 servings

Our chicken fried steak is an all-time reader favorite, so why not take that chicken fried technique back to its namesake? In this Chicken Fried Chicken recipe, we do just that. Made with boneless chicken pieces, this rendition of a Southern classic differs from traditional fried chicken which uses bone-in chicken pieces. It also fries faster, since it is thinner than bone-in, skin-on fried chicken.

Once you’ve flattened the chicken, cover each piece in a mixture of flour, saltine crackers, and a hint of freshly ground pepper. Fry for a few short minutes on each side to create a crispy coating with tender meat inside.

Quicker than your average fried chicken recipe, this Chicken Fried Chicken is manageable for weeknight meals. Pair with buttermilk biscuits, mashed potatoes, or green beans for a hearty dinner. Save leftovers to serve as chicken strips over a salad with creamy blue cheese or Ranch dressing.

How to Make It

Step 1

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Step 2

Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.

Step 3

Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper.

Step 4

Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Step 5

Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.

Step 6

Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.