Chicken Fried Chicken

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Chicken Fried Chicken
I’ve been known to drive over an hour for chicken fried steak- it’s a weakness- and this chicken fried chicken would be equally worth the trip. Fortunately, it’s an easy home-made comfort food meal so you don’t have to get in the car. The chicken breasts are pounded flat into even-cooking cutlets and the gravy… OH, the gravy is sensationally seasoned with our Cascade Mushroom Mix and Voodoo. Serve it up with garlic mashed potatoes and a green vegetable for the perfect plate.

Chicken Fried Chicken


    For the Chicken Fried Chicken
  • 2 large or 4 small boneless skinless chicken breasts
  • 1 tablespoon plus 1 teaspoon Poultry Rub, divided
  • 1 teaspoon Appalachian Flake Salt
  • 2 cups flour
  • 1 cup milk
  • 2 eggs
  • ½ inch high heat cooking oil
  • For the Gravy
  • 1/4 cup pan drippings
  • 1/4 cup flour
  • 2 tablespoons Cascade Mushroom Mix
  • 1 teaspoon Voodoo
  • 2 - 2½ cups whole milk
  • ½ teaspoon fresh ground black pepper
  • 2 teaspoons fresh thyme


    For the Chicken Fried Chicken
  1. On a large flat surface, pound the chicken breasts into even cutlets. I like to put each breast into a plastic produce bag to reduce splatter and pound it evenly with the back of a cast iron skillet. For larger breasts the cutlets can be cut in half. Sprinkle 1 teaspoon of Poultry Rub over both sides of the cutlets.
  2. On a large plate, stir together 1 tablespoon Poultry Rub, Appalachian flake salt and flour.
  3. In a medium bowl, beat together the eggs and milk.
  4. Dredge each piece of chicken in the flour mixture, then dip into the egg mixture and then dredge in the flour mixture one last time. Allow the cutlets to rest 5-10 minutes.
  5. Line a sheet pan with paper towels and position a rack on top to hold the chicken when it is done cooking, set aside.
  6. In a large, heavy bottomed or cast iron skillet add ½" oil to the bottom and heat over medium-high heat. When the oil is hot cook the chicken about 4 minutes per side until golden brown and cooked through. Work in batches so as not to crowd the pan. As always- use caution when frying in hot oil.
  7. Tent the cooked chicken loosely with foil while you prepare the gravy.
  8. For the Gravy
  9. Remove all but ¼ cup of oil and pan drippings from the skillet, heat to medium-low and sprinkle in the Cascade Mushroom Mix, Voodoo and black pepper. Whisk gently to combine and add the flour. Continue whisking until the pasty mixture is thoroughly combined, toasted and bubbling, 1-2 minutes.
  10. Slowly add the milk a little at a time, whisking to combine between each addition. When all the milk is added and the gravy thickened, cook about 1 minute more.
  11. Serve a generous measure of gravy atop each chicken cutlet.

Inspired by: Mary Foreman at Deep South Dish


  1. Millie says:

    In instruction #5 above, what is “coking” – (or should it be “cooking”)?

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