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Chicken Fried Chicken

Chicken fried chicken is a lesser known Southern favorite but no less delicious than other Southern classics! Serve with mashed potatoes or biscuits along with veggies for a traditional Southern meal.

Chicken fried chicken with mashed potatoes and green beans on a white plate on a  white marble counter

First there was fried chicken, then came chicken fried steak, and finally chicken fried chicken.

Chicken fried chicken is the cutlet version chicken fried steak.

This history of chicken fried steak is debated and the history of chicken fried chicken seems to be unknown altogether.

Still, this is a delicious dish that should not be missed!


Yes and no. 

It is not necessarily healthier as far as bacteria is concerned, since bacteria can only safely be killed with heat. 

What is better is the quality of the chicken.

The salting process used to remove blood, as part of the koshering process, is believed to provide better quality meat.  

It creates a sort of quick dry brine.

Also, kosher animals are kept in better conditions than nonkosher animals, due to strict kosher health requirements of the animals.  They are also killed in arguably more humane conditions.

While I’ve only eaten kosher meat (so I cannot compare), I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher chicken is of superior quality to cook with.


According to the USDA, you should not wash chicken or meat because washing it spreads bacteria throughout the kitchen.

Water can splash bacteria up to 3 feet surrounding your sink, including onto counter tops, other food, towels and you (i.e. cross contamination).

A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan.  The heat from cooking will kill any bacteria that may be present.

One exception would be if there are bone fragments or residue from giblets, as in a roasting chicken. In that case, feel free to rinse if you like.  However, make sure you wipe down your sink afterwards.


If you want to clean your chicken without washing it, wipe it down with a wet paper towel. This will remove anything other than bacteria.

Just make sure the paper towel doesn’t touch anything else and to toss the paper towel right away.



This method is the most highly recommended. Chicken typically takes a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.


This should take two to three hours.  Submerge your sealed chicken in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use warm or hot water.  It is unhealthy to do so, can start cooking your chicken, and doesn’t do so evenly.


According to the USDA, you can cook frozen chicken.  It will take 50% longer to cook, but it’s an option.  You should also cook it on a roasting rack or over vegetables, so the heat can circulate around the chicken.


If you have extra raw chicken that you didn’t use but want to refreeze, you can, as long as it was thawed in the fridge.

According to the USDA,“food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture through thawing, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.”

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”

Yield: serves 4

Chicken Fried Chicken

Chicken fried chicken with mashed potatoes and green beans on a white plate on a white marble counter

Chicken fried chicken is a lesser known Southern favorite but no less delicious than other southern classics!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 whole chicken breasts, cut in half and flattened
  • 1 cup flour
  • 1 tablespoon salt
  • 1 egg, beaten
  • Country gravy


    1. Heat oil in a skillet. You know the oil is ready when you throw some flour into it and it sizzles or it reaches 350°F.
    2. Place flour and salt in a bowl and mix well.
    3. Dredge chicken breast half in the flour mixture. Shake off excess.
    4. Drip the dredged piece in egg. Let the excess drip off.
    5. Dredge the piece in flour again, shake off excess, and lay flat in the skillet.
    6. Fry on each side 3-5 minutes until golden brown.
    7. Remove and drain on paper towel lined plate. Repeat with the remaining pieces of chicken.
    8. Pour country gravy over individual chicken before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 311Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 106mgSodium: 1897mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 25g

Calorie count does not include country gravy

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