16 INGREDIENTS • 5 STEPS • 2HRS

Simmer Down's Chicken-Fried Chicken

Name: Simmer Down's Chicken-Fried Chicken
Total time: PT7200.0S
Yield: 4
Ingredients: 4 Boneless, Skinless Chicken Breast; 2 cup Buttermilk; 2 tablespoon Ground Black Pepper; 6 teaspoon Salt; 1 teaspoon Cayenne Pepper; 1 1/2 cup All-Purpose Flour; 1 1/2 cup Corn Starch; 2 teaspoon Baking Powder; as needed Canola Oil; 1 tablespoon Unsalted Butter; 1 tablespoon Pork Fat; 2 tablespoon All-Purpose Flour; 2 cup Milk; 1 tablespoon Salt; to taste Mashed Potatoes; to taste Green Beans

Simmer Down’s Chicken-Fried Chicken features tender, brined chicken breasts coated in a crisp, golden crust and fried to perfection. Served with creamy bacon-fat gravy, mashed potatoes, and green beans, it’s a comforting Southern classic!

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2HRS

Total Time

$3.08

Cost Per Serving

Ingredients

Servings

us / metric

Steak

4
(6 oz)

Boneless, Skinless Chicken Breasts

pounded to 1 inch thickness

2 cups

Buttermilk

2 Tbsp

Ground Black Pepper, divided

2 Tbsp

Salt, divided

1 tsp

Cayenne Pepper, divided

Dredge

1 1/2 cups

All-Purpose Flour

1 1/2 cups

Corn Starch

2 tsp

Baking Powder

as needed

Canola Oil

for deep frying

Gravy

1 Tbsp

Unsalted Butter

1 Tbsp

Pork Fat

2 Tbsp

All-Purpose Flour

2 cups

Milk

plus extra as needed

1 Tbsp

Salt

To Serve

to taste

Mashed Potatoes

to taste

Green Beans

Love This Recipe?

Kitchen Nightmares

Chef Gordon Ramsay tries to turn around restaurants in crisis. Stream entire seasons on Hulu.

Cooking Instructions

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step 1

For the chicken, whisk Buttermilk (2 cups), Ground Black Pepper (1 Tbsp), Salt (1 1/3 Tbsp), and Cayenne Pepper (1/2 tsp) together in a large bowl. Submerge Boneless, Skinless Chicken Breasts (4) in brine, cover, and refrigerate for at least 1 hour or up to 24 hours.

step 2

Set a wire rack on a rimmed baking sheet. Whisk All-Purpose Flour (1 1/2 cups), Corn Starch (1 1/2 cups), Baking Powder (2 tsp), Salt (2 tsp), remaining Ground Black Pepper (1 Tbsp), and remaining Cayenne Pepper (1/2 tsp) together in a bowl. Working with 1 piece of chicken at a time, remove chicken from brine and transfer to flour mixture. Turn to coat, pressing firmly on the coating to adhere. Transfer the chicken to the prepared wire rack. Reserve remaining flour mixture. Refrigerate the chicken, uncovered, for at least 30 minutes or up to 2 hours. (If you plan to refrigerate the chicken for longer than 30 minutes, refrigerate the reserved flour mixture as well.)

step 3

Heat the Canola Oil (as needed) for deep frying to 375 degrees. Fry for 5-6 minutes until golden then drain.

step 4

For the gravy, melt the Pork Fat (1 Tbsp) and Unsalted Butter (1 Tbsp) in a large saucepan over medium heat. Whisk in All-Purpose Flour (2 Tbsp) until smooth. Slowly add Milk (2 cups), whisking constantly until smooth, about 30 seconds. Bring to simmer and cook, whisking often, until gravy has thickened, 1 to 2 minutes. Season with Salt (1 Tbsp).

step 5

Serve the chicken with gravy, Mashed Potatoes (to taste), and Green Beans (to taste).