Chicken-Fried Chicken

Name: Chicken-Fried Chicken
Yield: feeds 4 to 6
Ingredients: 2 1/4 pounds small boneless, skinless half chicken breasts; Sprinkling plus 1/4 cup Creole Seasoning (page 167); 1 1/2 cups buttermilk; 2 cups flour; 2 tablespoons kosher salt; Vegetable oil for frying; Cayenne Buttermilk Ranch Dressing (page 171)

January 24, 2012

If you love good fried chicken, this is the quick version. It’s just like its namesake, “chicken-fried steak.” Breading up and frying a nice boneless flat piece of meat, whether it’s beef or chicken, will give you a meal in minutes. It makes a great main course, or try slappin’ the finished product in a crusty roll or even slicing it over a mess of salad greens.

Recipe notes

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