Description
This crispy and juicy Chicken Fried Chicken recipe is completely dairy free! This southern favorite is tender, flavorful, and delicious served with garlic mashed potatoes and homemade pan gravy!
Ingredients
- 2 large chicken breasts split in half lengthwise
- 2 teaspoon salt, divided
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 teaspoon ground paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon onion powder
- 3 large eggs
- Oil for frying, I used avocado oil
Homemade Pan gravy
- 3 - 4 tablespoons of chicken cooking oil
- 3 tablespoon flour
- 2 cups cold chicken broth*
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Start by setting up your drenching stations.
- Mix flour, 1 ¼ teaspoon salt, and the rest of the seasonings together in a large bowl. Add whisked egg to a shallow baking dish. Set up a wire rack over a sheet pan.
- Rinse and cut the chicken breasts into cutlets. Place your palm on the top of the breast then cut horizontally until all the way through so you’ll have 2 pieces. Repeat with the other chicken breast. Season all the chicken with 3/4 teaspoon of salt.
- Working with one piece at a time, dip the chicken in the flour mixture then the egg, shaking off any excess, then back into the flour mixture. Set on a wire rack and repeat with the other pieces of chicken.
- Heat a cast iron dutch oven on medium-high heat with several inches of oil. Once hot gently add the chicken, and work in batches if needed. Fry for 4 - 5 minutes per side until golden brown. Set on a wire rack to drain.
Pan gravy
- In a medium skillet, add flour and 3 - 4 tablespoons of the oil you cooked the chicken in, whisking together. Cook for 1 - 2 minutes to moisten the flour and until it smells like pie crust.
- Whisk in cold chicken broth, salt, and black pepper. Allow it to come to a boil then cook for 5 minutes. Taste and adjust seasoning if needed.
- Serve Chicken fried chicken with homemade pan gravy and mashed potatoes. Enjoy!
Notes
*Use cold chicken broth to help avoid lumps in your pan gravy
Coat the chicken in the flour mixture one more time before frying if it starts to look a little wet, this will help it to be extra crispy.
Store any leftovers in the refrigerator for 3 - 5 days.
Store in the freezer: wrap each piece of chicken in plastic wrap then place it into the plastic bag. Keep frozen for several months.
Keywords: dairy free fried chicken, dairy free chicken fried chicken, chicken, chicken dinner, no buttermilk recipe
