Chicken Fried Chicken

Quicker to fry up than traditional fried chicken and just as good!  This chicken fried chicken will satisfy a your craving for fried chicken on a weeknight.

Chicken Fried Chicken

Ingredients

• 2 boneless skinless chicken breasts
• 2 1/2 cups milk (buttermilk is good too), divided
• 1 1/4 cups flour, divided
• 1/4 cup cornstarch
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 cup vegetable oil (or other neutral oil)
• salt & pepper, to taste

Serves 4
Cook Time: 45 minutes

Heat vegetable oil in large skillet over medium-high heat.  Cut chicken breasts horizontally and pound till they are equal thickness.  Combine 1/2 cup milk and some salt and pepper in a pie plate.   Combine 1 cup flour, cornstarch, baking powder, baking soda, onion powder, garlic powder, salt & pepper in another pie plate and mix together with a fork or whisk.  
Sprinkle both sides of chicken with salt & pepper and dredge in flour mixture, then milk wash, and then back into the flour mixture; shake off excess flour mixture and gently lay in oil.  Repeat with remaining chicken cutlets.  Fry chicken in two batches so as no to crowd the pan.  Remove to a tray lined with paper towels to drain.  These will fry for 3-4 minutes per side.
Discard all but 1/4 cup oil (be very careful when handling hot oil).  Add remaining flour to oil and cook until browned.  Slowly add in milk, whisking to combine.  Allow to cook until a thick gravy is formed, about 15 minutes, whisking throughout.  Salt and pepper to taste.
Serve chicken topped with gravy along with mashed potatoes.