Ingredients:

  • 1.5 lbs chicken breast, halved and pounded thin
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 large eggs
  • 0.5 cup whole milk
  • 1 tbsp hot sauce
  • 1 cup low-sodium chicken stock
  • 0.5 cup 2% milk
  • 1 tsp coarse black pepper
  • Salt to taste
  • Oil for frying

Instructions:

  1. Pound the chicken. Place the chicken breasts between sheets of plastic wrap and use the flat side of a meat mallet to pound them to a uniform 1/2 inch thickness. Note: This prevents the edges from drying out before the center is cooked.
  2. Season the meat. Generously sprinkle both sides of the flattened cutlets with salt and pepper.
  3. Setup the dredge. In one shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and cayenne. In a second bowl, whisk the eggs, whole milk, and hot sauce until smooth.
  4. The first coat. Dredge each chicken piece in the flour mixture, shaking off the excess.
  5. The wet dip. Submerge the floured chicken into the egg mixture, ensuring every nook and cranny is coated.
  6. The final crunch. Place the chicken back into the flour mixture. Press the flour firmly into the meat with your palms to create those craggy bits that turn extra crispy.
  7. Rest the breading. Set the chicken on a plate for 5 minutes. Until the flour looks slightly damp, which means it has bonded to the egg.
  8. Heat the oil. Add 1/2 inch of oil to the skillet over medium high heat. Until a pinch of flour sizzles immediately when dropped in.
  9. Fry to perfection. Cook the chicken for 4 minutes per side. Until the crust is mahogany colored and the internal temp is 165°F.
  10. Make the gravy. Pour off all but 2 tablespoons of fat. Whisk in 2 tablespoons of flour for 1 minute, then slowly add the stock and milk. Simmer until thickened and velvety, then stir in the black pepper.