Recipe by visions
"Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it."
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skinless, boneless chicken breast halves
shallots, finely chopped
1 1/4 teaspoons
1 1/2 teaspoons
ground black pepper
vegetable oil for frying, or as needed
all purpose flour
Sooo much flavor!!! We couldn't get enough. Going to use chicken tenders next time so I don't have to beat the chicken and can make more pieces at once.
My whole family loved them and kids asked why I had never made them before! I made sweet potato biscuits as well and drizzled honey over the chicken and biscuits.
I prepared flour mixture as written, but ended up using half of the flour mixture called for. I dredged in egg mixture once, and it was plenty of batter. I only used 5 eggs and still had egg mixture left.
Definitely will make this again, but will prepare less flour and egg. I would make more often, except that frying is just so messy!
I cut this recipe in half and there was more than enough marinade and egg mixture for more chicken. The flavor was very nice although I did have some trouble with the batter / coating coming off while frying. I used some chicken strips I had on hand and did not pound them flat. Served with mashed potatoes, chicken gravy and steamed carrots.
I made these with chicken strips.....
Delicious! and Moist!
Served potatoes on the side.
Family loved this chicken! I used chicken tenders, and they came out really great. Some people may have issue with the batter staying on, but I've found that if you let the chicken rest for a few minutes with the batter on, it will stick much better. I didn't use a whole quart of buttermilk, I just eyeballed how much I would need to cover the tenders in a freezer bag, and then just put all the ingredients right into the bag, no need to dirty a bowl! After letting the chicken marinade (I so far have only done it for a few hours), I just ran my fingers down the tender to get most of the buttermilk off, and then it was straight into the flour, which I seasoned with garlic salt, onion salt, pepper, and some chili powder. Then dipped into the egg, and into the seasoned flour where i really pressed the bread crumbs into the chicken. I flipped the chicken, really pressed it again, and then set it aside to rest for a few. Everyone loved them! I served them with the Country Sausage Gravy recipe and people went nuts!
This was just lovely. My first time making country fried chicken so a lot of it was new to me. I was not prepared for how big smashed chicken would get.
* Percent Daily Values are based on a 2,000 calorie diet.
Country Fried Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 204
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