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CHICKEN FRIED CHICKEN

You know you’re in a true Texas dining spot when you see Chicken Fried Chicken on the menu. This poultry classic features golden, crispy breading that gives way to tender, juicy white meat on the inside. Served nearly as big as the plate it rests on, it’s generously smothered in creamy country gravy and paired with a hearty serving of mashed potatoes on the side. A true Southern masterpiece!

INGREDIENTS

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 tbsp Kosher salt
  • 1 ½ tsp paprika
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 2 ½ cups all-purpose flour, divided
  • 2 large eggs, lightly beaten
  • ¾ cup milk
  • 2 dashes hot sauce
  • 2 cups canola oil

For the Country Gravy:

  • 3 tbsp unsalted butter (or reserved oil from frying)
  • 3 tbsp all-purpose flour
  • 2 cups warmed whole milk
  • 1 tsp Kosher salt
  • ½ tsp black pepper

INSTRUCTIONS

Pound the Chicken:

  • Place each chicken breast in a gallon-sized zip-top bag, removing excess air before sealing.
  • Use the flat side of a mallet or a rolling pin to pound the thicker end of the breast, working toward the thinner side, until it’s about ¼ inch thick. Avoid tearing the meat. Set aside.

Season and Dredge:

  • Combine salt, paprika, pepper, garlic powder, and onion powder in a small bowl.
  • Prepare three shallow dishes:
    • Dish 1: Add 1 cup of flour.
    • Dish 2: Mix eggs, milk, and hot sauce.
    • Dish 3: Combine 1 ½ cups flour with half the spice mix.
  • Sprinkle the remaining spice mix evenly on both sides of the chicken breasts. Rub to adhere.
  • Dredge each chicken breast in the plain flour, shaking off excess. Dip into the egg mixture, then coat thoroughly in the seasoned flour.

Fry the Chicken:

  • Heat oil in a large skillet over medium-high heat until it reaches 350-375°F.
  • Fry each chicken breast one at a time for 3-4 minutes on the first side. Flip and cook for another 2-3 minutes, or until golden and fully cooked.

Make the Gravy:

  • In a small saucepan, melt butter over medium heat. Add flour and whisk until smooth. Let bubble for 1-2 minutes without browning.
  • Gradually whisk in the milk, a little at a time, until fully incorporated.
  • Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and season with salt and pepper.

Serve:

  • Ladle the country gravy over the chicken fried chicken and serve with mashed potatoes or your favorite sides. Enjoy!

NUTRITION (PER SERVING)

  • Calories: 856 kcal
  • Carbohydrates: 38 g
  • Protein: 60 g
  • Fat: 50 g
  • Saturated Fat: 13 g
  • Cholesterol: 266 mg
  • Sodium: 2707 mg
  • Potassium: 1147 mg
  • Fiber: 2 g
  • Sugar: 9 g
  • Vitamin A: 1090 IU
  • Vitamin C: 3 mg
  • Calcium: 220 mg
  • Iron: 3 mg

CHICKEN, BACON, AND APRICOT PIES

Get ready to tantalize your taste buds with a delightful blend of savory and sweet! Our Chicken, Bacon, and Apricot Pies are the perfect fusion of flavors, combining tender chicken, crispy bacon, and juicy apricots in a flaky pastry crust.

INGREDIENTS

For the Filling:

  • 1 large boneless skinless chicken breast, cubed
  • 9 slices smoked bacon, chopped
  • 6 ounces dried apricots, cubed
  • ½ cup yellow onion, chopped
  • ¼ cup fresh thyme leaves
  • 1 ½ teaspoons finely grated lemon zest
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

For the Pastry:

  • 1 pound hot water crust pastry, still warm
  • 1 large egg, beaten

For the Chicken Stock Jelly (Optional):

  • ⅔ cup unsalted chicken stock
  • ¼ cup cold water
  • 1 envelope unflavored gelatin

INSTRUCTIONS

Preparing the Filling

  • Cube the apricots and chop the onion. Rinse and dry the thyme, then pull off the leaves to measure ¼ cup (6g). Grate the lemon zest and measure the salt and pepper.
  • Chop the bacon into small pieces and cube the chicken. Keep the meat in separate bowls, cover, and refrigerate.

Shaping the Pies

  • Line a 9×13-inch rimmed baking sheet with parchment paper. Lightly oil four 6-ounce (177 ml) glass canning jars.
  • Divide the warm hot water crust pastry into four equal pieces. Set aside small chunks from each for the lids.
  • Roll one larger piece of pastry into a 6-7 inch circle. Place a jar in the center, and bring the pastry up around its sides. Flatten creases, then gently roll the jar to smooth out the pastry. Avoid making it too thick, ensuring no holes. Repeat for the other jars.
  • Roll the smaller pieces of pastry into circles slightly larger than the jar mouths. Cut a ½-inch hole in the center of each circle for later adding stock.
  • Chill the pastry-wrapped jars and lids for 20 minutes. Boil water in a kettle during this time.
  • Trim excess pastry to make flat tops. Fill each jar with boiling water, gently loosen the pastry with a knife, and remove the jar. Be quick to avoid the pastry softening.

Filling & Crimping the Pies

  • Preheat the oven to 400°F.
  • Toss the chicken with lemon zest, half the thyme, salt, and pepper. Mix the remaining thyme, salt, and pepper with the bacon.
  • Layer the filling in each pie as follows: bacon, onion, chicken, apricot, bacon, onion, chicken. Make sure the filling reaches the edges, but don’t overstuff.
  • Brush the rims with beaten egg and place the pastry lid on top. Pinch edges to seal, then crimp decoratively by pinching with your thumb and index finger, creating a ruffled edge.
  • Brush the top with beaten egg.
  • Bake at 400°F for 50 minutes until the pastry is golden and the internal temperature reaches at least 170°F. Let cool for 10 minutes on a wire rack. If not using the jelly, serve warm or cold.

Adding the Chicken Stock Jelly (Optional):

  • Heat chicken stock in a small saucepan until warm.
  • Sprinkle unflavored gelatin over ¼ cup cold water and mix. Let sit for 5 minutes, then add to the warm stock, stirring until dissolved.
  • After the pies have cooled for 10 minutes, use a funnel to pour the stock into the hole on top, filling each pie. The filling will absorb the stock, so top off the pies as needed.
  • Let the pies cool for a couple of hours on the counter, then cover and refrigerate for 8 hours to set the jelly.
  • Serve cold and slice in half.

NOTES

  • Keep the hot water crust pastry warm to prevent brittleness. Use a double boiler if necessary.
  • If the pies are browning too quickly, cover with aluminum foil.
  • The jelly adds moisture and flavor, but it’s optional. If used, avoid reheating the pies as it will melt the jelly. Leftover jelly can be chilled and served with the pies.
  • Leftover filling can be cooked over medium heat with a splash of white cooking wine.
  • These pies can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

NUTRITION (PER PIE)

  • Calories: 617
  • Carbohydrates: 91g
  • Protein: 33g
  • Fat: 14g
  • Saturated Fat: 4g
  • Cholesterol: 97mg
  • Sodium: 1789mg
  • Potassium: 1009mg
  • Fiber: 6g
  • Sugar: 24g
  • Vitamin A: 1746IU
  • Vitamin C: 8mg
  • Calcium: 72mg
  • Iron: 6mg

Note: Nutritional values are estimates and may vary.