Nana’s Chicken Fried Chicken

By Lisa Schroeder
Published on: February 18, 2021

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We all know the best part of chicken fried steak is the crispy breading, so there’s no reason you can’t use chicken instead of beef and bring the cholesterol down at least a little. This recipe is delicious topped with a ribbon of strained Country Sausage Gravy. Garnish the dish with fresh parsley (it’s not just for looks but for flavor, too) and serve Mother’s Smashers on the side.


4 boneless, skinless chicken breasts (about 2 pounds)

1 ¼ cups all-purpose flour

¼ teaspoon poultry seasoning

½ teaspoon freshly ground black pepper

1 tablespoon garlic salt

Pinch cayenne pepper

2/3 cup milk

2 large eggs

½ cup vegetable oil

¼ cup clarified butter

1 ½ cup Country Sausage Gravy


Spread a 12-inch piece of plastic wrap on the counter. Place a chicken breast on top and lay another 12-inch sheet of plastic on top. Using a meat mallet or large, heavy skillet, pound the breast to a ¼-inch thickness. Repeat with the remaining breasts.

In a shallow mixing bowl, mix together the flour, poultry seasoning, black pepper, garlic salt, and cayenne.

Use a 2-cup liquid measuring cup to measure the milk. Add the eggs to it and whisk to combine. Pour the mixture onto a separate shallow, rimmed plate or into a shallow bowl. Have another dish ready to hold the breaded cutlets.

With your dominant, or working, hand, dredge one cutlet in the flour on both sides, shaking off the excess. Transfer it to your other hand and dip both sides in the egg mixture (keeping one hand dedicated to the egg step will keep your dominant hand from getting gummy), allow the excess to drip off, and then drop it back in the plate of flour. Use your dominant hand to scoop flour on top, pick it up, and shake off the excess. Set on the empty plate and repeat with the remaining cutlets. If you have time, place the breaded cutlets in the refrigerator for about an hour to dry out the coating and help it adhere.

Place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add the oil and clarified butter and heat until shimmering. Add the cutlets (redip them in the seasoned flour if they feel gummy) and sauté for 3 to 4 minutes on each side, until golden brown and cooked through. Drain on paper towel-lined plate. (You may have to cook the chicken in batches. Keep the cooked pieces warm in a 200 degree F oven while you finish.)

Serve topped with the Country Sausage Gravy.

Lisa Schroeder

Lisa Schroeder

Lisa is the chef/owner of Mother's Bistro & Bar in Portland, Oregon. Her award-winning restaurants have been featured in The Oregonian, Food & Wine, Cooking Light, Town & Country, USA Today, and Bon Appetit.

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