Easy
Recette de Buffalo Wings Recipe The Best
55 min4
(299)
Medium
Poulet Frit Campagnard
(468)
35 min4520 calCountry fried chicken is what happens when you treat chicken breast like chicken-fried steak — pounded thin, dredged in seasoned flour, dipped in egg wash, back through the flour, then shallow-fried in a cast iron until golden and crunchy. The double-dredge is what builds that thick, shaggy coating that shatters when you cut through it with a fork. Served with white pepper gravy made in the same pan from the drippings — flour, milk, salt, white pepper, a pinch of cayenne. This isn't health food. This is Saturday dinner food.
Ingrédients
Portions :
4
Instructions
Valeur nutritive par portion
Calories520 kcal
Protéines33 g
Lipides24 g
Glucides23 g
Fibres5 g
Sucre8 g
Sodium590 mg
Conseils de pro
- 💡Don't rush the searing step — the browned bits on the bottom of the pan are pure concentrated flavour.
- 💡Use a heavy-bottomed pan that distributes heat evenly. A Dutch oven from the Bay or a cast iron from Canadian Tire both work perfectly.
- 💡Season aggressively — chicken absorbs flavour like a sponge, and under-seasoned chicken is the most common cooking mistake.
Variantes
- 🔄Swap the primary protein for bone-in thighs if the recipe calls for breast — thighs are more forgiving and harder to overcook.
- 🔄Add a splash of white wine or apple cider vinegar when deglazing for extra depth.
- 🔄Make it dairy-free by using olive oil instead of butter and coconut cream instead of heavy cream.
