CHICKEN FRIED CHICKEN

Ingredients:

Chicken

2 boneless, skinless chicken breasts, cut in half lengthwise to make 4 thinner ones
⅔ cup buttermilk
1 large egg
⅔ cup all-purpose flour
¼ cup cornstarch
1 teaspoon kosher salt
½ teaspoon freshly ground black Pepper
½ teaspoon garlic powder
½ teaspoon ground cayenne pepper
Vegetable oil for frying

Sauce

4 tablespoons unsalted butter to replace the cooking oil in which fried chicken or bacon is greased
¼ cup all-purpose flour
2 ½ cups milk
1-2 pinches ground Cayenne pepper
Kosher salt and freshly ground black pepper

Instructions

Preheat oven to 425 degrees.
In a wide, shallow bowl, whisk together the buttermilk and egg. Then, in another shallow bowl, combine the flour, cornstarch, salt, freshly ground black pepper, garlic powder, and cayenne pepper.
In a heavy pot or saucepan, heat about 1 inch of vegetable oil to 325-350 degrees.
Dip each chicken breast in the flour mixture, then in the buttermilk-egg mixture, then back in the flour mixture.Fry the chicken on the bottom until golden brown, then turn it over and fry until golden brown on the other side. Place on paper towels to drain excess fat.
Place the chicken on an open baking sheet or rack and place in the oven to keep warm.
Meanwhile, in a large skillet, melt butter over medium heat. Add the flour and cook for 2 minutes, stirring constantly.Slowly stir in the milk until you get a smooth and creamy mixture. Add the cayenne pepper.
Season with salt and freshly ground black pepper. Continue cooking, stirring frequently, until the sauce has reached the desired consistency. Serve sauce over chicken.

Notes

Use thinly sliced chicken breasts (also called culets) or cut 2 chicken breasts in half horizontally or lengthwise. You can also pound the chicken breasts and cut them in half.
This recipe is quick and easy, but also complicated. So prepare the side dishes and get it ready. This recipe is best served immediately. If it needs to be reheated, a deep fryer works well.The cayenne pepper in this recipe is very mild. If you like a lot of flavor and spice, even add a little more. If you still have concerns, replace it with paprika.
Keep the chicken warm and uncovered in the oven while you finish cooking and making the sauce. This will keep them crispy until the meal is served.I like to make white sauce with butter, but you can also use cooking oil or bacon grease.
Although traditionally fried. You can fry the breaded chicken in a cast iron skillet or pot in about 1/8 to 1/4 inch of oil.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let the chicken sit at room temperature for about 30 minutes, then reheat in the air fryer to 400 degrees. for about 5 minute

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