Greatest Hen Fried Hen Recipe

Caitlin Bensel

Calling all fried rooster lovers! This Hen Fried Hen recipe is assured to be your favourite new consolation meals! Soaking in buttermilk and pickle juice provides nice taste and tenderness to this crunchy rooster, and the straightforward dredging technique means much less mess and simpler cleanup. Plus, there’s gravy! This rooster is ideal by itself, but it surely’s additionally nice on sandwiches!

Why is it known as “Hen Fried Hen”?

The recipe takes its title from a Southern basic, Hen Fried Steak, which is a skinny reduce of beef (normally dice steak) that’s fried and fried in the identical approach as fried rooster, and served as a easy white steak. Served with gravy. As a substitute of utilizing bone-in items of rooster, chicken-fried rooster recipes typically name for boneless items, equivalent to breasts, cutlets, or boneless, skinless thighs.

Do You Must Use Buttermilk to Marinate Hen Fried Hen?

Aside from making the rooster extra juicy, buttermilk helps tenderize it. But when it is arduous to search out in your space, here is how one can make buttermilk: Combine 2 tablespoons bitter cream, 1 tablespoon lemon juice, and sufficient milk to get a complete of 1 cup. This combination will mimic the thickness, acidity and taste of a pinch of buttermilk.

Can you employ rooster breasts as an alternative of rooster thighs for this recipe?

Hen breasts are completely acceptable for this recipe beneath one situation—keep away from large items. The rooster thighs known as for on this recipe differ in thickness (as do rooster thighs), however they’re sometimes not more than 1 inch thick. When you have the rooster too thick, reduce the items into skinny cutlets that may cook dinner within the specified period of time.

What’s the trick to make fried rooster excellent?

The ticket to scrumptious, crunchy rooster is to get the oil sizzling sufficient, and maintain it from getting too chilly whereas frying. The easiest way to do that is to make use of an instant-read thermometer to watch the temperature. Warmth the oil to 350°, then add the primary two items of rooster. The oil temperature will drop a bit, however that is okay; Simply attempt to maintain it above 325°. Additionally, be sure to not overcrowd the pan, and the rooster will end up crisp, golden and ideal.

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4 – 6


preparation time:





complete time:





For Hen:

1/4 c.

Pickle juice (from jar)

2 kilos

boneless, skinless rooster thighs

1 1/2 c.

self rising flour

2 tsp.

computer hooey pepper

Vegetable or groundnut oil for frying

For Gravy:


heat complete milk, divided

3/4 tsp.

salt, extra to style

1/2 tsp.

floor black pepper, plus extra to style

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  1. For the rooster: In a medium bowl, whisk collectively the buttermilk, pickle juice, and eggs till clean. Stir rooster into buttermilk combination; Cowl and refrigerate for half-hour (or as much as 4 hours).
  2. Take the rooster out of the fridge 10 minutes earlier than frying. Whisk collectively the flour, salt, pepper, cayenne pepper and three Tbsp. In a medium shallow bowl, marinade rooster till nicely mixed (combination will probably be pebble-y). Working with one piece of rooster at a time, pat the rooster into the flour combination to coat. Shake off the surplus flour and take it out on a plate. Repeat with remaining rooster.
  3. Warmth oil in a big cast-iron skillet or Dutch oven to a depth of 1 1/2 inches. Warmth over medium-high warmth till oil reaches 350 levels.
  4. Preheat the oven to 200°.
  5. When the oil is sizzling sufficient, fry the rooster till golden brown on each side, 3 to 4 minutes per facet, taking care to not overdo the pan. (The interior temperature of the rooster ought to learn 165 levels on an instant-read thermometer when completed.) Switch to a wire rack set on a rimmed baking sheet. Hold heat within the oven.
  6. For the gravy: Pour the remaining oil into the pan; Clear the pan. Add butter to skillet; Warmth over medium warmth till butter melts. Sprinkle flour over butter; Cook dinner, stirring continually, till the flour smells scrumptious and turns mild golden brown, about 2 minutes.
  7. Progressively add 3 cups milk, whisking to interrupt up any clumps. Add salt and pepper, and produce to a boil over low warmth. Cook dinner, whisking often, till gravy is clean and thick, about 3 minutes. Add extra milk if wanted; Season to style with extra salt and pepper.
  8. Divide rooster amongst plates; Spoon over sizzling gravy. Sprinkle extra black pepper if you want.

Heating the milk earlier than including it to the gravy will cut back the quantity of lumps, which suggests much less whisking for you!

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