You know you’re in the South when Chicken Fried Chicken with Peppered Milk Gravy shows up on the menu. Made with boneless chicken pieces it the provides the perfect foundation for a generous drizzle of rich peppered milk pan gravy. Pair with creamy mashed potatoes, a skillet of colorful Southern succotash and basket filled with fresh from the oven buttermilk biscuits and it’s a mighty fine taste of the South in your mouth. Don’t forget the sweet tea to wash it all down and for dessert? Why pound cake, of course.
I know you’re wondering why this dish is called chicken fried chicken and it’s actually pretty simple. Classic fried chicken is made with bone-in chicken pieces from a whole bird. Chicken fried chicken is made with boneless skinless chicken pieces usually chicken breasts but, occasionally thighs as well. It’s widely believed that this dish actually evolved from chicken fried steak. German immigrants who settled in Texas brought with them a classic Austrian dish called Wiener schnitzel made with thinly pounded pieces of veal. Settling in Texas where beef was abundant they used the same technique adapted to beef. Hence Chicken Fried Steak was born. Fast forward to this century when chicken is in abundance and country cooks began making boneless skinless chicken pieces, pounded and coated with breading just like chicken fried steak. Thus chicken fried chicken was born.
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