If you love good fried chicken, this is the quick version. It’s just like its namesake, “chicken-fried steak.” Breading up and frying a nice boneless flat piece of meat, whether it’s beef or chicken, will give you a meal in minutes. It makes a great main course, or try slappin’ the finished product in a crusty roll or even slicing it over a mess of salad greens.

　　

Ingredients

feeds 4 to 6

　　

The Chicken

2 1/4 pounds small boneless, skinless half chicken breasts

　　Sprinkling plus 1/4 cup Creole Seasoning (page 167)

　　1 1/2 cups buttermilk

　　2 cups flour

　　2 tablespoons kosher salt

　　Vegetable oil for frying

　　

The Accoutrement

Cayenne Buttermilk Ranch Dressing (page 171)

　　

Step 1

Pull out the chicken tenders, if still attached, so you have a nice flat piece of meat. Sprinkle both sides of the breasts and tenders with Creole Seasoning. Line them up in a nonreactive baking pan and pour on the buttermilk. Cover and let marinate in the fridge for 4 hours or longer.

　　

Step 2

Mix up the flour, 1/4 cup of Creole Seasoning, and the salt. Spread it out in a flat pan. Fish the chicken pieces out of the buttermilk, and press them into the flour mixture, coating them well all over.

　　

Step 3

Pour 1/4 inch of oil in the bottom of a heavy skillet. Heat over medium-high til almost smoking. Add the chicken pieces without crowding the pan. Turn down the heat to medium and fry for about 5 minutes on each side. You might have to fry the chicken in 2 batches; if you do, keep the first batch warm in a 140° oven while you finish cooking. Serve hot, crisp, and golden with some Cayenne Buttermilk Ranch Dressing ladled over it.

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