Mama's Daughters' Diner Review

Pro tips

• Pound chicken breasts evenly to ¼-inch thickness so they cook through and stay tender; thicker pieces risk drying out before the crust sets.
• Keep oil temperature steady at 325–350°F; too cool and the coating absorbs oil and turns greasy, too hot and the outside burns before the inside cooks.
• Let breaded chicken rest 10–15 minutes in the fridge before frying so the coating adheres and creates a crisp shell rather than sliding off.
• Fry in batches without crowding the pan; too many pieces drop the oil temperature and steam instead of fry, softening the crust.

Substitutions

• Boneless pork chops → chicken breast (same technique, slightly longer cook time)
• All-purpose flour → buttermilk flour or cake flour (produces crispier, more tender crust)
• Deep frying → pan-frying in 2 tablespoons oil over medium-high heat (uses less oil, still delivers crispy results)

Storage & make-ahead

Store cooled chicken fried chicken in an airtight container in the refrigerator for up to 3 days; reheat uncovered at 350°F for 8–10 minutes to restore crispness.

What is chicken fried chicken?

Chicken prepared using the breading and frying technique traditionally used for chicken fried steak — the meat is pounded thin, dredged in seasoned flour, and deep fried until golden and crispy.

How do you keep fried chicken crispy?

Use a two-stage dredging process (wet ingredients, then flour), maintain oil temperature between 325–350°F, and drain on paper towels immediately after frying to prevent steam from softening the crust.

Why are diner rolls so good?

Diner rolls are typically made with butter and lard, fermented for depth, and baked fresh multiple times daily; the high fat content creates a tender crumb and rich flavor that's hard to replicate at home without proper lamination and timing.

Can you make chicken fried chicken at home?

Yes — pound boneless chicken breasts thin, season and dredge in flour mixed with salt, pepper, and optional spices, then pan-fry or deep-fry in 350°F oil for 3–4 minutes per side until golden.

What's the best side for chicken fried chicken?

Gravy (cream or pan sauce), mashed potatoes, and fresh rolls are the classic trio; coleslaw or collard greens also pair well.