Food & Drink

Chicken-Fried Egg

1 serving

Easy to make and hard to resist

Bryce Gilmore is on a roll. Several years ago, the Austin, Texas, chef shut down his popular Odd Duck food truck in order to focus his energies on the brick-and-mortar Barley Swine. That restaurant has been a runaway success, prompting Gilmore to revisit the truck—in name, anyway—with his second establishment, the brand-new Odd Duck.

Odd Duck is another bastion of farm-to-table food served creatively, meaning shiitake mushroom doughnuts topped with popcorn, and dinner rolls stuffed with rich shreds of pig head meat. Hay-roasted carrots arrive on a savory bed of cream cheese and pistachio crumbs, and grits come topped with pickled shrimp, grilled olives, and fried strips of pig skin. “Our menu is inspired by the best of our local farmers,” says Gilmore. But his reverence for fresh ingredients is matched by his madcap palate, which delivers the most sought-after of culinary experiences: new flavor combinations that actually work.

Take this chicken-fried chicken egg, for instance, served with mushrooms, greens, and house-made hot sauce. Easy to make and hard to resist, the egg is a study in contrasts: runny yolk, crisp crust, earthy mushrooms, and fiery sauce. Serve it for breakfast, lunch, or dinner. Just be sure to use fresh farm eggs.


  • Chicken Fried Egg

    • 2 eggs

    • 2 cups flour

    • 1/2 cup Panko breadcrumbs, finely ground

    • 1 tbsp. sweet paprika

    • 1 tsp. smoked paprika

    • 1/2 tsp. black pepper

    • Kosher salt, to taste

    • Vegetable oil, for frying

  • Oyster Mushroom Cluster

    • 1 cluster oyster mushrooms

    • Vegetable oil

    • Sprig of parsley, chopped

    • Sprig of thyme, chopped

    • 1 tbsp. sliced chives

    • Kosher salt, to taste

  • Hot Sauce

    • 1 tbsp. vegetable oil

    • 5 cloves garlic, sliced

    • 1 cup sliced onion

    • 1/2 cup almonds

    • 1 lb. button mushrooms

    • 5 dried guajillo chilies, seeded

    • 3/4 cup vinegar

    • Chipotle powder, to taste

    • Kosher salt, to taste


  1. For the Chicken Fried Egg:

    Place 1 egg in boiling water and boil for 5 minutes. Immediately transfer to ice water. After egg is chilled, remove the shell, taking care not to break the cooked white and release the runny yolk.

  2. Heat oil to 350 degrees.

  3. Mix 1 cup of flour with the other dry ingredients and set aside.

  4. Add remaining cup of flour to a separate bowl.

  5. In yet another bowl, beat 1 egg with a splash of water. Coat the cooked egg in plain flour, then transfer to egg wash. Shake off any excess wash and roll egg in seasoned flour. Shake again and return to egg wash, then back to seasoned flour. Fry until breading is golden brown and crispy, about 2 minutes. Yolk should still be runny.

  6. For the Oyster Mushroom Cluster:

    Toss the mushroom cluster with a light layer oil to coat. Roast at 400 degrees in a hot oven until golden brown and cooked through. Sprinkle with herbs and salt.

  7. For the hot sauce:

    In a sauté pan, toast garlic in a little bit of oil until golden in color.

  8. Add onions and sweat to soften.

  9. Add almonds and button mushrooms. Cook over low heat until mushrooms are cooked through and liquid is evaporated.

  10. Add guajillos and 2 cups of water to the pan, then heat to a simmer until chiles are hydrated.

  11. Puree with vinegar, chipotle powder, and salt to taste.

Recipe from chef Bryce Gilmore of Odd Duck in Austin, Texas.