Chicken Fried Chicken

There’s nothing quite like the savory aroma of Chicken Fried Chicken wafting through the kitchen, promising a meal that is both crispy and comforting. This classic dish features tender chicken breasts coated in a mouthwatering, golden crust, all made from scratch in about an hour. The work comes from perfectly layering flavors with a seasoned flour coating and a rich gravy that takes it to another level.

This recipe is perfect for family dinners or gatherings where comfort food is essential. It’s also a great choice for a special weekend meal when you have a bit more time to devote to cooking. For those who might want to prepare ahead, you can marinate the chicken in buttermilk overnight for extra flavor and tenderness.

Why You’ll Love This Recipe

• The chicken is incredibly crispy on the outside while remaining juicy inside.
• Making the homemade gravy adds a rich, comforting flavor that elevates the dish.
• It’s a crowd-pleaser that’s perfect for gatherings or cozy family dinners.
• You’ll impress your guests with your frying technique and homemade gravy!

What You’ll Need

Gather these ingredients to create this delicious meal.

For the Chicken

• 6-8 thin sliced chicken breasts
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 1/2 cup buttermilk
• 1 egg
• 1 Tbs hot sauce
• Oil for frying

For the Gravy

• 1/4 cup reserved oil from frying
• 1/3 cup flour
• 2 cups milk
• Salt & pepper

Tip: Use buttermilk for a richer flavor.

Substitutions & Swaps

• Chicken breasts can be replaced with chicken thighs.
• Use almond milk if avoiding dairy.
• Hot sauce can be swapped for cayenne pepper.
• All-purpose flour works instead of regular flour.

How to Make It

Follow these simple steps to cook the perfect Chicken Fried Chicken.

Heat the oil.
In a deep fryer or large pan, heat a few inches of oil to 325°F before cooking your chicken.

Prepare the breading.
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder for the coating.

Make the egg mixture.
In another bowl, combine buttermilk, egg, and hot sauce, whisking until smooth.

Dredge the chicken.
Coat each chicken breast in the flour mixture, dip it into the egg mixture, then back into the flour, pressing down to ensure the flour sticks well.

Fry the chicken.
Place the chicken in the pan or deep fryer and cook each side for 3-5 minutes until golden brown. Remove and let drain on a paper towel-lined plate. Repeat for all chicken pieces.

Prepare the gravy.
In a large pan, add 1/4 inch of reserved oil from frying and heat over medium-high. Stir in the flour until fully absorbed and cook for about 1 minute.

Finish the gravy.
Slowly whisk in the milk, continuing to stir until the mixture thickens. Add salt and pepper to taste.

Serve.
Pour the gravy over individual pieces of chicken before serving for extra flavor.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it doesn’t freeze well due to texture loss.
Reheat: Microwaving for 1-2 minutes works best.

Tips for Best Results

• Use a thermometer to maintain consistent oil temperature while frying.
• For extra flavor, let the chicken sit in the buttermilk mixture for several hours or overnight.
• Make sure to press the flour coating firmly onto the chicken for a better crust.
• Serve immediately to enjoy the crispy texture at its best.

Serving Suggestions

• Pair with mashed potatoes and green beans for a classic meal.
• Serve alongside cornbread for an authentic Southern experience.
• Perfect for holiday gatherings or potlucks where comfort food reigns.