When it comes to Southern comfort food, nothing hits the spot quite like Chicken Fried Chicken. This dish holds a special place in my heart—and stomach. I remember my grandmother whipping this up in her old cast-iron skillet, flour dust floating in the air and the unmistakable sizzle of chicken meeting hot oil. It was always served with creamy, peppery gravy and a side of mashed potatoes, and it never failed to bring the whole family to the table.
Now, I’m sharing this timeless classic with you. With simple ingredients and an easy-to-follow method, this recipe delivers that iconic crispy crust, juicy chicken, and rich, savory gravy in under an hour. Whether it’s Sunday dinner or a cozy midweek meal, Chicken Fried Chicken is a dish that never goes out of style.
Why You’ll Love This Chicken Fried Chicken
- Crispy and juicy: The double-dip breading creates a perfect crust without drying out the meat.
- Family-friendly: Kids and adults alike adore this comforting favorite.
- Easy ingredients: Most are pantry staples!
- Versatile: Ideal for both summer dinners with fresh greens or winter meals with mashed potatoes and gravy.
Ingredients (Serves 6)
For the Chicken:
- 6–8 thin-sliced chicken breasts
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1½ cups buttermilk
- 1 egg
- 1 tbsp hot sauce (adjust for spice preference)
- Oil for frying (vegetable or peanut oil)
For the Gravy:
- ¼ cup reserved oil from frying
- ⅓ cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
How to Make Chicken Fried Chicken
Step 1: Heat the Oil
In a deep fryer or large skillet, heat 2–3 inches of oil to 325°F (163°C). Use a thermometer to maintain the right frying temperature.
Step 2: Prepare the Coatings
In one bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
In another bowl, mix the buttermilk, egg, and hot sauce until fully combined.
Step 3: Bread the Chicken
Dredge each chicken breast in the flour mixture, then dip it in the buttermilk mixture, and finally back into the flour. Press firmly to ensure the coating sticks well—this creates that extra-crispy crust.
Step 4: Fry Until Golden
Fry the chicken in batches for 3–5 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate.
Making the Classic White Gravy
Step 1: Start with the Drippings
Reserve ¼ cup of the oil used for frying and heat it in a clean skillet over medium-high heat.
Step 2: Create the Roux
Whisk in the flour and cook for about 1 minute until bubbly and golden.
Step 3: Whisk and Thicken
Gradually add the milk, whisking constantly to avoid lumps. Simmer until the gravy thickens, then season generously with salt and pepper.
Serving Suggestions
- Summer Sidekicks: Serve with coleslaw, corn on the cob, or a crisp cucumber salad.
- Winter Warmers: Pair with mashed potatoes, green beans, and cornbread for a hearty meal.
- Upgrade the Meal: Top with a fried egg or layer on a biscuit for a Southern brunch twist.
Pro Tips for the Best Chicken Fried Chicken
- Thin-sliced chicken cooks faster and stays juicy—pound it evenly if needed.
- Double-dip breading ensures a crispy crust. Press the flour into the chicken well.
- Use a thermometer for oil—too hot and the coating burns, too cool and it soaks up oil.
- Let it rest on a wire rack if you want extra crispiness instead of a paper towel.
Variations to Try
- Spicy Kick: Add cayenne pepper or chili flakes to the flour mix.
- Buttermilk Marinade: Marinate the chicken in buttermilk overnight for extra tenderness.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for both dredging and gravy.
Make-Ahead & Storage
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To reheat: Bake at 375°F for 10–12 minutes or air fry at 350°F for 5 minutes to revive crispiness.
- Freezer-friendly: Freeze fried (but ungravy-ed) chicken on a baking sheet, then transfer to a bag. Reheat from frozen in the oven.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work beautifully and stay moist.
Is this like chicken-fried steak?
Yes, but with chicken instead of beef. The breading and gravy method is the same.
What oil is best for frying?
Peanut or vegetable oil works best due to high smoke points and neutral flavor.
Final Thoughts
Few dishes scream “Southern comfort” like Chicken Fried Chicken. It’s crispy, creamy, and absolutely crave-worthy. This recipe proves that you don’t need a deep fryer or fancy ingredients to create a restaurant-quality meal right at home.
From my kitchen to yours, I hope this meal becomes a staple on your dinner table too. Serve it with all your favorite sides, and don’t forget a generous pour of that peppery gravy!
Chicken Fried Chicken
Ingredients
For the Chicken:
- 6 –8 thin-sliced chicken breasts
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1½ cups buttermilk
- 1 egg
- 1 tbsp hot sauce adjust for spice preference
- Oil for frying vegetable or peanut oil
For the Gravy:
- ¼ cup reserved oil from frying
- ⅓ cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions
Make Chicken Fried Chicken
Step 1: Heat the Oil
- In a deep fryer or large skillet, heat 2–3 inches of oil to 325°F (163°C). Use a thermometer to maintain the right frying temperature.
Step 2: Prepare the Coatings
- In one bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another bowl, mix the buttermilk, egg, and hot sauce until fully combined.
Step 3: Bread the Chicken
- Dredge each chicken breast in the flour mixture, then dip it in the buttermilk mixture, and finally back into the flour. Press firmly to ensure the coating sticks well—this creates that extra-crispy crust.
Step 4: Fry Until Golden
- Fry the chicken in batches for 3–5 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate.
Making the Classic White Gravy
Step 1: Start with the Drippings
- Reserve ¼ cup of the oil used for frying and heat it in a clean skillet over medium-high heat.
Step 2: Create the Roux
- Whisk in the flour and cook for about 1 minute until bubbly and golden.
Step 3: Whisk and Thicken
- Gradually add the milk, whisking constantly to avoid lumps. Simmer until the gravy thickens, then season generously with salt and pepper.
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