Chicken fried chicken is a classic Southern comfort food that features tender, juicy chicken breasts coated in a perfectly seasoned, crispy batter, then topped with creamy country gravy. This hearty dish is perfect for a satisfying dinner or special treat the whole family will love.
Why You’ll Love This Recipe
- Crispy and Juicy: The perfect contrast of a crunchy crust and tender chicken.
- Comfort Food at Its Best: Topped with rich gravy, it’s pure indulgence.
- Easy to Make: Straightforward steps for a restaurant-quality dish.
- Family Favorite: Loved by kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Chicken breasts (boneless, skinless)
- Buttermilk
- Eggs
- All-purpose flour
- Cornstarch
- Baking powder
- Garlic powder
- Onion powder
- Paprika
- Salt and pepper
- Vegetable oil (for frying)
For the Country Gravy:
- Butter
- All-purpose flour
- Milk
- Salt and pepper
Directions
- Prep the Chicken:
- Pound chicken breasts to an even thickness.
- In a bowl, mix buttermilk and eggs. Submerge the chicken in the mixture and let marinate for 30 minutes or overnight for extra tenderness.
- Prepare the Coating:
- In another bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper.
- Coat the Chicken:
- Remove chicken from the buttermilk mixture, allowing excess to drip off.
- Dredge each piece in the flour mixture, pressing gently to adhere.
- Fry the Chicken:
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
- Fry the chicken until golden brown and cooked through, about 4-5 minutes per side.
- Transfer to a wire rack to drain and keep crispy.
- Make the Country Gravy:
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in milk until smooth and thickened. Season with salt and pepper to taste.
- Serve:
- Top the crispy chicken with a generous ladle of country gravy and serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Variations
- Spicy Version: Add cayenne pepper to the flour mixture or hot sauce to the buttermilk marinade for a kick of heat.
- Herb-Infused Gravy: Stir in fresh thyme or parsley to the gravy for extra flavor.
- Gluten-Free Option: Use gluten-free flour and cornstarch for the coating and gravy.
- Air Fryer Method: Cook the coated chicken in an air fryer at 375°F for 20-25 minutes, flipping halfway through.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven at 350°F for 10-15 minutes to maintain crispiness. Avoid microwaving, as it can make the crust soggy.
- Freezing: Freeze the cooked chicken without gravy for up to 2 months. Reheat in the oven for best results.
FAQs
1. What is chicken fried chicken?
Chicken fried chicken is a Southern dish where chicken breasts are battered, fried, and served with country gravy, similar to chicken fried steak.
2. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well for this recipe and are extra juicy.
3. Do I have to use buttermilk?
Buttermilk tenderizes the chicken and adds flavor, but you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar.
4. How do I keep the coating from falling off?
Pat the chicken dry before dredging and ensure the flour mixture adheres well by pressing it onto the surface.
5. Can I bake this instead of frying?
For a baked version, coat the chicken with cooking spray and bake at 400°F for 20-25 minutes, flipping halfway through.
6. What sides pair well with chicken fried chicken?
Mashed potatoes, green beans, coleslaw, or cornbread are classic choices.
7. How do I make the gravy thicker?
If the gravy is too thin, cook it a bit longer, or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).
8. Can I make this dish ahead of time?
It’s best served fresh, but you can prep the chicken and gravy separately and combine before serving.
9. What oil is best for frying?
Neutral oils like vegetable oil, canola oil, or peanut oil work well for frying.
10. Is this dish kid-friendly?
Absolutely! The crispy chicken and creamy gravy are sure to be a hit with kids.
Conclusion
Chicken fried chicken is the ultimate comfort food that combines crispy fried chicken with rich, creamy country gravy. Perfect for family dinners or when you’re craving something indulgent, this recipe is a surefire way to bring a taste of the South to your table. Try it today and enjoy a meal that’s both hearty and satisfying!
PrintChicken Fried Chicken
This Chicken Fried Chicken is a Southern classic that delivers crispy, golden-brown fried chicken with a tender, juicy center. Perfectly seasoned and served with creamy country gravy, it’s comfort food at its finest. Ideal for a hearty family dinner or a special treat, this recipe pairs wonderfully with mashed potatoes and green beans.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Southern
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 egg
- 1 tsp hot sauce (optional)
- 1 1/2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
For the Country Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Chicken:
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness (about 1/2 inch).
- In a bowl, whisk together buttermilk, egg, and hot sauce. Place the chicken in the mixture and let it marinate for at least 30 minutes (or up to 4 hours for extra flavor).
- Prepare the Coating:
- In a shallow dish, mix together flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Bread the Chicken:
- Remove the chicken from the buttermilk mixture, letting the excess drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure a thick coating. Place the breaded chicken on a plate and let it rest for 5–10 minutes to set the coating.
- Fry the Chicken:
- Heat about 1 inch of vegetable oil in a deep skillet or cast-iron pan over medium-high heat until it reaches 350°F.
- Fry the chicken in batches, 3–4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Transfer to a wire rack or paper towels to drain.
- Make the Country Gravy:
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
- Gradually whisk in the milk, stirring constantly, until the gravy thickens (about 3–4 minutes). Season with salt and pepper to taste.
- Serve:
- Serve the fried chicken hot, smothered in country gravy. Pair with mashed potatoes, biscuits, or your favorite Southern sides.
Notes
- For extra crispiness, double-dredge the chicken: dip it back into the buttermilk mixture and then again into the flour before frying.
- If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes.
- To keep the chicken warm and crispy while frying in batches, place it on a wire rack in a 200°F oven.