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Chicken Fried Chicken

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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.

Ingredients

Scale

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

  1. 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).
  2. Prepare the Coating:
    • In a shallow dish, mix together flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://ukfinda.com/chicken-fried-chicken/