Chicken Fried Chicken

why make this recipe

Chicken Fried Chicken is simple, comforting, and quick to cook. It gives you a crispy crust and a creamy gravy. Many people like it for a weeknight dinner or a Sunday meal. The ingredients are common and easy to find.

introduction

This recipe makes thin sliced chicken breasts coated in a crunchy batter and served with a creamy gravy. You cook the chicken in hot oil until golden brown, then use a bit of the frying oil to make the gravy. The steps are easy and the result is very satisfying.

how to make Chicken Fried Chicken

You will dredge the chicken in seasoned flour, dip it in a buttermilk mix, then coat it again in flour. Fry the pieces until golden and drain them. Use some of the frying oil to make a quick gravy with flour and milk. Finish by pouring the gravy over the hot chicken.

Ingredients :

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

Directions :

1. Heat oil in a deep fryer or a large pan on the stove to about 325°F (a few inches deep).
2. In a large bowl whisk together 2 cups flour, baking powder, baking soda, 1 tsp salt, 1 tsp pepper, and garlic powder.
3. In another bowl whisk together buttermilk, egg, and hot sauce.
4. Dredge each chicken breast in the flour mixture, then dip into the buttermilk mix, then back into the flour mixture. Press the flour onto the chicken so it sticks well.
5. Place the chicken in the hot oil and fry 3–5 minutes on each side until golden brown. Remove and drain on a paper towel–lined plate. Repeat with all chicken.
6. To make gravy: in a large pan add about 1/4″ of the reserved oil from cooking and heat on medium-high. Stir in 1/3 cup flour until absorbed and cook about 1 minute.
7. Slowly add 2 cups milk while whisking to blend. Heat until thickened. Stir in salt and pepper to taste.
8. Pour gravy over each chicken piece before serving.

how to serve Chicken Fried Chicken

Serve the chicken hot with the gravy spooned over the top. It goes well with mashed potatoes, green beans, coleslaw, or biscuits. Add a simple salad or steamed vegetables for a balanced plate.

how to store Chicken Fried Chicken

Cool the chicken to room temperature, then place it in an airtight container. Store in the fridge for up to 3 days. Reheat in a 350°F oven on a wire rack so the crust stays crisp. Store the gravy in a separate container in the fridge for up to 3 days. Reheat gently on the stove and stir until smooth.

tips to make Chicken Fried Chicken

• Use thin sliced breasts so they cook fast and stay tender.
• Pat the chicken dry before dredging so the coating sticks better.
• Press the flour onto the chicken on the second coat to build a thick crust.
• Keep oil at steady heat (around 325°F) so the coating cooks through without burning.
• Drain on a wire rack or paper towels to keep the crust crisp.
• Whisk the gravy well to remove lumps and cook it until it thickens to your liking.

variation (if any)

• Add cayenne or more hot sauce for a spicier crust.
• Use panko mixed with flour for an extra crunchy coating.
• Make a buttermilk-brine first for even juicier chicken (marinate 1–4 hours).

FAQs

Q: Can I bake this instead of frying?

A: You can. Bake at 425°F on a greased rack for 15–20 minutes, flipping once, but the crust will be less deep-fried crisp.

Q: What if I don’t have buttermilk?

A: Mix 1 1/2 cups milk with 1 1/2 Tbsp lemon juice or vinegar and let sit 5 minutes. This makes a quick buttermilk substitute.

Q: How do I keep the coating from falling off?

A: Dry the chicken, press the flour firmly on the second coating, and avoid overcrowding the pan when frying.

Q: Can I use chicken thighs?

A: Yes. Thighs work well but may need a little more cook time depending on thickness.

Q: Is the gravy thick or thin?

A: You can control thickness by how long you cook the milk and how much flour you use. Cook longer for thicker gravy.

Conclusion

If you want a clear step-by-step classic take on chicken fried chicken, this recipe gives you a crunchy crust and a smooth gravy to pour over it. For a traditional regional take and more background, see this note on Chicken Fried Steak Fried Chicken at Not Eating Out in New York. For another home-style version and tips, read the write-up on Chicken-fried chicken at Homesick Texan.

Chicken Fried Chicken

This classic Chicken Fried Chicken recipe features thin sliced chicken breasts coated in a crunchy batter and served with a creamy gravy, perfect for a weeknight dinner or a special Sunday meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chicken

• 6-8 pieces thin sliced chicken breasts Use thin sliced breasts for quick cooking.
• 2 cups flour For dredging chicken.
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt Adjust according to taste.
• 1 tsp pepper Adjust according to taste.
• 1 tsp garlic powder
• 1.5 cups buttermilk Can substitute with milk and vinegar.
• 1 piece egg
• 1 Tbsp hot sauce Optional for added flavor.
• Oil for frying Oil for frying Use enough to submerge chicken.

For the Gravy

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

Method

 

Preparation

1. Heat oil in a deep fryer or a large pan on the stove to about 325°F.
2. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, 1 tsp salt, 1 tsp pepper, and garlic powder.
3. In another bowl, whisk together buttermilk, egg, and hot sauce.
4. Dredge each chicken breast in the flour mixture, then dip into the buttermilk mix, then back into the flour mixture. Press the flour onto the chicken so it sticks well.

Cooking

1. Place the chicken in the hot oil and fry for 3-5 minutes on each side until golden brown.
2. Remove and drain on a paper towel-lined plate. Repeat with all chicken.

Making Gravy

1. In a large pan, add about 1/4” of the reserved oil from cooking and heat on medium-high.
2. Stir in 1/3 cup flour until absorbed and cook for about 1 minute.
3. Slowly add 2 cups milk while whisking to blend. Heat until thickened.
4. Stir in salt and pepper to taste.

Serving

1. Serve the chicken hot with the gravy spooned over the top.

Notes

Cool the chicken to room temperature, then place it in an airtight container. Store in the fridge for up to 3 days. Reheat in a 350°F oven on a wire rack so the crust stays crisp. Store the gravy in a separate container in the fridge for up to 3 days.