This Chicken Fried Chicken recipe gives you everything you love about Southern comfort food—a crispy, golden crust on the outside with juicy, tender chicken on the inside, topped with creamy gravy. Perfect for dinner or a special weekend treat, it’s like chicken fried steak but even better because it’s made with juicy chicken breasts. Serve it with mashed potatoes, biscuits, or green beans for a meal that’ll have everyone asking for seconds!
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Why You’ll Love This Chicken Fried Chicken
- Crispy and Golden: The seasoned crust is perfectly crunchy, giving every bite a satisfying crunch.
- Juicy Chicken: Marinating the chicken keeps it tender and full of flavor.
- Simple Ingredients: Pantry staples come together to make this classic dish.
- Family-Friendly: A meal that both kids and adults will love.
- Comfort Food Classic: Serve with creamy gravy for the ultimate Southern experience.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 2 cups (480ml) buttermilk
- 1 tsp hot sauce (optional, for a spicy kick)
- 1 ½ cups (180g / 0.4 lb) all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil (for frying)
For the Gravy
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups (480ml) whole milk
- Salt and pepper, to taste
Directions
Step 1: Marinate the Chicken
- In a bowl, whisk together the buttermilk and hot sauce. Add the chicken breasts and make sure they are fully submerged. Cover and refrigerate for at least 1 hour (or up to overnight) for extra tenderness.
Step 2: Prepare the Dredging Station
- In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. This seasoned flour gives the chicken its flavorful crust.
Step 3: Dredge the Chicken
- Remove the chicken breasts from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing the flour into the chicken to ensure a thick, crispy coating. For an extra-crispy crust, dip the chicken back into the buttermilk, then dredge in the flour mixture again.
Step 4: Fry the Chicken
- Heat ½ inch of vegetable oil in a large skillet over medium heat. Once the oil reaches 350°F (175°C), carefully place the chicken breasts in the skillet.
- Fry for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a paper towel-lined plate to drain any excess oil.
Step 5: Make the Gravy
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbling.
- Slowly whisk in the milk, stirring constantly to prevent lumps. Simmer for 5-7 minutes until the gravy thickens. Season with salt and pepper to taste.
Step 6: Serve
- Plate the chicken fried chicken and drizzle with the creamy gravy. Serve with your favorite sides like mashed potatoes, green beans, or biscuits.
Notes
- Make It Spicy: Add cayenne pepper to the flour mixture for extra heat.
- Air Fryer Option: Spray the breaded chicken with oil and cook in an air fryer at 375°F (190°C) for 15-18 minutes, flipping halfway through.
- Storage Tips: Store leftovers in the fridge for up to 3 days. Reheat in the oven to keep the chicken crispy.
- Freeze It: Bread the chicken and freeze it on a baking sheet. When ready to cook, fry it directly from frozen—just add a few extra minutes of cooking time.
frequently asked questions
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work great and will be extra juicy.
What’s the best way to reheat this chicken?
Reheat it in the oven at 350°F (175°C) for 10-15 minutes to keep it crispy.
Do I have to use buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Can I make the gravy ahead of time?
Yes! Just reheat it on the stovetop and whisk in a little extra milk if it thickens too much.
What other seasonings can I use?
Try adding oregano, thyme, or chili powder to the flour mixture for extra flavor.
Tips and Notes
- My Tip: For a super crispy crust, double-dredge the chicken in the buttermilk and flour mixture.
- Pro Trick: Let the breaded chicken rest for 10 minutes before frying—this helps the coating stick better.
- Serving Suggestion: Serve with buttery mashed potatoes and sautéed green beans for the ultimate Southern meal.
Variations
- Honey Butter Chicken: Drizzle with honey butter instead of gravy for a sweet twist.
- Chicken Fried Chicken Sandwich: Serve the fried chicken on a toasted bun with pickles and slaw.
- Herbed Gravy: Add chopped herbs like thyme or parsley to the gravy for a fresh flavor.
- Buffalo Fried Chicken: Toss the fried chicken in buffalo sauce and serve with ranch dressing.
- Gluten-Free Option: Use gluten-free flour for the breading to accommodate dietary needs.
