Pin it
Golden and crispy on the outside with juicy, tender chicken inside, chicken fried chicken is classic Southern comfort food that never fails to satisfy. This recipe brings the nostalgia of old-school diners right to your kitchen, featuring a creamy homemade gravy that ties everything together. It is perfect for Sunday family dinners or whenever you are craving something hearty and delicious.
My family asks for this after a busy week because it is both indulgent and fuss free. The first time I made it, my husband raved about how the crunchy crust reminded him of his grandma’s cooking.
Ingredients
- Thin sliced chicken breasts: look for uniform size so cooking is even and the chicken stays juicy
- Flour: forms the crust and thickens the gravy choose all purpose for best texture
- Baking powder and baking soda: these create a light, crispy coating
- Salt and pepper: season every layer of flavor use kosher salt and freshly ground pepper if possible
- Garlic powder: gives a subtle depth shop for fresh powder for bold taste
- Buttermilk: tenderizes the chicken and brings a tang creamy quality is best
- Egg: binds the coating for that signature crunch farm fresh eggs if you can
- Hot sauce: wakes up the flavor Frank’s or Texas Pete gives just enough heat without overwhelming
- Oil for frying: use a neutral high heat oil like vegetable or peanut
- Reserved oil and extra flour: form the base for the gravy make sure oil is not burned
- Milk: makes gravy lush and smooth whole milk brings richness
- More salt and pepper: for seasoning the gravy
Step-by-Step Instructions
- Prepare the Coating:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder until fully combined and aerated for an even crust.
- Mix the Wet Ingredients:
- In a separate bowl, whisk buttermilk, egg, and hot sauce until the mixture is cohesive and smooth with no visible egg streaks. This mixture ensures a crispy and flavorful finish.
- Dredge the Chicken:
- Take chicken breasts and coat each one in the flour mixture, pressing so the flour sticks well. Dip the coated chicken into the buttermilk mixture, ensuring each piece is evenly moistened. Press again into the flour mixture, really packing on the coating for that signature crunch.
- Fry the Chicken:
- Heat oil in a deep pan or deep fryer to 325 degrees. Fry chicken in batches, laying pieces away from you to prevent splashes. Cook each side for three to five minutes until deep golden brown and crisp. Transfer to a plate lined with paper towel, draining excess oil. Make sure the inside temperature reaches 165 degrees for safety.
- Make the Gravy:
- Carefully reserve a quarter cup of the hot frying oil in a clean pan. Return pan to medium high heat. Sprinkle in the flour slowly, whisking constantly until the flour is all absorbed by the oil and turns light golden. This will take about one minute. Slowly pour in the milk while whisking, ensuring there are no lumps. Bring the mixture to a gentle simmer, whisking until thickened. Season with salt and pepper to taste.
- Serve:
- Pour hot gravy over each fried chicken breast just before serving to keep the crust crisp. Serve immediately so the crust is at its best.
Pin it
Nothing beats the smell of chicken frying and as the gravy bubbles away my whole house fills with the scent of warmth and togetherness. Buttermilk has always been my favorite ingredient here because it makes the chicken incredibly tender and locks in juiciness every single time.
Storage Tips
Store leftover chicken in an airtight container in the fridge for up to two days. For best texture reheat in a toaster oven or oven on a wire rack to maintain crispness. Gravy should be kept in a separate container and reheated on the stove with a splash of milk whisked in until smooth. Avoid microwaving the chicken since it can make the crust soggy.
Ingredient Substitutions
If you do not have buttermilk use one cup of regular milk plus one tablespoon of lemon juice then let it sit for five minutes. Chicken thighs also work well if you prefer dark meat though they cook slightly longer. For a spicier coating add cayenne or extra hot sauce to the egg mixture.
Serving Suggestions
This dish shines next to creamy mashed potatoes fresh green beans or buttery biscuits. Classic coleslaw balances the richness and adds crunch. For a true diner experience add a tall glass of sweet iced tea or a lemony salad.
Cultural Context
Chicken fried chicken comes from the tradition of chicken fried steak which originated in Texas and Oklahoma. It is beloved as a homey dish across the South and Midwest because it is filling affordable and full of flavor layers. Families pass these recipes down for generations because they taste like home.
Pin it
Chicken fried chicken is worth every minute for the golden crunch and luscious gravy. We hope it becomes one of your family’s favorite comfort meals too.
Frequently Asked Questions
- → How do you keep the chicken crispy after frying?
Drain the chicken on paper towels and place it on a wire rack in a warm oven to retain crispiness before serving.
- → What oil is best for frying chicken?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, to achieve golden, crispy chicken.
- → Can I use regular milk instead of buttermilk?
Buttermilk adds flavor and tenderness, but regular milk can be used with a splash of lemon juice or vinegar as a substitute.
- → How do you prevent the breading from falling off?
Press the flour mixture firmly onto the chicken, and avoid overcrowding the pan, which can cause the coating to detach.
- → What's the secret to smooth, lump-free gravy?
Whisk the flour and oil thoroughly before adding milk, and pour the milk in gradually, whisking constantly for a creamy texture.