Chicken Fried Chicken

why make this recipe

Chicken Fried Chicken is classic Southern comfort food: crispy, well-seasoned breading wrapped around tender chicken and finished with a creamy country gravy. It’s relatively quick, great for feeding a crowd, and hits the craveable combination of crunch + rich sauce that so many people love.

introduction

This dish takes thin-sliced chicken breasts, double-dredges them in a seasoned flour and buttermilk wash, then fries them until golden brown. The pan drippings are transformed into a simple, peppery gravy that’s poured over each piece. The result is a homestyle, satisfying plate that pairs well with mashed potatoes, biscuits, or vegetables.

how to make Chicken Fried Chicken

Start by seasoning and preparing two dredges: a dry flour mix and a wet buttermilk-egg mixture. Pound or use thin-sliced breasts for even cooking. Dredge the chicken in flour, dip in the wet mix, then press back into the flour for a thick crust. Fry in oil at the proper temperature until golden and cooked through, drain, and reserve a small amount of frying oil for the gravy. To make the gravy, cook flour into the reserved oil, whisk in milk slowly, and simmer until thickened—season to taste. Serve the chicken topped with the gravy.

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 deep fryer or large pan on stove (a few inches deep) to 325°F.
2. In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
3. In another bowl whisk together buttermilk, egg and hot sauce.
4. Dredge your chicken in the flour mixture then dip into the egg mixture then back into the flour mixture making sure to press down flour to get stuck on the steak real good.
5. Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all chicken.
6. To make your gravy, in large pan add 1/4" of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
7. Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
8. Pour gravy over individual chicken before serving.

how to serve Chicken Fried Chicken

Serve hot with plenty of gravy poured over each piece. Classic pairings include mashed potatoes, creamy coleslaw, green beans, biscuits, or a side of corn. For a lighter plate, serve with a simple salad and steamed vegetables.

how to store Chicken Fried Chicken

• Refrigerate: Store chicken in an airtight container for 3–4 days. Keep gravy separate in its own container to preserve texture.
• Freeze: Wrap pieces individually and freeze up to 2 months. Thaw in fridge overnight.
• Reheat: Reheat chicken in a 350°F oven on a wire rack so air circulates—this helps restore crispness. Reheat gravy gently on the stove, whisking to loosen if it thickened.

tips to make Chicken Fried Chicken

• Use thin-sliced breasts or pound thicker breasts to 1/2" thickness for even frying.
• Maintain oil temperature around 325°F; too hot browns outside before cooking through, too cool makes greasy crust.
• Press the flour firmly into the chicken on the second dredge to create a sturdy crust.
• Don’t overcrowd the pan; fry in batches to maintain oil temperature.
• Reserve a little of the frying oil for the most flavorful gravy—strain if needed and whisk in the flour until golden before adding milk.

variation (if any)

• Spicy: Increase hot sauce in the buttermilk or add cayenne to the flour mix.
• Herb gravy: Stir in chopped fresh herbs (thyme, parsley) to the gravy for brightness.
• Oven-finished: Start frying briefly to brown, then finish in a 375°F oven for thicker chicken without overbrowning.
• Alternative proteins: Apply the same technique to pork chops (country-fried pork) for a variation.

FAQ

Q: Can I brine the chicken first?
A: Yes—brining or a buttermilk soak adds extra juiciness and flavor. Reduce added salt in the dredge slightly if you brine.

Q: How do I keep the crust from falling off?
A: Make sure to press the flour onto the chicken on the second dredge and allow it to rest a few minutes before frying so the coating adheres.

Q: Is there a gluten-free option?
A: Substitute a gluten-free flour blend for the all-purpose flour, and confirm your baking powder and baking soda are gluten-free.

Conclusion

For a reliable, classic take and a similar recipe you can reference, see Tornadough Alli’s Chicken Fried Chicken recipe.