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Chicken Fried Chicken

Crispy, well-seasoned breading wrapped around tender chicken finished with creamy country gravy, a classic Southern comfort food that's quick to prepare and perfect for feeding a crowd.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6-8 pieces thin sliced chicken breasts Pound to 1/2' thickness if thicker
  • 2 cups flour For dredging
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt Adjust if brined
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1.5 cups buttermilk For wet dredge
  • 1 piece egg Beaten
  • 1 Tbs hot sauce Add more for spiciness
For the Gravy
  • 1/4 cup reserved oil from frying
  • 1/3 cup flour For thickening the gravy
  • 2 cups milk Gradually added to the gravy

Method
 

Preparation
  1. Heat oil in deep fryer or a large pan on the stove to 325°F, a few inches deep.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
  3. In another bowl, whisk together the buttermilk, egg, and hot sauce.
  4. Dredge each chicken piece in the flour mixture, dip into the egg mixture, then press back into the flour mixture to form a thick crust.
Cooking
  1. Fry the chicken in the hot oil, cooking for 3-5 minutes on each side until golden brown.
  2. Remove and drain on paper towel-lined plates.
Making the Gravy
  1. In a large pan, add 1/4 cup of reserved oil from cooking and heat on medium-high.
  2. Stir in the flour until absorbed and cook for about 1 minute.
  3. Slowly add in the milk whisking to blend and heat until thickened; stir in salt and pepper to taste.
Serving
  1. Serve the chicken hot topped with gravy.

Notes

Store chicken in an airtight container for up to 3-4 days and keep gravy separate. For freezing, wrap pieces individually and freeze for up to 2 months.