The sizzle of golden-brown chicken frying fills the kitchen, creating an irresistible aroma that beckons everyone to the table. Chicken Fried Chicken is a comforting dish that takes about 30 minutes to prepare and fry, and it’s perfect for those who crave a crispy, tender bite packed with flavor. The secret to its success lies in the double-dredging technique, ensuring that each piece is encrusted with a delicious layer of flavor.
This recipe is ideal for family dinners, casual get-togethers, or when you want to impress your guests with homemade comfort food. If you want to save time, you can prep the chicken ahead of time and store it in the fridge until you’re ready to fry.
Why You’ll Love This Recipe
- Each piece of chicken boasts a perfectly crispy exterior.
- The buttermilk marinade ensures tenderness and moisture throughout.
- The rich, homemade gravy takes this dish to the next level.
- It’s a delicious way to bring classic Southern comfort cuisine to your table.
What You’ll Need
Here’s what you’ll need to bring this recipe to life.
For the Chicken
- 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 cups buttermilk
- 1 egg
- 1 tbsp hot sauce
- Oil for frying
For the Gravy
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt & pepper to taste
Note: Use whole milk for a richer gravy.
Substitutions & Swaps
- Chicken breasts can be replaced with thighs for more flavor.
- Buttermilk can be substituted with milk + vinegar.
- Hot sauce can be omitted for a milder flavor.
- Use vegetable oil for frying for a neutral flavor.
How to Make It
Start by preparing the chicken and gravy ingredients.
1. Heat the oil
Heat oil in a deep fryer or large pan on the stove until it reaches 325°F. Make sure the oil is deep enough (a few inches) for frying the chicken.
2. Prepare the flour mixture
Whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder in a large bowl until well combined.
3. Mix the wet ingredients
Combine the buttermilk, egg, and hot sauce in another bowl using a whisk until blended.
4. Dredge the chicken
Dredge each chicken breast in the flour mixture, then dip it in the egg mixture, and return it to the flour mixture, pressing down to ensure the flour sticks well.
5. Fry the chicken
Place the chicken in the hot oil and fry for 3-5 minutes on each side until golden brown. Remove and drain the chicken on a paper towel-lined plate. Repeat with all chicken pieces.
6. Make the gravy
Add the reserved oil to a large pan, heating it on medium-high. Stir in the flour until absorbed, cooking for about 1 minute.
7. Thicken the gravy
Slowly whisk in the milk, mixing well until it thickens. Stir in salt and pepper to taste.
8. Serve
Pour the gravy over individual servings of chicken just before serving.
How to Store It
Fridge: Store for up to 3 days in an airtight container.
Freezer: Yes, but it may affect texture upon defrosting.
Reheat: Microwave or skillet on medium heat until warmed through.
Tips for Best Results
- Use a meat mallet to ensure even cooking by pounding the chicken breasts thin.
- Monitor the oil temperature closely to ensure even frying without burning.
- Let the chicken rest for a few minutes after frying for extra juiciness.
- Make sure to whisk the gravy continuously to avoid lumps.
Serving Suggestions
- Serve with mashed potatoes for a classic pairing.
- Add green beans or coleslaw for a balanced meal.
- Pair with cornbread for a complete Southern feast.
