From breakfast to dinner, from healthy meals to sweet desserts – Nx Recipes brings you quick, simple and tasty ideas for every occasion and every time.
Chicken Fried gives you a crisp, golden crust and a creamy country gravy that makes weeknight dinners feel classic. It balances a seasoned flour dredge with a tangy buttermilk soak for reliable texture.
Home cooks search for this recipe when they want a straightforward comfort meal that stretches to feed a family and reheats well. The method solves common problems like soggy coating and thin gravy by using a two-stage dredge and reserved frying oil.
Why Make This Recipe
This recipe uses pantry staples and thin sliced chicken breasts, so you can assemble it quickly. The flour, baking powder and baking soda in the dredge give the coating lift while the buttermilk and egg add flavor and adhesion.
Time is reasonable: about 30–40 minutes active work and another few minutes for frying per batch. It suits casual dinners, potlucks, or a simple Sunday supper where you want a filling main with classic sides.
How to Make Chicken Fried Chicken
The approach pairs a double-dredge technique with a shallow fry so the coating sets and stays crisp. Pressing flour into the meat and resting briefly before frying helps the crust cling. A pan gravy made from the reserved oil and extra flour yields a smooth sauce that echoes the fried flavor.
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
- Heat oil in deep fryer or large pan on stove (a few inches deep) to 325.
- In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
- In another bowl whisk together buttermilk, egg and hot sauce.
- Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the steak real good.
- 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.
- 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.
- Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
- Pour gravy over individual chicken before serving.
How to Serve Chicken Fried Chicken
Serve the chicken immediately while the crust is hot and the gravy is silky. Classic pairings include mashed potatoes and green beans to soak up the gravy. Offer pickles or a simple slaw for a bright contrast.
For drinks, iced tea or a light lager complements the savory crust. Plate each breast over a bed of potatoes or biscuits and spoon the gravy over the top for a homestyle presentation.
How to Store Chicken Fried Chicken
Cool the chicken and gravy to room temperature no longer than two hours before storing. Refrigerate in separate airtight containers for best texture; the crust will soften if left in gravy too long.
Stored in the fridge, cooked chicken lasts 3–4 days; the gravy keeps about 3 days. For longer storage, freeze the chicken (without gravy) for up to three months and thaw in the fridge before reheating.
Tips to Make Chicken Fried Chicken
Use a single short intro sentence.
- Pat chicken dry before dredging to help the flour stick.
- Press the dry flour into the meat when you do the second dredge.
- Keep oil temperature steady around 325°F to cook through without burning.
- Fry in batches to avoid crowding and temperature drops.
- Reserve a quarter cup of the frying oil for a richer gravy flavor.
- Whisk gravy continuously as you add milk to avoid lumps.
- Let fried chicken rest briefly on a wire rack to preserve crispness.
- Use thin sliced breasts for fast, even cooking and tender results.
Common Mistakes to Avoid
Most failures come from oil that’s too hot or too cool. Too hot burns the crust before the center cooks; too cool yields greasy, soggy coating. Use a thermometer and adjust heat as needed.
Another common issue is not pressing the flour into the chicken during the second dredge. If the flour isn’t firmly attached, the crust will flake off in the pan.
FAQs
What oil is best for frying?
A neutral oil with a high smoke point like vegetable or peanut oil works best for even browning.
Can I use bone-in chicken instead of thin sliced breasts?
Yes, but increase frying time and use a lower temperature to cook through without burning the crust.
How do I keep the crust crisp after frying?
Place fried pieces on a wire rack instead of paper towels to avoid trapped steam that softens the crust.
Is there a gluten-free version?
You can substitute a gluten-free flour blend and confirm your baking powder and baking soda are certified gluten-free; results may vary.
Can I make the gravy ahead of time?
You can make gravy and reheat gently while whisking; if it thickens too much, thin with a splash of milk.
How do I reheat leftovers without losing crispness?
Reheat in a 350°F oven on a wire rack until warmed through; avoid microwaves for best texture.
Conclusion
This Chicken Fried Chicken method focuses on a stable, crisp coating and a straightforward, savory gravy that complements thin sliced breasts. For a tested, similar recipe reference and inspiration, see Tornadough Alli’s Chicken Fried Chicken which aligns with this classic approach.