Go Back

Chicken Fried Chicken

This Chicken Fried Chicken features a crisp, golden crust and creamy country gravy, making it a perfect comfort meal for the whole family.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 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 Pat chicken dry before dredging.
  • 2 cups flour Use for dredging.
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt Adjust to taste.
  • 1 tsp pepper Adjust to taste.
  • 1 tsp garlic powder
  • 1.5 cups buttermilk
  • 1 piece egg For binding.
  • 1 Tbs hot sauce For extra flavor.
  • Oil for frying Neutral oil Such as vegetable or peanut oil.
For the gravy
  • 1/4 cup reserved oil from frying For richer flavor.
  • 1/3 cup flour
  • 2 cups milk Adjust to desired consistency.
  • Salt & pepper Salt & pepper To taste.

Method
 

Preparation
  1. Heat oil in deep fryer or large pan on stove (a few inches deep) to 325°F.
  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 the chicken in the flour mixture, then dip into the egg mixture, and back into the flour mixture, making sure to press down the flour.
Cooking
  1. Place chicken in the pan/deep fryer and fry on each side for 3-5 minutes until golden brown.
  2. Remove and drain on a paper towel lined plate, and repeat with all chicken.
Making the Gravy
  1. In a large pan, add 1/4 cup of 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, then stir in salt and pepper to taste.
  4. Pour gravy over individual chicken pieces before serving.

Notes

Serve immediately while the crust is hot. Classic pairings include mashed potatoes and green beans. Refrigerate chicken and gravy separately for best texture when stored.