Name: Chicken Fried Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern
Ingredients: 4 boneless, skinless chicken breasts; 2 cups buttermilk; 2 cups all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (optional); Salt and pepper to taste; 2 large eggs; 2 tablespoons milk; Vegetable oil for frying; For the Gravy:; 2 tablespoons butter; 2 tablespoons flour; 1 1/2 cups milk; Salt and pepper to taste

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Chicken Fried Chicken is a classic comfort dish that brings crispy, golden-brown chicken breasts to your plate, perfectly seasoned and served with a rich and creamy country gravy. It’s the kind of meal that makes you feel right at home, no matter where you are.

Ingredients

4 boneless, skinless chicken breasts

2 cups buttermilk

2 cups all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon cayenne pepper (optional)

Salt and pepper to taste

2 large eggs

2 tablespoons milk

Vegetable oil for frying

For the Gravy:

2 tablespoons butter

2 tablespoons flour

1 ½ cups milk

Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by pounding the chicken breasts to an even thickness, ensuring they cook uniformly. I usually marinate them in buttermilk for at least 30 minutes, but if I have time, I let them soak overnight for even more flavor.

In a shallow dish, I mix the flour with garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.

In another bowl, I whisk together the eggs and 2 tablespoons of milk.

I heat about ½ inch of vegetable oil in a large skillet over medium heat.

Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge it in the seasoned flour. Then, dip it into the egg mixture before coating it in the flour mixture again.

Fry the chicken breasts for 6-8 minutes per side, or until golden brown and cooked through (an internal temperature of 165°F).

After frying, I place the chicken on paper towels to drain off excess oil.

For the gravy, I melt butter in a small saucepan over medium heat. Then, I stir in the flour and cook it for 1-2 minutes.

Gradually, I whisk in the milk, stirring constantly to prevent lumps. I cook it for about 5-7 minutes until the gravy thickens, seasoning with salt and pepper to taste.

Serve the fried chicken with the gravy generously poured over the top.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Storage/Reheating

If I happen to have leftovers, I store the chicken and gravy separately in airtight containers in the fridge for up to 3 days. To reheat, I recommend warming the chicken in the oven to maintain its crispy texture, about 10-15 minutes at 350°F. The gravy can be reheated on the stove over low heat, stirring occasionally, until warmed through.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I love using chicken thighs for this recipe! They stay juicier and are just as delicious. The cooking time might vary slightly, but as long as the internal temperature reaches 165°F, they’re good to go.

What can I substitute for buttermilk?

If I don't have buttermilk on hand, I mix 2 cups of regular milk with 2 tablespoons of lemon juice or white vinegar and let it sit for a few minutes to thicken. It works perfectly as a substitute!

Can I make the gravy ahead of time?

I find that the gravy is best when made fresh, but if I need to make it ahead of time, I’ll store it in the fridge for up to 3 days. When reheating, I add a splash of milk to bring it back to the right consistency.

Can I freeze the chicken fried chicken?

I can freeze the fried chicken, but it’s best to freeze it without the gravy. After frying, I let the chicken cool completely, then store it in a freezer-safe container or bag for up to 3 months. To reheat, I bake it in the oven to get the crispy texture back.

How do I prevent the breading from falling off?

To keep the breading intact, I make sure to press the flour mixture onto the chicken before dipping it into the egg wash and re-coating it with flour. Also, I avoid moving the chicken around too much while frying, allowing it to set and form a crispy crust before flipping.

Conclusion

Chicken Fried Chicken is a comforting, soul-satisfying dish that’s crispy, flavorful, and paired with a rich gravy that makes every bite feel like a treat. It’s a meal I can always rely on to bring a little bit of southern comfort to the table. Whether for a family dinner or a special weekend meal, this recipe is sure to be a hit.

Recipe:

Chicken Fried Chicken

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Chicken Fried Chicken is a Southern comfort dish that features crispy, golden-brown chicken breasts served with a rich, creamy country gravy. Perfectly seasoned and simple to prepare, this recipe delivers a satisfying balance of crunchy chicken and smooth gravy. Ideal for dinner or special occasions, it’s a hearty meal the whole family will love.

Instructions

Pound the chicken breasts to an even thickness and marinate them in buttermilk for at least 30 minutes (overnight for more flavor).
In a shallow dish, combine flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
In another bowl, whisk together eggs and 2 tablespoons of milk.
Heat about ½ inch of vegetable oil in a skillet over medium heat.
Dredge each chicken breast in the flour mixture, dip in the egg wash, and coat again in the flour mixture.
Fry chicken breasts for 6-8 minutes per side, until golden brown and cooked through (165°F internal temperature).
Drain the fried chicken on paper towels.
For the gravy, melt butter in a small saucepan, stir in flour, and cook for 1-2 minutes. Gradually whisk in milk, cooking until the gravy thickens (5-7 minutes). Season with salt and pepper.
Serve the fried chicken with gravy on top.