Introduction

Chicken Fried Chicken is a comforting Southern classic featuring crispy, golden fried chicken topped with creamy, savory gravy. This dish is perfect for a hearty dinner that feels like a warm hug on a plate. You’ll love the crispy coating paired with tender meat and rich gravy poured right on top.

The dish shows two pieces of crispy fried chicken with a golden-brown crunchy texture placed on the left side of a white plate. On top of the chicken, there is a creamy white gravy sauce with small chunks, sprinkled with black pepper. Next to the chicken on the right side, there is a serving of smooth, white mashed potatoes with a light, fluffy texture. The plate sits on a white marbled surface with some green leaves around the edges in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Gravy:

1/4 cup reserved oil from frying
1/3 cup flour
2 cup milk
Salt & pepper, to taste

Instructions

Step 1: Heat oil in a deep fryer or large pan on the stove to 325°F. The oil should be a few inches deep for frying.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
Step 3: In another bowl, whisk together the buttermilk, egg, and hot sauce.
Step 4: Dredge each chicken breast in the flour mixture, then dip into the egg mixture, and dredge again in the flour mixture, pressing the flour firmly to help it stick well.
Step 5: Carefully place the coated chicken in the hot oil and fry for 3 to 5 minutes on each side until golden brown and cooked through. Remove and drain on a paper towel-lined plate. Repeat with remaining chicken.
Step 6: To make the gravy, pour 1/4 cup of the reserved frying oil into a large pan and heat over medium-high heat. Stir in the flour and cook for about 1 minute until absorbed.
Step 7: Slowly whisk in the milk and cook until the gravy thickens. Season with salt and pepper to taste.
Step 8: Serve the fried chicken topped with the creamy gravy.

Tips & Variations

For extra crispy chicken, double coat by repeating the egg and flour dredging step.
Use cayenne pepper instead of hot sauce for a spicier kick in the batter.
Buttermilk can be substituted with milk mixed with 1 tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Try adding chopped fresh herbs like parsley or thyme to the gravy for added flavor.

Storage

Store leftover chicken and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or skillet to maintain crispiness of the chicken. Reheat gravy on the stove, stirring frequently to prevent it from separating or scorching.

How to Serve

The image shows a white plate with crispy golden brown fried chicken pieces on the left side, topped with thick, white, creamy gravy sprinkled with black pepper. On the right side of the plate, there is a serving of white mashed potatoes with a smooth and slightly textured surface. A small green garnish is placed near the mashed potatoes. The plate sits on a white marbled surface with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, but cooking times will be longer. Ensure the chicken is cooked through by checking for an internal temperature of 165°F. Bone-in pieces may also require a lower frying temperature to cook evenly without burning the coating.

What can I do if I don’t have a deep fryer?

A large, heavy skillet or Dutch oven with a few inches of oil works great for frying. Use a thermometer to monitor the oil temperature and adjust the heat as needed to keep it steady around 325°F.