Crispy Chicken Fried Chicken Recipe

Introduction

Chicken Fried Chicken is a comforting Southern classic featuring tender chicken breasts coated in a crispy, flavorful batter. This dish combines a buttermilk marinade with a seasoned flour crust, fried to golden perfection and served with a creamy gravy.

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

Instructions

1. Step 1: In a large bowl, whisk together the buttermilk, egg, and hot sauce. Submerge the chicken breasts in the mixture and refrigerate for at least 1 hour to tenderize and flavor the meat.
2. Step 2: In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, pepper, and garlic powder. Mix well to distribute the seasonings evenly.
3. Step 3: Heat oil in a deep skillet or frying pan to 350°F (175°C). The oil should be deep enough to cover the chicken.
4. Step 4: Remove each chicken breast from the buttermilk mixture, allow excess to drip off, then dredge thoroughly in the flour mixture. Press the flour onto the chicken to create a thick coating.
5. Step 5: Fry the chicken breasts in batches, avoiding overcrowding. Cook for about 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels. Reserve 1/4 cup of the frying oil for the gravy.
6. Step 6: To make the gravy, heat the reserved oil over medium heat. Whisk in 1/3 cup flour and cook, stirring constantly, until golden and bubbly, about 1-2 minutes.
7. Step 7: Gradually whisk in 2 cups milk, continuing to stir until the gravy thickens to a creamy consistency. Season with salt and pepper to taste.
8. Step 8: Serve the chicken fried chicken hot, topped with the creamy gravy. Enjoy with your favorite sides such as mashed potatoes or green beans.

Tips & Variations

• For extra crispy chicken, double dredge by dipping the chicken back into the buttermilk mixture and then in the flour again before frying.
• Substitute hot sauce with smoked paprika or cayenne pepper for a different spicy kick.
• Use an instant-read thermometer to ensure chicken is safely cooked without drying out.
• The gravy can be enriched by adding a splash of heavy cream or drippings from the fried chicken for deeper flavor.

Storage

Store leftover chicken fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or skillet to maintain crispiness. The gravy can be stored separately and reheated on the stove, stirring occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can be even juicier, but may require slightly longer cooking time.

Is buttermilk necessary for this recipe?

Buttermilk helps tenderize the chicken and adds flavor, but you can substitute with milk mixed with a tablespoon of lemon juice or vinegar if needed.

Crispy Chicken Fried Chicken Recipe

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★★★★★

4.9 from 77 reviews

This Chicken Fried Chicken recipe features thinly sliced chicken breasts breaded and fried to a crispy golden brown, served with a creamy, savory milk gravy. A comfort food classic, it combines tender, juicy chicken with a flavorful coating and rich sauce, perfect for a hearty dinner.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

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 cup buttermilk
• 1 egg
• 1 Tbs hot sauce
• Oil for frying

For the Gravy

• 1/4 cup reserved oil from frying
• 1/3 cup flour
• 2 cup milk

Instructions

1. Prepare the marinade: In a bowl, whisk together the buttermilk, egg, and hot sauce. Add the thin sliced chicken breasts and let them marinate for at least 30 minutes to tenderize and infuse flavor.
2. Mix the dry coating: In a separate bowl, combine 2 cups of flour, baking powder, baking soda, salt, pepper, and garlic powder. This mixture will give the coating a light, crispy texture.
3. Coat the chicken: Remove each piece of chicken from the marinade, allowing the excess to drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Set aside.
4. Heat the oil: Pour oil into a deep skillet or frying pan to a depth of about 1 inch and heat over medium-high until hot but not smoking, approximately 350°F (175°C).
5. Fry the chicken: Carefully place the coated chicken breasts into the hot oil, frying in batches if necessary to avoid overcrowding. Fry each side for about 4-5 minutes until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels, reserving 1/4 cup of the frying oil for the gravy.
6. Make the gravy: Using the reserved hot oil, whisk in 1/3 cup of flour over medium heat to form a roux. Cook, stirring constantly, until the mixture turns light golden and fragrant, about 2 minutes.
7. Add the milk: Slowly pour in 2 cups of milk while whisking continuously to prevent lumps. Cook the gravy, stirring, until it thickens to your desired consistency. Season with salt and pepper to taste.
8. Serve: Plate the fried chicken and generously ladle the creamy milk gravy over each piece. Enjoy immediately for the best texture and flavor.

Notes

• Use thin-sliced chicken breasts for even frying and tender results.
• Marinating in buttermilk tenderizes the chicken and adds moisture.
• Maintain oil temperature for crispy coating without greasy chicken.
• Reserve some frying oil to make a flavorful gravy base.
• Serve with mashed potatoes or green beans for a complete meal.

Keywords: Chicken Fried Chicken, Southern Fried Chicken, Crispy Fried Chicken, Chicken with Gravy, Buttermilk Fried Chicken