Chicken Fried Chicken
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I still remember the first time I made chicken fried chicken for a crowd: the kitchen filled with the smell of hot oil and browned spices, and everyone debating whether the gravy should be poured on or served on the side. This version gives you crisp, golden chicken with a peppery gravy that’s perfect for weeknight dinners, casual Sunday suppers, or any time you want a comforting Southern classic. If you love crunchy, skillet-fried chicken, you might also enjoy these flaky, cheese-filled taquitos for an easy appetizer or snack — I link the recipe I use for those here: creamy chicken taquitos.
Why you’ll love this dish
Chicken fried chicken is everything good about fried food: crunchy coating, juicy interior, and a silky country gravy to tie it all together. It’s not fussy, scales easily for a small family or a party, and the ingredients are pantry-friendly. Home cooks love it because it’s faster than deep-fried alternatives and far more forgiving — a light pan-fry gives you great texture with less oil.
“Crispy outside, tender inside — this recipe fooled guests into thinking I’d ordered takeout.” — home cook review
When to make it:
- Weeknight comfort food that still feels special
- Brunch or casual Sunday supper with mashed potatoes and greens
- A crowd-pleasing option when guests appreciate nostalgic, Southern flavors
The cooking process explained
Before you start: this recipe follows a classic dredge-and-fry approach. You’ll brine or soak the chicken in buttermilk to tenderize, dredge in seasoned flour (twice for extra crunch), pan-fry until golden, then finish with a peppery cream gravy. The whole timeline is straightforward: 10–15 minutes active prep, 20–30 minutes frying depending on batch size, plus a short rest.
High-level steps:
- Tenderize and marinate the chicken in buttermilk and seasonings.
- Set up a dry dredge with seasoned flour; double-dip for a thicker crust.
- Pan-fry in a shallow pool of oil until crust is deep golden and internal temp hits 165°F (74°C).
- Make gravy from pan drippings, milk, and black pepper.
- Rest the chicken briefly, plate, and serve with gravy.
Gather these items
What you’ll need (for 4 servings):
- 4 boneless, skinless chicken breasts (pounded to even thickness) — you can use cutlets or split thicker breasts
- 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice/vinegar as a quick sub)
- 2 cups all-purpose flour
- 1/2 cup cornstarch (optional — adds extra crisp)
- 1 tbsp baking powder (helps the crust puff slightly)
- 1–2 tsp salt and 1 tsp black pepper, plus more for seasoning
- 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika (optional)
- 2 large eggs (for an egg wash if you prefer)
- Vegetable oil, peanut oil, or another neutral high-heat oil for frying
- 2–3 tbsp butter for gravy plus 2 tbsp flour to make the roux
- 1 1/2 to 2 cups milk (whole milk makes a richer gravy)
- Optional: hot sauce for the marinade, cayenne in the flour for heat
Ingredient notes and substitutions:
- For a lighter coating, skip the cornstarch and baking powder.
- To make it gluten-free, use a 1:1 gluten-free flour and a tapioca starch substitute for cornstarch.
- If you like the breading technique from other fried-chicken recipes, this popcorn-chicken method provides a similar crisping approach and is a good reference: buttermilk-marinated popcorn chicken.
How to prepare it
- Brine/marinate: Place pounded chicken in a bowl with buttermilk, 1/2 teaspoon salt, and a few dashes of hot sauce. Cover and chill for 30 minutes to 4 hours.
- Dredge setup: In one shallow dish whisk flour, cornstarch, baking powder, remaining salt, pepper, and spices. In a second dish beat eggs with 2 tablespoons milk (optional).
- Dry, wet, dry: Remove chicken from milk, let excess drip off. Dredge in flour, dip quickly in the egg wash, then press back into the flour for a double coating. Shake off excess.
- Fry: Heat 1/2-inch to 1/3-cup oil in a large skillet over medium-high until shimmering (about 350°F if you have a thermometer). Fry chicken in batches, 3–5 minutes per side depending on thickness, until crust is golden and internal temp reads 165°F. Transfer to a wire rack over a sheet pan to rest.
- Gravy: Pour off all but 2–3 tablespoons of drippings into the skillet. Add butter and whisk in 2 tablespoons flour; cook 1–2 minutes. Gradually whisk in milk until smooth and simmer to thicken. Season heavily with black pepper and a little salt. Serve over the chicken.
If you’re a fan of stuffed, cheesy chicken snacks you can pair the main plate with these crunchy taquitos for a kid-friendly side — here’s another taquito version I recommend: cheesy chicken taquitos.
Directions to follow
- Prep chicken: Trim and pat dry. Pound to an even 1/2–3/4-inch thickness for uniform cooking.
- Marinate: Combine chicken and buttermilk mixture; refrigerate.
- Heat oil: Use a heavy skillet (cast iron preferred) and maintain medium-high heat. A thermometer helps; keep oil around 350°F.
- Fry in batches: Don’t crowd the pan — crowding drops oil temp and makes soggy crusts. Flip carefully and avoid pressing down, which squeezes moisture out.
- Drain and rest: Let chicken rest 5 minutes on a wire rack; this keeps crust crisp.
- Make gravy in the same skillet using drippings for deeper flavor. Whisk constantly to avoid lumps.
Short, clear action verbs and timings make this easy to follow while cooking. If you want extra-crispy results, allow the coated cutlets to sit on a rack for 10 minutes before frying — it helps the coating adhere.
Best ways to enjoy it
Serve chicken fried chicken hot with:
- Classic pairings: creamy mashed potatoes and green beans, smothered with black-pepper gravy.
- Lighter side: a crisp cabbage slaw and pickled cucumbers to cut richness.
- For brunch: serve beside scrambled eggs and buttermilk biscuits.
Plating tip: place the chicken on top of a mound of mashed potatoes and ladle gravy around the base so each bite gets a little sauce.
Storage and reheating tips
- Refrigerator: Store cooled chicken in an airtight container for up to 3–4 days. Keep gravy separate if possible.
- Freezer: Freeze cooked, cooled chicken on a sheet pan until firm, then wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheating: The oven gives the best result — reheat at 375°F (190°C) on a wire rack set over a baking sheet for 10–15 minutes until heated through. For gravy, reheat gently on the stovetop with a splash of milk, whisking until smooth. Avoid microwaving if you want to keep the crust crisp.
Food safety: always ensure chicken reaches an internal temperature of 165°F (74°C) before serving. Cool leftovers quickly and refrigerate within two hours.
Helpful cooking tips
- Pound evenly: even thickness prevents dry edges and undercooked centers.
- Double dredge for max crunch. Press flour into the meat to build a good crust.
- Maintain oil temperature: let the pan recover heat between batches. Use a thermometer or test with a small breadcrumb — it should sizzle immediately but not burn.
- Use a wire rack for draining, not paper towels; they trap steam and soften the crust.
- Season the flour generously — much of the flavor comes from the coating. Add more pepper for a traditional peppery gravy.
Creative twists
- Nashville-style: add cayenne and cayenne-infused oil to the crust and glaze with a spicy butter.
- Herb-crusted: fold finely chopped thyme and parsley into the flour for a fragrant note.
- Gluten-free: swap a 1:1 gluten-free flour blend and use rice flour or cornstarch for the extra crisp.
- Oven-finish: sear quickly in oil then finish at 400°F for 8–10 minutes to reduce splatter.
- Sandwich version: place chicken on a toasted bun with pickles and slaw for a crunchy fried-chicken sandwich.
Helpful answers
Q: Can I use bone-in chicken?
A: Yes. Bone-in thighs or split breasts work but need longer cooking (20–30 minutes depending on size). Use a thermometer and finish to 165°F at the thickest point.
Q: What can I use instead of buttermilk?
A: Whole milk plus 1–2 tbsp lemon juice or white vinegar per cup works as a quick buttermilk substitute. Yogurt thinned with milk also works.
Q: Is the gravy freezer-friendly?
A: You can freeze gravy, but dairy-based gravies sometimes separate. Reheat gently and whisk; adding a splash of milk or cream and whisking vigorously helps recombine.
Q: How do I keep the crust from falling off?
A: Pat the chicken dry, press the flour into the surface, and let the coated pieces rest briefly before frying. Avoid flipping too frequently.
Conclusion
If you want a dependable, deeply satisfying classic that’s easy to scale and full of flavor, this chicken fried chicken hits the mark every time. For inspiration on lunches and similar hearty recipes, check out Colton’s lunch offerings at Colton’s lunch menu, see another home cook’s take on chicken fried chicken here: Tornadough Alli’s chicken fried chicken, and if you’re curious about the closely related chicken fried steak technique, read this well-reviewed version at Allrecipes’ chicken fried steak recipe.
Chicken Fried Chicken
Ingredients
Method
- Place pounded chicken in a bowl with buttermilk, salt, and hot sauce, then chill for 30 minutes to 4 hours.
- In a shallow dish, whisk together flour, cornstarch, baking powder, salt, pepper, and spices.
- In a second dish, beat eggs with 2 tablespoons of milk (optional).
- Remove chicken from buttermilk, let excess drip off, dredge in flour, dip in egg wash, and coat in flour again for double coating.
- Heat oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Fry chicken in batches for 3–5 minutes per side until golden brown and internal temperature reads 165°F.
- Transfer cooked chicken to a wire rack over a sheet pan to rest.
- Pour off all but 2–3 tablespoons of drippings from the skillet.
- Add butter and whisk in flour, cooking for 1–2 minutes.
- Gradually whisk in milk until smooth and simmer to thicken, seasoning with black pepper and salt.
- Plate the chicken and serve hot with gravy over it or on the side.
