Chicken Fried Chicken
This Chicken Fried Chicken recipe features tender, crispy chicken breasts served with a creamy and flavorful gravy. With a perfectly seasoned coating and a rich gravy, it's a comforting and satisfying dish that will please the whole family.
Equipment
- Heavy Pot or Dutch Oven
- Shallow Wide Bowls
- Large Skillet
Ingredients
- 2 Boneless, skinless chicken breasts, cut in half lengthwise to create 4 thinner pieces
- 2/3 cup Buttermilk
- 1 Large egg
- 2/3 cup All-purpose flour
- 1/4 cup Cornstarch
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Ground cayenne pepper
- 4 tablespoons Unsalted butter (can substitute with cooking oil used for frying the chicken or bacon fat)
- 1/4 cup All-purpose flour
- 2 1/2 cups Milk
- 1-2 pinches Ground cayenne pepper
Instructions
- Preheat the oven to 225°F (110°C).
- In one shallow wide bowl, whisk together buttermilk and egg. In another shallow bowl, whisk together flour, cornstarch, kosher salt, freshly ground black pepper, garlic powder, and ground cayenne pepper.
- Using a heavy pot or Dutch oven, heat about 1-inch of vegetable oil to 325-350°F (165-175°C).
- Dip each chicken breast in the flour mixture, then in the buttermilk-egg mixture, and then back in the flour mixture, ensuring they are evenly coated.
- Deep fry the chicken until golden brown on the bottom, then flip and fry until golden brown on the other side. Remove to paper towels to drain any excess grease.
- Transfer the fried chicken to an uncovered baking sheet or wire rack and place it in the preheated oven to keep warm.
- Meanwhile, in a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, whisking continuously.
- Slowly whisk in the milk until smooth and creamy. Whisk in the cayenne pepper.
- Season the gravy with salt and freshly ground black pepper to taste. Continue cooking while whisking frequently until the gravy has thickened to your desired consistency.
- Serve the gravy ladled over the top of the chicken.
Notes
Chicken Fried Chicken is best served hot and fresh. Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days, but it may lose some of its crispiness. Reheat in the oven to maintain its texture.