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–+ servings

Chicken Fried Chicken

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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts (pounded to even thickness) You can use cutlets or split thicker breasts.
  • 2 cups buttermilk Or substitute with 2 cups milk + 2 tbsp lemon juice/vinegar.
  • 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
  • 1 tsp black pepper Plus more for seasoning.
  • 1 tsp garlic powder Optional.
  • 1 tsp onion powder Optional.
  • 1 tsp smoked paprika Optional.
  • 2 large eggs For an egg wash if desired.
  • Vegetable oil as needed or peanut oil, or another neutral high-heat oil for frying
For the Gravy
  • 2–3 tbsp butter
  • 2 tbsp flour To make the roux.
  • 1 1/2 to 2 cups milk Whole milk makes a richer gravy.
Optional Ingredients
  • hot sauce For the marinade.
  • cayenne In the flour for heat.

Method
 

Preparation
  1. Place pounded chicken in a bowl with buttermilk, salt, and hot sauce, then chill for 30 minutes to 4 hours.
  2. In a shallow dish, whisk together flour, cornstarch, baking powder, salt, pepper, and spices.
  3. In a second dish, beat eggs with 2 tablespoons of milk (optional).
Dredging
  1. Remove chicken from buttermilk, let excess drip off, dredge in flour, dip in egg wash, and coat in flour again for double coating.
Frying
  1. Heat oil in a large skillet over medium-high heat until shimmering (about 350°F).
  2. Fry chicken in batches for 3–5 minutes per side until golden brown and internal temperature reads 165°F.
  3. Transfer cooked chicken to a wire rack over a sheet pan to rest.
Making Gravy
  1. Pour off all but 2–3 tablespoons of drippings from the skillet.
  2. Add butter and whisk in flour, cooking for 1–2 minutes.
  3. Gradually whisk in milk until smooth and simmer to thicken, seasoning with black pepper and salt.
Serving
  1. Plate the chicken and serve hot with gravy over it or on the side.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gSodium: 600mgFiber: 1gSugar: 1g

Notes

For extra-crispy results, allow coated chicken to sit on a rack for 10 minutes before frying. Store cooked chicken in an airtight container for up to 3–4 days. Freeze on a sheet pan until firm, then wrap tightly and freeze up to 2 months.
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