Crispy Chicken Fried Chicken

There’s nothing quite like the comforting crunch of homemade Chicken Fried Chicken—a dish that brings together all the best parts of Southern cooking in one golden, crispy bite. This recipe is a true classic, featuring a perfectly seasoned, crunchy coating wrapped around tender, juicy chicken, all topped with a rich and creamy homemade gravy.

this RECIPE FOR LATER

If you’ve ever craved the crispy goodness of fried chicken but wanted something quicker and easier to make than traditional bone-in fried chicken, this recipe is for you! Chicken Fried Chicken delivers all the flavor and texture without the long marinating or frying time of traditional fried chicken. Whether you’re making this for a cozy Sunday dinner, a family gathering, or just a well-deserved comfort meal, this dish is guaranteed to satisfy.

Why You’ll Love This Recipe

• Crispy, Crunchy Coating: The breading is perfectly seasoned and stays crisp even after adding the gravy.
• Juicy and Tender Chicken: This method ensures that the chicken stays moist and flavorful.
• Easy to Make: No long marinating times or complicated techniques—just simple, delicious, Southern-style fried chicken.
• Perfect with Gravy: The creamy, flavorful gravy takes this dish to the next level.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional for a little heat)
• 2 large eggs
• ¼ cup milk
• 1 ½ cups buttermilk
• 1 teaspoon hot sauce (optional)
• 2 cups vegetable oil (for frying)

For the Gravy:

• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups milk
• ½ teaspoon salt
• ½ teaspoon black pepper

How to Make Chicken Fried Chicken

Step 1: Prepare the Chicken

Start by butterflying the chicken breasts—this means slicing them in half lengthwise to create thinner cutlets. This helps the chicken cook faster and ensures a perfect crispy-to-juicy ratio. If the pieces are still thick, place them between two sheets of plastic wrap and gently pound them to about ½-inch thickness.

Step 2: Set Up Your Breading Station

In a shallow bowl, whisk together eggs, milk, buttermilk, and hot sauce (if using). This mixture helps the flour coating stick to the chicken and adds extra moisture.

In another bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. This flavorful flour mixture is the key to a crispy, well-seasoned crust.

Step 3: Bread the Chicken

Dip each chicken breast into the flour mixture, then into the buttermilk mixture, and back into the flour mixture again. This double-dipping method creates a thick, crunchy coating that gives the chicken its signature crispy texture.

Step 4: Fry the Chicken

Heat vegetable oil in a large skillet over medium heat until it reaches about 350°F (175°C). Carefully place the breaded chicken in the hot oil, frying for about 4-5 minutes per side, or until golden brown and fully cooked (internal temperature should be 165°F).

Once done, transfer the fried chicken to a wire rack or a plate lined with paper towels to drain excess oil.

Step 5: Make the Gravy

In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1-2 minutes, stirring constantly, until it turns a light golden color. Slowly pour in milk, whisking continuously to prevent lumps. Season with salt and black pepper, and let the gravy cook until thickened. If you prefer a thinner consistency, add a little more milk.

Step 6: Serve and Enjoy

Plate your crispy Chicken Fried Chicken and generously smother it with homemade gravy. Serve with mashed potatoes, biscuits, or your favorite Southern sides for a meal that’s pure comfort on a plate.

Helpful Tips

• Use a Thermometer: Keep your oil at a steady 350°F for perfectly crispy chicken without it getting too greasy.
• Double Dipping is Key: Dipping the chicken in the flour, then buttermilk, then flour again creates the best crunch.
• Pound the Chicken Evenly: This ensures even cooking and prevents dry spots.
• Let it Rest: After frying, let the chicken sit for a few minutes on a wire rack to keep it crispy.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying
• Cuisine: Southern
• Diet: Comfort Food

Notes

• For Extra Crunch: After breading, let the coated chicken rest for 5-10 minutes before frying. This helps the coating stick better and creates an even crispier crust.
• Adjust the Spice Level: If you love heat, increase the cayenne pepper or add extra hot sauce to the buttermilk mixture. For a milder version, simply leave out the cayenne.
• Use a Wire Rack: Instead of placing fried chicken on paper towels, let it rest on a wire rack over a baking sheet. This prevents sogginess and keeps the coating crispy.
• Thin the Gravy if Needed: If the gravy becomes too thick, whisk in a little extra milk, a tablespoon at a time, until it reaches your desired consistency.
• Make it Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for both the breading and the gravy.
• Don’t Overcrowd the Pan: Fry in batches to maintain the oil temperature and ensure even cooking. Overcrowding can lead to greasy chicken.
• Reheat for Crispiness: To bring back the crunch, reheat leftover chicken in a 400°F oven for 10-12 minutes instead of microwaving.

Storage Instructions

Refrigerator:

Store leftover Chicken Fried Chicken in an airtight container in the fridge for up to 3 days. To reheat, place in an oven at 350°F for about 10 minutes to maintain crispiness.

Freezer:

Freeze the fried chicken (without gravy) in a sealed container for up to 2 months. Reheat in the oven at 375°F until heated through.

Gravy Storage:

Store leftover gravy in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of milk to thin it out if needed.

Frequently Asked Questions

Can I Use Chicken Thighs Instead of Chicken Breasts?

Yes! Boneless, skinless chicken thighs work great for this recipe and add even more juiciness. Just make sure to pound them evenly for even cooking.

What Oil is Best for Frying?

Vegetable oil, canola oil, or peanut oil work best because they have a high smoke point and won’t burn at frying temperatures.

Can I Bake This Instead of Frying?

For a baked version, place breaded chicken on a wire rack over a baking sheet and bake at 400°F for 20-25 minutes, flipping halfway through. While it won’t be quite as crispy as frying, it will still be delicious!

Related Recipes

If you loved this Chicken Fried Chicken, you’ll definitely want to try:

• Sticky Honey Gochujang Chicken

• Crispy Chicken Katsu

• Irresistible Korean Popcorn Chicken

Conclusion

This Chicken Fried Chicken recipe is everything you want in a comfort meal—crispy, juicy, and loaded with flavor. It’s simple enough for a weeknight dinner but impressive enough for Sunday supper. Pair it with classic Southern sides, drizzle on that creamy gravy, and you’ve got a meal that will have everyone coming back for seconds.

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