Chicken Fried Chicken is a quintessential comfort meal that features thin, tender chicken breasts coated in a perfectly seasoned, crispy golden crust. When finished with a generous pour of rich, homemade country gravy, this dish becomes the highlight of any dinner table. It is incredibly simple to prepare, relying on pantry staples to deliver restaurant-quality flavors in the comfort of your own home.
List of 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
- Salt & pepper
step-by-step instructions
- Step: Heat oil in deep fryer or large pan on stove (a few inches deep) to 325 degrees.
- Step: In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
- Step: In another bowl whisk together buttermilk, egg and hot sauce.
- Step: Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the chicken real good.
- Step: Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all chicken.
- Step: To make your gravy, in large pan add 1/4 cup of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
- Step: Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
- Step: Pour gravy over individual chicken before serving.
Practical Preparation Tips
Maintaining Consistent Oil Temperature
To achieve the perfect golden crust, temperature control is vital. If the oil is too cool, the breading will absorb too much grease and turn soggy; if it is too hot, the exterior will brown before the chicken is cooked through. Monitor your heat levels closely throughout the frying process.
Achieving Maximum Coating Adhesion
When double-dipping your chicken, the secret is the pressure applied during the final flour dredge. Use the palm of your hand to press the flour into the buttermilk-coated chicken. This creates a tight bond that prevents the breading from separating while in the hot oil.
Selecting the Right Cut of Meat
Thinly sliced chicken breasts are ideal for this recipe as they cook rapidly and evenly. If you can only find standard whole breasts, place them between two sheets of plastic wrap and pound them to a uniform half-inch thickness. This ensures they don’t dry out while waiting for the crust to crisp up.
Substitutions and Variations
Alternative Dairy Options
If you find yourself without buttermilk, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for five minutes. This acidity is important as it works with the baking powder to create the desired lift in your breading.
Flavor Enhancements for the Flour
For a different flavor profile, consider adding dried herbs like thyme, oregano, or smoked paprika into your flour mixture. These additions introduce an herbal depth that pairs beautifully with the richness of the country gravy. Always adjust seasonings in small increments to find your preferred balance.
Gravy Texture Adjustments
If your gravy becomes too thick while simmering, simply whisk in an extra splash of milk until you reach the consistency you enjoy. Conversely, if it is too thin, continue to let it simmer for an additional minute or two, as the flour will continue to hydrate and thicken the sauce as it cools.
Serving and Storage Advice
Recommended Side Dish Pairings
This dish is classically served with creamy mashed potatoes, which provide a smooth contrast to the crunchy chicken. Roasted green beans, steamed broccoli, or a fresh garden salad also offer a bright, acidic balance that cuts through the richness of the fried meal.
Storing Leftovers Properly
If you have leftover chicken, keep it in an airtight container in the refrigerator for up to three days. While it won’t be as crispy as when it was fresh, it is still delicious when reheated properly. It is best to store the gravy in a separate container to prevent the breading from becoming excessively soft.
Refreshing Fried Chicken
Avoid using the microwave to reheat your chicken, as it will inevitably lead to a rubbery texture. Instead, place the chicken on a wire rack over a baking sheet and heat in an oven set to 375°F for about 10 to 15 minutes. This method helps evaporate excess moisture and restores a degree of crispness to the breading.
Frequently Asked Questions
Can I prepare the chicken ahead of time?
You can bread the chicken a few hours in advance and keep it on a tray in the refrigerator. However, it is best to fry it just before you are ready to eat to maintain the structural integrity and crunch of the coating.
What is the benefit of adding baking powder to the flour?
The baking powder serves as a leavening agent that reacts with the buttermilk during frying. It creates tiny gas bubbles within the crust, resulting in a significantly lighter and crunchier texture than if you used plain flour alone.
Is it necessary to use oil from the frying pan for the gravy?
Using the residual frying oil adds a complex, toasted flavor to the gravy that really elevates the final dish. If you prefer a lighter flavor, you can certainly use melted butter or a neutral oil instead, though you may need to adjust your salt and pepper seasoning to compensate for the difference.
How do I know when the oil is hot enough without a thermometer?
While a thermometer is the most reliable method, you can test the oil by dropping a tiny pinch of flour into it. If the flour sizzles and bubbles immediately, the oil is likely at the appropriate temperature for frying.
Can this recipe be baked instead of fried?
While the traditional method involves frying for the best texture, you can achieve a respectable result by placing the breaded chicken on a rack, drizzling it with a bit of oil, and baking at 400°F for about 20 minutes, flipping halfway through. Note that the crust will be less golden than the fried version.
Print
Classic Chicken Fried Chicken with Creamy Gravy
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Easy and delicious this Chicken Fried Chicken is a quick and flavorful dinnertime recipe that brings the whole family to the table, with minimal ingredients it’s a simple and comforting meal.
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
- Salt & pepper
Instructions
- Step: Heat oil in deep fryer or large pan on stove (a few inches deep) to 325 degrees.
- Step: In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
- Step: In another bowl whisk together buttermilk, egg and hot sauce.
- Step: Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the chicken real good.
- Step: Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all chicken.
- Step: To make your gravy, in large pan add 1/4 cup of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
- Step: Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
- Step: Pour gravy over individual chicken before serving.
Notes
You can use a regular deep fryer to make this instead of in a skillet. If you don’t want to use frying oil to make gravy, substitute butter. We use the thin cut chicken you can buy at the store, but you can use a regular chicken breast and slice it in half. Add more or less seasoning to the flour and gravy to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece with gravy
- Calories: 490 kcal
- Sugar: 7 g
- Sodium: 869 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 114 mg