Description
A Southern classic, Chicken Fried Chicken features crispy, golden chicken breasts topped with creamy, peppery gravy, perfect for any family gathering.
Ingredients
- 6–8 thin-sliced chicken breasts (pounded to 1/4–1/2" thickness if needed)
- 2 cups all-purpose flour (plus extra for dredging if needed)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt (plus more to taste)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 1/2 cups buttermilk
- 1 large egg
- 1 Tbsp hot sauce (optional)
- Oil for frying (peanut, vegetable, or canola; enough for 2–3" depth)
- 1/4 cup reserved oil/drippings from frying (for gravy)
- 1/3 cup flour (for gravy)
- 2 cups milk (whole milk gives creamiest gravy)
- Salt & pepper to taste for gravy
Instructions
- Prep the chicken: If slices vary in thickness, pound them to an even 1/4–1/2" thickness. Pat dry with paper towels. Season both sides lightly with salt and pepper.
- Make the dry mix: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, 1 tsp salt, 1 tsp pepper, and garlic powder. Set aside.
- Make the wet mix: In another bowl, whisk buttermilk, egg, and hot sauce until smooth.
- Dredge and double-coat: One piece at a time, dredge chicken in the dry flour, shaking off excess. Dip into the buttermilk-egg mixture. Return to the flour mixture and press the flour into the chicken so it sticks well. Place coated pieces on a wire rack and let rest 10 minutes.
- Heat the oil: Pour oil into a deep skillet or Dutch oven to about 2–3" deep. Heat to 325°F (160°C).
- Fry the chicken: Fry in batches so pieces don’t crowd. Fry each piece 3–5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
- Reserve drippings: After frying the last batch, measure and reserve about 1/4 cup of the hot oil and drippings for the gravy.
- Make the gravy: In a large skillet, add the reserved 1/4 cup oil. Whisk in 1/3 cup flour and cook 1 minute. Slowly whisk in 2 cups milk, smoothing lumps as you go. Simmer and whisk until gravy thickens, about 3–5 minutes.
- Serve: Pour gravy over chicken or spoon over plates. Serve immediately.
Notes
For a lighter meal, serve sliced chicken over mixed greens with a drizzle of gravy. Store leftovers in airtight containers for up to 3–4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern