I love a good comfort meal and this Chicken Fried Chicken recipe sits at the top of my list. I write it in a way that keeps the crisp bite and the creamy gravy, just like the plates we sat down to on Sunday nights.
James always claimed my version beat his, and he was the toughest critic in the house.
What You’ll Need
- 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
My Trusted Kitchen Tools
I keep this dish simple and use tools I know well. I use a heavy pan or a deep fryer for even heat. I like a wire rack or paper towels to drain the fried chicken. A whisk and a medium skillet make the gravy easy. If you want a bold side, try pairing this with a rice twist like high protein crispy garlic chicken fried rice to add a modern note to the plate.
I also rely on a thermometer to keep the oil steady. I pick a stocking brush and tongs to handle the chicken without losing the crust. A shallow dish for each dredge step keeps the process tidy. These small tools keep the work calm and fast.
Bringing It All Together
- Heat oil in a deep fryer or a large pan to 325 degrees.
- Whisk together the flour, baking powder, baking soda, salt, pepper and garlic powder in a large bowl.
- Whisk the buttermilk, egg and hot sauce in another bowl.
- Dredge a chicken breast in the flour mix.
- Dip the floured chicken into the buttermilk mix.
- Press the chicken back into the flour mix to make the crust stick well.
- Place the chicken in the hot oil and fry on each side for 3 to 5 minutes until golden.
- Remove the chicken and drain on a paper towel lined plate.
- Repeat the dredge and fry steps with the rest of the chicken.
- Pour about 1/4 cup of the oil left from frying into a large pan and heat on medium high.
- Stir in 1/3 cup flour until the oil absorbs it and cook for about 1 minute.
- Slowly whisk in 2 cups of milk and cook until the gravy thickens.
- Stir in salt and pepper to taste.
- Pour the hot gravy over each chicken plate before serving.
Making It Your Own (Swaps & Ideas)
I love recipes that let you make small swaps and still get great results. Use bone in thighs if you want more juice. If you do thighs, cook a bit longer and check the temperature. For a lighter crust, swap half the flour for fine cornmeal. You can add a little smoked paprika or cayenne to the flour mix for a warm spice. If you do not have buttermilk, stir 1 Tbs vinegar or lemon juice into regular milk and let it sit for five minutes to sour it.
Try using seasoned salt or onion powder in the flour for a different edge. For a gluten free plate, use a gluten free flour blend meant for frying, and watch the cook time as it can brown faster. If you love herbs, add a teaspoon of dried thyme or oregano into the gravy near the end and warm it through.
How We Love to Serve It
I serve this Chicken Fried Chicken with simple sides that let the dish shine. Mashed potatoes soak up the gravy and feel right on the same plate. A crisp green salad or green beans add bright contrast. For a fun family meal, I set bowls of pickles, hot sauce and extra gravy for everyone to customize.
If you want a bowl style meal, try a pairing like the 30 minute street corn chicken rice bowl to turn the plate into a lively rice bowl with corn and fresh lime. For a sweet heat option, add a drizzle of honey mixed with hot sauce on the side.
A Few Tips For Success
I keep a few habits that make this dish turn out well every time. Keep the oil steady near 325 for a crisp crust and cooked inside. Never crowd the pan; frying in small batches keeps the oil temperature steady. Press the flour into the chicken well so it forms a thick crust that will not fall off when you lift it. Drain the cooked chicken on a rack to keep the crust crisp under the gravy.
Taste the gravy before you pour. It can need more salt or just a touch of pepper. If the gravy is too thin, cook it a minute longer while you whisk. If it becomes too thick, add a splash of milk to adjust the texture. Use a thermometer to confirm chicken reaches 165 degrees internal before you stop cooking.
Saving Some For Later
I often make a double batch so we can reheat the leftovers. Store the chicken in an airtight container in the fridge for up to three days. Reheat in a 350 oven for 10 to 12 minutes to keep the crust crisp. If you make gravy ahead, pour it into a jar and cool it before sealing. Gently reheat the gravy on the stove and whisk in a bit of milk if it thickens too much in the fridge.
For longer storage, freeze the cooked chicken in a single layer on a tray until firm and then move to a freezer bag. Reheat from frozen in a 375 oven until hot, adding a few minutes if needed. Do not freeze the gravy with the chicken; freeze it in a separate container.
From My Kitchen to Yours
I like to keep this Chicken Fried Chicken simple and true to the flavors I grew up with. I hope you find the same comfort in this dish that my family did. Make it on a weeknight or for guests, and feed the people you love.
Your Questions, Answered
How do I reheat Chicken Fried Chicken to keep it crispy?
I reheat the chicken in a 350 to 375 oven on a wire rack. This lets the heat surround the piece and keeps the crust from getting soggy. Reheat for about 10 to 15 minutes or until it is hot through.
Can I make the Chicken Fried Chicken gravy ahead of time?
Yes, you can make the gravy up to three days ahead and keep it in the fridge. Warm it gently on the stove and whisk in a little milk if it thickens. Heat just until it reaches the right pourable texture.
Is there a fast way to make Chicken Fried Chicken for a crowd?
I cook in batches and keep the cooked chicken in a low oven at 200 to 225 to stay warm while I finish the rest. Make the dredge stations ready and have someone help with the fryer to speed the work. For sides, choose things that can be made ahead so you can focus on the chicken.
Print
Chicken Fried Chicken
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A crispy and comforting Chicken Fried Chicken recipe served with creamy gravy, perfect for family gatherings or weeknight dinners.
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 cups buttermilk
- 1 egg
- 1 Tbs hot sauce
- Oil for frying
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt & pepper to taste
Instructions
- Heat oil in a deep fryer or a large pan to 325°F.
- Whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder in a large bowl.
- Whisk the buttermilk, egg, and hot sauce in another bowl.
- Dredge a chicken breast in the flour mix.
- Dip the floured chicken into the buttermilk mix.
- Press the chicken back into the flour mix to make the crust stick well.
- Place the chicken in the hot oil and fry on each side for 3 to 5 minutes until golden.
- Remove the chicken and drain on a paper towel lined plate.
- Repeat the dredge and fry steps with the rest of the chicken.
- Pour about 1/4 cup of the oil left from frying into a large pan and heat on medium high.
- Stir in 1/3 cup flour until the oil absorbs it and cook for about 1 minute.
- Slowly whisk in 2 cups of milk and cook until the gravy thickens.
- Stir in salt and pepper to taste.
- Pour the hot gravy over each chicken plate before serving.
Notes
For a lighter crust, try half cornmeal. You can add smoked paprika or cayenne for a warm spice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: fried chicken, comfort food, gravy, family meal