Chicken Fried Chicken
Chicken Fried Chicken combines the best of fried chicken and comfort food, with a crispy exterior and tender, juicy center. Served with creamy gravy, it’s a Southern classic perfect for any occasion.
Ingredients
Chicken:
- 6-8 thinly sliced chicken breasts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 ½ cups buttermilk
- 1 egg
- 1 tablespoon hot sauce
- Oil for frying
Gravy:
- ¼ cup reserved frying oil
- ⅓ cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Heat oil in a deep fryer or a large pan on the stove, filling it a few inches deep, and bring it to 325°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In a separate bowl, whisk together the buttermilk, egg, and hot sauce.
- Dredge each piece of chicken in the flour mixture, then dip it into the buttermilk mixture, and coat it again in the flour mixture. Press the flour onto the chicken to ensure it adheres well.
- Place the chicken in the hot oil and fry for 3-5 minutes per side, or until golden brown and fully cooked. Remove and drain on a plate lined with paper towels. Repeat with the remaining chicken.
- For the gravy, heat ¼ cup of reserved frying oil in a large pan over medium-high heat. Stir in the flour and cook for about 1 minute, stirring continuously until fully absorbed.
- Gradually add the milk, whisking constantly to blend, and cook until the mixture thickens. Season with salt and pepper to taste.
- Serve the chicken with the gravy poured over each piece.
Notes
You can use a standard deep fryer instead of a skillet for frying the chicken.
If you prefer not to use frying oil for the gravy, you can substitute butter or bacon grease.
We use store-bought thin-cut chicken, but you can also use regular chicken breasts sliced in half.
Feel free to adjust the amount of seasoning in the flour and gravy to suit your taste.
If you prefer not to use frying oil for the gravy, you can substitute butter or bacon grease.
We use store-bought thin-cut chicken, but you can also use regular chicken breasts sliced in half.
Feel free to adjust the amount of seasoning in the flour and gravy to suit your taste.