Chicken Fried Chicken

Chicken Fried Chicken is a quick and flavorful dinnertime staple that brings the warmth of southern comfort to your table. This recipe features a double-dredged, extra-crispy exterior achieved through a unique leavened flour coating, paired with a rich, silky white gravy made from the pan drippings. The result is a tender, juicy chicken cutlet with a craggy, golden crust that captures the essence of traditional home cooking in just 30 minutes.

Why You’ll Love This Recipe

• The “Double-Dip” Crunch – Utilizing a three-step dredging process ensures a thick, textured crust that mimics the iconic look and feel of country-fried steak.
• Secret Leavening Agents – The inclusion of baking powder and baking soda in the flour mix creates tiny air bubbles, resulting in a lighter, shatteringly crisp coating.
• Buttermilk Infusion – The acidic buttermilk not only helps the breading adhere but also acts as a gentle tenderizer for the chicken breasts.
• Efficient One-Pan Gravy – Repurposing the frying oil for the gravy incorporates the seasoned “bits” left behind, providing a deeper, more savory flavor profile.
• Speedy Weeknight Prep – Using thin-sliced breasts reduces cooking time significantly, making this a gourmet meal that fits into a busy schedule.
• Customizable Heat Levels – The addition of hot sauce in the wet wash provides a subtle “back-of-the-throat” warmth without overwhelming the palate.

Ingredients You’ll Need

The Chicken & Coating

• 6-8 Thin Sliced Chicken Breasts – Pounded or sliced thin to ensure the meat cooks through at the same rate the crust turns golden.
• 2 cups All-Purpose Flour – The primary structural component of the breading.
• 2 tsp Baking Powder & 1 tsp Baking Soda – Chemical leaveners that expand in the hot oil for maximum crunch.
• 1 1/2 cups Buttermilk – Provides the thick, tangy liquid base for the wet wash.
• 1 Egg & 1 tbsp Hot Sauce – Binds the liquid to the flour and adds a layer of seasoned heat.
• 1 tsp Garlic Powder, Salt, & Pepper – Classic aromatics that season the flour from within.
• Oil for Frying – A neutral high-smoke point oil like vegetable or canola.

The Country Gravy

• 1/4 cup Reserved Frying Oil – Carries the flavor of the seasoned chicken into the sauce base.
• 1/3 cup Flour – Combines with the oil to create a roux, the thickening agent for the gravy.
• 2 cups Whole Milk – Creates the creamy, luscious body of the white gravy.
• Salt & Pepper – To taste; heavy black pepper is traditional for this style of sauce.

Step-by-Step Instructions

Heat and Whisk Heat several inches of oil in a large skillet or deep fryer to 325°F. While the oil warms, whisk together the flour, baking powder, baking soda, garlic powder, salt, and pepper in one bowl, and the buttermilk, egg, and hot sauce in a second bowl.

Double Dredge the Chicken Dredge a chicken breast in the flour mixture, then submerge it completely in the buttermilk wash. Return it to the flour bowl for a final coating, pressing the flour firmly into the meat to create those signature craggy bits.

Fry to Golden Perfection Carefully lower the chicken into the hot oil and fry for 3–5 minutes per side. Monitor the temperature to ensure the crust turns a deep golden brown while the internal temperature of the chicken reaches 165°F.

Drain and Rest Transfer the cooked chicken to a plate lined with paper towels or a wire rack to drain any excess oil. Repeat the process with the remaining cutlets, keeping the finished pieces in a warm oven if necessary.

Prepare the Roux For the gravy, add 1/4 cup of the hot frying oil to a separate pan over medium-high heat. Whisk in 1/3 cup of flour and cook for about 1 minute until the flour smell is gone and the mixture is light brown.

Simmer the Gravy Slowly pour in the milk while whisking constantly to prevent lumps. Continue to cook and whisk until the gravy thickens to your desired consistency; it should be thick enough to coat the back of a spoon.

Season and Serve Stir in plenty of black pepper and salt to taste. Place the crispy chicken cutlets on individual plates and generously ladle the hot white gravy over the top just before serving.

Recipe Notes & Tips

• Pressure for Crust – When doing the final flour dredge, literally “hand-press” the flour into the wet chicken; this creates the irregular, crunchy ridges.
• Oil Temperature Control – If the oil is too hot (above 350°F), the outside will burn before the chicken is safe to eat; stay close to 325°F for a perfect balance.
• Milk Temperature – Using room-temperature or slightly warm milk for the gravy helps it emulsify with the roux faster, resulting in a smoother sauce.
• Thin is Best – If your chicken breasts are thick, place them under plastic wrap and pound them to a 1/2-inch thickness to ensure even cooking.
• Gravy Substitution – If the frying oil is too dark or burnt, use an equal amount of butter or bacon grease to start your gravy roux for a cleaner flavor.

Nutritional Information

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6 servings
• Calories: 490 kcal (Estimated per serving including gravy)

Perfect Pairings

• Garlic Mashed Potatoes – The quintessential base for catching extra ladles of the peppery white gravy.
• Buttered Sweet Corn – Adds a bright, sweet contrast to the savory, salty profile of the fried chicken.
• Flaky Buttermilk Biscuits – Perfect for mopping up any remaining gravy on the plate.
• Vinegar-Based Coleslaw – The acidity helps cut through the richness of the fried coating and cream sauce.

Ideal Occasions

• Sunday Family Supper – A classic “big meal” feel that requires surprisingly little active work.
• Cold Weather Comfort – The heavy, warm gravy makes this a perfect winter evening indulgence.
• Potluck Mainstay – The chicken stays relatively crisp even when transported, provided the gravy is kept separate.
• Celebratory Dinner – Offers the decadence of a steakhouse meal with the approachability of home cooking.

Storage & Serving Tips

• Separate the Components – Never store the chicken with the gravy already on top, as it will turn the crust into a soggy dough.
• Reheating for Crunch – Reheat leftover chicken in an air fryer or oven at 375°F for 5 minutes to restore the exterior crispness.
• Gravy Storage – Store leftover gravy in an airtight container for up to 3 days; it will thicken significantly in the fridge, so whisk in a splash of milk when reheating.
• Serving Platter – For a “family style” look, serve the chicken on a large platter and the gravy in a separate boat so guests can control their own coverage.

Creative Variations to Try

• Nashville Hot Style – Increase the hot sauce in the wash and add 2 tablespoons of cayenne pepper to the flour mixture.
• Herb-Crusted – Add 1 tablespoon each of dried thyme, oregano, and sage to the flour for a more floral, herbaceous profile.
• Cheesy Gravy – Whisk in 1/2 cup of shredded sharp cheddar into the finished gravy for a richer, more indulgent sauce.
• Keto-Friendly Alternative – Use crushed pork rinds and almond flour for the breading and heavy cream with xanthan gum for the gravy.

Troubleshooting Common Issues

• Breading Falling Off – This usually happens if the chicken was too wet before the first flour dredge; pat the chicken dry with paper towels before starting.
• Lumpy Gravy – You likely added the milk too fast; to fix, pour the gravy through a fine-mesh strainer or use an immersion blender.
• Soggy Crust – Draining on paper towels can trap steam; use a wire cooling rack placed over a baking sheet to keep the bottom crisp.
• Bland Flavor – Most of the seasoning is in the flour; don’t be afraid to be generous with the garlic powder and black pepper in the dredge.

Why This Recipe Works

The culinary success of Chicken Fried Chicken is a result of starch gelatinization and chemical leavening. The flour, when hitting the 325°F oil, rapidly dehydrates to form a crisp matrix. The baking powder and soda react to the heat by releasing carbon dioxide, which “lifts” the breading away from the meat slightly, creating more surface area for the oil to crisp. The gravy works through a traditional Starch-Fat Emulsion, where the flour particles are coated in oil (the roux) before milk is added, allowing the starch granules to swell and thicken the liquid into a stable, creamy sauce without clumping. At 490 calories, this dish is a high-protein, calorie-dense meal designed for maximum satiety.

Final Thoughts

This recipe is a masterclass in textures, balancing a shatteringly crisp exterior with a succulent, tender interior. While it is undeniably an indulgent “comfort food” dish, the use of thin-cut chicken and a controlled frying temperature keeps it from feeling overly greasy. For a lighter version, the chicken can be air-fried, though the traditional pan-fry method remains the gold standard for achieving that authentic southern flavor profile.