Description
Chicken Fried Chicken is a Southern comfort classic featuring tender chicken breasts coated in a crispy, seasoned breading and pan-fried to golden perfection. Served with creamy country gravy, it delivers all the flavors of chicken-fried steak—made with juicy chicken instead.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 large egg
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil, for frying
Country Gravy
- 3 tablespoons reserved pan drippings
- 3 tablespoons all-purpose flour
- 2 cups milk
- Salt and black pepper, to taste
Instructions
- Prepare the Chicken: Place chicken breasts between plastic wrap and pound to an even thickness to ensure uniform cooking.
- Make the Wet Mixture: In a bowl, whisk together the buttermilk and egg until fully combined.
- Prepare the Dry Mixture: In a separate bowl, mix the flour with salt, black pepper, paprika, garlic powder, and onion powder thoroughly for the breading.
- Dredge the Chicken: Coat each chicken breast first in the seasoned flour, then dip into the buttermilk and egg mixture, and finally coat again with the seasoned flour to create a double breading for extra crispiness.
- Heat the Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat it over medium heat until shimmering and hot but not smoking.
- Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil and fry for 4–5 minutes on each side, or until the coating is golden brown and the internal temperature reaches 165°F (74°C).
- Drain the Chicken: Remove the cooked chicken from the oil and let it drain briefly on paper towels to remove excess oil and maintain crispiness.
- Make the Country Gravy: Carefully remove all but 3 tablespoons of the pan drippings from the skillet. Whisk in 3 tablespoons of flour to the drippings and cook over medium heat for 1 minute to form a roux.
- Add Milk and Thicken: Gradually whisk in 2 cups of milk, continuing to stir until the gravy thickens to desired consistency. Season with salt and black pepper to taste.
- Serve: Plate the fried chicken breasts and spoon the creamy country gravy over the top. Serve immediately while hot.
Notes
- Maintain steady oil temperature to prevent the breading from becoming soggy or greasy.
- Chicken thighs can be substituted for breasts for juicier meat and more flavor.
- Serve this dish with traditional sides like mashed potatoes, green beans, or biscuits for a complete Southern meal.
- Leftovers reheat best in the oven or air fryer to retain crispiness instead of microwaving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Southern / American
