Chicken Fried Chicken

why make this recipe

Chicken Fried Chicken gives you a crunchy crust and tender meat. It is simple to make with common ingredients. It makes a filling family meal and cooks fast. This recipe also pairs well with classic sides like mashed potatoes and green beans.

introduction

This Chicken Fried Chicken is crispy outside and juicy inside. It uses a double dredge and a buttermilk dip for great flavor. If you want a lighter fried option, you can also try an air fryer fried chicken drumsticks recipe for a quick twist.

how to make Chicken Fried Chicken

1. Heat oil a few inches deep in a deep fryer or large pan to 325°F.
2. Mix the dry flour mix in a bowl. Mix the buttermilk, egg and hot sauce in another bowl.
3. Dredge each thin chicken breast in the dry flour mix, then dip into the buttermilk mix, then back into the dry mix. Press the flour on so it sticks well.
4. Fry each piece 3–5 minutes per side until golden brown. Drain on paper towels.
5. Save 1/4 cup of the frying oil for the gravy. Heat it in a pan, stir in 1/3 cup flour and cook about 1 minute. Slowly whisk in 2 cups milk until thick. Add salt and pepper to taste.
6. Pour the gravy over each chicken piece before serving.

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 cup buttermilk
• 1 egg
• 1 Tbs hot sauce
• Oil for frying
• 1/4 cup reserved oil from frying
• 1/3 cup flour (for gravy)
• 2 cup milk
• Salt & pepper (to taste)

Directions :

• Heat oil in deep fryer or large pan on stove (a few inches deep) to 325.
• In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
• In another bowl whisk together buttermilk, egg and hot sauce.
• Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the steak real good.
• Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all chicken.
• To make your gravy, in large pan add 1/4" of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
• Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
• Pour gravy over individual chicken before serving.

how to serve Chicken Fried Chicken

Serve hot with the white gravy spooned over each piece. Add mashed potatoes, steamed vegetables, or a simple salad. Fresh biscuits or cornbread also make a good side.

how to store Chicken Fried Chicken

Cool the chicken to room temperature. Put in an airtight container and keep in the fridge for up to 3 days. To reheat, warm in a 350°F oven until hot and the crust is crisp again. Store the gravy separately in a sealed container for up to 3 days and reheat on the stove, stirring often.

tips to make Chicken Fried Chicken

• Use thin sliced chicken so it cooks fast and stays juicy.
• Press the flour firmly on the chicken to get a thick crust.
• Keep oil at about 325°F so the crust cooks without burning.
• Fry in batches so the oil stays hot and the chicken stays crispy.
• Taste the gravy and add salt and pepper slowly.

variation (if any)

• Add paprika or cayenne to the flour mix for more heat.
• Use whole milk instead of buttermilk if needed, but add 1 tsp lemon juice to the milk to mimic buttermilk.
• Make the gravy with a splash of cream for a richer sauce.
• Try using chicken thighs instead of breasts for a juicier result.

FAQs

Q: Can I use frozen chicken?
A: No. Thaw the chicken fully and pat dry before breading. Wet chicken won’t get a good crust.

Q: Can I bake instead of fry?
A: Yes. Bake at 425°F on a wire rack for about 20–25 minutes, flipping once, until golden and cooked through.

Q: How do I know the chicken is done?
A: Use a meat thermometer. The inside should read 165°F. Slice one open to check the juices run clear.

Q: Can I make the gravy thicker or thinner?
A: For thicker gravy, cook a bit more flour before adding milk or add less milk. For thinner, add a little more milk and heat until it thins.

Q: Is there a way to make this lower fat?
A: Use an air fryer version of fried chicken pieces to cut oil use, or bake the breaded chicken instead of deep frying.

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