Chicken fried chicken is made from crispy fried chicken breasts topped with a savory country-style gravy!
- It’s the ultimate comfort food. Crispy, savory, and delicious!
- The chicken comes out tender and juicy with a crunchy coating.
- This recipe uses ingredients you likely have on hand.
- Chicken fried chicken is loved by the whole family – I mean, what’s not to love.
Chicken Fried Chicken vs. Fried Chicken
Fried chicken is made with bone-in chicken pieces coated in flour and fried (or oven-fried).
Chicken fried chicken is made from boneless pieces that are flattened and double-dipped in flour, eggs, and flour again before being cooked, so it’s extra crunchy!
Ingredients for Chicken Fried Chicken
- Chicken: Chicken fried chicken is made with boneless and skinless chicken breasts or chicken breast cutlets. It’s also great with chicken thighs.
- Seasoned Coating: I use all-purpose flour as the base of the coating, and, while it’s not traditional, I add a bit of cornstarch to make it extra crispy—this comes from my crispy chicken sandwiches.
- White Gravy: The gravy is simple with flour and milk. The flavor comes from the brown bits in the pan from frying the chicken and lots of black pepper.
We love chicken fried chicken with gravy over waffles or homemade buttermilk biscuits.
How to Make Chicken Fried Chicken
- Prepare bowls of seasoned flour, whisked eggs, and milk (recipe below).
- Dredge chicken pieces in seasoned flour, the wet batter, and back into the flour again.
- Cook chicken in hot oil in a skillet until golden brown on both sides.
- Transfer pieces to a paper plate to drain. Season if desired.
How to Make the Gravy
Chicken fried chicken wouldn’t be the same without a delicious peppery white gravy!
- Drain most of the oil from frying the chicken, leaving 1/4 cup and the brown bits and in the pan.
- Add the flour and cook for a few minutes. Gradually whisk in the milk and cook until the gravy is thickened. Season with salt and pepper and serve over chicken.
Our Fave Fried Chicken
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Chicken Fried Chicken
This Southern-inspired recipe creates perfectly crispy chicken fried chicken with savory and creamy gravy.
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If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼ inch thickness. Marinate for 1 hour (per the notes) if desired. Remove from the marinade and pat the chicken dry with a paper towel. Discard the marinade.
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Combine 1 cup flour, corn starch, pepper, salt, garlic powder, paprika, and cayenne pepper in a bowl.
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Whisk eggs, ½ cup milk, and 1 tablespoon of the dry mixture in a small bowl.
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Dredge the chicken breasts in the dry mix. Shake off any excess mixture and dip the chicken into the wet batter. Dip back into the dry mixture and gently press to coat the chicken. Let the coated chicken rest for 10 minutes.
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Pour ½-inch of vegetable oil into a deep pan and heat the oil to 375°F (the temperature will drop a bit as you add the chicken, you want to cook the chicken at 350°F).
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Gently place the chicken into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes. Flip the chicken and continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more. Ensure the oil temperature remains at 350°F between batches of chicken.
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Transfer fried chicken to a clean baking rack and season with additional salt if desired.
Gravy
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Drain the oil from the pan, leaving the brown bits and ¼ cup of oil in the bottom. Heat over medium heat.
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Add ¼ cup flour and cook for 2 to 3 minutes.
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Add in milk a little at a time, stirring after each addition. Continue adding milk to reach the desired consistency – you may not need all of it.
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Bring to a boil and let simmer 2 minutes. Taste and season generously with salt & pepper.
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Serve the gravy over the chicken.
1 cup buttermilk
1 teaspoon hot sauce such as Frank’s
½ teaspoon garlic powder
½ teaspoon salt
To keep cooked chicken warm if frying in batches, preheat oven to 200°F. Place fried chicken on a wire rack over a baking sheet and keep warm for up to one hour to maintain crispness without drying.
For a smooth gravy, add a little bit of the milk at a time and stir after each addition. It will initially seem thick and pasty, but it will thin out with each addition. Be sure to season generously.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat under the broiler or in an air fryer to keep it crispy.
Calories: 715 | Carbohydrates: 54g | Protein: 42g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 234mg | Sodium: 1373mg | Potassium: 695mg | Fiber: 2g | Sugar: 8g | Vitamin A: 756IU | Vitamin C: 0.1mg | Calcium: 225mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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