I’ve made a lot of comfort meals over the years, but the first time I tried making Chicken Fried Chicken Recipe at home, I was hooked. Growing up, fried chicken was a Sunday tradition, but this recipe takes it up a notch. It’s like combining the best of crispy fried chicken with the creamy indulgence of country gravy.
Honestly, the crunch, that juicy interior, and the smooth gravy on top gave me such a “wow” moment that I couldn’t keep it to myself. If you’re looking for a dish that’s made for warm family dinners or impressing guests, this is the one. Plus, it’s not as hard or time-consuming as you might think!
Total Cooking Time
Managing your time in the kitchen is half the battle, but with this Chicken Fried Chicken recipe, it’s straightforward.
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Kitchen Tools You’ll Need
Before jumping in, having the right equipment can make all the difference. These tools are a must for this easy recipe success:
- Heavy Skillet or Cast-Iron Pan: Perfect for ensuring even frying and that crispy crust.
- Meat Thermometer: Never guess if your chicken is done. A temperature of 165°F is your goal.
- Mixing Bowls: You’ll need at least three for dredging—flour, egg mixture, and breadcrumbs.
- Tongs: For flipping the chicken while frying without disturbing the coating.
- Wire Rack: Helps keep the fried chicken crispy as it rests and cools.
- Baking Sheet: Place under the wire rack to catch the oil and prevent mess.
Ingredients
This recipe uses simple, everyday ingredients found in most kitchens. That’s the beauty of comfort food!
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk
- ½ tsp black pepper
- Salt, to taste
Step-By-Step Recipe Guidelines For Chicken Fried Chicken Recipe
Cooking this Chicken Fried Chicken is simpler than it sounds. Just follow these detailed steps, and you’ll nail that perfect crispy chicken and creamy gravy every time.
Step 1: Prepare the Chicken
Lay the chicken breasts on a cutting board. If they’re thick, feel free to halve or gently pound them until even. Season both sides of each piece with salt, pepper, garlic powder, and smoked paprika. Pour the buttermilk into a medium bowl and soak the chicken breasts for at least 15 minutes. This gives them incredible juiciness.
Step 2: Get Your Coating Stations Ready
Use three bowls for dredging. Fill one with flour, the second with beaten eggs, and the third with breadcrumbs mixed with a pinch of paprika.
Step 3: Coat the Chicken
Shake off the excess buttermilk from the chicken, then dredge it in flour. Dip it into the egg mixture, ensuring it’s fully covered, and finally coat it in breadcrumbs for that ultimate crunch.
Step 4: Pan-Fry to Golden Perfection
Heat your skillet on medium heat with enough oil to cover the bottom. When the oil starts shimmering, carefully place the chicken breasts in. Fry each side for about 4-6 minutes until golden brown and cooked through. Check the internal temperature; it should hit 165°F.
Step 5: Make the Creamy Gravy
Remove the chicken from the skillet and set it on a wire rack to rest. Add butter to the same skillet, letting it melt. Stir in the flour and cook until golden. Gradually whisk in milk, stirring constantly to prevent lumps. Add salt and pepper, then cook until it thickens to your liking.
Creative Serving Suggestions
Now that you’ve cooked this incredible Chicken Fried Chicken, here are a few ideas to serve it up like a pro chef:
- With Mashed Potatoes: Ladle the gravy generously over both. This is a classic Southern pairing that never fails to impress.
- Over Biscuits: Serve the chicken on top of fresh, buttery biscuits for a hearty brunch option.
- On a Salad: For a lighter option, slice up the chicken and serve it over greens with ranch dressing.
- Garnish Ideas: A sprinkle of parsley or chives adds a fresh, vibrant touch.
Pro Tips for a Winning Recipe
If you want your chicken fried chicken to be unforgettable, read these bonus tips!
- Make It Nutritious: Swap all-purpose flour for whole wheat flour, and air-fry the chicken instead of pan-frying.
- Spice It Up: Add cayenne or red chili flakes to the breadcrumbs for a spicy kick.
- Crispier Coating: Double coat the chicken by repeating the flour/egg/breadcrumb process once more.
Nutritional Information
Per serving (without sides):
- Calories: ~425
- Protein: 30g
- Fat: 18g
- Carbs: 40g
- Sugar: 1g
Health Tip
For a lighter version, skip the gravy or use reduced-fat milk for the sauce.
Storage and Leftover Tips
- Refrigerating: Store leftovers in an airtight container for up to 3 days.
- Reheating: Heat in an oven at 350°F to keep the coating crispy. Avoid microwaving as it can make the coating soggy.
- Freezing: Freeze cooked chicken pieces for up to 2 months. To serve, reheat directly from frozen at 375°F.
Chicken Fried Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk
- ½ tsp black pepper
- Salt to taste
Instructions
- Lay the chicken breasts on a cutting board. If they’re thick, feel free to halve or gently pound them until even. Season both sides of each piece with salt, pepper, garlic powder, and smoked paprika.
- Pour the buttermilk into a medium bowl and soak the chicken breasts for at least 15 minutes. This gives them incredible juiciness.
- Use three bowls for dredging. Fill one with flour, the second with beaten eggs, and the third with breadcrumbs mixed with a pinch of paprika.
- Shake off the excess buttermilk from the chicken, then dredge it in flour. Dip it into the egg mixture, ensuring it’s fully covered, and finally coat it in breadcrumbs for that ultimate crunch.
- Heat your skillet on medium heat with enough oil to cover the bottom. When the oil starts shimmering, carefully place the chicken breasts in.
- Fry each side for about 4-6 minutes until golden brown and cooked through. Check the internal temperature; it should hit 165°F.
- Remove the chicken from the skillet and set it on a wire rack to rest.
- Add butter to the same skillet, letting it melt. Stir in the flour and cook until golden. Gradually whisk in milk, stirring constantly to prevent lumps. Add salt and pepper, then cook until it thickens to your liking.
Notes
- Refrigerating: Store leftovers in an airtight container for up to 3 days.
- Reheating: Heat in an oven at 350°F to keep the coating crispy. Avoid microwaving as it can make the coating soggy.
- Freezing: Freeze cooked chicken pieces for up to 2 months. To serve, reheat directly from frozen at 375°F.
