Chicken Fried Chicken Recipe | Crispy Southern Classic

I’ve made a lot of comfort meals over the years, but the first time I tried making Chicken Fried Chicken 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 a pasta lover too, you might also enjoy trying my Creamy Cajun Chicken Pasta Recipe for another cozy, flavorful dinner idea. 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 (Getting everything ready, from coating the chicken to warming your skillet)
Cooking Time: 25 minutes (That perfect golden browning doesn’t take long)
Total Time: 45 minutes

Time-Saving Tips

Marinate Ahead: If you want your chicken extra juicy, season and refrigerate it for an hour or even overnight.
Organize Your Stations: Set up bowls for dredging (flour, egg wash, and breadcrumb mixture) before you start cooking. Having everything within reach saves you from a messy scramble.

Essential Tools for Success

Before jumping in, having the right equipment can make all the difference. These tools are a must for this easy recipe success:

Must-Have Kitchen Gadgets

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.

Fresh, Easy Ingredients

This recipe uses simple, everyday ingredients found in most kitchens. That’s the beauty of comfort food!

4 boneless, skinless chicken breasts: Pound them to even thickness.
1 cup all-purpose flour: The key to a crispy, golden crust.
2 large eggs: For binding the coating to the chicken.
1 cup breadcrumbs: Opt for panko for extra crunch.
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar): To tenderize the chicken and add flavor.
1 tsp garlic powder: A flavorful kick.
1 tsp smoked paprika: Adds depth and color.
1 tsp black pepper: Freshly ground makes a difference.
1 tsp salt: For seasoning the chicken and coating layers.
2 tbsp butter: For a rich, creamy gravy.
2 tbsp all-purpose flour: Acts as a thickener.
1 ½ cups milk: Full-fat or 2% works well.
½ tsp black pepper: Adds a warm, peppery finish.
Salt, to taste

Step-By-Step Recipe Guidelines

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 1Prepare 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. You can also enjoy similar flavors by trying my Spicy Rattlesnake Pasta Recipe if you’re craving something with a bold kick.
Garnish Ideas: A sprinkle of parsley or chives adds a fresh, vibrant touch.

Pro Tips for a Winning Recipe

If you want your 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.

Ash Tyrrell