Go Back
Chicken Fried Chicken Recipe
Ash Tyrrell

Chicken Fried Chicken Recipe

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Pour the buttermilk into a medium bowl and soak the chicken breasts for at least 15 minutes. This gives them incredible juiciness.
  3. 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.
  4. 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.
  5. Heat your skillet on medium heat with enough oil to cover the bottom. When the oil starts shimmering, carefully place the chicken breasts in.
  6. Fry each side for about 4-6 minutes until golden brown and cooked through. Check the internal temperature; it should hit 165°F.
  7. Remove the chicken from the skillet and set it on a wire rack to rest.
  8. 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

  • 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.