Chicken Fried Chicken

When the sizzling sound of chicken hitting hot oil fills the kitchen, you know something delicious is on its way. This Chicken Fried Chicken recipe combines crispy, golden chicken with a mouthwatering gravy that will make your taste buds dance. It takes about 30 minutes to prepare and cook, and the secret is in the double dredge technique which ensures that each piece is perfectly coated in flour and flavorful spices.

This recipe is perfect for family gatherings, comforting weeknight dinners, or even impressing guests at a special occasion. If you want to prepare ahead, you can marinate the chicken in buttermilk overnight for deeper flavor.

Why You’ll Love This Recipe

• The double coating gives your chicken an unforgettable crunchy texture.
• Cooking time stays quick, with each piece frying to perfection in just minutes.
• The homemade gravy adds a rich, creamy finish that elevates the dish.
• It’s a crowd-pleaser, perfect for gatherings or a hearty family meal.

What You’ll Need

Get ready to gather the ingredients for a delightful dish!

For the Chicken

• 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

For the Gravy

• 1/4 cup reserved oil from frying
• 1/3 cup flour
• 2 cups milk
• Salt & pepper to taste

Note: Buttermilk can be substituted with regular milk mixed with vinegar.

Substitutions & Swaps

• Chicken breasts can be swapped for thighs.
• Use almond milk for lactose-free.
• Hot sauce can be replaced with BBQ sauce.
• All-purpose flour works for gluten-sensitive.

How to Make It

Start creating this flavorful dish with these easy steps.

Heat Oil

Heat oil in a deep fryer or large pan on the stove (a few inches deep) to 325°F.

Whisk Dry Ingredients

In a large bowl, whisk together your flour, baking powder, baking soda, salt, pepper, and garlic powder.

Prepare Wet Mixture

In another bowl, whisk together the buttermilk, egg, and hot sauce until combined.

Dredge Chicken

Dredge the chicken in the flour mixture, then dip it into the egg mixture, and back into the flour. Press down firmly to ensure the flour sticks well.

Fry Chicken

Place the chicken in the pan/deep fryer and fry on each side for 3-5 minutes until golden brown. Remove and drain on a paper towel-lined plate. Repeat with all chicken pieces.

Make Gravy

To make your gravy, in a large pan, add 1/4 inch of reserved oil from cooking and heat on medium-high. Stir in your flour until fully absorbed and cook for about 1 minute.

Add Milk

Slowly add in your milk, whisking to blend and heat until thickened. Stir in salt and pepper to taste.

Serve

Pour the gravy over individual chicken pieces before serving.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: No, the texture may change.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• Use an instant-read thermometer to ensure oil is at the right temperature.
• Let chicken rest for a few minutes before dredging to enhance coating stickiness.
• Try different spices in the flour for varied flavor profiles.
• Ensure not to overcrowd the pan while frying for even cooking.

Serving Suggestions

• Serve with mashed potatoes for a classic combo.
• Pair with a side of coleslaw for crunch.
• Offer cornbread for a Southern-style meal.