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Chicken Fried Chicken

A mouthwatering Southern dish featuring juicy chicken in a crispy coating, topped with savory gravy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 650
Ingredients Method Notes

Ingredients
  

For the chicken
  • 6-8 pieces thin sliced chicken breasts Tender and juicy, the star of the show.
  • 1.5 cups buttermilk Adds creaminess and a slight tang.
  • 1 piece egg Helps bind the mixture.
  • 1 Tbsp hot sauce Adds a touch of heat.
  • Oil for frying oil for frying Essential for achieving deep-fried goodness.
For the coating
  • 2 cups flour Creates a crispy coating.
  • 2 tsp baking powder Key for light, airy crunch.
  • 1 tsp baking soda Enhances the texture.
  • 1 tsp salt Enhances flavor.
  • 1 tsp pepper Adds warmth.
  • 1 tsp garlic powder Introduces flavor.
For the gravy
  • 1/4 cup reserved oil from frying For depth and richness.
  • 1/3 cup flour Thickens the gravy.
  • 2 cups milk Creates a creamy gravy.
  • Salt & pepper to taste salt & pepper For seasoning.

Method
 

Preparation
  1. Heat oil in a deep fryer or large pan to 325°F.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
  3. In another bowl, whisk buttermilk, egg, and hot sauce until smooth.
Coating the Chicken
  1. Dredge each chicken breast in the flour mixture, dip into the egg mixture, and coat again with the flour mixture.
  2. Press down to ensure the flour sticks.
Cooking
  1. Fry the coated chicken in hot oil for 3-5 minutes on each side until golden brown, with an internal temperature of 165°F.
  2. Drain on a paper towel-lined plate.
Making the Gravy
  1. In a large pan, heat 1/4 cup reserved frying oil over medium-high.
  2. Stir in 1/3 cup flour, cook for about 1 minute.
  3. Gradually add milk, whisking until thickened; season with salt and pepper.
Serving
  1. Pour hot gravy over the fried chicken just before serving.

Notes

Use a meat thermometer for perfect cooking, let the chicken rest before serving, and feel free to experiment with spices.