Chicken Fried Chicken

This Chicken Fried Chicken is an easy, comforting dinner that brings warmth and flavor to the table. I love how it delivers crispy, golden chicken with creamy gravy—all made with simple ingredients and minimal fuss.

Why You’ll Love This Recipe

I love how this dish turns thin-sliced chicken breasts into a crispy skillet-fried treat that’s ready in just 30 minutes. The buttermilk marinade, seasoned flour, and spicy hot sauce make each bite flavorful, while the homemade gravy adds a creamy finish that brings it all together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

• 1½ cups buttermilk

• 1 egg

• 1 Tbs hot sauce

• Oil for frying

Gravy:

• ¼ cup reserved oil from frying

• ⅓ cup flour

• 2 cups milk

• Salt & pepper to taste

Directions

1. Heat a few inches of oil in a deep fryer or large skillet to 325°F (about medium heat).

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

3. In another bowl, whisk together buttermilk, egg, and hot sauce.

4. Dredge each chicken breast in the flour mixture, then dip in the buttermilk mixture, and then back into the flour mixture, pressing the flour onto the chicken to ensure a good coating.

5. Fry the chicken for 3–5 minutes per side, until golden brown and cooked through. Drain on paper towels.

6. For the gravy, heat ¼ cup of the frying oil in a pan over medium-high heat, stir in ⅓ cup flour, and cook about a minute.

7. Slowly whisk in milk until the gravy thickens, then season with salt and pepper.

8. Serve the gravy poured over individual chicken pieces.

Servings And Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• I sometimes swap the oil in the gravy for butter for a richer flavor.

• Using thick-sliced chicken breasts requires slicing them in half horizontally so they cook evenly.

• To vary seasoning, I like adding paprika, onion powder, or cayenne to the flour mix for extra kick.

• For spicier chicken, I’ll add hot sauce to the buttermilk dip or sprinkle cayenne in the flour.

• Leftover chicken makes great sandwiches—just place your sauced chicken in a bun with pickles and slaw.

Storage/Reheating

• Store: Place leftover chicken in an airtight container and refrigerate for up to 3 days. Store gravy separately in a sealed jar.

• Reheat: I reheat chicken in a 350°F oven for about 10 minutes to restore crispiness, and gently reheat gravy on the stove over low heat, whisking until smooth.

FAQs

1. Can I Make This Gluten-Free?

Yes, I substitute a gluten-free flour blend for the all-purpose flour and ensure my baking powder and soda are gluten-free.

2. What Can I Use Instead Of Buttermilk?

If I’m out of buttermilk, I mix 1½ cups milk with 1½ tablespoons lemon juice or vinegar and let it sit for 5 minutes before use.

3. Can I Bake The Chicken Instead Of Frying?

I don’t usually, but baking at 425°F on a greased rack for about 20 minutes, flipping halfway, works if I want a lighter option.

4. How Do I Prevent The Chicken From Becoming Greasy?

I make sure the oil is at the right temperature (around 325°F); if it’s too cool, the chicken soaks up oil. I also drain it well on paper towels after frying.

5. Can I Prepare This Ahead Of Time?

Yes, I can coat the chicken and refrigerate (but not fry) it up to 4 hours ahead. Then I fry it just before serving for the best texture.

Conclusion

I always enjoy making this Chicken Fried Chicken for a hearty, satisfying meal that gathers everyone around the table. It’s fast, flavorful, and adaptable—perfect for busy weeknights or when I want that comforting home-cooked vibe.