Description
Chicken Fried Chicken is a comforting, crispy skillet-fried dish with thin-sliced chicken breasts coated in seasoned flour and buttermilk, served with creamy homemade gravy. Ready in 30 minutes, it’s a hearty Southern-style favorite.
Ingredients
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 tbsp hot sauce
Oil for frying
Gravy:
¼ cup reserved oil from frying
⅓ cup flour
2 cups milk
Salt & pepper to taste
Instructions
- Heat a few inches of oil in a deep fryer or large skillet to 325°F over medium heat.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another bowl, whisk together buttermilk, egg, and hot sauce.
- Dredge chicken breasts in the flour mixture, then dip into the buttermilk mixture, and coat again in the flour mixture, pressing to adhere.
- Fry chicken for 3–5 minutes per side, until golden brown and cooked through. Drain on paper towels.
- For gravy, heat ¼ cup reserved oil in a pan over medium-high heat. Stir in ⅓ cup flour and cook for 1 minute.
- Slowly whisk in milk and cook until thickened. Season with salt and pepper to taste.
- Serve chicken with gravy poured over the top.
Notes
- For extra flavor, add paprika, onion powder, or cayenne to the flour mixture.
- Hot sauce can be increased for a spicier kick.
- Substitute butter for the frying oil in the gravy for a richer taste.
- Use a thermometer to keep frying oil at 325°F to avoid greasy chicken.
- Leftover chicken is great for sandwiches with pickles and slaw.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 chicken breast with gravy
- Calories: 540
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
