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Delicious Chicken Fried Chicken served with sides
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Chicken Fried Chicken

A Southern classic featuring crispy, tender chicken cutlets served with creamy, peppery gravy.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Skillet
  • Mixing Bowl
  • Meat Mallet
  • Whisk

Ingredients

Chicken

  • 6 to 8 pieces thin-sliced chicken breasts

Breading

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1.5 cups buttermilk
  • 1 large egg
  • 1 tablespoon hot sauce (optional)

Frying Oil

  • Oil for frying (vegetable or canola recommended)
  • 0.25 cup reserved oil from frying

Gravy

  • 0.33 cup flour (for gravy)
  • 2 cups milk

Seasoning

  • Salt and pepper, to taste

Instructions

  • Prepare the Chicken: If your chicken breasts aren’t already thin, place them between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until about ½ inch thick.
  • Set Up Breading Stations: In one bowl, combine flour, baking powder, baking soda, salt, pepper, and garlic powder. In a separate bowl, whisk the buttermilk, egg, and hot sauce until well combined.
  • Bread the Chicken: Dip each chicken piece first into the buttermilk mixture, then dredge in the seasoned flour, pressing firmly to coat all sides. Repeat for all chicken pieces.
  • Heat the Oil: Pour enough oil into a large skillet to coat the bottom generously—about ½ inch deep. Heat to 350°F (medium-high). You’ll know it’s ready when a sprinkle of flour sizzles in the pan.
  • Fry the Chicken: Carefully lay breaded chicken (working in batches if needed) into the hot oil. Fry 3-4 minutes per side, or until golden brown and cooked through. Use a thermometer if you have one—165°F in the thickest part is perfect!
  • Drain & Rest: Transfer fried chicken pieces to a plate lined with paper towels or a wire rack. Pour off all but ¼ cup oil from the skillet for gravy.
  • Make the Gravy: Over medium heat, whisk in ⅓ cup flour to the reserved oil; cook for 1-2 minutes until bubbling but not browned. Slowly add milk, whisking constantly to avoid lumps. Cook until thickened (about 5 minutes), then season to taste with salt and pepper.
  • Serve: Pour the creamy gravy generously over the fried chicken. Enjoy it hot!

Notes

For best results, let breaded pieces rest on a rack for 10 minutes before frying. Store leftovers in an airtight container for up to 3 days.