Chicken Fried Chicken

The sizzle of golden chicken hitting hot oil fills the kitchen, instantly evoking memories of family gatherings and laughter. This Chicken Fried Chicken recipe takes about 45 minutes from start to finish and promises a deliciously crispy exterior with tender, juicy meat inside. The secret lies in the double-dredging technique, ensuring that every bite is packed with flavor and crunch.

This recipe is perfect for busy weeknights, Sunday dinners, or any occasion where comfort food is a must. You can prepare the chicken in advance and store it in the fridge for up to two days, allowing for an easy, ready-to-fry meal.

Why You’ll Love This Recipe

• The double-breaded technique creates an irresistibly crispy coat.
• It yields juicy chicken that’s bursting with flavor in every bite.
• Easy to follow, making it accessible for cooks of all skill levels.
• Homemade gravy adds a comforting finish to each serving.

What You’ll Need

A few simple ingredients make this dish a family favorite.

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

Buttermilk can be swapped with milk plus vinegar or lemon juice.

Substitutions & Swaps

• Chicken breasts can be replaced with thighs.
• Use gluten-free flour for the dredging mix.
• Buttermilk can be substituted with plain yogurt.
• Hot sauce can be adjusted for spice preference.

How to Make It

Follow these simple steps to create a delicious meal.

Heat the oil

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

Whisk dry ingredients

Combine flour, baking powder, baking soda, salt, pepper, and garlic powder in a large bowl.

Whisk wet ingredients

Mix buttermilk, egg, and hot sauce together in another bowl.

Dredge the chicken

Coat chicken in flour mixture, dip into egg mixture, and then back into flour, pressing down to adhere.

Fry the chicken

Cook chicken in the pan or deep fryer for 3-5 minutes on each side until golden brown. Remove and drain on a paper towel-lined plate, repeating with all chicken.

Make the gravy

Heat 1/4" of oil from frying in a large pan over medium-high. Stir in flour until absorbed and cook for 1 minute.

Thicken the gravy

Gradually add milk while whisking to blend until thickened, then stir in salt and pepper to taste.

Serve

Pour gravy over individual chicken pieces before serving.

How to Store It

Fridge: up to 2 days in an airtight container.
Freezer: no, the breading won’t hold.
Reheat: in a skillet on medium heat for 5-7 minutes.

Tips for Best Results

• Use a thermometer to ensure your oil is at the right temperature for frying.
• Don’t overcrowd the pan to maintain oil temperature and achieve even cooking.
• For extra crunch, let the dredged chicken rest for 10 minutes before frying.
• Adjust the hot sauce according to your spice level preference for the egg mixture.

Serving Suggestions

• Serve with mashed potatoes and green beans for a hearty meal.
• Pair with a fresh salad for a lighter option.
• Enjoy with biscuits for a classic Southern touch.