Chicken Fried Chicken

There’s something undeniably comforting about the aroma of crispy chicken frying. The sound of the sizzling oil and the anticipation of a golden crust make Chicken Fried Chicken a family favorite. This dish takes about 40 minutes to prepare, and the secret to its success lies in the double-coating technique that ensures a crunchy, flavorful crust.

This recipe is perfect for cozy family dinners or gatherings with friends. It’s an excellent choice for a weekend meal or a special occasion. If you want to get ahead, you can prepare the chicken and store it in the fridge for up to 24 hours before frying.

Why You’ll Love This Recipe

• The double-coating technique guarantees a thick, crispy crust.
• The buttermilk marinade adds a tangy flavor that enhances the chicken’s taste.
• Homemade gravy transforms the dish into a hearty, comforting meal.
• It’s a quick recipe that can be made in under an hour.

What You’ll Need

Gather the following ingredients to make this delightful Chicken Fried Chicken:

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 ½ cups buttermilk
• 1 egg
• 1 tbsp hot sauce
• Oil for frying

For the Gravy

• ¼ cup reserved oil from frying
• ⅓ cup flour
• 2 cups milk
• Salt and pepper

Buttermilk can be substituted with milk mixed with vinegar.

Substitutions & Swaps

• Chicken breasts can be replaced with thighs.
• Use a gluten-free flour blend instead of all-purpose flour.
• Substitute hot sauce with Worcestershire sauce for less spice.
• Any cooking oil can work for frying.

How to Make It

Follow these simple steps to prepare Chicken Fried Chicken:

Heat the Oil

Begin by heating oil in a deep fryer or large pan on the stove, making sure it’s a few inches deep. The oil should reach around 325°F (163°C) for optimal frying.

Prepare the Coatings

In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder. This mixture will give the chicken its crispy outer layer when fried.

Mix the Marinade

In another bowl, whisk together the buttermilk, egg, and hot sauce. This mixture helps the flour adhere to the chicken and adds a slight tangy flavor to balance the richness.

Dredge the Chicken

Take each chicken breast and dredge it in the flour mixture, then dip it into the buttermilk mixture, and back into the flour mixture, pressing the flour down to ensure it sticks well. This double-coating process creates a thick, crispy crust.

Fry the Chicken

Once the oil is hot, carefully place the chicken into the pan or fryer, frying on each side for about 3-5 minutes, or until golden brown and cooked through. Once fried, remove the chicken and drain it on a paper towel-lined plate. Repeat this step with all the chicken breasts.

Make the Gravy

For the gravy, take ¼ cup of the reserved oil from the frying pan and heat it in a large pan over medium-high heat. Stir in the flour and cook for about 1 minute, allowing it to absorb the oil and form a roux.

Blend the Gravy

Slowly add the milk, whisking continuously to blend the flour and oil mixture into the milk. Continue to heat until the gravy thickens, then season with salt and pepper to taste.

Serve the Dish

To serve, place each piece of crispy chicken fried chicken on a plate and generously pour the homemade gravy over the top. This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 2 months.
Reheat: Bake in the oven at 350°F (175°C) for 15-20 minutes.

Tips for Best Results

• Ensure the oil temperature remains consistent for even frying.
• Press the flour coating firmly onto the chicken for a thicker crust.
• Make extra gravy for a richer serving experience.
• Don’t overcrowd the pan; fry in batches if necessary.

Serving Suggestions

• Serve with creamy mashed potatoes for a classic combination.
• Pair with steamed vegetables for a balanced meal.
• Enjoy with a side of coleslaw for a crunchy texture.