Easy and delicious this Chicken Fried Chicken is a quick and flavorful dinnertime recipe that brings the whole family to the table, with minimal ingredients it’s a simple and comforting meal.
Chicken is a staple in our house hold and one of the main meats that we use in a lot of our dishes. I prefer chicken over pretty much every meat, but pretty much will eat anything if I have to.
This Chicken Fried Chicken is one of our families favorite dinnertime meal. We use our recipe for our Chicken Fried Steak and use it with chicken breasts instead!
Not only is it comforting, it is super easy to whip up and feeds a crowd. The golden and tasty chicken pieces are smothered in gravy and we like to serve ours with mashed potatoes on the side.
WHY THIS RECIPE WORKS:
- Minimal ingredients make it an easy recipe to whip up on weeknights, and it feeds a crowd.
- Using thin cut chicken is the key to get the right sized pieces without having to cut and trim anything.
- The country gravy uses the flavor of the cooking oil to kick it up a notch and gives it great flavor and texture.
This Chicken Fried Chicken recipe really is a fun and flavorful main dish that kills it every time we make it. It has become one of the most requested recipes lately, and for good reason!
HOW TO MAKE CHICKEN FRIED CHICKEN, STEP BY STEP:
- In a pie plate or large shallow bowl add your flour, baking powder, baking soda, salt, pepper and garlic powder and whisk until combined.
- In another pie plate or large shallow bowl add your butter milk, hot sauce and egg.
- Whisk until combined and the egg is really spread out, you want to make sure that the whites aren’t saturated in one area.
- Take your chicken breast and first dip it in your flour mixture, coating all sides really well, pressing down to get the flour in there good.
- Transfer over to your buttermilk mixture and again coat each side making sure that the flour is covered.
- Lastly place back in your flour mixture and coat again pressing down to get a good coating on your chicken breast, then fry in oil heated to 325 degrees for 3-5 minutes on each side until done.
How easy can this get? Usually we make this Chicken Fried Chicken in a cast iron skillet with a few inches of oil, but we have also made in in our deep fryer and has worked out perfectly as well.
HOW TO MAKE COUNTRY GRAVY:
- Using about 1/4 cup of your cooking oil add it to a heavy bottomed skillet and heat at medium heat.
- Whisk in flour until combined and keep whisking for about 1 minute.
- Slowly add in your milk a little at a time continually whisking until all lumps are gone and gravy has thickened up.
- Add in salt and pepper to your liking.
We like to use the cooking oil from when we cook the chicken, but if you don’t want to use that, just melt the same amount of butter in a pan and make it that way, or if you keep a stock of bacon fat around you can use that as well.
If you are craving comfort this seriously is the recipe that you need to reach for! I mean seriously, deep fried chicken, gravy, how can you say no to that!
WHAT GOES GOOD WITH CHICKEN FRIED CHICKEN?
There are so many things that go good with this Chicken Fried Chicken recipe, pretty much anything that you would serve with regular fried chicken would work perfectly some of our favorites you can see below.
These sides are perfect if you want to make a large family meal out of this recipe! Also, this is good for any time of year. While it truly is a comfort dish that we love in the cooler months, we make it all year long!
TIPS AND TRICKS FOR MAKING CHICKEN FRIED CHICKEN:
- You can use a regular deep fryer to make this instead of in a skillet.
- If you don’t want to use frying oil to make gravy, substitute butter or bacon grease.
- We use the thin cut chicken you can buy at the store, but you can use a regular chicken breast and slice it in half.
- Add more or less seasoning to the flour and gravy to your liking.
This Chicken Fried Chicken is one of the best comfort recipes that you’ll want to have on your menu line-up. Easy, flavorful and delicious.
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If you’ve tried this CHICKEN FRIED CHICKEN or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chicken Fried Chicken
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
- 1 1/2 cup buttermilk
- 1 egg
- 1 Tbs hot sauce
- Oil for frying
Gravy:
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cup milk
- Salt & pepper
Instructions
- Heat oil in deep fryer or large pan on stove (a few inches deep) to 325.
- In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
- In another bowl whisk together buttermilk, egg and hot sauce.
- Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the steak real good.
- Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all chicken.
- To make your gravy, in large pan add 1/4" of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
- Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
- Pour gravy over individual chicken before serving.
Video
Notes
- You can use a regular deep fryer to make this instead of in a skillet.
- If you don't want to use frying oil to make gravy, substitute butter or bacon grease.
- We use the thin cut chicken you can buy at the store, but you can use a regular chicken breast and slice it in half.
- Add more or less seasoning to the flour and gravy to your liking.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Lorri L
Made this for dinner tonight. Fried it in crisco instead of oil and didn’t add enough so it burned off and I couldn’t make the gravy but the chicken was excellent! Coating was crunchy and chicken was moist. Husband really liked it and we’ll definitely be making it again. Didn’t taste like flour but might add a bit more of the seasonings next time to elevate the flavor.
Jessi
I’m in the middle of making this recipe as we speak.. Is there a good way to reheat this after refrigeration? And, also, if I freeze it, is there a good way to reheat it? So it’s as crispy and fresh as possible! Thanks!
Belinda
Made this recipe for dinner last night. Very simple to follow it came out great! The only thing i did different was tenderize the chicken breasts and add salt & pepper to them after. I left them in the fridge “marinating” till I got ready to fry them. Super flavorful! My family loved it!
Laura
This was fantastic. I made it for dinner tonight with a couple of changes. The first was I used boneless chicken thighs. The second was the amount of seasoning I put in the flour. I taste my flour as I season it until I can taste the seasonings. I probably ended up tripling the amount. It all ended up wonderful.
StanleyT
Recipe is very simple and easy to follow; haven’t made it yet but I will be using boneless thigh’s instead of breast as I find breast meat stringy and tasteless.
Carrie
10/10 absolutely perfect. I opted to make my own buttermilk with lemon juice and 2% milk…I didn’t add one extra ingredient or change the pars….fried in vegetable oil per your instructions about 4 mins each side….delicious.
Kayla
1/4 cup or 1/4″ of oil for gravy?
Tornadough Alli
cup
Michelle NE
This was really good. I added smoked paprika to the dry mixture and granulated chicken bullion and some crispy bits of the fried oil to the gravy. It was delicious.