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.
Alexandra
Made this for supper quickly after work and my husband and I absolutely loved it! Thank you.
Emily
I’ve never left a comment on a recipe before, but this one is absolutely amazing and so very simple to do. I made it for the first time just a couple weeks ago and have already made it twice since then as well as having to fry up just the chicken for a picky 5 year old who absolutely loves it.
Tianna
Oh my gosh this was absolutely delicious had never made fried chicken before and I put it in my deep fryer and it was perfect
Tracy
This recipe is easy and delicious. The only thing I did different is I split a chicken breast in 2 and I pounded the chicken breast . Fried it gently in thin layer olive oil to coast the iron skillet. Wonderful recipe , Thank you. My family loved it !
Aweis
Delicious!!
Kay
I honestly don’t know how I managed it but the first two times I made this, I left out the baking soda. I was so surprised tonight when I tried this recipe for what I thought was the last time and saw baking soda. Annnnyyyways. What a difference. This will be a staple meal, especially when we have guests. My MIL who has never heard of chicken friend steak/chicken was blown away and asked for the recipe. Compliments all around. Thanks for an awesome recipe.
Judy Hokanson
Great recipe made it and love it Thank you
Judith B.
We absolutely LOVED this recipe! Perfect Chicken Fried Chicken! My husband kept raving over it! This is the best recipe! And the simple cream gravy took it over the top. We had mashed potatoes and green beans with it – classic comfort! You will love this recipe!
Marci
We had chicken fried chicken at one of our favorite restaurants and my husband was craving it again. This time I made it myself and he said it was as good as the restaurant. One trick I learned years ago is to add the seasoning directly to the meat instead of mixing it in with the flour, that way you’re sure to have your meat well seasoned just the way you might like it. I still added the baking soda, baking powder and salt to the flour and it turned out excellent. Thank you for this great recipe.
Irene Smith
The best! My 22 year old son says it’s the best, too!
Lashawnda
Oh my goodness! One of the best ways of having fried chicken. I’ve made this for my family about 4 times now we absolutely love it! Thank you for sharing and making dinner that much easier.
Karman Foods
This Fried Chicken recipe is delicious! I rubbed the chicken with a bit of Kikkoman Ponzu Citrus Seasoned Dressing & Sauce from Karman Foods for a more flavorful taste before dipping into the flour mixture. Best paired with Cold Barley Tea.
Janet Chadd
We have made this a couple of times and wouldn’t change a thing! My husband is super picky and really likes it! I split the breasts and slightly tenderize with mallet. Perfect! Love the understated kick off Sriracha.
Devin
My gravy came out brown. I followed the recipe exactly. Not sure why. Maybe from the oil?
Tornadough Alli
I would think it would be from the oil yes.
Joey
I love brown gravy. My granny showed me how to make it. So good. Your oil may have been a little to hot and cooked a bit longer.
Liz
We loved this! I couldn’t use buttermilk (we’re lactose intolerant) so I used vinegar and lactose-free milk. We’ll definitely make this again
Jessica Grant
This was absolutely delicious! Thank you for the recipe.
Pat
This recipe is dangerously delicious!
India Mckenzie
This is a great recipe, the chicken looked amazing and golden. I didn’t have buttermilk so I made it using milk and vinegar- 1cup milk to 1tbsp vinegar. My only recommendation is to let the chicken sit in the buttermilk for at least a few hours so it’s more moist and flavorful, plus it’s less prep time around dinner.
Queen
I used this recipe last night and it was fabulous!!!
Peter Meisinger
I’ve made this several times and we love it. We don’t make the gravy part; I have another recipe we like for that. I also soak the chicken in the buttermilk for 1/2 hour before adding the egg and hot sauce.
Cindy C
I made this last night with the exception of the buttermilk (used milk), and it turned out really crispy. The crust did stick to the chicken. The hot sauce added flavor not heat to the taste. If I had to change anything I might add a little more seasonings and a tad more salt. Overall, we liked it!