Chicken Fried Chicken
A crisp, savory Southern-style dish featuring thin-sliced chicken breasts breaded and fried to golden perfection, served with a creamy pan gravy.
Ingredients
For the Chicken
- 6–8 pieces thin sliced chicken breasts
- 2 cups flour All-purpose flour works best
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt Adjust to taste
- 1 tsp pepper
- 1 tsp garlic powder
For the Buttermilk Dip
- 1 1/2 cups buttermilk Substitute if needed with milk and lemon juice
- 1 piece egg
- 1 Tbs hot sauce Use any mild hot sauce or omit
For Frying & Gravy
- as needed Oil for frying Neutral oil with a high smoke point
- 1/4 cup reserved oil from frying
- 1/3 cup flour for gravy
- 2 cups milk for gravy Whole milk is best for creaminess
- to taste Salt & pepper
Instructions
Preparation
- Heat a few inches of oil in a deep fryer or a large, heavy pan to 325°F.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another bowl, whisk together buttermilk, egg, and hot sauce.
Dredging and Frying
- Dredge each chicken breast in the seasoned flour, dip into the buttermilk mixture, then back into the flour.
- Fry the chicken in hot oil for 3–5 minutes per side until golden brown. Remove and drain on a rack.
Gravy Preparation
- In a large pan, heat reserved frying oil and stir in flour; cook for 1 minute.
- Slowly whisk in milk until smooth, heating until thickened. Season to taste.
Notes
Ensure oil temperature stays stable to achieve a crispy crust. Rest fried chicken before serving for optimal texture.