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Chicken Fried Chicken recipe
Sofia

Chicken Fried Chicken recipe

Crispy, golden-fried chicken breasts served with creamy country gravy — this Southern classic delivers ultimate comfort with a satisfying crunch and juicy, tender interior.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 4 boneless skinless chicken breasts, pounded to ½-inch thickness
  • 1 cup buttermilk
  • 1 teaspoon hot sauce optional
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Vegetable oil for frying
  • For the Country Gravy:
  • 3 tablespoons butter or pan drippings
  • 3 tablespoons all-purpose flour
  • 2 cups milk whole milk preferred
  • Salt and black pepper to taste
  • Optional: pinch of cayenne or paprika

Method
 

  1. Marinate the Chicken:
  2. In a bowl, whisk together buttermilk and hot sauce. Add chicken breasts and let soak for at least 30 minutes (or overnight in the fridge for best flavor).
  3. Prepare the Breading:
  4. In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
  5. Dredge the Chicken:
  6. Remove chicken from marinade and let excess drip off. Dredge each piece in the seasoned flour mixture, pressing to coat well. Let rest on a rack while you heat the oil.
  7. Fry the Chicken:
  8. Heat ½ inch of oil in a large skillet over medium heat. Once hot (350°F), fry chicken for 3–4 minutes per side or until golden brown and cooked through. Drain on paper towels or a wire rack.
  9. Make the Gravy:
  10. In a clean pan or using 3 tablespoons of pan drippings, whisk in flour and cook for 1–2 minutes. Slowly whisk in milk and simmer, stirring constantly, until thickened. Season with salt, pepper, and cayenne if desired.
  11. Serve:
  12. Spoon warm gravy over crispy chicken. Serve with mashed potatoes, biscuits, or green beans.

Notes

  • For extra crispy chicken, double dredge: dip back into buttermilk and flour before frying.
  • Pound chicken evenly to ensure even cooking.
  • Add sausage to the gravy for a heartier version.
  • Store leftovers separately and reheat chicken in the oven for best crispiness.