The Best Chicken Fried Chicken Recipe – Made with chicken breasts breaded and pan-fried to crispy golden perfection and topped with the most creamy and delicious white pepper gravy. Like chicken fried steak, enjoy this quintessential Southern comfort food for breakfast, lunch, or dinner with flavorful side dishes like mashed potatoes and biscuits.
If I had to choose between classic Southern fried chicken or this chicken fried chicken, I would always choose chicken fried chicken. More crunchy, crispy coating with each delicious bite, no bones to chew around, and gravy – creamy, comforting, irresistible gravy just begging for some buttery mashed potatoes or flaky biscuits.
What is Chicken Fried Chicken?
Chicken fried chicken is a popular dish that features a boneless, skinless chicken breast that is pounded to an even thickness, breaded, and then pan-fried in a way similar to how traditional fried chicken is prepared. The dish’s name, despite using chicken, is derived from its preparation technique, closely related to that used in “chicken fried steak,” a comparable dish made with beef.
How to Make Chicken Fried Chicken
1. Pound the Chicken: Start by pounding the chicken to an even thickness, about half an inch. Do this by placing a chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken, starting from the center of the chicken breast and working out.
2. Prepare the Buttermilk Mixture: Whisk the milk, eggs, and two teaspoons of salt in a large bowl or measuring cup. Transfer the chicken to the buttermilk marinade. Cover and marinate for at least one hour or up to four hours.
3. Prepare the Flour Mixture: Whisk the flour, cornstarch, onion powder, garlic powder, remaining salt, and black pepper in a large shallow bowl.
4. Preheat the Oil for Frying: Heat 2 inches of vegetable oil in a deep-frying pan until it reaches 375 degrees Fahrenheit.
5. Dredge the Chicken: Drain the chicken from the buttermilk, then dredge the chicken in the flour mixture (one at a time) until coated on all sides. Transfer the dredged chicken to a clean plate and allow it to rest for 5 minutes so that the flour sticks.
6. Fry the Chicken: One at a time, fry the chicken in the hot oil for 8-10 minutes, flipping halfway through. Cook until golden brown and crispy, and the internal temperature registers 165°F as registered by a digital meat thermometer. Transfer the cooked chicken to a wire rack set in a jelly roll pan or paper towel-lined plate and keep warm in a 225℉ oven. Repeat until all of the chicken breasts have been fried.
7. Serve: Serve warm with mashed potatoes and warm white gravy.
For the Gravy
1. Prepare the Roux: Melt the butter in a medium saucepan set over medium heat. Add the flour, whisking until the flour and butter are thoroughly combined and golden brown (it will resemble a thick paste).
2. Season and Add Liquid: Whisk continuously, and slowly add the chicken broth, salt, and black pepper. Bring to a simmer, then cook until the mixture thickens. Stir in the milk and bring it to a simmer again (do not boil). Continue to simmer until it reaches your desired thickness.
How to Serve
The most popular sides to serve with chicken fried steak include mashed potatoes, green beans, fried okra, corn on the cob, biscuits, coleslaw, and macaroni and cheese.
Storing and Freezing Chicken Fried Chicken
Refrigeration: Cool leftovers to room temperature before transferring them to an airtight container and placing them in the refrigerator for 3-4 days.
Freezing: Cool to room temperature, then wrap each piece of chicken individually in plastic wrap or aluminum foil. Place the wrapped chicken pieces in a freezer-safe container or resealable ziplock bag —place in the freezer for up to 4 months.
Reheating: If frozen, thaw the chicken in the refrigerator overnight before reheating. For best results, reheat in the oven or toaster oven at 350°F (175°C) until the internal temperature reaches 165°F (74°C). You can also reheat using the microwave, but the breading may become soggy.
- Can I freeze the leftover white gravy? Yes. Leftover gravy can be frozen for 3-4 months, although the texture may change slightly upon thawing and cooling.
More Comfort Food Recipes
- Southern Collard Greens Recipe
- Classic Chicken Pot Pie Recipe
- Biscuits and Gravy
- Smothered Pork Chops Recipe
- Chicken and Dumplings
If you try making this Chicken Fried Chicken Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Chicken Fried Chicken and Gravy Recipe
Ingredients
Chicken Fried Chicken Ingredients
- 4 large boneless skinless chicken breasts
- 2 cups buttermilk
- 2 large eggs
- 2½ teaspoon salt - divided
- Vegetable oil - for frying
- 2 cups all-purpose flour
- 2 tablespoon cornstarch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Ground black pepper
Gravy Ingredients
- 2 tablespoon butter
- 3 tablespoon all-purpose flour
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon Ground black pepper
- 1 cup milk
Instructions
For the Chicken Fried Chicken
- Place the chicken breast between two pieces of plastic wrap. Use the flat side of a meat mallet or a large rolling pin to gently pound the chicken breast, starting from its center and working outward. Pound the chicken breast until the chicken breast is approximately 1/2-inch thick and equal thickness throughout.
- Whisk the milk, eggs, and two teaspoons of salt in a large bowl or measuring cup. Transfer the chicken to the buttermilk marinade. Cover and marinate for at least one hour or up to four hours.
- Whisk together the flour, cornstarch, onion powder, garlic powder, remaining salt, and black pepper in a large shallow bowl or a plate with sides.
- At the same time, heat 2 inches of vegetable oil in a deep-frying pan until it reaches 375 degrees Fahrenheit.
- Drain the chicken from the buttermilk, then dredge the chicken in the flour mixture (one at a time) until coated on all sides. Transfer the dredged chicken to a clean plate and allow it to rest for 5 minutes so that the flour sticks.
- Carefully transfer the breaded chicken (one at a time) to the hot oil and fry for 8-10 minutes, flipping halfway through. Cook until golden brown and crispy, and the internal temperature registers 165°F as registered by a digital meat thermometer.
- Transfer the cooked chicken to a wire rack set in a jelly roll pan or paper towel-lined plate and keep warm in a 225℉ oven. Repeat until all of the chicken breasts have been fried.
For the Gravy
- Melt the butter in a medium saucepan set over medium heat. Add the flour, whisking until the flour and butter are thoroughly combined and golden brown.
- Still whisking, slowly add the chicken broth, salt, and black pepper. Allow the mixture to come to a simmer, then cook until the mixture thickens. Stir in the milk and bring it to a simmer again (do not boil). Continue to simmer until it reaches your desired thickness.
- Serve the chicken fried chicken with mashed potatoes and warm gravy. Garnish with fresh parsley, if desired.
Jessica’s Notes
- The nutritional information does not account for the vegetable oil required for frying.
- Keep leftover chicken fried chicken stored in an airtight container in the refrigerator for up to 2-3 days. For best results, reheat in a preheated 350-degree oven for approximately 8 minutes or in an air fryer until crispy.
- Optional: Add a little heat to the chicken by adding 1-2 teaspoons (or more!) of hot sauce to the buttermilk mixture or a teaspoon cayenne pepper to the seasoned flour.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
My husband loved it!
Thanks for the lovely feedback, Renee 😀