Chicken Fried Chicken

If you’re in the mood for crispy, tender, and downright comforting food, Chicken Fried Chicken is what you need. Golden-brown, crunchy chicken coated in a seasoned flour batter, topped with creamy gravy—this dish will make your taste buds do a happy dance. Perfect for dinner or when you want to impress your family with a Southern classic!

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Ingredients for This Chicken Fried Chicken:

We’re going all out with the flavors here! For the chicken, we’ve got thinly sliced chicken breasts, coated in a seasoned flour mixture, then dunked into a rich buttermilk egg batter for extra crispiness. A dash of hot sauce gives it a little kick, and we’re frying it all up in oil until golden perfection. For the gravy, we’re keeping it simple—just a little reserved frying oil, some flour, milk, and salt and pepper to bring it all together into a creamy dream.

For the Chicken:

• 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 ½ cups buttermilk
• 1 egg
• 1 tbsp hot sauce
• Oil for frying

For the Gravy:

• ¼ cup reserved oil from frying
• ⅓ cup flour
• 2 cups milk
• Salt and pepper to taste

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How to Make Chicken Fried Chicken:

Let’s make this crispy, creamy masterpiece!

1. Heat the Oil:
Heat the oil in a deep fryer or large pan on the stove until it reaches 325°F (163°C). We want that oil hot and ready to fry the chicken crispy!

2. Prepare the Dredging Station:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder. This is your seasoned flour for coating the chicken.

In a separate bowl, whisk together the buttermilk, egg, and hot sauce. This will give your chicken that extra crispy, flavorful coating.

3. Coat the Chicken:
Dredge each piece of chicken in the seasoned flour mixture, then dip it into the egg mixture, and back into the flour. Make sure to press the flour into the chicken to get it well coated.

4. Fry the Chicken:
Carefully place the chicken into the hot oil in batches, frying each side for 3-5 minutes until golden brown and crispy. Remove the chicken from the pan and place it on a paper towel-lined plate to drain excess oil. Repeat until all chicken pieces are fried.

5. Make the Gravy:
In the same pan, add ¼ cup of the reserved oil from frying and heat it on medium-high. Stir in the flour and cook for about 1 minute, until the flour absorbs the oil and starts to brown a little.

Slowly add the milk, whisking continuously to blend it smoothly. Cook until the gravy thickens. Season with salt and pepper to taste.

6. Serve:
Pour the creamy gravy generously over the crispy chicken, and serve immediately. This is Southern comfort at its finest!

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Substitutions and Variations:

Feel free to get creative with this recipe:

• Chicken: You can use boneless, skinless chicken thighs or any cut of your choice if you prefer.
• Buttermilk: If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice to mimic it.
• Gravy: Want a bit more flavor? Add a pinch of cayenne pepper to the gravy for some heat or a splash of chicken broth for a deeper taste.

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Storage:

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes to keep it crispy. Reheat the gravy in a saucepan over low heat, adding a little milk to bring it back to its creamy consistency.

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