This chicken fried chicken recipe features tender, pounded chicken breasts coated in a seasoned crispy breading and smothered in rich white country gravy. It’s the ultimate high-protein Southern comfort food dinner that’s ready in just 35 minutes and rivals any diner version.
If you’ve been hunting for that perfect Sunday supper, look no further. This dish is all about achieving that golden, craggy crust that shatters when you bite into it, revealing juicy meat inside. It’s easier than you think to recreate this classic at home, and trust me, pounding the chicken thin makes it cook so much faster than bone-in cuts—perfect for busy weeknights when you need something hearty.
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Key Takeaways
- Quick & Easy: Pounding the chicken ensures it cooks evenly in just a few minutes per side.
- Crowd-Pleaser: The savory, peppery white gravy is a non-negotiable game-changer that everyone loves.
- Versatile: It pairs perfectly with mashed potatoes or my Easy Jiffy Corn Casserole for a complete Southern feast.
- Budget-Friendly: Uses pantry staples like flour and vegetable oil to create a restaurant-quality meal.
Why You’ll Love This Chicken Fried Chicken Recipe
- That Crunch: The double-dredge method creates those irresistible crispy ridges that hold onto the gravy.
- Juicy Every Time: Because we pound the meat, it stays incredibly tender and doesn’t dry out like thick baked breasts can.
- Comfort Food Goals: Honestly, it’s like a warm hug on a plate—salty, creamy, and satisfying.
- High Protein: Chicken breast is a fantastic source of lean protein to help keep you fueled and full.
- Better Than Takeout: You control the salt and the quality of the oil, making it fresher than any drive-thru.
- Kid-Approved: It’s basically a giant, grown-up chicken nugget—what’s not to love?
- Gravy Magic: The pan drippings create a depth of flavor you just can’t get from a packet mix. If you enjoy rich, savory sauces like the one in my Creamy Smothered Chicken and Rice, this gravy will be your new obsession.
Food or Cultural Background
I still remember the first time I ordered “chicken fried chicken” at a roadside diner in Texas. I was confused—wasn’t all fried chicken… chicken? The waitress kindly explained the difference: traditional fried chicken is usually bone-in (legs, thighs, wings), while chicken fried chicken is prepared exactly like Chicken Fried Steak (a pounded cutlet, breaded and pan-fried) but uses poultry instead of beef.
It’s a staple of Southern cooking that relies on turning simple ingredients into something spectacular. The “chicken fried” technique is all about that thick, seasoned crust and the creamy white gravy (sometimes called sawmill gravy) made right in the same cast-iron skillet. It’s rustic, messy, and absolutely delicious.
Over the years, I’ve tweaked my flour blend to get just enough spice without overpowering the meat. It’s a technique similar to how I get that lovely crust on my Creamy Oven Baked Chicken Thighs, but with the indulgence dialed up to ten.
Ingredients for Chicken Fried Chicken Recipe
| Ingredient | Notes/Substitutes |
|---|---|
| Chicken Breasts | Boneless, skinless. You can also use tenderloins if you prefer smaller bites. |
| Buttermilk | Essential for tenderizing. If you’re out, mix 1 cup milk with 1 tbsp vinegar. (Leftover buttermilk is great for Moist Banana Bread) |
| All-Purpose Flour | The base for our crust and the gravy roux. |
| Baking Powder/Soda | My secret weapons for an extra airy, crispy coating. |
| Eggs | Helps the flour stick to the chicken. |
| Seasonings | Garlic powder, onion powder, paprika, cayenne (optional), salt, and black pepper. |
| Vegetable Oil | Canola or peanut oil also work well for frying |
| Whole Milk | For the creamy gravy. You can use 2% but whole is best for richness |
Equipment Needed
- Meat Mallet: To pound the chicken to an even ½-inch thickness.
- Cast Iron Skillet: Retains heat best for frying, but a heavy-bottomed dutch oven works too.
- Wire Rack: Crucial for keeping the fried chicken crispy while it drains.
- Shallow Bowls: For your dredging station.
- Whisk: To get that gravy smooth and lump-free.
How to Make Chicken Fried Chicken Step-by-Step
- Pound the Chicken: Place your chicken breasts between two sheets of plastic wrap. Using the smooth side of a meat mallet, pound them until they are roughly ½-inch thick. This ensures even cooking.
- Mix Dry Ingredients: In a shallow bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, onion powder, and paprika.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, and a dash of hot sauce (if you like a kick) until combined.
- Dredge the Chicken: Dip a chicken breast into the flour mixture first, shaking off the excess. Then, dip it fully into the buttermilk mixture. Finally, press it back into the flour mixture, making sure it’s thickly coated. Pro Tip: Drizzle a little wet mixture into the dry flour to create shaggy bits—this is a trick I use for my Homemade Onion Rings Recipe too!
- Rest: Place the breaded chicken on a wire rack for about 10 minutes. This helps the breading “set” so it doesn’t slide off in the pan.
- Fry: Heat about an inch of oil in your skillet to 350°F. Carefully lay the chicken in (away from you to avoid splashing). Fry for 3-5 minutes per side until golden brown and the internal temperature hits 165°F. Move to a clean wire rack to drain.
- Make the Gravy: Pour off all but ¼ cup of the oil, keeping those flavorful browned bits in the pan. Whisk in ¼ cup of flour and cook for 1-2 minutes. Slowly pour in the milk while whisking constantly until thickened. Season heavily with black pepper.
Expert Tips for the Best Results
- Don’t Skip the Rest: Letting the breaded chicken sit for 10 minutes is the number one way to prevent the breading from peeling off while frying.
- Watch Your Temp: If the oil is too hot, the outside burns before the inside is done. If it’s too cold, your chicken will be greasy. Aim for 325°F-350°F.
- Season the Flour: Bland flour equals bland chicken. Don’t be shy with the salt and spices in your dredge!
- Room Temp Milk: Use room temperature milk for the gravy—it incorporates faster and helps prevent lumps compared to cold milk.
- Sauce Lovers: If you’re a fan of rich, white sauces like the one in my Slow Cooker Chicken Stroganoff, you might want to double the gravy recipe. It goes fast!
What to Serve With Chicken Fried Chicken
- Creamy Mashed Potatoes: The classic choice to soak up that extra gravy.
- Green Beans: Sautéed with a little bacon and onion.
- Corn Casserole: A scoop of sweet corn pudding balances the savory gravy perfectly.
- Fresh Salad: A crisp veggie side like my Easy Baked Zucchini adds a nice freshness to cut through the richness of the fried food.
Storing and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the gravy separate if possible to prevent sogginess.
- Reheating: Do not microwave the chicken if you want it crispy! Reheat on a wire rack set over a baking sheet in a 350°F oven or an air fryer for 5-10 minutes.
- Gravy: Reheat the gravy in a saucepan over low heat. You may need to add a splash of milk to loosen it up.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~650 kcal |
| Protein | 45g |
| Fat | 35g |
| Carbohydrates | 38g |
| Fiber | 2g |
Nutrition information is estimated and may vary based on ingredients and cooking methods. Source: USDA FoodData Central.
FAQs About Chicken Fried Chicken
Why is my breading falling off?
This usually happens if the chicken was too wet before dredging or if you didn’t let it rest. Make sure to pat the chicken dry before starting, and let the breaded pieces sit on a rack for 10 minutes before frying so the gluten can set.
Can I bake this instead of frying?
You can, but it won’t be quite the same. For a baked version, spray the breaded chicken generously with oil and bake at 400°F for about 20-25 minutes, flipping halfway through. It’s similar to my Creamy Oven Baked Chicken Thighs method.
What cuts of meat can I use?
Boneless, skinless chicken breasts are the standard. You can also use chicken tenderloins for faster cooking, or boneless skinless thighs if you prefer dark meat—just make sure to pound them to an even thickness.
Final Thoughts
I really hope this chicken fried chicken recipe becomes a new favorite in your rotation! It’s one of those meals that just feels like home, no matter where you are. If you make it, don’t forget to snap a picture—I love seeing your creations! And hey, since you’ve already got the flour out, why not whip up a batch of Classic Chocolate Chip Cookies for dessert?
We’d love to see how it turns out! Be sure to follow us on Pinterest for more daily inspiration and join our community on Facebook to share your photos.
The Best Southern Chicken Fried Chicken Recipe with Creamy Gravy
Ingredients
Equipment
Method
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap. Using the smooth side of a meat mallet, pound them until they are roughly ½-inch thick.
- Mix Dry Ingredients: In a shallow bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, onion powder, and paprika.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, and hot sauce (if using) until fully combined.
- Dredge the Chicken: Dip a chicken breast into the flour mixture first, shaking off excess. Then, dip it fully into the buttermilk mixture. Finally, press it back into the flour mixture, making sure it is thickly coated.
- Rest: Place the breaded chicken on a wire rack for about 10 minutes to help the coating set.
- Fry: Heat about an inch of oil in your skillet to 350°F. Carefully lay the chicken in and fry for 3-5 minutes per side until golden brown and the internal temperature hits 165°F. Drain on a clean wire rack.
- Make the Gravy: Pour off all but ¼ cup of the oil, keeping the browned bits. Whisk in ¼ cup of flour and cook for 1-2 minutes. Slowly pour in the milk while whisking constantly until thickened. Season heavily with salt and black pepper.
Notes
Reheating: Reheat chicken on a wire rack in a 350°F oven or air fryer to restore crispiness. Warm gravy gently on the stove, adding a splash of milk if needed.