Description
Chicken Fried Chicken is a classic Southern comfort food dish featuring thinly sliced chicken breasts that are double-dredged in a seasoned flour and buttermilk mixture, then fried to golden perfection. This recipe is served with a creamy homemade gravy made from the oil rendered during frying, flour, and milk, making for a hearty and flavorful meal perfect for family dinners.
Ingredients
Scale
Chicken and Breading
- 6–8 thinly 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 1/2 cups buttermilk
- 1 egg
- Hot sauce to taste
- Oil for frying (enough for deep frying)
Gravy
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Heat the oil: Heat oil in a deep fryer or a large high-sided pan to 325°F (163°C), preparing it for deep frying the chicken.
- Prepare dry mixture: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder until evenly combined to create the seasoned flour mixture.
- Mix wet ingredients: In a separate bowl, combine the buttermilk, egg, and hot sauce to make the wet batter for dipping the chicken.
- Dredge the chicken: Coat each chicken breast slice first in the dry flour mixture, then dip it into the wet buttermilk mixture, and finally coat it again thoroughly with the dry flour mixture. This double-dredging ensures a crispy crust.
- Fry the chicken: Carefully place the dredged chicken pieces into the heated oil and fry for 3 to 5 minutes, or until they are golden brown and cooked through. Remove and drain on paper towels to absorb excess oil.
- Make the gravy: In a separate pan, heat the 1/4 cup of reserved frying oil. Stir in the 1/3 cup of flour and cook, stirring constantly, until the flour is absorbed and slightly browned. Gradually whisk in the 2 cups of milk, continuing to whisk to avoid lumps, until the gravy thickens. Season with salt and pepper to taste.
Notes
- Ensure the oil temperature remains steady at 325°F for evenly cooked, crispy chicken.
- Using thinly sliced chicken breasts helps the chicken cook quickly and stay tender.
- The double dredge method is key to achieving a crunchy crust.
- Adjust hot sauce in the wet batter according to preferred spice level.
- Drain the fried chicken on paper towels to remove excess oil before serving.
- Serve immediately with freshly made gravy for the best taste experience.
