Chicken Fried Chicken

Opening the kitchen door, the savory aroma of frying chicken envelops the room, instantly transporting me to my childhood. This Chicken Fried Chicken recipe not only promises a crispy, golden crust but also delivers that irresistible comfort food feeling in just over an hour. The secret lies in the double-coating technique, ensuring each bite is packed with flavor and crunch.

This dish is perfect for families or gatherings when you’re craving something hearty and satisfying. It’s an ideal choice for Sunday dinners or festive occasions. If you want to save time, you can prepare the chicken in advance and store it in the fridge until you’re ready to fry.

Why You’ll Love This Recipe

• The double-coating technique ensures a thick, crispy crust.
• Fried to perfection in just 3-5 minutes per side.
• Flavorful homemade gravy elevates the dish to new heights.
• It’s a crowd-pleaser that brings everyone to the table.

What You’ll Need

Gather these ingredients to create your Chicken Fried Chicken masterpiece:

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

Use homemade or store-bought buttermilk.

Substitutions & Swaps

• Chicken breasts can be replaced with thighs.
• Use plant-based milk for a dairy-free option.
• Swap hot sauce for a milder seasoning.
• Gluten-free flour can substitute regular flour.

How to Make It

Follow these steps to achieve the perfect Chicken Fried Chicken.

Heat Oil

Begin by heating oil in a deep fryer or large pan on the stove, making sure it’s a few inches deep. The oil should reach around 325°F (163°C) for optimal frying.

Whisk Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder. This mixture will give the chicken its crispy outer layer when fried.

Whisk Wet Ingredients

In another bowl, whisk together the buttermilk, egg, and hot sauce. This mixture helps the flour adhere to the chicken and adds a slight tangy flavor to balance the richness.

Dredge Chicken

Take each chicken breast and dredge it in the flour mixture, then dip it into the buttermilk mixture, and back into the flour mixture, pressing the flour down to ensure it sticks well. This double-coating process creates a thick, crispy crust.

Fry Chicken

Once the oil is hot, carefully place the chicken into the pan or fryer, frying on each side for about 3-5 minutes, or until golden brown and cooked through. Once fried, remove the chicken and drain it on a paper towel-lined plate. Repeat this step with all the chicken breasts.

Make Gravy

For the gravy, take ¼ cup of the reserved oil from the frying pan and heat it in a large pan over medium-high heat. Stir in the flour and cook for about 1 minute, allowing it to absorb the oil and form a roux.

Add Milk

Slowly add the milk, whisking continuously to blend the flour and oil mixture into the milk. Continue to heat until the gravy thickens, then season with salt and pepper to taste.

Serve

To serve, place each piece of crispy chicken fried chicken on a plate and generously pour the homemade gravy over the top.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No, chicken loses its texture.
Reheat: Bake at 350°F (175°C) for 10-15 minutes.

Tips for Best Results

• Always ensure your oil is at the correct temperature before frying.
• Don’t overcrowd the pan to maintain oil temperature.
• Let the fried chicken rest on paper towels to absorb excess oil.
• For more flavor, marinate the chicken in buttermilk overnight.

Serving Suggestions

• Serve with creamy mashed potatoes for a classic pairing.
• Accompany with steamed vegetables for a balanced meal.
• Pair with a side of coleslaw for added crunch and freshness.