Chicken Fried Chicken is a comforting meal made with thin chicken breasts, a seasoned crispy coating, and creamy white gravy. Flattening the chicken into an even thickness helps it cook more consistently, while a buttermilk marinade adds tenderness and creates a simple seasoning base.
For this dinnertime recipe, each chicken fillet is coated in seasoned flour, dipped into an egg and buttermilk wash, then coated again before frying. This double coating creates a golden crust with a crisp texture and adds layers of flavor to the chicken.
Homemade Chicken Fried Chicken-The Short Answer
Frying the chicken at about 340–350°F helps the coating brown properly, while checking for an internal temperature of 165°F confirms that the chicken is fully cooked.
Serve this Chicken Fried Chicken with mashed potatoes and gravy for a simple and satisfying meal. The creamy gravy complements the crisp exterior and makes this dish a comforting choice for a family-style dinner.
Why This Recipe Works
This easy recipe uses simple ingredients, making it practical for busy weeknights or when cooking for a crowd. Using thin-cut chicken is the key to creating evenly sized pieces without needing extra preparation. The uniform thickness helps the chicken cook more consistently while allowing the coating to become crisp.
The country gravy brings the dish together with a creamy texture and rich flavor that complements the crispy chicken pieces. The straightforward ingredients keep the preparation manageable, while the seasoned coating and gravy create a hearty and satisfying combination.
The result is a classic pairing of crispy fried chicken and creamy country-style gravy without making the process unnecessarily complicated. Each part of the recipe works together to create a comforting meal with a balanced texture and flavor.
Ingredients Needed
- 2 large boneless, skinless chicken breasts (about 2 pounds total)
- 2 cups buttermilk
- 1 teaspoon fine salt
- 1 teaspoon black pepper
- 1½ cups all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon onion powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- 1¼ cups vegetable oil or canola oil
- 2 tablespoons cooking oil (reserved after frying)
- 2 tablespoons all-purpose flour
- 1½ cups milk
- Salt and black pepper to taste
Ingredients Notes
The recipe uses 2 large boneless, skinless chicken breasts, which are cut horizontally into 2 fillets each to create 4 chicken fillets. Flattening the fillets to approximately ¼-inch (6 mm) thickness helps them cook more evenly.
The buttermilk marinade uses buttermilk, salt, and black pepper. The seasoned buttermilk helps add tenderness and provides a simple seasoning base before frying. Approximately ¾ cup (180 ml) of the seasoned buttermilk is reserved for the egg wash.
The seasoned flour mixture combines all-purpose flour with black pepper, salt, paprika, smoked paprika, cayenne pepper, onion powder, baking soda, and baking powder. The cayenne pepper is optional.
The egg wash is made by whisking 1 large egg into the reserved ¾ cup (180 ml) seasoned buttermilk until combined.
For frying, the recipe uses 1¼ cups vegetable or canola oil in a 10-inch heavy-based skillet. The oil depth should be maintained at approximately ¼-inch (6 mm).
For the country gravy, 2 tablespoons of cooking oil are reserved after frying and combined with 2 tablespoons all-purpose flour to create the roux. Adding 1½ cups milk creates the creamy gravy base, which is seasoned with salt and black pepper to taste.
How to Make
Start by preparing the chicken breasts. Place each breast on a cutting board and use a large sharp knife held parallel to the board to cut sideways through the meat. Keep the knife flat so each breast creates two even-sized chicken fillets.
Repeat with the second chicken breast. Place the fillets between parchment paper or plastic wrap and gently flatten them using a meat mallet or the smooth side of a heavy-bottomed pan. Aim for an even thickness of about ¼ inch (6 mm). This preparation helps the chicken cook more evenly while keeping the fillets suitable for quick cooking.
For the marinade, combine 2 cups buttermilk, 1 teaspoon salt, and 1 teaspoon black pepper in a non-metallic bowl. Add the chicken fillets and let them marinate at room temperature for 30 minutes.
Prepare the coating by combining 1½ cups all-purpose flour, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper (optional), ½ teaspoon onion powder, ½ teaspoon baking soda, and ½ teaspoon baking powder in a shallow bowl or pie plate. Whisk until the seasoning ingredients are evenly distributed.
For the wash, transfer approximately ¾ cup (180 ml) of the seasoned buttermilk into a separate bowl. Add 1 large egg and whisk until fully combined. Preheat the oven to 230°F (110°C) so it is ready to hold the fried chicken between batches.
Coat each fillet by first dipping it into the seasoned flour mixture. Press gently so the flour covers all sides. Next, dip it into the egg and buttermilk wash, making sure each side is coated before returning it to the flour mixture for the second coating.
Press the flour gently onto the surface to help create a coating that adheres during frying. Place the coated chicken on a plate or sheet pan while preparing the remaining fillets.
For frying, use a 10-inch heavy-based skillet, heavy-bottomed skillet, or cast-iron skillet with 1¼ cups vegetable oil or canola oil. Maintain an oil depth of approximately ¼ inch (6 mm) and heat the oil over medium heat to about 340°F (170°C).
A thermometer is the best way to check the oil temperature. If one is not available, a small amount of flour coating should sizzle and bubble when added to the oil without burning.
Fry a maximum of two fillets at a time or work in batches so the oil does not lose too much heat. Carefully lower each fillet into the oil and cook for about 2 minutes per side while maintaining the practical 340–350°F range. Turn the chicken once to help the crust develop without disturbing it.
The chicken should become lightly golden and crisp, but cooking time is only a guideline. The final check is an internal temperature of 165°F (74°C). Because the fillets are approximately ¼ inch thick, insert the thermometer from the side of the fillet and push it horizontally toward the center.
Make sure the thermometer tip stays within the meat and does not pass through the top or bottom of the thin fillet.
Once cooked, drain the chicken on a kitchen paper towel or paper towel. Place it in the oven while cooking the remaining fillets.
Before starting another batch, check both the oil temperature and oil level. Allow the oil to return to the 340–350°F range, and if the oil level has dropped, add a small amount of additional oil to maintain approximately ¼-inch depth.
To make the country gravy, reserve 2 tablespoons of the cooking oil after frying and discard the excess. Place the reserved oil in a heavy-bottomed skillet over medium heat.
Add 2 tablespoons all-purpose flour and whisk for about 1 minute until the flour is fully absorbed and a smooth roux forms.
Gradually add 1½ cups milk while continually whisking to blend the mixture and prevent lumps. Continue heating and whisking until the gravy thickens to a smooth, pourable consistency.
Season with salt and black pepper to taste. If the gravy becomes too thick, gradually add a little more milk until it reaches the desired consistency.
This pan gravy can be served as cream gravy or country gravy. Pour the gravy over each chicken portion just before serving, or serve it alongside the chicken so the coating stays crisp.
Notes and Tips
When making Chicken Fried Chicken, choose chicken breasts that are similar in size. Large chicken breasts can be cut into fillets so they cook quickly and evenly.
Marinate the fillets in seasoned buttermilk for 30 minutes to improve tenderness and add flavor. This simple step also gives the chicken a good seasoning base before frying.
For the coating, combine flour with the spices, baking powder, and baking soda to create a well-seasoned flour mixture. Coat each fillet, then use the egg and buttermilk wash followed by another layer of the flour mixture to build the crispy coating.
A heavy-based skillet works well for shallow frying because it distributes heat evenly. Keep the oil in the recommended temperature range and work in batches.
Fry two pieces at a time because adding too much chicken can cause the oil to cool and leave the coating greasy. After frying, keep the cooked pieces warm in the oven.
Avoid moving the chicken unnecessarily while it cooks so the crisp coating can develop properly.
Before each new batch, check the oil temperature and depth. If some oil has been lost through absorption or transfer, add a small amount of oil as needed to maintain approximately ¼-inch depth.
Allow the oil to return to the target temperature before adding more chicken.
For the gravy, use 2 tablespoons reserved cooking oil, 2 tablespoons flour, and 1½ cups milk as the starting ratio. Taste before serving and adjust the salt and black pepper to your preference.
If the white gravy is too thick, gradually add more milk until it reaches the desired consistency.
A few simple tricks can make the process easier. Keep the chicken pieces evenly prepared, maintain the frying temperature and oil depth, and avoid overcrowding the skillet.
Use more or less seasoning according to your liking while keeping the coating and gravy balanced. These small adjustments help maintain the intended texture and flavor without making the preparation unnecessarily complicated.
Nutrition
Each serving contains approximately:
- Calories: 448 kcal
- Carbohydrates: 43g
- Protein: 22g
- Fat: 21g
- Saturated Fat: 14g
- Cholesterol: 90mg
- Sodium: 609mg
- Potassium: 498mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 748 IU
- Vitamin C: 1mg
- Calcium: 176mg
- Iron: 3mg
These values are based on a yield of 4 servings and the stated chicken and coating formulation. Although the recipe starts with 1¼ cups of oil, the amount absorbed by the chicken will vary, so the listed figures should be treated as an approximate estimate.
The nutrition figures do not include the country gravy because the gravy quantities and final amount consumed can vary according to serving size.
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