Chicken Fried Chicken

A quick and easy Southern Chicken Fried Chicken recipe, crispy on the outside and tender and juicy on the inside, slathered in a creamy white country gravy. Enjoy it with mashed potatoes and sweet peas.

Course main meal chicken

Cuisine Southern

Keyword chicken fried chicken gravy, chicken fried chicken recipe, homemade chicken fried chicken, how to make chicken fried chicken

Prep Time 10

Cook Time 20

Servings servings

Calories 435kcal

Author Beth Pierce

Ingredients

Chicken

2 boneless skinless chicken breasts cut in half lengthwise to create 4 thinner ones
⅔ cup buttermilk
1 large egg
⅔ cup all-purpose flour
¼ cup cornstarch
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon garlic powder
½ teaspoon ground cayenne pepper
Vegetable oil for frying

Gravy

4 tablespoons unsalted butter can sub cooking oil that you fried the chicken in or bacon fat
¼ cup all purpose flour
2 ½ cups milk
1-2 pinches ground cayenne pepper
Kosher salt and fresh ground black pepper

Instructions

Preheat oven to 225 degrees.
In one shallow wide bowl, whisk together the buttermilk and the egg. Then in another shallow bowl, whisk together the flour, cornstarch, salt, fresh ground black pepper, garlic powder, and cayenne pepper.
Using a heavy pot or Dutch oven, heat about 1-inch vegetable oil to 325-350 degrees.
Dip each chicken breast in the flour mixture, then in the buttermilk egg mixture, then back in the flour mixture.
Deep fry the chicken until it is golden brown on the bottom, then flip and fry until it is golden brown on the other side. Remove to paper towels to drain any excess grease.
Remove the chicken to an uncovered baking sheet or wire rack and place it in the oven to keep warm.
Meanwhile, in a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, whisking continuously. Slowly whisk in the milk until smooth and creamy. Whisk in the cayenne pepper.
Season with salt and fresh ground black pepper to taste. Continue cooking while whisking frequently until the gravy has thickened to your desired consistency. Serve the gravy ladled over the top of the chicken.

Notes

Use thin-cut chicken breasts (also known as culets) or cut 2 chicken breasts in half horizontally or lengthwise. You can also pound the chicken breast thin and split them in half.
This recipe is easy and quick, but it is also busy, so have your sides prepared and ready to go. This recipe is best served promptly. If it needs to be reheated, an air fryer works well.
The cayenne pepper in this recipe is very mild. In fact, if you like a lot of zest and flavor, add a little more. If you are still apprehensive about it, substitute paprika.
Keep the chicken in the oven on warm and uncovered while you finish them and while you are making the gravy. It will keep them crispy till the meal is served.
I like making white gravy with butter, but you can use the oil from frying or bacon grease.
Though traditionally deep-fried. You can fry the breaded chicken up in about 1/8 – 1/4 inch oil in a cast iron skillet or in a Dutch oven.
Store leftovers in an airtight container in the fridge for up to 3 days. Bring the chicken to room temperature for about 30 minutes, then reheat it in the air fryer at 400 degrees for about 5 minutes.

Nutrition