Chicken Fried Chicken

Crispy, juicy, and smothered in rich homemade gravy — this Chicken Fried Chicken brings all the comfort of a Southern classic with a simple, foolproof method anyone can make. Perfect for a cozy family dinner or a weekend indulgence, it’s crunchy on the outside, tender on the inside, and ready to impress without requiring hours in the kitchen.

Print Recipe

Chicken Fried Chicken

Why You'll Love This Chicken Fried Chicken Recipe

• Comfort food made easy: delivers classic flavor with straightforward steps

• Crispy and juicy every time: double-dipped for perfect crunch

• Quick cook time: under 15 minutes once marinated

• Make-ahead friendly: marinate in the morning, fry when ready to serve

• Simple ingredients: everything you need is already in your pantry

• Pairs perfectly with mashed potatoes or biscuits: an easy meal

• Budget-friendly: uses affordable ingredients for restaurant-quality flavor

  
  

Cooking Tips & Tricks

• Pound chicken evenly: ensures even cooking and juicier results

• Keep one hand dry and one wet when dredging: this prevents sticky, clumpy coating

• Let the breaded chicken rest before frying: helps the coating adhere perfectly

• Maintain oil temperature (350°F): for golden, crispy chicken that’s not greasy

• Season every layer: add salt and pepper to both the flour and gravy for full flavor

Chicken Fried Chicken Recipe

Prep: 2 hrs. | Cook: 10 mins. | Serves: 4

Ingredients:

Chicken

• 2 c. buttermilk

• 3 large eggs

• 2 tsp. hot sauce, optional

• 1 tsp. Worcestershire sauce

• 1 c. all-purpose flour

• 1/2 c. cornstarch

• 2 tsp. Montreal Steak seasoning (or salt)

• 1 tsp. garlic powder

• 1/2 tsp. pepper

• 3/4 tsp cayenne

• 4 chicken breast, boneless, skinless

• 4 c. canola oil

Gravy

• 1/4 c. onions, finely chopped

• 1 tsp. minced garlic

• 3 T. all-purpose flour

• 1/2 c. milk

• 1 ½ c. chicken broth (I use 2 TSP. Better Than Bouillon)

• cayenne pepper, pinch, salt and pepper, to taste

Let's Get Started!

Chicken

1. In a large bowl, whisk buttermilk, eggs, hot sauce and Worcestershire sauce. *Place the chicken in the buttermilk and marinate for 1-2hrs. Save the marinade after refrigeration.

2. In a separate bowl, whisk flour, cornstarch, salt, garlic powder, pepper and cayenne pepper. Dip individual chicken breast into the (1) flour mixture coating each side, (2) then back into the marinade, (3) then coat again in the flour mixture. Place coated chicken on a baking sheet and refrigerate for 15 minutes.

3. Add canola oil to a cast iron skillet or frying pan and heat to medium high heat. Also, preheat the oven to 300 degrees. When oil is hot, fry chicken breast on each side until golden brown. Place fried chicken on a parchment paper lined baking sheet and place in the oven while you prepare the gravy.

Gravy

1. Add 1/4 cup of canola oil to a sauté pan over a medium heat. Add in onions and garlic and cook and stir for about 2 minutes. Stir in flour and cook to create a light brown roux. Cook until brown not burned

2. Stir in milk and chicken broth, then turn up the heat to high until mixture starts to boil, then reduce heat to medium/low and allow it to thicken. Add in cayenne pepper if using. Taste and adjust seasoning.

3. Turn off the heat and spoon gravy on top of the chicken. Sprinkle with parsley and serve hot with mashed potatoes.