Best Ever Chicken Fried Chicken
If you’re craving crispy, golden, and juicy Southern-style Chicken Fried Chicken, this best-ever recipe is exactly what you need! This dish features tender, thinly pounded chicken breasts, coated in a flavorful buttermilk batter and fried to golden perfection.Served with creamy country gravy made from reserved frying oil, this dish is a comfort food classic that pairs perfectly with mashed potatoes, coleslaw, or biscuits. Whether it’s for a weeknight dinner or a special occasion, this Chicken Fried Chicken will quickly become a family favorite!
Equipment
- Variations
- Spicy Chicken Fried Chicken
- Add ½ teaspoon cayenne pepper to the flour mixture.
- Increase the hot sauce in the buttermilk marinade.
- Gluten-Free Version
- Use gluten-free flour blend instead of regular flour.
- Oven-Baked Chicken Fried Chicken
- Instead of frying, bake the breaded chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through.
- Air Fryer Chicken Fried Chicken
- Preheat the air fryer to 375°F (190°C).
- Spray the chicken lightly with cooking spray.
- Air fry for 12-15 minutes, flipping halfway.
Ingredients
- For the Chicken:
- 6 thin chicken breasts pounded to an even thickness
- 1 ½ cups buttermilk
- 1 tablespoon hot sauce
- 1 large egg
- 2 ⅓ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Salt & pepper to taste
- Vegetable oil for frying
- For the Gravy:
- ¼ cup reserved oil from frying
- 2 tablespoons flour
- 2 cups milk
- Salt & pepper to taste
Instructions
- Step 1: Prepare the Chicken
- Pound the chicken breasts to about ½ inch thick to ensure even cooking.
- Season both sides with salt, pepper, and garlic powder.
- Step 2: Make the Buttermilk Mixture
- In a bowl, whisk together buttermilk, hot sauce, and egg.
- Place the chicken in the mixture and let it marinate for at least 30 minutes (or up to 4 hours for extra flavor).
- Step 3: Prepare the Dredging Station
- In another bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
- Remove the chicken from the buttermilk mixture and allow excess liquid to drip off.
- Dredge each piece in the flour mixture, pressing firmly to coat.
- Let the coated chicken rest for 5-10 minutes to help the breading stick.
- Step 4: Fry the Chicken
- Heat oil in a large skillet to 350°F (175°C).
- Carefully place the chicken into the hot oil, frying 3-4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Step 5: Make the Gravy
- In a separate skillet, heat ¼ cup reserved frying oil over medium heat.
- Whisk in 2 tablespoons of flour, cooking for 1-2 minutes until lightly golden.
- Gradually pour in 2 cups of milk, whisking constantly until smooth.
- Season with salt & pepper and cook until thickened (3-5 minutes).
- Step 6: Serve & Enjoy!
- Pour gravy over the crispy fried chicken.
- Serve hot with mashed potatoes, biscuits, or a fresh side salad.
Notes
Storage & Reheating
Storing Leftovers:
Store in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Oven: Reheat at 350°F for 10 minutes.
Air Fryer: Reheat at 375°F for 5 minutes.
Avoid the microwave, as it can make the chicken soggy.
Storing Leftovers:
Store in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Oven: Reheat at 350°F for 10 minutes.
Air Fryer: Reheat at 375°F for 5 minutes.
Avoid the microwave, as it can make the chicken soggy.