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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!
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Prep Time 15 minutes
Cook Time 19 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4
Ingredients Equipment Method Notes

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

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.

Method
 

  1. Step 1: Prepare the Chicken
  2. Pound the chicken breasts to about ½ inch thick to ensure even cooking.
  3. Season both sides with salt, pepper, and garlic powder.
  4. Step 2: Make the Buttermilk Mixture
  5. In a bowl, whisk together buttermilk, hot sauce, and egg.
  6. Place the chicken in the mixture and let it marinate for at least 30 minutes (or up to 4 hours for extra flavor).
  7. Step 3: Prepare the Dredging Station
  8. In another bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
  9. Remove the chicken from the buttermilk mixture and allow excess liquid to drip off.
  10. Dredge each piece in the flour mixture, pressing firmly to coat.
  11. Let the coated chicken rest for 5-10 minutes to help the breading stick.
  12. Step 4: Fry the Chicken
  13. Heat oil in a large skillet to 350°F (175°C).
  14. Carefully place the chicken into the hot oil, frying 3-4 minutes per side until golden brown and crispy.
  15. Transfer to a paper towel-lined plate to drain excess oil.
  16. Step 5: Make the Gravy
  17. In a separate skillet, heat ¼ cup reserved frying oil over medium heat.
  18. Whisk in 2 tablespoons of flour, cooking for 1-2 minutes until lightly golden.
  19. Gradually pour in 2 cups of milk, whisking constantly until smooth.
  20. Season with salt & pepper and cook until thickened (3-5 minutes).
  21. Step 6: Serve & Enjoy!
  22. Pour gravy over the crispy fried chicken.
  23. 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.