Go Back

Best EVER Chicken Fried Chicken – Crispy, Juicy, and Full of Flavor!

Adam
Nothing says comfort food quite like Chicken Fried Chicken — and this is the best EVER version. Perfectly seasoned, double-dipped, and fried to golden perfection, these thin, juicy chicken breasts are what Southern dreams are made of. Serve them with mashed potatoes, gravy, and buttery biscuits for a restaurant-style meal that’s surprisingly easy to make at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • Large cast-iron skillet or heavy-bottomed pan
  • Shallow bowls (for dredging)
  • Tongs
  • Wire rack & baking sheet
  • Meat mallet (if needed to pound chicken thin)

Ingredients
  

Meat:

  • 6 thin-sliced boneless chicken breasts

Refrigerated:

  • 1 large egg

Dairy:

  • 1 ½ cups buttermilk
  • 2 cups milk

Condiments:

  • 1 tbsp hot sauce like Tabasco or Frank’s

Baking & Spices:

  • 2 ⅓ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt
  • Additional salt & pepper to taste

Oils & Vinegars:

  • Neutral oil for frying canola, peanut, or vegetable
  • ¼ cup reserved frying oil optional for gravy

Instructions
 

Marinate the Chicken:

  • In a bowl, whisk buttermilk, egg, hot sauce, salt, and pepper. Submerge chicken breasts in the mixture and let marinate for at least 30 minutes (or up to 4 hours for maximum flavor).

Prepare the Breading:

  • In a shallow bowl, whisk together flour, baking powder, baking soda, garlic powder, salt, and pepper.

Dredge the Chicken:

  • Remove chicken from marinade, letting excess drip off. Dredge in the seasoned flour, press to coat, dip back into the buttermilk mixture, then dredge again for a thick, crispy crust.

Fry Until Golden:

  • Heat ½ inch of oil in a large skillet to 350°F (175°C). Fry chicken in batches for 3–4 minutes per side, or until deep golden brown and internal temperature reaches 165°F (74°C).
  • Transfer to a wire rack to drain while you finish the rest.

(Optional) Make Gravy:

  • In the same skillet, reserve ¼ cup of oil. Add ¼ cup flour and cook until golden. Slowly whisk in 2 cups milk, stirring constantly until thickened. Season with salt and pepper to taste.

Serve & Enjoy:

  • Serve crispy chicken over mashed potatoes and drizzle with gravy, or enjoy on its own with hot sauce!

Notes

🔁 Variations
Spicy Version: Add cayenne to the flour mix and more hot sauce to the marinade.
Chicken Tenders Style: Use chicken tenderloins instead of breasts.
Buttermilk Sub: If needed, mix 1 ½ cups milk with 1 tbsp lemon juice and let sit for 5 minutes.
🧊 Storage Tips
Fridge: Store cooled chicken in an airtight container for up to 3 days.
Reheat: Warm in the oven or air fryer at 350°F for 8–10 minutes to stay crispy.
Freeze: Freeze cooked, cooled chicken for up to 2 months. Reheat from frozen in the oven.
❓ Frequently Asked Questions
What’s the difference between Chicken Fried Chicken and Fried Chicken?
Chicken Fried Chicken uses boneless, pounded chicken breasts and is pan-fried like chicken-fried steak, often served with gravy.
Can I bake instead of fry?
For this dish, frying gives the classic crispy crust. Baking won't produce the same texture.
Why use baking powder and soda?
They help create a super light and crisp coating — don’t skip them!