Easy Homemade Chicken Fried Chicken

Why You’ll Love This Recipe

This Chicken Fried Chicken recipe delivers the best of both worlds: a crispy, golden crust with tender, juicy chicken inside. The seasoned flour mixture, which includes smoked paprika, cayenne pepper, and baking powder, ensures a flavorful and crunchy exterior. The white gravy adds a rich, creamy finish that complements the spiced chicken perfectly. It's a family-friendly dish that's both satisfying and easy to make, ideal for a comforting dinner any night of the week.

Ingredients

For the chicken:

• 2 large chicken breasts

• 2 cups buttermilk

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 egg

For the seasoned flour:

• 1½ cups all-purpose flour

• 1 teaspoon ground black pepper

• 1 teaspoon salt

• 1 teaspoon paprika

• ½ teaspoon smoked paprika

• ½ teaspoon cayenne pepper (optional)

• ½ teaspoon onion powder

• ½ teaspoon baking soda

• ½ teaspoon baking powder

For the white gravy:

• 2 tablespoons butter (or fat from cooking the chicken)

• 2 tablespoons all-purpose flour

• 1½ cups milk

• 1 teaspoon black pepper

• ½ teaspoon salt

• 2 tablespoons heavy cream (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chicken:

   • Place the chicken breasts between two sheets of plastic wrap or parchment paper.

   • Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1 inch thick.

   • In a shallow dish, whisk together the buttermilk, salt, pepper, and egg.

   • Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged.

   • Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Prepare the seasoned flour:

   • In a shallow dish, combine the all-purpose flour, black pepper, salt, paprika, smoked paprika, cayenne pepper (if using), onion powder, baking soda, and baking powder.

3. Dredge the chicken:

   • Remove the chicken breasts from the buttermilk mixture, allowing any excess to drip off.

   • Coat each chicken breast in the seasoned flour mixture, pressing gently to adhere the flour evenly.

   • Place the coated chicken on a wire rack and let it rest for 5 minutes to set the coating.

4. Fry the chicken:

   • In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).

   • Carefully add the chicken breasts to the hot oil.

   • Fry for 4-5 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

   • Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

5. Prepare the white gravy:

   • In a small saucepan, melt the butter over low heat.

   • Stir in the flour and cook for 3-4 minutes, until the mixture is golden brown.

   • Gradually whisk in the milk, ensuring there are no lumps.

   • Continue to cook, whisking constantly, until the gravy thickens and becomes glossy, about 2-3 minutes.

   • Season with salt and pepper to taste.

   • For a richer gravy, stir in the heavy cream.

6. Serve:

   • Place the fried chicken on serving plates.

   • Spoon the white gravy over the top.

   • Serve with mashed potatoes and green beans for a classic Southern meal.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Marinate Time: 30 minutes (or up to overnight)

• Cook Time: 20 minutes

• Total Time: 1 hour (including marinate time)

Variations

• Spicy Kick: Add more cayenne pepper or a dash of hot sauce to the buttermilk marinade for an extra spicy flavor.

• Herb-Infused Gravy: Incorporate finely chopped fresh herbs like thyme or rosemary into the white gravy for added depth.

• Air Fryer Version: For a healthier alternative, cook the breaded chicken breasts in an air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway through.

Storage/Reheating

• Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.

• Gravy Storage: Store leftover gravy in a separate airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to reach desired consistency.

FAQs

How can I make the coating extra crispy?

For an extra crispy coating, double dredge the chicken: dip it in the buttermilk mixture, then in the seasoned flour, back into the buttermilk, and finally into the flour again. This creates a thicker crust that crisps up beautifully when fried.

Can I use chicken thighs instead of breasts?

Yes, you can substitute boneless, skinless chicken thighs for breasts. They will have a slightly richer flavor and may require a few extra minutes of cooking time due to their thickness.

Is buttermilk essential for this recipe?

Buttermilk adds tenderness and flavor to the chicken. If you don't have buttermilk, you can substitute it with a mixture of regular milk and a tablespoon of lemon juice or vinegar per cup of milk. Let it sit for 5 minutes before using.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for both the dredging and the gravy. Ensure that all other ingredients are also gluten-free.

How do I know when the chicken is cooked through?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the thickest part of the chicken breast.

Can I freeze the fried chicken?

Yes, you can freeze the cooked and cooled fried chicken. Wrap each piece tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag. Reheat in the oven at 350°F (175°C) until heated through.

How can I make the gravy without meat drippings?

The white gravy in this recipe is made without meat drippings. By cooking the flour and butter to a golden brown and gradually adding milk, you create a flavorful base for the gravy.

Can I use plant-based milk for the gravy?

Yes, you can use unsweetened plant-based milk, such as almond or oat milk, in place of dairy milk for the gravy. The flavor may vary slightly, but it will still be creamy and delicious.

What sides pair well with Chicken Fried Chicken?

Classic sides include mashed potatoes, green beans, corn on the cob, or a simple green salad. Biscuits or cornbread also complement this dish beautifully.

Can I make this recipe ahead of time?

While the chicken is best served fresh, you can prepare the seasoned flour and buttermilk marinade in advance. Store them separately in the refrigerator until ready to use.

Conclusion

Chicken Fried Chicken is a delightful twist on the traditional fried chicken, offering a higher ratio of crispy coating to tender meat. With its flavorful seasoned crust and creamy white gravy, this dish brings the comforting tastes of the South to your table. Whether you're cooking for a family dinner or a special occasion, this recipe is sure to satisfy and impress.