Easy Homemade Chicken Fried Chicken
Chicken Fried Chicken is a Southern classic featuring boneless chicken breasts with a crispy, seasoned coating and creamy white gravy, delivering a crunchy and flavorful meal that's quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (including marinate time)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Low Fat
Ingredients
2 large chicken breasts
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 egg
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
2 tablespoons butter (or fat from cooking the chicken)
2 tablespoons all-purpose flour (for gravy)
1½ cups milk
1 teaspoon black pepper (for gravy)
½ teaspoon salt (for gravy)
2 tablespoons heavy cream (optional, for gravy)
Instructions
- Place chicken breasts between plastic wrap or parchment paper; pound to 1 inch thickness.
- Whisk buttermilk, salt, pepper, and egg in a shallow dish.
- Submerge chicken breasts in buttermilk mixture; cover and refrigerate at least 30 minutes or overnight.
- Combine flour, black pepper, salt, paprika, smoked paprika, cayenne, onion powder, baking soda, and baking powder in a shallow dish.
- Remove chicken from buttermilk; let excess drip off.
- Coat chicken in seasoned flour, pressing gently; rest on wire rack 5 minutes.
- Heat ½ inch vegetable oil in skillet to 350°F (175°C).
- Fry chicken 4-5 minutes per side until golden and internal temp reaches 165°F (74°C).
- Drain chicken on paper towels.
- Melt butter in saucepan over low heat; stir in flour and cook 3-4 minutes until golden.
- Gradually whisk in milk, cook and whisk until thickened and glossy (2-3 minutes).
- Season gravy with salt and pepper; stir in heavy cream if using.
- Serve chicken topped with white gravy, alongside mashed potatoes and green beans.
Notes
- For extra crispy coating, double dredge chicken by dipping twice in buttermilk and flour.
- Chicken thighs can be used instead of breasts; adjust cooking time accordingly.
- Substitute buttermilk with milk plus lemon juice or vinegar if needed.
- Use gluten-free flour for a gluten-free version.
- Store leftovers in airtight containers for up to 3 days; reheat in oven at 350°F (175°C).
- Try adding fresh herbs to gravy for extra flavor.
- Air fryer option: cook at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Plant-based milk can substitute dairy milk in gravy for a dairy-free alternative.
Nutrition
- Serving Size: 1 chicken breast with gravy
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
Find it online: https://recipesbyjanet.com/easy-homemade-chicken-fried-chicken/
