I’m sharing a comforting and crowd‑pleasing chicken fried chicken recipe—featuring thin-sliced chicken breasts that are double-coated, fried until golden crisp, and generously smothered in creamy country gravy.

Chicken Fried Chicken

Why I’ll Love This Recipe

I love how this recipe turns simple ingredients into a soul-satisfying meal with minimal effort. Thin-cut chicken ensures quick and even cooking, while the triple-layer dredge—flour, buttermilk mix, then flour again—delivers an irresistible crunch. Topping it all with gravy made from the flavorful fry oil makes it even more indulgent. It’s pure comfort food that’s easy to make and loved by everyone.

ingredients

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

Thin-sliced chicken breasts
All-purpose flour, baking powder, baking soda, salt, pepper, garlic powder
Buttermilk, egg, hot sauce
Oil for frying
For the gravy: reserved frying oil, flour, milk, salt & pepper

directions

I heat a few inches of oil in a cast‑iron skillet (or deep fryer) to 325°F.
I whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder in one shallow bowl.
In another bowl, I whisk buttermilk, egg, and hot sauce until thoroughly combined.
I dredge each chicken breast first in the flour mixture (pressing to adhere), then into the buttermilk mix, and back into the flour mixture once more.
I fry the chicken for 3–5 minutes on each side until golden brown, then drain on paper towels to remove excess oil.
For the gravy, I pour about ¼ cup of the reserved oil into a skillet, whisk in flour, cook for about a minute, and gradually whisk in milk until the gravy thickens—finishing with salt and pepper to taste.
I spoon the creamy country gravy over the fried chicken and serve—often alongside mashed potatoes for the ultimate comfort meal.

Servings and timing

Servings: 6
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I recommend using the oven to restore crispness, though this recipe doesn’t typically freeze well.

FAQs

How can I adjust the seasoning in the breading or gravy?

I tweak the flour mix and gravy by adding more or less seasoning to match my taste preference.

Can I use regular chicken breasts instead of thin-sliced ones?

Absolutely—I slice thicker breasts in half horizontally if needed so they cook evenly and stay tender.

Can I substitute butter or bacon fat for the frying oil when making gravy?

Yes—I often melt butter or use bacon grease when I don’t want to use the frying oil.

Do I have to use a skillet for frying?

I find a cast‑iron skillet with a few inches of oil works wonderfully, but using a deep fryer works too depending on your setup.

What are good side dishes to serve with this?

I love pairing it with mac and cheese, cheddar biscuits, mashed potatoes, or green beans—they all pair beautifully.

Can I double the recipe to feed a bigger group?

Yes—I often double it and cook in batches; just be mindful not to overcrowd the pan.

What’s the best way to get an extra crispy crust?

I make sure to press the flour into the chicken well and fry at the right temperature—325°F gives me that satisfying crunch without burning.

Is adding hot sauce mandatory?

It’s optional, but I love how the hot sauce adds a subtle depth of flavor to the buttermilk mixture.

What if I don’t have buttermilk?

I’ll mix regular milk with a squeeze of lemon or vinegar as a substitute in a pinch.

Is this recipe suitable for meal prep?

Yes—while best fresh, it’s hearty and works great for next-day leftovers when reheated properly.

Conclusion

I’m all in for this Chicken Fried Chicken—it’s quick, cozy, and deeply satisfying. The crispy crust, creamy gravy, and simple technique make it a go-to for weeknight dinners or feeding a hungry family. I hope you enjoy making and savoring every comforting bite!