Description
Crispy, Southern-style Chicken Fried Chicken—thinly sliced, buttermilk-battered chicken breasts fried to golden perfection and topped with creamy country gravy. A comforting, crowd-pleasing main dish ideal for dinners with mash and greens.
Ingredients
Chicken & Breading:
6–8 thin-sliced chicken breasts
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Wet Dip:
1 ½ cups buttermilk
1 egg
1 Tbsp hot sauce
For Frying:
Oil for frying (enough to reach about ¼” depth in pan)
Gravy:
¼ cup reserved frying oil
⅓ cup flour
2 cups milk
Salt & pepper to taste
Instructions
Heat oil in a deep fryer or deep skillet to 325 °F (163 °C).
In a shallow bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
In another bowl, whisk buttermilk, egg, and hot sauce until thoroughly combined.
Dredge each chicken breast in the flour mixture, pressing to adhere.
Dip into the buttermilk mixture, then back into flour mixture, pressing again to coat well.
Fry chicken pieces in the hot oil for 3–5 minutes per side until golden and cooked through. Drain on paper towels. Repeat with remaining pieces.
To make gravy: heat reserved frying oil over medium-high heat, whisk in ⅓ cup flour and cook ~1 minute. Gradually whisk in milk and cook until thickened; season with salt and pepper.
Serve the fried chicken smothered in gravy.
Notes
Use thin-cut chicken breasts for even cooking—no trimming needed.
The gravy’s flavor comes from the fried chicken oil—rich and savory.
You can use a deep fryer instead of a skillet if preferred.
For richer gravy, substitute butter or bacon grease for the reserved oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
