Craving the comfort of Southern cooking? Look no further than chicken-fried chicken and gravy! It’s a crispy, golden fried chicken breast paired with creamy, peppery white gravy—an irresistible combination that’ll have you coming back for seconds (or thirds!). This dish is perfect for a weekend dinner, family gatherings, or whenever you need some serious comfort food.
The best part? While it may sound fancy, chicken-fried chicken is surprisingly easy to make at home. With a few pantry staples and some easy steps, you’ll be serving up crispy chicken goodness in no time. Let’s dive in!
Why you’ll love this Chicken-Fried Chicken and Gravy recipe…
Chicken-Fried Chicken and Gravy
Equipment
Ingredients
For the chicken:
- 4 chicken breasts (boneless, skinless)
- 2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional, for a kick)
- Salt and pepper to taste
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil for frying
For the gravy:
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 tbsp butter
- 1 tsp black pepper (or to taste)
- Salt to taste
Instructions
Ingredients:
Pound the Chicken:
- Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken until it’s about ½ inch thick. This helps the chicken cook evenly and stay tender.
Prepare the Breading Station:
- Set up your breading station with three shallow bowls:In the first bowl, combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.In the second bowl, whisk together the eggs and buttermilk.Leave the third bowl empty for the breaded chicken.
Coat the Chicken:
- Take each chicken piece and coat it in the seasoned flour mixture, making sure to shake off any excess flour.
- Then dip it into the egg and buttermilk mixture,
- followed by another coating of the flour. Double-dipping gives you that extra crispy crust.
Heat the Oil:
- Pour vegetable oil into a large skillet, filling it about ½ inch deep. Heat over medium-high heat until it reaches about 350°F (you can test by dropping a small piece of flour into the oil—if it sizzles, it’s ready).
Fry the Chicken:
- Carefully place the chicken breasts into the hot oil, making sure not to overcrowd the pan. Fry for 4-5 minutes on each side, until golden brown and cooked through (the internal temperature should reach 165°F).
- Transfer the cooked chicken to a wire rack or paper towels to drain excess oil.
Make the Gravy:
- Once the chicken is done, pour off most of the oil from the skillet, leaving about 2 tablespoons and any crispy bits behind.
- Add the butter and flour to the skillet, stirring to combine. Cook for 1-2 minutes over medium heat to get rid of the raw flour taste,
- then slowly whisk in the milk. Keep whisking until the gravy thickens, about 5-7 minutes.
- Season with salt and plenty of black pepper.
Serve!
- Plate up your chicken-fried chicken and generously ladle the gravy over the top. Serve with mashed potatoes, green beans, or biscuits for the ultimate Southern feast!
Notes
- Chicken: Use chicken thighs for a juicier, richer flavor.
- Buttermilk: No buttermilk? Mix 1 cup of milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes to thicken.
- Spice level: For more heat, increase the cayenne pepper or add a dash of hot sauce to the buttermilk mixture.
Nutrition
Serving Suggestions:
🧑🍳 Expert Tips:
Storage and Reheating:
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze cooked chicken-fried chicken. Just wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Reheat: To reheat, thaw it in the fridge overnight and warm in the oven at 350°F until heated through. For the crispiest results, reheat the chicken in the oven or air fryer, not the microwave, which can make it soggy.
Chicken-Fried Chicken and Gravy FAQs:
What’s the difference between chicken-fried chicken and fried chicken?
Chicken-fried chicken is typically boneless and is double-breaded to give it a super crispy coating, similar to chicken-fried steak. Traditional fried chicken usually involves bone-in pieces and is often only breaded once.
Can I make this dish in advance?
Yes! You can fry the chicken ahead of time and reheat it in the oven at 350°F until it’s crispy and heated through. You can also make the gravy ahead of time and reheat it gently on the stove with a little extra milk to loosen it up.
What type of oil is best for frying chicken?
Vegetable oil, canola oil, or peanut oil are all great options for frying chicken because they have a high smoke point and a neutral flavor.
Can I make the gravy without dairy?
Yes! You can use plant-based milk (like almond or oat milk) and vegan butter to make a dairy-free gravy. Just be sure to choose an unsweetened milk variety to avoid altering the flavor.
Why does my chicken-fried chicken turn out soggy?
If your chicken is soggy, the oil might not be hot enough. Make sure to fry the chicken at 350°F, and don’t overcrowd the pan, as this lowers the oil’s temperature. Let the chicken rest on a wire rack, not paper towels, to keep the coating crispy.
What should I do if my gravy is too thick or too thin?
If your gravy is too thick, whisk in more milk a tablespoon at a time until you reach the desired consistency. If it’s too thin, let it cook a little longer or add an extra tablespoon of flour to thicken it up.
Enjoy your plate of crispy, golden chicken-fried chicken with that rich gravy for the ultimate comfort food meal!
