Name: Crispy, Buttery Chicken Fried Chicken with Country Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 boneless, skinless chicken breasts (pounded to ½-inch thickness); 1 ½ cups all-purpose flour; ¼ cup cornstarch; 1 teaspoon baking powder; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon paprika; ¼ teaspoon cayenne pepper (optional); 2 large eggs; ¾ cup buttermilk; Vegetable oil (for frying); 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 ½ cups milk; Salt and black pepper to taste

There’s something undeniably comforting about Chicken Fried Chicken. It’s golden, crispy, and tender on the inside, with a crunchy, well-seasoned crust that pairs beautifully with rich country gravy. This dish takes the best part of traditional fried chicken and makes it even easier to enjoy at home—no bones, just juicy, perfectly battered chicken breasts.

I’ve always loved Southern-style comfort food, and this recipe hits all the right notes. It’s the kind of meal that brings people together, whether it’s for a weeknight dinner or a special weekend indulgence. Serve it with mashed potatoes and a side of green beans, and you’ve got a plate full of pure Southern goodness.

Why You’ll Love This Chicken Fried Chicken

Crispy and Flavorful: A perfectly seasoned, crunchy coating that locks in juicy chicken.
Rich and Creamy Gravy: Smooth, homemade country gravy takes it to the next level.
Easy to Make: No need for hours of marinating or complicated steps—just a simple dredging and frying process.
Comfort Food at Its Best: A warm, hearty meal that satisfies every time.

What’s the Difference Between Chicken Fried Chicken and Chicken Fried Steak?

You might be wondering what sets Chicken Fried Chicken apart from Chicken Fried Steak. The answer is simple—it’s all about the protein! Chicken Fried Chicken is made with boneless chicken breasts that are pounded thin, breaded, and fried to crispy perfection. On the other hand, Chicken Fried Steak uses tenderized beef cutlets, but both dishes are prepared the same way and served with creamy country gravy. If you love one, you’ll definitely love the other!

Options for Substitutions

Chicken Options

If you don’t have boneless, skinless chicken breasts, you can swap them for boneless chicken thighs. They’ll give you a juicier, slightly richer flavor while still being just as crispy.

Flour Alternatives

Traditional Chicken Fried Chicken is made with all-purpose flour, but if you want a gluten-free version, use a 1:1 gluten-free flour blend. You can also mix in a bit of cornstarch for an even crispier crust.

Dairy-Free Milk

For a dairy-free version, substitute regular milk with unsweetened almond milk, oat milk, or coconut milk. Just make sure to use a neutral-flavored option to avoid altering the taste too much.

Oil Choices

While vegetable oil is commonly used for frying, you can also use peanut oil, canola oil, or even lard for a more traditional Southern touch.

Seasoning Variations

Add some extra spice by mixing cayenne pepper or smoked paprika into the flour mixture. Want an herby twist? A dash of Italian seasoning or dried thyme can bring extra depth to the flavor.

Ingredients for This Chicken Fried Chicken

Chicken Breasts

Boneless, skinless chicken breasts are the star of this dish. They’re pounded thin to ensure even cooking and maximum tenderness.

All-Purpose Flour

Flour creates the base for the crispy coating. It helps the breading stick and gives the chicken that classic golden crunch.

Cornstarch

A little cornstarch in the flour mixture helps make the crust extra light and crispy.

Eggs

Eggs act as the binding agent, helping the breading stick to the chicken while adding a bit of richness.

Buttermilk

This Southern staple tenderizes the chicken and adds a slight tangy flavor. If you don’t have buttermilk, you can make a quick substitute with milk and lemon juice.

Baking Powder

A small amount of baking powder in the breading helps create a crispier texture by adding a slight puff to the crust.

Seasonings (Salt, Black Pepper, Garlic Powder, Paprika, and Cayenne)

These spices bring out the best flavor in the chicken, adding a little heat and depth without overpowering it.

Vegetable Oil

Used for frying, vegetable oil has a high smoke point and ensures a perfectly golden crust. You can also use peanut or canola oil.

Butter

Melted butter in the gravy gives it a rich, velvety finish that pairs beautifully with the crispy chicken.

Milk (for Gravy)

Whole milk makes the gravy thick and creamy. You can use half-and-half for an even richer sauce.

All-Purpose Flour (for Gravy)

This helps thicken the gravy to a smooth, creamy consistency.

Salt and Pepper (for Gravy)

A simple seasoning blend that enhances the gravy’s flavor.

Step 1: Prepare the Chicken

Start by pounding the chicken breasts to an even thickness, about ½ inch thick. This ensures they cook evenly and stay tender. Season both sides with salt, pepper, and a little paprika for extra flavor.

Step 2: Set Up the Breading Station

You’ll need three shallow bowls:

Flour Mixture: Combine all-purpose flour, cornstarch, baking powder, garlic powder, paprika, and cayenne.
Egg Mixture: Whisk together eggs and buttermilk until smooth.
Flour Coating: A second bowl of seasoned flour for the final dredge.

Step 3: Bread the Chicken

Dredge each chicken breast in the first flour mixture, shaking off any excess. Dip it into the egg and buttermilk mixture, ensuring it’s fully coated. Then, dredge it in the second bowl of seasoned flour, pressing gently to help the coating stick. Let the breaded chicken rest for about 5 minutes before frying.

Step 4: Fry Until Golden Brown

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the chicken. Fry for about 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Make the Country Gravy

In a separate pan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for about a minute, whisking constantly. Slowly add 1 ½ cups of milk, whisking until smooth. Let it simmer until thickened, about 3-5 minutes. Season with salt and pepper to taste.

Step 6: Serve and Enjoy

Drizzle the warm country gravy over the crispy chicken and garnish with fresh parsley if desired. Serve with mashed potatoes, biscuits, or your favorite Southern sides.

How Long to Cook Chicken Fried Chicken

Cooking time depends on the thickness of the chicken breasts and the oil temperature. For best results:

Frying: Cook each piece for about 3-4 minutes per side at 350°F (175°C) until golden brown and the internal temperature reaches 165°F (74°C).
Resting: Let the chicken rest for 5 minutes after frying to keep the juices locked in.
Gravy: The country gravy takes about 3-5 minutes to thicken over medium heat.

Tips for Perfect Chicken Fried Chicken

1. Pound the Chicken Evenly

Flattening the chicken breasts to a uniform thickness ensures even cooking and prevents dry spots.

2. Double Dredge for Extra Crunch

The key to a crispy, textured crust is dipping the chicken in flour, then buttermilk, then flour again. Press the flour onto the chicken for better adhesion.

3. Use a Thermometer for Oil Temperature

Keep the oil at 350°F (175°C). If it’s too hot, the coating will burn before the chicken cooks through; too cool, and the breading will absorb too much oil and become greasy.

4. Don’t Overcrowd the Pan

Frying too many pieces at once drops the oil temperature, leading to soggy chicken. Fry in batches if needed.

5. Let the Breading Rest Before Frying

After coating the chicken, let it sit for 5-10 minutes. This helps the breading stick better and prevents it from falling off in the oil.

6. Season Every Layer

Add salt, pepper, and spices to the flour mixture, egg wash, and final coating to ensure every bite is flavorful.

7. Keep the Chicken Warm in the Oven

If frying in batches, place cooked chicken on a wire rack in a 200°F (95°C) oven to keep it warm and crispy.

8. Use Whole Milk or Half-and-Half for Richer Gravy

For the creamiest, most flavorful gravy, opt for whole milk or even half-and-half instead of low-fat milk.

Watch Out for These Mistakes While Cooking

1. Skipping the Buttermilk Soak

Buttermilk tenderizes the chicken and helps the breading stick. If you don’t have it, make a quick substitute with milk and lemon juice or vinegar.

2. Using the Wrong Oil

Not all oils are good for frying. Stick to vegetable, canola, or peanut oil, which have high smoke points and won’t burn easily.

3. Frying at the Wrong Temperature

If the oil is too hot, the outside burns before the inside cooks. Too cold, and the chicken turns out greasy. Use a thermometer to keep it around 350°F (175°C).

4. Overcrowding the Pan

Frying too many pieces at once lowers the oil temperature and results in soggy breading. Fry in batches if necessary.

5. Not Letting the Chicken Rest

Allowing the chicken to rest for a few minutes after frying helps retain its juices and keeps it from drying out.

6. Forgetting to Season the Gravy

A bland gravy can ruin the dish. Taste and adjust the seasoning with salt, pepper, and a pinch of garlic powder if needed.

7. Using Cold Chicken

Frying chicken straight from the fridge can cause uneven cooking. Let it sit at room temperature for about 15 minutes before breading and frying.

8. Skipping the Second Flour Dredge

That extra layer of seasoned flour is what makes the breading extra crispy. Don’t skip it!

What to Serve With Chicken Fried Chicken

🥔 Mashed Potatoes

Creamy, buttery mashed potatoes are the perfect pairing for this crispy dish, especially when smothered in country gravy.

🥦 Roasted or Steamed Vegetables

Balance out the richness with some lightly seasoned green beans, asparagus, or roasted Brussels sprouts.

🧀 Mac and Cheese

A cheesy, creamy side dish that complements the crispy chicken beautifully.

🥒 Southern Coleslaw

The tangy crunch of coleslaw adds freshness and cuts through the richness of the meal.

🍞 Buttermilk Biscuits

Fluffy, buttery biscuits are a Southern staple and great for soaking up extra gravy.

🌽 Corn on the Cob

Sweet, buttery corn pairs wonderfully with the crispy, savory chicken.

🥗 Side Salad

A light salad with a tangy vinaigrette provides a refreshing contrast to the fried goodness.

🍛 White or Brown Gravy Rice

If you’re not a fan of mashed potatoes, rice with a drizzle of country gravy is just as satisfying.

Storage Instructions

Refrigerating Leftovers

Once cooled, store leftover Chicken Fried Chicken in an airtight container in the refrigerator for up to 3 days. Keep the gravy in a separate container to prevent the chicken from getting soggy.

Freezing Instructions

For longer storage, freeze the fried chicken in a single layer on a baking sheet until solid, then transfer it to a freezer-safe bag. It will keep for up to 3 months. Gravy doesn’t freeze well due to the dairy content, so it’s best to make it fresh when reheating.

Reheating Instructions

Oven: Preheat to 375°F (190°C) and place chicken on a wire rack over a baking sheet. Heat for 10-15 minutes until crispy.
Air Fryer: Set to 350°F (175°C) and cook for 5-7 minutes.
Stovetop: Warm over medium heat in a dry pan to crisp up the coating.
Microwave: Not recommended, as it can make the breading soggy. If necessary, use short bursts to prevent overcooking.

For gravy, reheat it slowly in a saucepan over low heat, adding a splash of milk if needed to smooth out the texture.

Estimated Nutrition (Per Serving)

Serving Size: 1 piece of Chicken Fried Chicken with gravy

Calories: ~550 kcal
Protein: 35g
Carbohydrates: 45g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 900mg
Fiber: 2g
Sugar: 4g

Note: Nutrition values are estimates and may vary based on ingredients used.

Frequently Asked Questions

🤔 Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work great and add even more juiciness to the dish. Just pound them to an even thickness before breading.

🔥 How do I keep the breading from falling off?

Let the breaded chicken rest for 5-10 minutes before frying. This helps the coating stick better. Also, avoid flipping the chicken too often while frying.

🌡️ How do I know when the chicken is fully cooked?

Use a meat thermometer! The internal temperature should reach 165°F (74°C) for perfectly cooked chicken.

🍞 Can I make this gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, and use cornstarch to keep the breading crispy.

🛑 Why is my chicken greasy?

This happens if the oil isn’t hot enough. Make sure it’s at 350°F (175°C) before frying, and let excess oil drain on a wire rack instead of paper towels.

🍽️ Can I make the gravy ahead of time?

You can, but it’s best fresh. If you need to prepare it in advance, store it in the fridge and reheat it slowly, adding a splash of milk to loosen it up.

🧊 Can I freeze Chicken Fried Chicken?

Yes! Freeze the fried chicken without gravy for up to 3 months. Reheat in the oven or air fryer for the best texture.

🍗 What’s the difference between Chicken Fried Chicken and regular fried chicken?

Chicken Fried Chicken is made with boneless, pounded-thin chicken breasts for a quicker, more even cook. Traditional fried chicken is bone-in and often requires marinating.

Conclusion

This Chicken Fried Chicken recipe is the perfect blend of crispy, juicy, and comforting flavors. Whether you’re making it for a cozy family dinner or a Southern-style feast, it’s guaranteed to be a hit. Don’t forget to save this recipe on Pinterest and share it with your friends and family so they can enjoy it too!