Chicken Fried Chicken with Country Gravy is a true family favorite! Crisp fried chicken smothered in a spicy, creamy gravy. Dinner never looked or tasted so good!
Chicken Fried Chicken
This Chicken Fried Chicken with our decadent Country Gravy is one of my favorite comfort meals! The chicken is crisp and juicy, the gravy creamy and spicy. Ah, this meal just makes me feel happy. We serve this dish with a big scoop of our Perfect Mashed Potatoes and whatever vegetable we happen to have on hand. No matter what, this down home dinner is a family favorite and one of our most requested recipes!
Tips for the Perfect Chicken Fried Chicken
- This chicken recipe really isn’t that different from regular fried chicken. The method of breading and frying are the same, but this meal is usually served with country gravy, just like chicken fried steak.
- One thing I love about this recipe is you don’t have to fry it for as long as you would have to fry whole chicken pieces. It only takes a few short minutes on each side to cook these chicken pieces all the way through. Make sure to butterfly (slice in half) large chicken breasts or pound them with a mallet until the breasts are about a half inch thick and they’ll cook up in no time!
- Marinate or soak your chicken in the buttermilk mixture outlined in the recipe card below for at least three hours, preferably overnight. This ensures your chicken is full of tenderness and flavor.
- This Chicken Fried Chicken tastes delicious with fresh or frozen corn (check out how to cook frozen corn the right way, green beans or peas, as well as a side salad. But you could add a side of asparagus, broccoli, our Oven Roasted Vegetables.
Homemade Country Gravy
Country gravy is really simple to make! No need to buy those powdered packets from the store. Use the drippings and excess breading from your frying pan, that’s where the good stuff is! Scrape all those brown bits off the pan with a little chicken broth and then whisk in flour and bring to a boil. The whole mixture will thicken up and become a creamy, hearty gravy that is to die for!
More Favorite Chicken Recipes
Chicken is what’s for dinner! Versatile and inexpensive, ordinary chicken can be turned into something extraordinary with just a few simple ingredients and some imagination. Here are some more of our favorite chicken recipes:
- Top 10 Best Chicken Recipes of 2019
- Best Chicken Breast Recipes
- Outback Steakhouse Alice Springs Chicken
- Grilled Hawaiian Teriyaki Chicken
- Honey BBQ Chicken
- Malibu Chicken
How to Make Chicken Fried Chicken with Country Gravy
Ingredients
- 4 chicken breasts halved
- 2 cups buttermilk
- 3 eggs
- 1/2 cup milk
- 2 cups flour
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper or more if you like spicy
- 1/2 tablespoon garlic powder
- salt and pepper to taste
- oil for frying
For the gravy:
- 1/4 cup reserved pan drippings
- 4 tablespoons reserved flour mixture
- 2 cups chicken broth or stock
- 1/2 cup milk
- salt and pepper to taste
Instructions
- Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).
- Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).
- In a shallow dish, whisk together eggs and milk, set aside.
- In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later).
- Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.
- Set chicken aside on a platter or on wax paper until ready to fry.
- Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.
- Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.
For the gravy:
- Drain off all but about 1/4 c. of the oil from the pan. Whisk reserved flour mixture into the oil until the four has absorbed the oil. Slowly whisk in the chicken broth and bring to a boil.
- Whisk constantly and reduce heat to a simmer. Once the gravy starts to thicken, slowly add milk (you may not need all of it) to thin to desired consistency, whisking constantly. Add salt and pepper to taste. Serve over chicken.
Kathleen says
Honestly, this looks like heaven on a plate!
Erica says
Thank you! I will admit, it is delicious 😉
Rebecca Sinclair says
Made this tonight and it was De-Lish!! Thanks for sharing!
Fawn says
I’ve made this twice now and it’s the best chicken fried chicken I have ever made!! Thank you!
Erica Walker says
So glad you liked it! Thanks for sharing and for the 5-stars!
Amila says
I Made this tonite and it was amazing. When I don’t know what to make for dinner and run out of ideas your recipes really help me a lot ????thanks for sharing
Erica says
Thank you so much for the nice comment! We will do our best to keep bringing you the yummy recipes 😀
Rich says
I’d like to try this, sounds delicious. Could you clarify something? Does “4 chicken breasts, halved” mean 4 full breasts split in to 8 single breasts or 4 pre-split, single breasts cut into halves? Thanks.
Erica says
They are pre-split single chicken breasts, halved. Hope this helps!
Michael Crowe says
Try taking 1/2 a breast cuting it in half from side to side that way you don’t have to pound it so much to flatten it.
Wendy says
Do you use skinless chicken breasts?
Erica says
Yes, boneless, skinless 🙂
Timaree says
Thanks for the idea. I make the gravy when I make regular fried chicken but my daughter’s family doesn’t like bone-in chicken but they love most white sauce gravies so I think I will try this when I visit them!
Erica says
Great idea, I’m with you about the cone-in. Fried chicken just tastes better with the bone in but this is a great substitute!
Toni says
I’m not sure I could love this more! We’re on a tight budget and this was both economical and delicious! Thanks!!
Echo says
I’m so glad you like the recipe Toni! Thanks for sharing!
Dan Coleman says
Made this the other day, It was so good! will make it again.
Thanks
Dan
Alexis says
I am going to be trying this but with Gluten Free Brown Rice Flour. Hubby has some dietary restrictions and has always loved fried chicken and country fried steak etc.. but due to gluten he hasn’t been able to have any of it. I will let you know if it is a success.. making it tonight for supper.
Alexis says
It was amazing!!
Saqina says
What if I don’t have buttermilk at home
Favorite Family Recipes says
You can use whole milk with a couple drops of lemon juice. That is usually what I do if I don’t have buttermilk on hand. Hope this helps!
Andrea says
This turned out amazingly. I didn’t soak the chicken for 3 hrs like directed because we wanted it for lunch. But I have half of the batch soaking so it’ll be interesting to see the difference when I make the rest later. The batter was delicious. We used smoked paprika which has its own kick to it vs the cayenne pepper. I also didn’t fry the chicken the whole time because I had large chicken breasts. I fried the chicken to get it crispy then finished it in the oven. The gravy was delicious as well. I used vegetable stock vs chicken broth and the flavor was awesome. The only drawback was that I didn’t add enough salt for the gravy. But hubby woke up for lunch, ate a portion and a half to put him into food coma and went back to bed. (He works nights.)
Andrea says
We cooked the rest of the chicken that had marinated for about 24 hrs. I wanted to know if there was a difference between soaking in buttermilk vs not. The chicken the second night after soaking for 24 hrs was super tender and moist. Day one was good. Day 2 was even better. Come to find out the acidity in the buttermilk tenderizes the chicken, thus the fall apart tenderness.
Favorite Family Recipes says
Thank you so much for the nice comment! Glad you (and your husband) liked it! 😀
Ashley says
I followed this recipe exactly and it was phenomenal!! Ive made chicken fried chicken and mashed potatoes a thousand times but this was by far the best!! My family loved it. This is the only recipe for it I will EVER use again. A million times thank you!!
Favorite Family Recipes says
That is so awesome! Thank you so much, I love that ours was the favorite of everything you have tried.
pauline says
I tried the coating and milk and eggs, and I don’t like it, it was so soggy , the buttermilk was worth the price , I’m sorry, I’m wasn’t impressed with it.
Favorite Family Recipes says
I am so sorry this didn’t work out for you. Was your oil to temperature when you added the chicken to it? Sometimes if you add it too soon it will make the coating soggy. I can’t think of any other reason the coating would be soggy. So sorry again, maybe next time it will turn out better!
vanessa says
it was the best dinner that I have had all year it was really easy to cook and I really loved how it was not dry because of the gravy THANKYOU.
Favorite Family Recipes says
OH wow, thank you so much for this nice comment! What an honor to get the title of “best dinner of the year so far”! Thank you so much for the 5-stars!
Richard Winters says
outstanding. I subbed the egg/milk mix with buttermilk ranch in fused into the milk. killer???????? thanks all smiles here at he the Winters house!
Favorite Family Recipes says
Wow, way to kick it up a notch putting it in buttermilk ranch! YUM!!!! I bet that amped up the flavor! Will have to try that next time 🙂 Thank you for sharing!
Rob says
There is nothing that anyone can make that I would be willing “to die for” . How about saying it is really, really good. LOL
Michael Coyne says
I agree with you 100%. And lets lose the “CRACK” in front of any recipe. If you silly people want to emulate Walter White from Breaking Bad, go do it someplace other than on recipe sites. Why not put the word HEROIN in front of your so called great recipes?
Kelli says
My husband and kids were in heaven my kids are crazy picky and they said it was the best meal they ever had! Thanks for sharing! Making again tonight
Favorite Family Recipes says
Oh wow! What a huge compliment! So glad your family enjoyed this recipe so much 🙂 Thanks for coming back and sharing your results!
Olga Bass says
Excellent!! The crust was perfect, Golden and crispy and the chicken was so tender, the entire family loved it, it was delivered a hit.
Favorite Family Recipes says
So glad you liked this! This is always a hit with my kiddos too– the perfect weeknight “comfort food”.
Donna Robinson says
Can you soak in a bowl…ran out of bags
Favorite Family Recipes says
Yes that is totally fine!
Sheryl Lowe says
Looks delicious! i want to make it later this week. How do I print just the Recipe?
Erica Walker says
Hi Sheryl- At the very top of the post there is a button that says “Print Recipe” if you click on that it should set you up to print 🙂 Hope this helps!
Colleen says
Hi
I’m making the your recipe Chicken Fried Chicken planned for tonight ‘s dinner. However, plans have changed and I’ll be making it tomorrow night. Is it a problem that I already marinated the chicken in buttermilk early this morning?
Thank you
Colleen
Erica Walker says
You should be fine, I think one more day won’t hurt. I know a lot of restaurants will marinade the chicken in buttermilk overnight so I am guessing you will be ok!
Dianne Smith says
Just GREAT
I’m from Ottawa, Canada and must take my son to Popeye’s restaurant at least once every two weeks. Not no more. What a amazing dinner we enjoyed with this recipe.
Dianne
Erica Walker says
So glad to hear he (and you) like this recipe so much! It’s a always a “win” when we beat out a fast food place!
Valerie Cassot says
What is the best oil to use for frying? I have olive, canola and peanut…..should I get something else?
Favorite Family Recipes says
Canola or peanut would work best! I wouldn’t use olive oil for this recipe.
Brian says
I like the very easy recipe, but how do you get the chicken really crispy? I double dredged in the egg and flower but the chicken wasn’t real crispy.
Favorite Family Recipes says
Did you shake off all the excess buttermilk? If the egg and flour mixture is too wet, it won’t crisp up right.
Alfred says
How can I make the crust more crackly/craggily? My crust came out somewhat smooth.
Favorite Family Recipes says
Was your oil up to temperature when you added the chicken? If you put the chicken in too soon, before the oil is hot enough, it can mess up the texture of the crust. I hope this helps!
Hayley says
This recipe was absolutely delicious! The chicken was super moist and it tasted very similar to Chick-Fil-A! The only changes I made were that I didn’t have time to marinate the chicken in the buttermilk so I substituted the buttermilk in for the plain milk that you mix with eggs to batter the chicken. I also used smoked paprika instead of regular.