This Chicken Fried Chicken with Homemade Country Gravy is a true family favorite that always has everyone begging for more. The gravy is to die for!
Oh, how I love a good chicken fried chicken! I know someone out there is reading this and thinking, “How is chicken fried chicken different from the average fried chicken?” Really, there is not a big difference. Some may argue that they are fried differently but probably the biggest difference is that chicken fried chicken is usually served with a country gravy, just like chicken fried steak.
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One thing I love about chicken fried chicken is you don’t have to fry it for as long as you would have to fry whole chicken pieces. It is only being fried for a few short minutes on each side and you are done. It is perfectly crispy on the outside and tender on the inside. We always serve with mashed potatoes (can’t let that gravy go to waste!) and some kind of steamed vegetable such as corn, beans, or peas, as well as a side salad. Trust me, your family is going to love this one!
Chicken Fried Chicken with Homemade Country Gravy
- 4 chicken breasts halved
- 2 c. buttermilk
- 3 eggs
- 1/2 c. milk
- 2 c. flour
- 1 Tbsp. paprika
- 1/2 tsp cayenne pepper or more if you like spicy
- 1/2 Tbsp. garlic powder
- salt and pepper to taste
- oil for frying
- 1/4 c. reserved pan drippings
- 4 Tbsp. reserved flour mixture
- 2 c. chicken broth or stock
- 1/2 c. milk
- salt and pepper to taste
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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).
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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).
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In a shallow dish, whisk together eggs and milk, set aside.
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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).
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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.
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Set chicken aside on a platter or on wax paper until ready to fry.
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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.
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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.
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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.
More Favorite Chicken Recipes
Chicken is what’s for dinner. It is versatile in the many ways you can season and cook it. It is also inexpensive which makes it a great option when cooking for a family. Here are some more of our favorite chicken recipes:
- Cheesy Chicken and Rice Casserole – This is an easy chicken casserole recipe for a busy day. Only a few minutes of prep work and the oven does the rest!
- Outback Steakhouse Alice Springs Chicken – Alice Springs Chicken is the first thing I tried at Outback Steakhouse and I fell in love. It’s a yummy cheesy, bacon and mushroom delicious hot mess.
- Grilled Hawaiian Teriyaki Chicken – This Grilled Hawaiian Teriyaki Chicken is the real deal. The sweet and savory Hawaiian teriyaki marinade is THE best and SO easy to make.
- Honey BBQ Chicken – This is sure to be a hit at your next barbecue! There is something about making your own sauce that makes your food taste so much better!
- Cranberry Chicken – This chicken is baked to perfection in it’s own savory sweet cranberry sauce with sweet bursts of craisins and toasted pecan pieces.
- Malibu Chicken – Growing up, we loved getting the Malibu Chicken from Sizzler. Our homemade version is just as good, if not better, than the original!
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!
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
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!