This post may contain affiliate links. See our disclosure policy.
It’s time for a new comfort meal!
I’m sharing one of my favorite comfort meals! This is Chicken Fried Chicken with Country Gravy, also known as ‘country fried chicken’. Its breaded chicken smothered in a spicy, creamy gravy. Absolutely a must-try for everyone who loves to eat out of the box.
Chicken Fried Chicken Recipe
You will love the warm and spicy seasonings in this recipe – paprika, black pepper, garlic, and just a little cayenne. This recipe is one of my favorites because it uses buttermilk mixture for marinating. This makes your chicken fried chicken extra crispy and light. Plus, the gravy is creamy and hearty, which makes every bite taste like heaven!
Serve this dish with a big scoop of our Perfect Mashed Potatoes, or Mac and Cheese, and whatever vegetable you happen to have on hand.
- One thing I love about this recipe is you don’t have to cook it for as long as you would have to cook 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 meat mallet until the breasts are about a half inch thick and they’ll cook up in no time!
- I like to use a cast iron skillet for this recipe. I think it produces the best crispy outside.
- 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 a white gravy that 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 of the pan with a little chicken broth and then whisk in all purpose flour and bring to a boil. The whole mixture will thicken up and become a creamy, hearty gravy that is to die for!
Fried chicken is usually made with whole, bone-in chicken pieces. Chicken fried chicken is boneless, skinless chicken pounded thin and breaded then fried. It is a callback to chicken fried steak.
If you want that perfect golden brown crispy crust you have to pay attention to your oil heat. When the oil is too hot, it will burn the outside before the inside is cooked. If your oil isn’t hot enough, the chicken will become laden with oil and will be soggy. You’ll know the oil is hot enough when it is shiny, but not smoking. The chicken should start frying right away when you place it in the pan.
If you are cooking in a smaller pan and have to do multiple batches, put the cooked chicken in the oven on warm while you make the other batches. To keep them crispy, place a wire rack on a rimmed baking sheet and put the chicken on top. However, if you are only doing one batch, just transfer the finished pieces to a paper towel lined plate.
More 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:
Chicken Fried Chicken with Country Gravy
- 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 pie plate or shallow bowl, 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 ¼ 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.