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Chicken Fried Chicken is crispy, golden fried chicken breasts topped with rich homemade country gravy. It’s a Southern comfort food classic that’s surprisingly easy to make at home and is always a win at the dinner table. It’s a classic comfort food recipe that never fails to impress!
Crispy Chicken, Creamy Gravy, Happy Family
This is the kind of dinner my family gets excited about. I season the chicken with paprika, garlic, black pepper, and a little cayenne, then soak it in buttermilk to keep it extra tender. After a quick fry, it comes out golden, crispy, and ready for a generous spoonful of homemade country gravy. Don’t be surprised if everyone comes back for seconds!
🩷 Erica
What is Chicken Fried Chicken?
Chicken Fried Chicken starts with boneless, skinless chicken breasts that you pound thin, coat in seasoned breading, and fry until golden and crispy, just like chicken fried steak. Then comes the best part: a generous spoonful of homemade country gravy over the top. I love serving it with fluffy mashed potatoes or homemade buttermilk biscuits to soak up every last bit of gravy.
Unlike traditional fried chicken, which uses bone-in pieces, chicken fried chicken cooks quickly and is easy to serve and eat. It’s one of my favorite comfort food dinners.
Table of Contents
Ingredients
- Boneless skinless chicken breasts – pounded thin and evenly for even frying.
- Buttermilk – this helps to tenderize the chicken as well as give it a delicious flavor.
- Seasoned Flour Coating – flour, paprika, cayenne, garlic powder, and salt and pepper. This makes the dry crispy coating for frying.
- Egg Wash – milk and eggs combined to make a coating for the flour and seasonings to adhere to.
- Oil – vegetable or canola oil, enough for 1/4-inch depth in skillet.
Homemade Country Gravy
Country gravy is one of those simple made-from-scratch wonders that tastes like it took way more effort than it actually did. Skip the store-bought packets because everything you need is already right there in your skillet! Those golden drippings and crispy bits left behind after frying the chicken are pure flavor gold. Just scrape them up, add a splash of chicken broth, whisk in a little flour, and let it bubble away until it transforms into a rich, creamy, hearty gravy that is to die for!
How to Make Chicken Fried Chicken
- Prep & Marinate the Chicken
Gently pound each chicken breast until it’s even in thickness (about ½ inch thick). You want it flat, but not so thin that it tears. Place the chicken in a gallon-sized zip-top bag, pour in the buttermilk, press out the air, seal, and refrigerate for at least 3 hours or overnight for best results.
- Set Up the Dredging Station
In a shallow bowl or pie plate, whisk together the eggs and milk. In a separate shallow dish, mix the flour, paprika, cayenne, garlic powder, salt, and pepper. Remove about 4 tablespoons of the flour mixture and set it aside for the gravy.
- Coat the Chicken
Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, shaking off any extra. Dip it into the egg mixture, then return it to the flour for a second coating. Set the coated chicken on a platter or parchment-lined surface until ready to fry. It’s best to let it rest 5-10 minutes before frying for a better crust.
- Fry Until Golden & Crispy
Pour oil into a large skillet until it’s about ¼ inch deep and heat to 350°F over medium-high heat. Fry the chicken in batches, about 3-4 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven to keep chicken coating crisp.
- Make the Country Gravy
Carefully pour off all but about ¼ cup of the oil from the skillet. Whisk in the reserved flour mixture and cook until the flour absorbs the oil. Slowly whisk in the chicken broth and bring to a boil, stirring constantly. Reduce heat to a simmer and gradually add milk until the gravy reaches your desired thickness. Season with salt and pepper to taste.
- Serve & Enjoy
Spoon the warm country gravy generously over the crispy chicken and serve right away.
Recipe Tips
- One thing I love about this fried chicken 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.
- You can also fry the chicken pieces in a deep fryer until the chicken reaches an internal temperature of 165-degrees.
- No buttermilk? No problem, just combine 2 cups of whole milk with 2 tablespoons of lemon juice to get a similar flavor. It won’t be exactly like buttermilk but it’s a great substitute when you are in a pinch.
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.
Storage and Reheating
Store leftover chicken and gravy separately in airtight containers in the refrigerator for up to 4 days.
To reheat the chicken, place it in a 375°F oven or air fryer for 5-8 minutes, or until heated through and crispy again. Microwaving works in a pinch, but the coating won’t stay as crisp.
The gravy can be reheated on the stovetop or in the microwave. If it thickens too much, whisk in a little milk until it reaches your desired consistency.
You can also freeze the cooked chicken without the gravy for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
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.
Yes. Spray the breaded chicken lightly with cooking spray and air fry at 375°F until golden brown and cooked through. The coating won’t be quite the same as traditional frying, but it will still taste delicious.
This usually happens when the oil isn’t hot enough or the chicken is flipped too early. Let the breaded chicken rest for several minutes before frying and avoid moving it until the first side is golden brown.
The chicken is done when it reaches an internal temperature of 165°F and the coating is golden brown and crispy. Since the chicken is pounded thin, it cooks fairly quickly.
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:
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“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” – Kelli
“This was d*mn good dare I say even better then Texas roadhouse? Yes it was great and easy !!” – Bryson
“My husband is quite literally the most picky eater ever. (Really it’s BAD)
and he loved this and the gravy 😀” – Catherine
If you make this Chicken Fried Chicken, don’t forget to come back and leave a rating and comment. Your feedback helps other home cooks and means so much to me! 🍗💛
Chicken Fried Chicken with Homemade Country Gravy
Video
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
- oil for frying, You can use peanut oil, vegetable oil, or canola oil
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 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 tablespoons of the seasoned flour coating and set aside (this will be used for the gravy later).
- Remove chicken from Ziplock, shake off excess buttermilk, and dredge each piece evenly with flour 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 parchment paper until ready to fry. Letting it rest for 5-10 minutes before frying will give the chicken a better crust.
- Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350°F.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°F) 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 cup 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.
Notes
- The 3+ hours it takes to marinate the chicken in buttermilk is not included in the preparation time of this recipe. Please plan accordingly.
- No buttermilk? No problem, just combine 2 cups of whole milk with 2 tablespoons of lemon juice to get a similar flavor. It won’t be exactly like buttermilk but it’s a great substitute when you are in a pinch.
- 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.
- You can also fry the chicken pieces in a deep fryer until the chicken reaches an internal temperature of 165-degrees.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks like pure comfort food! Such a great way for us to change up our normal chicken dinner routine, thanks!
This looks amazingly delicious, and so hearty! Thank you for the easy recipe
What did I do wrong? The breading fell off the chicken and was not crispy. ☹️
I am so sorry this didn’t turn out! Usually if breading falls off the chicken, its is because there was too much liquid on the chicken when you add the breading. In step 3 where it says to shake off excess buttermilk, that is a really important step. There should just be enough liquid to attach the breading, but not so much that it slips off.
I have made this recipe several times before and am going to make it again tonight for dinner. This is so good and easy to make I just wanted to let you know. Thank you for sharing.
Could this chicken fried chicken recipe be prepared and frozen for future use (using fresh chicken breasts)?
I haven’t tried freezing it before so I’m not sure! Let us know how it turns out if you try it!
Very yummy! Instructions were easy to follow and it made for a delicious dinner for my family. I now have this saved as my go-to Chicken Fried Chicken recipe.
This recipe is so delicious! First time attempting chicken fried chicken and everything came out so good! The gravy was really good! We didn’t have buttermilk, so I saw a comment using milk and lemon. The chicken came out so juicy! Will keep this recipe forever! Thank you!
Oh man, my mouth is watering – This looks like the perfect thing to make for dinner tonight!
Gave this a try for dinner last night and it didn’t disappoint! Easily, a new favorite recipe in my home; the whole family loved it!
WOW! This is incredibly delicious!! The perfect weeknight dinner!
Do you have a recipe for chicken fried chicken from Rock Bottom Bar and Grill
We don’t, I haven’t been there before. What’s it like?
Amazing. Great flavor and a little crispy, perfect. My husband prefers fried chicken without bones, so this was a great way for us both to enjoy fried chicken. I’ve made it twice. The gravy turned out better the second time when I made sure to get every bit of brown bits on the bottom of the fry pan, in addition to the 1/4 cup oil. The brown bits definitely add to the flavor. Oh, also, I didn’t want to buy buttermilk so I looked up online how to make buttermilk, and I got two cups of regular milk and added 2 Tbsp. lemon juice and let it sit a few minutes. Turned out great. Wonderful recipe that I’ll definitely add to my regular rotation.
Fabulous! Yummy 😋!
This was amazing! I was super impressed. Turned out perfect.
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.
How can I make the crust more crackly/craggily? My crust came out somewhat smooth.
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!
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.
Did you shake off all the excess buttermilk? If the egg and flour mixture is too wet, it won’t crisp up right.
What is the best oil to use for frying? I have olive, canola and peanut…..should I get something else?
Canola or peanut would work best! I wouldn’t use olive oil for this recipe.
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
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!
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
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!