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Chicken Fried Chicken

This Chicken Fried Chicken is irresistibly crispy and tender, smothered in creamy gravy for the ultimate comfort meal!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Easy, Fried Chicken, Gravy
Servings: 4 servings

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup all-purpose flour for breading
  • 1 cup cornstarch
  • 1 teaspoon kosher salt for breading
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper for breading
  • ½ teaspoon white pepper
  • vegetable oil for frying
  • ½ cup unsalted butter 1 stick, for gravy
  • ½ cup all-purpose flour for gravy
  • 2 cups whole milk
  • kosher salt to taste, for gravy
  • ground black pepper to taste, for gravy

Instructions

  • Place the boneless skinless chicken breasts in a large mixing bowl. Pound them gently with a meat mallet or rolling pin until about ½ inch thick for even cooking.
  • In another bowl, whisk together the buttermilk and egg until smooth. Pour this mixture over the chicken breasts, cover, and refrigerate for at least 1 hour or overnight.
  • In a shallow dish, mix together the all-purpose flour, cornstarch, kosher salt, garlic powder, ground black pepper, and white pepper to create the breading.
  • Remove the chicken from the buttermilk marinade, letting excess drip off. Dredge each piece in the flour mixture, coating evenly. Shake off excess flour and set aside.
  • Heat about ½ inch of vegetable oil in a large skillet or deep fryer over medium-high heat. Use a thermometer to ensure the oil reaches 350°F (175°C).
  • Carefully add the breaded chicken to the hot oil, frying in batches if needed. Cook for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F or 75°C).
  • Remove chicken from oil and place on paper towels to drain. Let rest while preparing the gravy.
  • In the same skillet, reduce heat to medium and melt the butter. Whisk in ½ cup flour, stirring for about 2 minutes until golden brown. Gradually whisk in 2 cups whole milk, simmer until thickened. Season with salt and pepper to taste.
  • Serve the crispy Chicken Fried Chicken hot, drizzled generously with creamy gravy. Enjoy with your favorite sides.

Equipment

  • Large skillet or deep fryer
  • Mixing Bowls
  • Whisk
  • Meat Mallet or Rolling Pin
  • Thermometer
  • Slotted spoon or tongs
  • Gravy boat or serving dish

Notes

  • Marinate the chicken overnight for maximum tenderness and flavor.
  • Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
  • Use a thermometer to ensure oil is at the correct temperature (350°F) to avoid greasy or burnt coating.
  • Leftover chicken can be stored in the refrigerator for up to 3 days or frozen for 2 months.
  • Reheat leftovers in the oven or skillet to retain crispiness.