Chicken Fried Chicken

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cooking Notes
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Introduction

Chicken Fried Chicken is a Southern favorite, similar to classic chicken fried steak, but made with tender boneless chicken breasts. This dish features crispy, golden chicken served with a flavorful creamy gravy. It’s perfect for family dinners or a special treat when you’re craving something comforting and indulgent. With a well-seasoned crust and rich gravy, every bite is filled with flavor and warmth.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 cups buttermilk
• 1 large egg
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
• Vegetable oil, for frying

For the Gravy:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• Salt and black pepper, to taste

Instructions

1. Prepare the Chicken

• Pound the Chicken: Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness, about 1/2-inch thick. This ensures even cooking.
• Marinate in Buttermilk: In a large bowl, whisk together the buttermilk and egg. Add the chicken breasts, making sure they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours for extra tenderness.

2. Prepare the Breading

• In a large shallow dish, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).

3. Bread the Chicken

• Remove the chicken breasts from the buttermilk mixture, allowing the excess buttermilk to drip off. Dredge each chicken breast in the flour mixture, pressing the flour mixture onto the chicken to ensure an even coating. Set the breaded chicken on a plate and let it rest for 10-15 minutes—this helps the coating adhere.

4. Fry the Chicken

• In a large skillet or deep frying pan, heat about 1/2-inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, the oil is ready when a small bit of flour dropped into it sizzles immediately.
• Carefully place the chicken breasts in the hot oil, being sure not to overcrowd the pan. Fry the chicken for 4-5 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F (74°C).
• Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken breasts.

5. Make the Gravy

• In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until the mixture turns light golden.
• Slowly whisk in the milk, ensuring there are no lumps. Continue to whisk until the gravy thickens, about 3-4 minutes. Season with salt and black pepper to taste.

6. Serve

• Serve the crispy chicken fried chicken hot, topped with the creamy gravy. It pairs wonderfully with mashed potatoes, biscuits, or green beans. Enjoy!

Cooking Notes

• Pounding the Chicken: Pounding the chicken to an even thickness ensures it cooks evenly, and tenderizes it, making it juicy and delicious.
• Resting the Chicken: Allowing the breaded chicken to rest before frying helps the coating adhere better, resulting in a crispier crust.
• Gravy Consistency: If the gravy is too thick, add a little extra milk, one tablespoon at a time, until the desired consistency is reached. If it’s too thin, continue to cook until it thickens.

Variations

• Spicy Chicken Fried Chicken: Add more cayenne pepper to the flour mixture or mix hot sauce into the buttermilk marinade for a spicy kick.
• Oven-Baked Chicken Fried Chicken: Instead of frying, bake the breaded chicken on a greased baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through until crispy and cooked through.
• Herbed Gravy: Add a teaspoon of dried thyme or rosemary to the gravy for an herb-infused flavor.

Frequently Asked Questions (FAQs)

Can I make chicken fried chicken ahead of time?

Yes, you can fry the chicken and store it in the refrigerator for up to 3 days. Reheat it in the oven at 350°F until heated through to maintain the crispy texture.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the chicken crispy.

Can I freeze chicken fried chicken?

Yes, you can freeze cooked chicken fried chicken. Let it cool completely, wrap it tightly in plastic wrap, and place it in a freezer-safe container. It can be frozen for up to 2 months. To reheat, bake in the oven at 375°F until hot and crispy.

What can I serve with chicken fried chicken?

Chicken fried chicken pairs well with mashed potatoes, green beans, cornbread, biscuits, or even mac and cheese. The creamy gravy complements these sides beautifully.

Can I use a different meat?

Yes, you can use boneless pork chops in place of chicken for a variation on chicken fried steak. Just ensure they are pounded to an even thickness and cooked to a safe internal temperature.

Chicken Fried Chicken is a comforting, classic Southern dish that’s crispy on the outside and tender on the inside. With a rich homemade gravy, it’s the ultimate comfort food, perfect for a hearty family dinner. Serve it with your favorite side dishes and enjoy the crispy, flavorful goodness.

Try this recipe and bring the taste of Southern comfort to your table. Your family and friends will love it!