Chicken Fried Chicken is a crisp, golden-skinned pan-fried chicken breast topped with a rich, creamy white gravy. The outside is crunchy and well-seasoned, while the inside stays juicy and tender thanks to the thin-sliced breasts and a buttermilk dip. This version is easy to make on a weeknight and gives classic Southern comfort without complicated steps. Serve it over mashed potatoes or warm biscuits for a cozy dinner, or pair with a simple green salad to lighten the plate. For a skillet-friendly side, try the Ultimate Chicken Fried Rice on Blackstone to round out the meal: ultimate chicken fried rice on Blackstone.
Why You’ll Love This Chicken Fried Chicken
- Crunchy, well-seasoned crust with a tender, juicy interior.
- Classic creamy gravy made from the frying oil for extra flavor.
- Uses thin-sliced chicken breasts for quick, even cooking.
- Simple pantry ingredients — flour and common spices.
- Buttermilk bath keeps the coating sticky and adds tang.
- Fast to assemble and cooks in about 20–30 minutes per batch.
- Great for family dinners and easy to scale up.
- Leftovers reheat well for sandwiches or loaded plates.
What Is Chicken Fried Chicken?
Chicken Fried Chicken is a Southern-style dish where thin chicken breasts are dredged in seasoned flour, dipped in a buttermilk/egg mix, then fried until golden brown. It tastes like crisp, peppery comfort food with a mild tang from the buttermilk and a savory finish from the white gravy. The cooking method is shallow or deep frying in a few inches of hot oil, which gives the signature crunchy crust. The vibe is warm and homey — perfect for weeknight dinners, Sunday lunches, or a hearty brunch.
Ingredients for Chicken Fried Chicken
For the Chicken
- 6–8 thin sliced chicken breasts
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 1/2 cup buttermilk
- 1 egg
- 1 Tbs hot sauce
- Oil for frying (a neutral oil with a high smoke point)
For the Gravy
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cup milk
- Salt & pepper to taste
To Serve
- Mashed potatoes, biscuits, or vegetables (optional, not included in ingredients list)
Ingredient Notes (Substitutions, Healthy Swaps)
- Buttermilk: If you don’t have buttermilk, make a quick substitute by adding 1 1/2 tsp white vinegar or lemon juice to 1 1/2 cups milk and let sit 5–10 minutes.
- Hot sauce: Optional for a touch of heat. Leave it out or reduce to 1 tsp for less spice.
- Flour mix: You can use all-purpose flour as listed. For a slightly lighter crust, replace up to 1/2 cup with panko crumbs in the second dredge (optional).
- Oil for frying: Use vegetable, canola, or peanut oil. Olive oil is not ideal due to smoke point and flavor.
- Lower-fat option: Use 2% milk in the gravy and spray-pan fry the chicken with less oil, but expect a thinner crust.
Step-by-Step Instructions
Step 1 – Heat the oil
Heat a few inches of oil in a deep fryer or large pan to 325°F. Use a thermometer so the temperature is steady.
Visual cue: Oil should shimmer but not smoke.
Step 2 – Mix the dry coating
In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 tsp pepper, and 1 tsp garlic powder. This is your seasoned dredge.
Step 3 – Make the wet dip
In another bowl whisk together 1 1/2 cup buttermilk, 1 egg, and 1 Tbs hot sauce until combined.
Step 4 – Dredge the chicken
Dredge each thin sliced chicken breast in the flour mixture, then dip into the buttermilk-egg mix, then back into the flour mixture. Press the flour into the chicken so it sticks well. Shake off excess lightly.
Visual cue: The chicken should be fully coated with a rough, dry-looking crust before it hits the oil.
Step 5 – Fry the chicken
Place chicken in the hot oil and fry 3–5 minutes per side until golden brown. Work in batches and don’t crowd the pan. Remove and drain on paper towels. Reserve about 1/4 cup of the frying oil for the gravy.
Pro cue: If crust browns too quickly, lower the heat slightly; aim for a deep golden color.
Step 6 – Make the gravy
In a large pan add 1/4" (about 1/4 cup) reserved oil and heat on medium-high. Stir in 1/3 cup flour and cook about 1 minute until absorbed. Slowly whisk in 2 cup milk until smooth. Heat until thickened, then season with salt and pepper to taste.
Step 7 – Serve
Place the fried chicken on plates and pour gravy over each piece before serving, or serve gravy on the side.
Pro Tips for Success
- Pat chicken dry before dredging so the flour adheres better.
- Use a thermometer to keep oil at 325°F for even cooking and a crisp crust.
- Don’t overcrowd the pan — batches fry faster and get crispier with room around each piece.
- Press the flour coating into the chicken on the second dredge to prevent peeling during frying.
- Reserve frying oil in a small container right after frying to make rich gravy.
- Whisk gravy constantly while adding milk to avoid lumps.
- Keep finished chicken warm in a low oven (200°F) on a rack while you finish frying remaining pieces.
Flavor Variations
- OPTIONAL: Spicy Southern — add 1 tsp cayenne to the flour mix and increase hot sauce in the buttermilk to 2 Tbs.
- OPTIONAL: Herb crust — stir 1 tsp dried thyme and 1 tsp dried oregano into the flour for a fresh herb note.
- OPTIONAL: Garlic butter finish — brush fried chicken lightly with melted garlic butter right before serving.
- OPTIONAL: Buttermilk-brined extra tang — marinate chicken in the buttermilk mix for 1–4 hours before dredging for deeper flavor.
- OPTIONAL: Panko double-crisp — mix 1/2 cup panko into the final coating for added crunch (press panko into flour mix).
Serving Suggestions
- Serve over mashed potatoes with the gravy spooned on top for a classic plate.
- Place chicken on warm biscuits and ladle gravy over for a biscuit sandwich.
- Pair with steamed green beans or a crisp coleslaw to cut the richness.
- Add a simple salad of mixed greens with vinegar dressing to brighten the plate.
- Serve with roasted corn or glazed carrots for a family-style dinner.
- Turn leftovers into a slider: slice chicken and serve on small buns with pickles.
Make-Ahead, Storage & Reheating
- Make-ahead: You can dredge and bread the chicken, then refrigerate on an oiled tray covered for up to 6 hours before frying. Do not bread and freeze raw.
- Storage: Store fried chicken and gravy separately in airtight containers in the refrigerator for up to 3–4 days.
- Reheating: Reheat chicken in a 350°F oven on a wire rack for 10–15 minutes until warmed through to keep the crust crisp. Reheat gravy gently on the stove, whisking and thinning with a splash of milk if needed. Expect crispness to soften after refrigeration.
Storage and Freezing Instructions
- Freezing fried chicken: You can freeze fully fried, cooled chicken for up to 2 months. Wrap pieces tightly in foil and place in freezer bags. Reheat from frozen in a 350°F oven until heated through and crispy (add 10–15 minutes).
- Freezing gravy: Not recommended — gravy can separate when frozen. Instead, make fresh gravy from reserved frying oil or reheat and whisk with a little milk if you must freeze (use within 1 month).
- Thawing: Thaw frozen chicken in the fridge overnight before reheating for best texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~620 kcal | 36 g | 45 g | 30 g | 1 g | 1200 mg
Estimates vary by brands and portions.
FAQ About Chicken Fried Chicken
Q: Why is my crust soggy after frying?
A: Oil may be too low in temperature or chicken was overcrowded. Increase heat to maintain 325°F and fry in smaller batches.
Q: My gravy is lumpy. How do I fix it?
A: Whisk vigorously and simmer. If lumps persist, press gravy through a fine mesh sieve or blend briefly to smooth.
Q: How do I know chicken is cooked through?
A: Use a meat thermometer; internal temperature should read 165°F in the thickest part.
Q: Can I use bone-in chicken?
A: Yes, but cooking time will increase and fry temperature may need adjusting. Thin-sliced breasts are faster and cook more evenly.
Q: Can I bake instead of frying?
A: You can bake coated chicken, but the texture and flavor will be different. Bake at 425°F on a wire rack for 20–25 minutes, brushing with oil.
Q: How can I make the gravy thicker or thinner?
A: Thicken: simmer longer to reduce. Thin: whisk in a little milk until desired consistency.
TastyInspo Notes
- Serve on warm plates so the crust stays crisper longer.
- For extra sheen and flavor, finish with a light brush of clarified butter.
- Keep a tray in a low oven to hold fried chicken and stay crisp while finishing batches.
- Use a wide, heavy pan for consistent oil temperature and even browning.
- Taste the gravy and adjust with pepper — it benefits from a good crack of black pepper.
- Use fresh garlic powder in the flour for a clean, bright garlic note without burning.
Troubleshooting
- Problem: Coating falls off in the oil. Fix: Make sure chicken is dry before dredging and press flour firmly into the meat during the second dredge.
- Problem: Chicken is greasy. Fix: Let oil return to temperature between batches; drain on a rack or paper towels.
- Problem: Gravy too thin. Fix: Make a slurry of 1–2 tsp flour with a little cold milk, whisk into gravy and simmer until thicker.
- Problem: Gravy tastes floury. Fix: Cook flour in oil longer (about 1 minute) before adding milk to remove raw flour taste.
- Problem: Crust browns too fast. Fix: Lower oil temperature slightly and use a thermometer to stabilize heat.
- Problem: Chicken dry inside. Fix: Use thin-sliced breasts and avoid overcooking; remove at 165°F.
Final Thoughts
This Chicken Fried Chicken recipe is simple, dependable comfort food with a crispy crust and creamy gravy that feels like home. It uses basic ingredients and straightforward steps for big flavor without fuss. Give it a try for a satisfying family meal this week.
Conclusion
If you want a classic take with tested technique and a rich gravy, this method delivers every time — and you can find a similar trusted version for more tips at Chicken Fried Chicken – Tornadough Alli. 
Chicken Fried Chicken
Ingredients
For the Chicken
- 6-8 pieces thin sliced chicken breasts Use thin slices for quicker cooking.
- 2 cups flour For dredging.
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1.5 cups buttermilk For soaking chicken.
- 1 large egg For the wet dip.
- 1 Tbs hot sauce Optional for added spice.
- Oil for frying neutral oil with a high smoke point Vegetable, canola, or peanut oil recommended.
For the Gravy
- 1/4 cup reserved oil from frying Use oil saved from frying chicken.
- 1/3 cup flour
- 2 cups milk For the gravy.
- Salt & pepper to taste
Instructions
Preparation
- Heat a few inches of oil in a deep fryer or large pan to 325°F.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another bowl, whisk together buttermilk, egg, and hot sauce until combined.
Cooking
- Dredge each chicken breast in the flour mixture, dip into the buttermilk-egg mixture, then back into the flour. Ensure coating is thick.
- Fry chicken in hot oil for 3-5 minutes per side until golden brown. Work in batches and drain on paper towels.
- In a separate pan, heat reserved frying oil and stir in flour. Cook and whisk in milk until thickened, then season with salt and pepper.
Serving
- Place fried chicken on plates and pour gravy over or serve on the side.
