There’s something truly special about a plate of perfectly golden chicken, glistening with creamy gravy, alongside a mound of fluffy mashed potatoes. It’s a meal that feels like a warm hug, isn’t it? For me, it instantly conjures up memories of Sunday dinners at my grandmother’s house, the kitchen filled with the comforting aroma of frying and the happy chatter of family.
That’s what I aim for with every recipe I share here on Easy Recipes List – to bring a little bit of that warmth and joy into your kitchen. And today, we’re tackling a classic: [ chicken fried chicken recipe ].
I’ve always been drawn to the simplicity of American comfort food. It’s about taking humble ingredients and transforming them into something truly special through care and technique. This [ chicken fried chicken recipe ] is a perfect example. It’s not complicated, but paying attention to the details – like ensuring a good, even coating and maintaining the right oil temperature – makes all the difference. I remember being intimidated by frying when I first started experimenting in the kitchen. It felt…risky! But with a little practice and a good thermometer, it becomes incredibly rewarding. Don’t be afraid to start slow and trust the process.
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One of the things I love about this recipe is its versatility. It’s a fantastic weeknight meal, but it’s also impressive enough for company. And honestly, who doesn’t love a good excuse to make a generous batch of country gravy? The secret, I’ve found, is to use the flavorful oil leftover from frying the chicken. It adds a depth of flavor that you just can’t achieve any other way. It’s a little trick my mom taught me, and it’s become a staple in my kitchen ever since. This [ chicken fried chicken recipe ] is truly a family favorite, and I’m so excited to share it with you.
The key to achieving that perfectly crispy coating is a good double-dip in the flour and buttermilk mixture. The buttermilk tenderizes the chicken and helps the flour adhere beautifully. Don’t skimp on pressing the flour onto the chicken – you want a nice, even layer. And remember, patience is key!
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Don’t overcrowd the pan when frying, as this will lower the oil temperature and result in soggy chicken. Working in batches is the way to go. I often put on some music while I’m frying, it makes the whole process feel more relaxed and enjoyable. It’s about creating a little moment of calm and creativity in your day.
And speaking of enjoyment, don’t forget about the sides! Mashed potatoes are a classic pairing, of course, but I also love serving this [ chicken fried chicken recipe ] with mac and cheese, cheddar biscuits, or a simple green bean salad. It’s all about creating a meal that feels complete and satisfying.
📖Why My Recipe Works
- Brine Method- While many cooking websites say that salting, or brining the eggplant, isn't necessary because modern eggplants are less bitter I just don't agree. I find the salt improves both the flavor and texture.
- Quick and Easy- There are so many delicious ways to make eggplant, but cutting them into slices is perfect for a variety of applications and is much faster than cubes or whole eggplant.
I often find inspiration for side dishes at our local farmers’ market, picking up seasonal vegetables and herbs to complement the main course. It’s a wonderful way to support local producers and add a fresh, vibrant touch to your cooking.
🧾Ingredient Notes
- You can use a regular deep fryer to make this instead of in a skillet.
- If you don’t want to use frying oil to make gravy, substitute butter or bacon grease.
- We use the thin-cut chicken you can buy at the store, but you can use a regular chicken breast and slice it in half.
- Add more or less seasoning to the flour and gravy to your liking.
- For extra crispy chicken, let the dredged chicken rest for 10-15 minutes before frying.
Ingredients
- 6-8 thin sliced chicken breasts
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 ½ cup buttermilk
- 1 egg
- 1 Tbs hot sauce
- Oil for frying
- Gravy:
- ¼ cup reserved oil from frying
- ⅓ cup flour
- 2 cup milk
- Salt & pepper
Instructions
1 Step 1: Heat oil in deep fryer or large pan on stove (a few inches deep) to 325 degrees.
2 Step 2: In a large bowl, whisk together your flour, baking powder, baking soda, salt, pepper, and garlic powder.
3 Step 3: In another bowl, whisk together buttermilk, egg, and hot sauce.
4 Step 4: Dredge your chicken in the flour mixture, then dip into the egg mixture, then back into the flour mixture, making sure to press down to get the flour to stick.
5 Step 5: Place chicken in pan/deep fryer and fry on each side for 3-5 minutes until golden brown. Remove and drain on a paper towel-lined plate. Repeat with all chicken.
6 Step 6: To make your gravy, in a large pan, add ¼ cup of oil from cooking and heat on medium-high. Stir in your flour until absorbed and cook for about 1 minute.
7 Step 7: Slowly add in your milk, whisking to blend and heat until thickened. Stir in salt and pepper to desired taste.
8 Step 8: Pour gravy over individual chicken before serving.
📖 Recipe Card
The Comfort of a Golden Crust: My Chicken Fried Chicken Recipe
Ingredients
- 6-8 thin sliced chicken breasts
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 ½ cup buttermilk
- 1 egg
- 1 Tbs hot sauce
- Oil for frying
Gravy:
- ¼ cup reserved oil from frying
- ⅓ cup flour
- 2 cup milk
- Salt & pepper
Instructions
- Heat oil in deep fryer or large pan on stove (a few inches deep) to 325 degrees.
- In a large bowl, whisk together your flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another bowl, whisk together buttermilk, egg, and hot sauce.
- Dredge your chicken in the flour mixture, then dip into the egg mixture, then back into the flour mixture, making sure to press down to get the flour to stick.
- Place chicken in pan/deep fryer and fry on each side for 3-5 minutes until golden brown. Remove and drain on a paper towel-lined plate. Repeat with all chicken.
- To make your gravy, in a large pan, add ¼ cup of oil from cooking and heat on medium-high. Stir in your flour until absorbed and cook for about 1 minute.
- Slowly add in your milk, whisking to blend and heat until thickened. Stir in salt and pepper to desired taste.
- Pour gravy over individual chicken before serving.
Notes
- You can use a regular deep fryer to make this instead of in a skillet.
- If you don’t want to use frying oil to make gravy, substitute butter or bacon grease.
- We use the thin-cut chicken you can buy at the store, but you can use a regular chicken breast and slice it in half.
- Add more or less seasoning to the flour and gravy to your liking.
- For extra crispy chicken, let the dredged chicken rest for 10-15 minutes before frying.
The Comfort of a Golden Crust: My Chicken Fried Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
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 ½ cup buttermilk
1 egg
1 Tbs hot sauce
Oil for frying
Gravy:
¼ cup reserved oil from frying
⅓ cup flour
2 cup milk
Salt & pepper
Instructions
Heat oil in deep fryer or large pan on stove (a few inches deep) to 325 degrees.
In a large bowl, whisk together your flour, baking powder, baking soda, salt, pepper, and garlic powder.
In another bowl, whisk together buttermilk, egg, and hot sauce.
Dredge your chicken in the flour mixture, then dip into the egg mixture, then back into the flour mixture, making sure to press down to get the flour to stick.
Place chicken in pan/deep fryer and fry on each side for 3-5 minutes until golden brown. Remove and drain on a paper towel-lined plate. Repeat with all chicken.
To make your gravy, in a large pan, add ¼ cup of oil from cooking and heat on medium-high. Stir in your flour until absorbed and cook for about 1 minute.
Slowly add in your milk, whisking to blend and heat until thickened. Stir in salt and pepper to desired taste.
Pour gravy over individual chicken before serving.
Notes
You can use a regular deep fryer to make this instead of in a skillet.
If you don’t want to use frying oil to make gravy, substitute butter or bacon grease.
We use the thin-cut chicken you can buy at the store, but you can use a regular chicken breast and slice it in half.
Add more or less seasoning to the flour and gravy to your liking.
For extra crispy chicken, let the dredged chicken rest for 10-15 minutes before frying.
Nutrition
- Calories: 490kcal
- Sugar: 7g
- Sodium: 869mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 114mg
I truly hope you enjoy this recipe as much as my family does. Don’t forget to leave a comment below and let me know how it turned out! And if you’re looking for more comforting recipes, be sure to check out the rest of my blog. Happy cooking, friends! ❤️
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