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 1/2 cup buttermilk
1 egg
1 Tbs hot sauce
Oil for frying
Gravy:
1/4 cup reserved oil from frying
1/3 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 1/4 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