Crispy Chicken Fried Chicken with Creamy Gravy Recipe

Introduction

Chicken Fried Chicken is a comforting Southern classic that features tender chicken breasts coated in a crispy, flavorful crust. Served with creamy gravy poured right on top, it’s a satisfying meal perfect for family dinners or special occasions.

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
• 1/4 cup reserved oil from frying
• 1/3 cup flour
• 2 cup milk
• Salt & pepper, to taste

Instructions

1. Step 1: Heat oil in a deep fryer or large pan on the stove to 325°F, filling the pan a few inches deep for frying.
2. Step 2: In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
3. Step 3: In another bowl, whisk buttermilk, egg, and hot sauce until combined.
4. Step 4: Dredge each chicken breast in the flour mixture, then dip into the egg mixture, and back into the flour mixture, pressing the flour firmly onto the chicken.
5. Step 5: Fry the chicken in the hot oil for 3-5 minutes on each side, until golden brown. Remove and drain on paper towels. Repeat with all pieces.
6. Step 6: To make the gravy, heat 1/4 cup of the reserved frying oil in a large pan over medium-high heat. Stir in 1/3 cup flour and cook for about 1 minute until absorbed.
7. Step 7: Slowly whisk in the milk, stirring continuously until the gravy thickens. Season with salt and pepper to taste.
8. Step 8: Pour the gravy over the fried chicken before serving for a classic finish.

Tips & Variations

• For extra crispiness, double dredge the chicken by repeating the flour and egg coating steps before frying.
• Use cayenne pepper instead of hot sauce for a smoky heat in the egg mixture.
• Serve with mashed potatoes or green beans for a complete Southern meal.

Storage

Store leftover chicken and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of milk to loosen the gravy if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, thin-sliced chicken thighs work well for this recipe and add extra juiciness and flavor.

What can I use if I don’t have buttermilk?

Mix 1 1/2 cups of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to make a simple buttermilk substitute.

Crispy Chicken Fried Chicken with Creamy Gravy Recipe

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5 from 115 reviews

This classic Chicken Fried Chicken recipe features tender, thin-sliced chicken breasts double-coated in a seasoned flour and buttermilk batter, then fried to crispy, golden perfection. Topped with a rich homemade white gravy, this Southern-inspired dish is a comforting and flavorful meal perfect for any occasion.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 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 cups buttermilk
• 1 egg
• 1 tbsp hot sauce
• Oil for frying (vegetable or canola oil recommended)

Gravy

• 1/4 cup reserved oil from frying
• 1/3 cup flour
• 2 cups milk
• Salt & pepper to taste

Instructions

1. Heat the oil: Heat oil in a deep fryer or large pan on the stove to 325°F (approximately 165°C), ensuring the oil is a few inches deep for proper frying.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder to create the seasoned flour mixture.
3. Prepare wet mixture: In another bowl, whisk together buttermilk, egg, and hot sauce until fully combined.
4. Dredge the chicken: Coat each chicken breast in the flour mixture, then dip it into the buttermilk and egg mixture, and finally back into the flour mixture, pressing the flour onto the chicken to ensure it sticks well for a thick, crispy crust.
5. Fry the chicken: Carefully place the coated chicken breasts into the hot oil and fry each side for 3-5 minutes until golden brown and cooked through. Remove the chicken and let it drain on a paper towel-lined plate. Repeat for all pieces.
6. Make the gravy: In a large pan, heat 1/4 cup of the reserved oil from frying over medium-high heat. Stir in 1/3 cup flour and cook for about 1 minute, allowing the flour to absorb the fat and become slightly toasted.
7. Finish the gravy: Slowly whisk in 2 cups of milk, stirring continuously to blend and prevent lumps. Cook until the gravy thickens, then season with salt and pepper to taste.
8. Serve: Pour the creamy white gravy over each piece of fried chicken and serve immediately for a comforting meal.

Notes

• Ensure the oil temperature is maintained at 325°F to avoid greasy chicken or burnt crust.
• Use thin-sliced chicken breasts for faster cooking and better breading adherence.
• Double dredging the chicken ensures a crispy exterior.
• The reserved oil adds authentic flavor to the gravy, but you can substitute with butter if preferred.
• Serve with classic sides like mashed potatoes, green beans, or coleslaw for a traditional Southern meal.

Keywords: chicken fried chicken, fried chicken recipe, southern fried chicken, chicken with gravy, comfort food, crispy fried chicken, homemade gravy