Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This chicken fried chicken hits that perfect sweet spot where crunchy meets cozy and dinner feels like a hug with a side of sass. If you are in the mood to branch out, I once turned leftovers into a killer fried rice that pairs nicely with this vibe; check out this high protein crispy garlic chicken fried rice for inspiration.
This recipe keeps things simple, forgiving, and indulgent. You will bread, you will fry, you will make gravy, and you will feel accomplished. Let us go.
Why This Recipe is Awesome
This recipe makes feel good food without the drama. It is crunchy, saucy, and somehow fancy enough to impress guests but lazy enough to make on a weeknight. It is basically the culinary equivalent of sweatpants with a flattering fit.
It is also annoyingly easy to mess up badly. But here is the kicker it is also idiot proof. Even if you get distracted and doom-scroll for five minutes the coating forgives you as long as the oil is hot and you press that flour on. So go on be a little reckless. Your taste buds will forgive you.
Also this recipe doubles as a gateway to gravy addiction. You will pour, you will sigh, you will go back for seconds. If you want to try a crispier twist later, peek at this air fryer bang bang chicken for a lighter spin.
Ingredients You’ll Need
- 6-8 thin sliced chicken breasts, about dinner sized
- 2 cups flour, plain and trusty
- 2 tsp baking powder, for lift and crunch
- 1 tsp baking soda, a tiny secret weapon
- 1 tsp salt, the usual
- 1 tsp pepper, for attitude
- 1 tsp garlic powder, the smell that wins hearts
- 1 1/2 cup buttermilk, tangy and tenderizing
- 1 egg, binder and mood booster
- 1 Tbs hot sauce, optional but recommended for life
- Oil for frying, enough to go a few inches deep
- 1/4 cup reserved oil from frying, for gravy magic
- 1/3 cup flour, for gravy roux
- 2 cup milk, creamy goodness
- Salt & pepper, to taste and to flex your seasoning skills
Step-by-Step Instructions
Heat oil in deep fryer or large pan on stove. Add a few inches of oil and heat to 325 F. Use a thermometer if you have it. Keep an eye on it and do not burn the house down.
In a large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder. Make sure it mixes evenly so every bite behaves.
In another bowl whisk together buttermilk, egg and hot sauce. Whisk until smooth and slightly bubbly. This is where tenderness happens.
Dredge your chicken in the flour mixture then dip into the egg mixture then back into the flour mixture making sure to press down flour to get stuck on the steak real good. Press like you mean it so the coating holds while frying.
Place chicken in pan or deep fryer and fry on each side 3-5 minutes until golden brown. Do not overcrowd the pan. Work in batches if needed.
Remove and drain on paper towel lined plate. Let rest a minute before piling on the gravy. Repeat with all chicken until you have a beautiful stack.
To make your gravy, in a large pan add 1/4 inch of oil from cooking and heat on medium-high. Heat until the oil shimmers but does not smoke.
Stir in your 1/3 cup flour until absorbed and cook for about 1 minute. This cooks out the raw taste.
Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste. Keep whisking until velvety and smooth.
Pour gravy over individual chicken before serving. Eat immediately or share if you are feeling generous.
Common Mistakes to Avoid
- Not heating the oil enough. If the oil is cold the coating soaks up oil and turns soggy. Bad moves.
- Crowding the pan. Too many pieces at once drops the oil temperature and gives you limp crust. Fry in batches.
- Skimping on pressing the flour. If you do not press the flour in it will fall off mid-fry and you will cry silently.
- Ignoring the gravy roux. If you dump milk in too fast you will get lumps. Whisk and pour slowly.
- Overcooking the chicken. Thin cuts cook fast. Push them past tender and you will get leathery sadness.
Alternatives & Substitutions
- Buttermilk substitute? Mix 1 1/2 cup milk with 1 1/2 tbsp lemon juice or vinegar and let sit 5 minutes. It is not fancy but it works.
- No hot sauce? Skip it or use a splash of Worcestershire for a different kick. I like hot sauce though, FYI.
- Want leaner? Use skinless chicken and shallow fry or try the air fryer method for less oil. The link earlier shows a great air fried version if you want less mess.
- Gluten free? Swap the flour for a gluten free all purpose mix and use a starch like cornstarch for extra crisp.
- Vegetarian swap. Try thick sliced fried cauliflower steaks or firm tofu prepared the same way. It will not be exactly the same but it can be delightful.
My personal take? If you can, keep the buttermilk and hot sauce. They do a lot of emotional labor in this dish.
FAQ (Frequently Asked Questions)
Q. How do I know the oil is at 325 F without a thermometer?
A. Can you drop a pinch of flour and see it sizzle gently? That helps. If it browns too fast lower the heat. If it barely does anything raise it. A cheap thermometer saves time and dignity.
Q. Can I make the gravy ahead of time?
A. Sure you can but reheat gently and whisk as you warm. If it thickens too much add a splash of milk. Gravy does not like boiling.
Q. Will the coating stay on overnight?
A. Not really. Crunch is a fresh vibe. If you must store, keep chicken and gravy separate and reheat in a hot oven to try and revive the crunch.
Q. Can I use bone in chicken?
A. Technically yes but adjust frying time. Bone in pieces need longer and you risk burning the crust. Thin cutlets are the easiest here.
Q. Is the hot sauce mandatory?
A. No, but it adds a subtle tang. You can leave it out. Your future self will probably thank you for adding it.
Q. How do I make the chicken extra crispy?
A. Double dredge and let the breaded chicken rest 10 minutes before frying. That helps the flour adhere and crisp up. Also make sure oil is steady at 325 F when you start a batch.
Q. Can I bake instead of fry?
A. You can but it will not be the same. Bake at a high temp on a wire rack to keep air underneath. It is a reasonable compromise if you do not want all the oil.
Final Thoughts
You just made classic chicken fried chicken and it probably smells like nostalgia and victory in your kitchen. This is one of those dishes that looks fancy on a plate but behaves like comfort food in your mouth. Serve it hot and do not be shy with the gravy. Invite people over or eat it solo while watching something mindless. Both are valid life choices.
Now go impress someone or yourself with your new skills. You earned it. If you want a slightly different crunch experiment later try air frying or give the high protein fried rice a whirl as a side. IMO this is the kind of dinner that forgives the rest of your day.
Conclusion
If you want to compare techniques or try another classic take on this dish check out this full recipe reference at Chicken Fried Chicken – Tornadough Alli.
Print
Classic Chicken Fried Chicken
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: None
Description
A comforting classic, this chicken fried chicken is crunchy on the outside, tender on the inside, and topped with a rich, velvety gravy. Perfect for a cozy dinner any night of the week.
Ingredients
- 6-8 thin sliced chicken breasts, about dinner sized
- 2 cups flour, plain and trusty
- 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 tbsp hot sauce, optional
- Oil for frying
- 1/4 cup reserved oil from frying, for gravy
- 1/3 cup flour, for gravy roux
- 2 cups milk
- Salt & pepper, to taste
Instructions
- Heat oil in deep fryer or large pan on stove until it reaches 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 smooth.
- Dredge chicken in the flour mixture, dip into the egg mixture, then back into the flour mixture, pressing flour on to coat well.
- Fry chicken in the hot oil for 3-5 minutes on each side until golden brown. Don’t overcrowd the pan.
- Remove and drain on paper towels. Repeat with all chicken.
- For gravy, add 1/4 inch of reserved oil to a pan, heat, then stir in flour until absorbed and cook for about 1 minute.
- Gradually add milk while whisking until thickened. Season with salt and pepper.
- Serve chicken topped with gravy immediately.
Notes
Ensure oil is hot enough before frying for a crispy coating. Consider double dredging for extra crunch.