Chicken Fried Chicken

This chicken fried chicken features crispy breaded chicken cutlets topped with a rich, creamy white gravy, all made with simple ingredients in under 40 minutes. Perfect for a comforting weeknight meal or a special family dinner, it’s easy to prepare and full of flavor.

Jump to Recipe

Prep Time10 minutes mins

Cook Time29 minutes mins

Total Time39 minutes mins

Servings4

Crispy on the outside, tender on the inside, and smothered in a creamy gravy—this chicken fried chicken is everything you could want in a Southern-inspired dish. Using simple ingredients and easy-to-follow steps, this recipe ensures you’ll get perfectly fried chicken every time. Whether it’s the flavorful spice blend in the flour coating or the rich gravy made from scratch, every detail has been designed to make this a meal worth repeating.

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What You Need To Know

• MAIN INGREDIENTS: chicken cutlets, all-purpose flour, seasoned salt, garlic powder, onion powder, black pepper, buttermilk, eggs, canola oil, whole milk, unsalted butter.
• QUICK STEPS: Coat pieces of chicken in flour mixture, dip in buttermilk mixture, fry in hot oil until golden brown; prepare creamy gravy by whisking flour, butter, and whole milk over medium heat until thickened.
• TOTAL TIME AND YIELD: 30-36 minutes, 4 servings

Why This Recipe

• Our team carefully tested the flour mixture with just the right blend of seasoned salt, garlic powder, and onion powder to create a crispy, flavorful crust that complements the tender chicken.
• Using the leftover frying oil and adding unsalted butter creates a depth of flavor in the creamy white gravy that you can’t get from pre-made sauces. Our step-by-step instructions make it easy to achieve a smooth, lump-free consistency.

Chicken Fried Chicken Ingredients

Chicken Fried Chicken Substitutions and Additions

Canola Oil: Replace with vegetable oil or peanut oil, both of which have a higher smoke point and can create a crispier coating. Avoid oils with a low smoke point, such as olive oil.

Seasoned Salt: If you don’t have store-bought, make your own blend with one teaspoon of salt, ½ teaspoon of paprika, and ¼ teaspoon of onion powder for a flavorful alternative.

Buttermilk: Make your own by combining one cup of whole milk with one tablespoon of white vinegar or lemon juice, letting it sit for 5 minutes to curdle.

Additions

• Cayenne Pepper: Add ¼ teaspoon to the flour mixture for a hint of spice in the coating.
• Hot Sauce: Mix a few drops into the buttermilk mixture to enhance the seasoning and add a mild kick.
• Paprika or Smoked Paprika: Add ½ teaspoon to the flour mixture for extra flavor and a deeper golden color on the chicken.
• Herbs: Sprinkle chopped parsley or thyme over the chicken before serving for a fresh garnish.

How To Make Chicken Fried Chicken

Making chicken fried chicken at home is easier than you think, and the results are worth every step. With simple ingredients and clear instructions, this recipe guarantees crispy chicken, juicy meat, and a creamy gravy that ties everything together.

STEP ONE: Start by organizing all your ingredients. Make sure the chicken cutlets, eggs, and buttermilk are at room temperature to help everything cook evenly.

Pound the chicken cutlets to a uniform ½ inch thickness using a meat mallet. This step helps the chicken fry evenly and stay tender.

STEP TWO:
Prepare three stations:

1. A shallow bowl with the flour mixture (combine all-purpose flour, seasoned salt, baking powder, garlic powder, onion powder, and black pepper).

2. Another shallow bowl with the buttermilk mixture (whisk together the buttermilk and eggs).

3. A clean rimmed baking sheet lined with a wire rack for the coated chicken cutlets.

STEP THREE: Dip each piece of chicken into the flour mixture, ensuring an even coat. Then, dip it into the buttermilk mixture, allowing the excess to drip off. Finally, return it to the flour mixture for a second coat.

This double coating ensures a crispy coating. Place the coated chicken cutlets onto the prepared wire rack and let them rest for five to ten minutes to help the coating adhere.

STEP FOUR: Pour canola oil into a large skillet, cast iron skillet, or dutch oven, filling it three to four inches deep or to the deep fryer’s fill line. Heat the oil to 350°F, using a candy thermometer to monitor the temperature.

Maintaining this oil temperature is key for perfectly fried chicken.

STEP FIVE: Carefully place one or two pieces of chicken into the hot oil, depending on the size of your pan. Fry for six to seven minutes total, turning halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F.

Transfer the fried chicken to a paper towel-lined plate or wire rack to drain excess oil. Repeat with the remaining chicken cutlets.

STEP SIX: In a medium skillet, heat two tablespoons of the reserved frying oil and two tablespoons of unsalted butter over medium heat. Once the butter melts, whisk in all-purpose flour, seasoned salt, and black pepper.

Cook for one minute until lightly golden, stirring constantly to avoid burning.

STEP SEVEN: Slowly pour in the whole milk, whisking constantly to prevent lumps.

Bring the mixture to a low boil, then reduce the heat and cook for three to four minutes, whisking often, until the gravy thickens enough to coat the back of a spoon.

If needed, add an extra ¼ cup of whole milk to thin the gravy.

STEP EIGHT: Arrange the chicken fried chicken on a serving plate and spoon the creamy white gravy over the top. For garnish, sprinkle with coarse cracked black pepper.

Troubleshooting This Chicken Fried Chicken Recipe

The coating falls off the chicken while frying.
Pat the chicken dry with paper towels before coating, and let the coated chicken rest on a wire rack for five to ten minutes before frying to help the coating stick.

The chicken is raw in the center after frying.
Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F. If the chicken is thicker than ½ inch, pound it to an even thickness with a meat mallet before coating.

The oil temperature drops too low during frying.
Fry only 1-2 pieces of chicken at a time and use a candy thermometer to monitor the oil temperature, keeping it at 350°F. Adjust the heat as needed.

The gravy is lumpy.
Slowly pour the whole milk into the skillet while whisking constantly. If lumps still form, strain the gravy through a fine-mesh sieve.

The chicken is greasy after frying.
Place the fried chicken on a wire rack over a rimmed baking sheet instead of directly on paper towels to allow excess oil to drip off evenly.

The coating absorbs too much oil.
Keep the oil temperature steady at 350°F. Oil that is too cool will be absorbed into the coating rather than frying it to a crisp.

How To Serve Chicken Fried Chicken

Serving chicken fried chicken with well-chosen side dishes can create a satisfying meal.

Consider pairing it with mashed potatoes, which offer a creamy contrast to the crispy chicken.

For a vegetable side, green beans and potatoes provide a hearty option. Alternatively, candied carrots add a touch of sweetness that complements the savory flavors.

To round out the meal, homemade biscuits can be a delightful addition.

These sides not only enhance the main dish but also contribute to a balanced and enjoyable dining experience.

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How To Store Chicken Fried Chicken

Proper storage is essential to keep your chicken fried chicken fresh and delicious. Whether you’re planning ahead or saving leftovers, follow these tips to maintain the crispy coating and tender chicken.

MAKE AHEAD: While this recipe is best enjoyed fresh, you can prepare the chicken cutlets in advance by coating them with the flour mixture and storing them on a wire rack in the fridge for up to four hours before frying. This allows the coating to set, which helps it adhere during frying.

IN THE FRIDGE: Store leftover fried chicken in an airtight container in a single layer to prevent the coating from becoming soggy. The chicken will stay fresh for up to two days. For the gravy, store it separately in a sealed container in the fridge for the same amount of time.

IN THE FREEZER: To freeze, place the fully cooked chicken fried chicken on a rimmed baking sheet lined with aluminum foil and freeze until solid. Then transfer to a freezer-safe airtight container or bag.

The chicken can be frozen for up to three months. Reheat directly from frozen or allow it to thaw overnight in the fridge before reheating. Avoid freezing the gravy, as its texture may change.

REHEATING:

• In the Oven: Place the fried chicken on a wire rack over a rimmed baking sheet and heat in a warm oven at 325°F for 10-15 minutes, or until the chicken is warmed through and the coating is crisp again.
• In the Microwave: If you’re in a hurry, you can microwave the chicken for one to two minutes, though the coating may lose some crispness.
• On the Stovetop: Heat a large skillet over medium heat and lightly fry the chicken in a small amount of vegetable oil until warmed through.
• Gravy Reheating: Reheat the gravy in a medium bowl in the microwave or in a small saucepan over medium heat, adding a splash of whole milk to adjust the consistency if needed.

This chicken fried chicken recipe is a go-to for crispy, juicy chicken paired with a rich, creamy gravy that’s easy to make at home. It’s a comforting classic that’s perfect for any meal, bringing satisfying flavors to the table with minimal effort.

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Chicken Fried Chicken

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This chicken fried chicken features crispy breaded chicken cutlets topped with a rich, creamy white gravy, all made with simple ingredients in under 40 minutes. Perfect for a comforting weeknight meal or a special family dinner, it’s easy to prepare and full of flavor.

Prep Time 10 minutes minutes

Cook Time 29 minutes minutes

Total Time 39 minutes minutes

Servings 4

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Ingredients

  

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Chicken

• Canola oil, for frying
• 4 thin boneless skinless chicken cutlets, pounded to even ½ inch thickness (approximately 1 ½ total pounds)
• 1 ½ cups all-purpose flour
• 2 teaspoons seasoned salt, Lawry’s brand
• 1 ½ teaspoons baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature

Gravy

• 2 tablespoons canola oil, from frying the chicken
• 2 tablespoons unsalted butter, room temperature
• ¼ cup all-purpose flour
• ¾ teaspoons seasoned salt, Lawry’s brand
• ¼ teaspoon black pepper
• 2 ¼ cups whole milk, plus additional ¼ cup if needed

Optional Garnish

• course cracked black pepper

Instructions

 

Chicken

• Add canola oil (3-4 inches deep) to a large heavy duty pot or to the fill line of an electric deep fryer. The total amount of oil needed will vary depending on the pot, or fryer, used. Heat the oil to 350°F. If using a heavy duty pot, you can use a candy thermometer to keep an accurate reading of the oil temperature. You may need to adjust the heat to the pot as needed during frying to keep the oil temperature at a consistent 350°F. Line a large rimmed baking sheet with paper towels and top with a wire rack. This will be used to allow the excess oil to drain from the chicken once fried.
• Place your boneless skinless chicken breast cutlets onto a clean large plate and pat dry with a paper towel. This will help ensure the coating adheres well to the chicken.
• To a large shallow dish add the all-purpose flour, seasoned salt, baking powder, garlic powder, onion powder and black pepper. Whisk together until evenly combined.
• To a second shallow dish, add the buttermilk and eggs whisking to evenly incorporate the ingredients.
• Coat one piece of chicken on both sides in the flour mixture, followed by the egg mixture then back into the flour mixture. Set the coated chicken breast cutlet onto a large clean plate or baking sheet. Repeat until all pieces are coated before starting the frying process.
• Depending on the size of your pot or fryer, fry 1-2 pieces of chicken at a time, ensuring not to overcrowd the pan for even cooking. Allow the chicken to fry for 6-7 minutes (3-4 minutes on each side) or until golden brown and the chicken is cooked through. Remove the fried chicken from the hot oil and place onto the prepared baking tray to allow the excess oil to drip off the chicken. Repeat until all four pieces of coated chicken have been fried.

Gravy

• To a medium (10 inch) sized skillet, over medium heat, add 2 tablespoons of the canola oil used to fry the chicken and unsalted butter. Once the butter has melted, add the all-purpose flour, seasoned salt and black pepper. Whisk to fully combine until no dry pockets of flour remain. Cook the flour mixture for 1 minute, while whisking constantly, until pale golden in color.
• Slowly pour in the whole milk, while whisking constantly to avoid lumps from forming, until the gravy mixture is smooth.
• Allow the gravy to come to a low boil, then cook the gravy for 3-4 minutes, while whisking often, or until thickened to a pourable consistency. The gravy should be thick enough to coat the back of a spoon. If you swipe your finger along the spoon, the gravy should leave a clean line. If your gravy is too thick, you can add an extra ¼ cup whole milk to thin the gravy if desired. Remove the gravy skillet from the heat as soon as the gravy reaches desired consistency. The gravy will continue to thicken as it cools.
• To serve, place the chicken fried chicken pieces onto a large plate and spoon some of the gravy over the chicken. Garnish with coarsely cracked black pepper if desired.

Notes

• If you need to cook the chicken in multiple batches, you can keep the fried chicken warm by placing the tray of already fried chicken into a 200°F oven while you finish frying the remaining batches. This will keep the chicken warm and the coating crisp, until all the chicken has been fried, and the gravy has been made, before plating and serving.
• Be sure that your chicken cutlets are uniform size and thickness for even frying. If your cutlets are thicker than ½ inch, you may need to add an extra minute or two to the fry time to ensure the chicken cooks to an internal temperature of 165°F.
• If you have leftover gravy, you can add it to an airtight container and refrigerate for up to 3 days. To rewarm the gravy, you can add it to a small sauce pot, over medium-low heat, and stir until the gravy is warmed through. You may need to add a tablespoon, or two, of whole milk to the gravy to help loosen the gravy when warming to a pourable consistency.
• If you prefer not to use the oil your chicken was fried in to make the gravy, you can substitute it with an additional 2 tablespoons of unsalted butter. The oil adds a depth of flavor to the gravy but it is not necessary to make a delicious gravy for your chicken fried chicken.

Nutrition

Calories: 667kcal | Carbohydrates: 53g | Protein: 52g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 240mg | Sodium: 1951mg | Potassium: 1181mg | Fiber: 2g | Sugar: 10g | Vitamin A: 684IU | Vitamin C: 2mg | Calcium: 340mg | Iron: 4mg

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