Chicken Fried Chicken
intro
Ultra-crispy seasoned fried chicken breast smothered in creamy peppery gravy, a beloved Southern American comfort food perfect for cozy shared family meals.
Ingredients
Steps
Brine the chicken cutlets
First, season pounded 1.25cm thick chicken breasts with 1 teaspoon (5g) kosher salt, then submerge fully in 240ml buttermilk in a shallow glass dish. Let rest at room temperature for 20 minutes while you prep breading and heat frying oil (or refrigerate for up to 2 hours for extra tenderness) to tenderize the meat.
Mix seasoned breading station
In a wide shallow dish, whisk together 180g all-purpose flour, 16g cornstarch, 2g smoked paprika, 3g garlic powder, 2.5g onion powder, 0.5g cayenne, 2.5g (0.5 teaspoon) kosher salt, and 1g (0.5 teaspoon) black pepper until fully combined. In a second shallow dish, beat the 2 large eggs until smooth. Set both dishes next to the brining chicken for easy dredging, and begin heating 1L of vegetable oil in a deep cast iron skillet to 175°C (350°F) over medium heat.
Dredge chicken for coating
Working one piece at a time, lift chicken from buttermilk, letting excess drip off, then press firmly into the seasoned flour mixture to coat all sides fully. Dip the floured chicken into the beaten eggs, letting excess egg drip off, then press back into the flour mixture a second time, pressing firmly to create a craggy, thick coating. Set coated chicken on a wire rack for 10 minutes to let the coating set before frying, which prevents breading from falling off during cooking.
Fry chicken to crispness
Once oil reaches a steady 175°C (350°F), carefully lower 2 chicken pieces into the hot oil at a time—do not overcrowd the pan. Fry for 6-7 minutes total, flipping once halfway through with metal tongs, until the coating is deep golden brown and crispy, and the internal chicken temperature reaches 75°C (165°F) on an instant-read thermometer. Transfer cooked chicken to a clean wire rack set over a baking sheet, and immediately sprinkle with a small pinch of remaining salt. Repeat with the remaining 2 chicken pieces, monitoring oil temperature to keep it steady at 175°C between batches.
Make creamy pepper gravy
Once all chicken is fried, carefully pour off all but 2 tablespoons (30ml) of frying oil from the skillet, leaving all the browned crispy bits (fond) at the pan bottom. Add 28g unsalted butter to the skillet over medium-low heat, melt, then whisk in 2 tablespoons (16g) of leftover seasoned flour from the breading station to make a smooth roux. Cook the roux for 2 minutes until it smells nutty and turns light golden, then slowly whisk in 240ml whole milk, stirring constantly to avoid lumps. Simmer for 3-4 minutes until gravy thickens to a pourable, spoon-coating consistency, then stir in the remaining 1 teaspoon (2g) black pepper and 0.5 teaspoon (2.5g) kosher salt, adjust seasoning to taste.
Plate and serve hot
Place one crispy chicken fried chicken cutlet on each dinner plate, ladle 60ml (1/4 cup) of warm creamy pepper gravy over the top of each piece, or serve gravy on the side in a small pitcher. Serve immediately while the coating is crisp, paired with classic Southern sides like fluffy mashed potatoes, collard greens, or buttery corn if desired.
Tips
2.Let breaded chicken rest on a wire rack for 10 minutes before frying to help the coating adhere, so it does not slide off into the hot oil.
3.Maintain a steady 175°C (350°F) oil temperature while frying; overcrowding the pan drops oil heat quickly, leading to soggy, greasy breading instead of a crisp crust.
OMG y’all, this chicken fried chicken was the star of our Sunday family dinner! The crust was so crispy it crunched loud when we bit into it, and that pepper gravy? *Chef’s kiss* My 7 year old asked for thirds, no joke. Only thing I messed up was I ran out of buttermilk so I used regular milk with a tablespoon of vinegar, worked like a charm! 10/10 will make again for our next potluck.
Game changer. I’ve tried so many chicken fried chicken recipes over the years that end up with soggy crust that slides right off the meat, but this one stayed crispy even after I smothered it in gravy. Cook time was spot on 45 minutes too, which was perfect for a weeknight meal after work. Only note: I added a little extra cayenne to the breading for a tiny kick, chef’s choice!
Made this last night for meal prep and wow, it held up way better than I thought it would! I was worried the crust would get soggy in the fridge, but I reheated it in the air fryer for 5 minutes and it was just as crispy as night one. The gravy is so creamy, I even drizzled it over my mashed potatoes and roasted broccoli too. Obsessed.
Really solid recipe! The flavor was incredible, that crispy crust is next level. My only issue was I had a hard time getting the oil temp right on my stovetop so the first couple pieces got a little darker than I wanted, but they still tasted amazing. The pepper gravy is so good I wanted to drink it straight from the pan, no lie.
Honey, I’ve been making chicken fried chicken for 60 years and I have to say, this recipe is just as good as my mama’s. The balance of black pepper in the gravy is perfect, not too much that it burns your throat, just enough to give it that little zing. Served it with collard greens and cornbread for my grandkids when they visited last weekend, every plate was clean.
SO good. I made this for my guy’s game night watch party and everyone was raving so much I had to send the recipe link to the whole group chat. The crust had that perfect shaggy crisp that you only get at good Southern diners, I was shocked I pulled it off at home. 10/10, no notes.
Took a chance on this for my first ever time making fried chicken and I didn’t mess it up! I was so nervous about the breading staying on, but the double dip method worked perfectly. The gravy came together so fast too, I thought it’d be complicated but it was just the pan drippings, flour, milk and pepper, so easy. Definitely adding this to my weekly rotation.
Pretty good! I used boneless skinless thighs instead of breasts because I prefer dark meat, and it turned out fantastic. The breading seasoning is spot on, no extra salt needed at the table. My only tiny gripe is I wish the gravy recipe made a little more, I’m a gravy overloaded kind of guy lol. Next time I’ll 1.5x the gravy portion for sure.
My kids loved it! I was worried the pepper gravy would be too strong for them, but they were dipping every bite of chicken, their tater tots, even their apple slices in it (don’t judge, toddlers are weird). Crispy, juicy, full of flavor, and not too hard to pull off even with two kids hanging on my legs while I cooked.
Made this for date night with my girlfriend last night and she said it’s better than the chicken fried chicken we got at that fancy Southern spot we went to for our anniversary. Win for me! Served it with mac and cheese and candied yams, 10/10, earned me major boyfriend points.
Brought this to my church potluck last Sunday and the pan was empty in 10 minutes flat. So many people came up to ask for the recipe I lost count! The crispy crust holds up really well even when it’s sitting out for a little while, which is perfect for potluck events. Will be making this over and over.
Solid medium difficulty, not too bad even for someone who doesn’t fry food often. The 45 minute cook time was accurate for me, I didn’t feel rushed or like I was spending all night in the kitchen. The only thing I’d change next time is adding a little paprika to the breading for extra depth, but that’s just personal preference.
SO good, I’ve made this three times in the last two weeks! I’m from the South originally but live on the West Coast now and it’s so hard to find good chicken fried chicken out here, so this recipe cures my homesickness every time. The creamy pepper gravy tastes exactly like what my grandma used to make. Thank you for sharing!