Chicken Fried Chicken Recipe

Craving a Southern comfort food classic that's crispy on the outside, tender on the inside, and packed with flavor? Look no further than Chicken Fried Chicken! This dish is essentially a fried chicken breast, but it's breaded and fried like traditional Southern chicken-fried steak. It's perfect for a weekend family dinner, or even as a comforting weeknight meal. Paired with creamy gravy, mashed potatoes, or buttery biscuits, this recipe will have everyone coming back for seconds. Keep reading to discover how to make the best Chicken Fried Chicken you’ve ever tasted!

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What is Chicken Fried Chicken?

Chicken Fried Chicken is a dish where boneless chicken breasts are breaded and fried to golden, crispy perfection. Unlike traditional fried chicken, which often uses bone-in pieces, chicken fried chicken is made with boneless cuts for quicker cooking and easier eating. The dish is typically served with a creamy white gravy and Southern sides like mashed potatoes or green beans. It’s similar to chicken-fried steak, but made with chicken instead of beef.

Ingredients List for Chicken Fried Chicken

Here’s what you’ll need to make the ultimate Chicken Fried Chicken:

• 4 boneless, skinless chicken breasts
• 2 cups buttermilk
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional, for spice)
• Salt and pepper to taste
• 1 ½ cups vegetable oil or peanut oil (for frying)

Ingredients List for Creamy Gravy (Optional)

• ¼ cup all-purpose flour
• 2 cups whole milk
• 2 tablespoons butter
• Salt and pepper to taste

Substitutions and Variations

Everyone loves a classic dish, but if you need to make adjustments based on dietary preferences or ingredient availability, here are some easy swaps:

• Buttermilk: If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
• Seasonings: Feel free to adjust the spices to your liking. For a milder version, skip the cayenne pepper, or for extra flavor, add Italian seasoning or herbs like thyme and rosemary.
• Oil: While vegetable oil works great, you can also use peanut oil or canola oil for frying. These oils have high smoke points and fry the chicken perfectly crisp.
• Gluten-free: For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend that’s suitable for frying.

Step-by-Step Cooking Instructions

Now that you’ve gathered your ingredients, let’s dive into the step-by-step instructions on how to make Chicken Fried Chicken from scratch.

How to Cook Chicken Fried Chicken: A Step-by-Step Guide

Step 1: Prepare the Chicken

1. Flatten the chicken breasts: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness of about ½ inch. This helps the chicken cook evenly and gives it that tender, juicy texture.
2. Marinate in buttermilk: In a large bowl, combine the chicken breasts and buttermilk. Season the mixture with salt and pepper. Let the chicken marinate for at least 30 minutes, or for best results, leave it in the fridge for up to 4 hours. This will tenderize the chicken and infuse it with flavor.

Step 2: Make the Dredging Mixture

1. Prepare the flour coating: In a shallow dish, mix together the all-purpose flour, baking powder, paprika, garlic powder, onion powder, cayenne pepper (if using), and a pinch of salt and pepper. This is your dry dredging mixture.
2. Beat the eggs: In a separate shallow dish, whisk together the eggs until smooth. This will act as the second coating layer for the chicken, helping the flour stick and creating that classic crispy crust.

Step 3: Dredge the Chicken

1. Coat the chicken: Remove the chicken breasts from the buttermilk marinade, allowing any excess to drip off. Dip each piece first into the flour mixture, coating it well, then into the beaten eggs, and finally back into the flour mixture. Make sure the chicken is evenly coated with the flour for the crispiest results.
2. Rest the chicken: Place the breaded chicken breasts on a wire rack for about 10 minutes. This helps the coating set and ensures it sticks during frying.

Step 4: Fry the Chicken

1. Heat the oil: In a large skillet or cast-iron pan, heat about 1 ½ cups of oil over medium heat. The oil should be hot enough that a small pinch of flour sizzles when dropped in, but not so hot that it smokes (about 350°F is ideal).
2. Fry the chicken: Carefully place the breaded chicken breasts into the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F to ensure the chicken is cooked through.
3. Drain the chicken: Once cooked, transfer the fried chicken breasts to a wire rack or a plate lined with paper towels to drain any excess oil.

Step 5: Make the Gravy (Optional)

1. Make a roux: In the same skillet, remove most of the oil, leaving about 2 tablespoons behind. Add 2 tablespoons of butter and ¼ cup of flour to the skillet. Whisk together over medium heat until the flour mixture turns a light golden brown, forming a roux.
2. Add milk: Gradually whisk in 2 cups of whole milk, stirring continuously to prevent lumps from forming. Cook for 3-5 minutes, or until the gravy thickens to your desired consistency.
3. Season: Season the gravy with salt and pepper to taste. If you want a spicier gravy, you can add a pinch of cayenne pepper or crushed red pepper flakes.

Step 6: Serve the Chicken

Once your chicken is fried to perfection and your creamy gravy is ready, it’s time to serve!

Common Mistakes to Avoid

Even though this recipe is fairly straightforward, there are a few mistakes to watch out for:

1. Not pounding the chicken: Pounding the chicken ensures even cooking. If the chicken breast is too thick in some areas, it can result in uneven frying with overcooked edges and raw centers.
2. Skipping the marinade: Marinating the chicken in buttermilk helps tenderize the meat and adds flavor. If you skip this step, your chicken might not be as juicy.
3. Using cold oil: Make sure your oil is hot enough before adding the chicken. If the oil is too cool, the chicken will absorb too much oil, resulting in a greasy texture.
4. Overcrowding the pan: Fry the chicken in batches to avoid overcrowding. Crowding lowers the oil temperature, leading to soggy chicken instead of a crispy crust.

Serving and Presentation Tips

When it comes to serving Chicken Fried Chicken, the presentation can make this humble dish feel even more special:

• Serve with classic sides: Chicken Fried Chicken pairs perfectly with mashed potatoes, green beans, coleslaw, or mac and cheese. Don’t forget to spoon some of that creamy gravy over the chicken and sides!
• Garnish: Add a sprinkle of fresh parsley or chives on top of the chicken and gravy for a pop of color and fresh flavor.
• Family-style: Place the fried chicken on a large platter, with bowls of gravy on the side, and let everyone serve themselves. It’s a great way to create a communal, comforting meal.

How to Serve Chicken Fried Chicken

Chicken Fried Chicken is best served fresh from the skillet while it’s still hot and crispy. Plate each chicken breast and drizzle it with gravy, or serve the gravy on the side for dipping. Pair it with your favorite Southern sides for a complete meal.

Presentation Ideas for Chicken Fried Chicken

• Rustic board: Present the fried chicken on a wooden serving board, with small bowls of gravy and sides like biscuits or cornbread surrounding it.
• Skillet serving: If you’ve used a cast-iron skillet to fry the chicken, wipe it clean and use it to serve the fried chicken right at the table for a homey, rustic touch.

Chicken Fried Chicken Recipe Tips

Here are a few additional tips to ensure your Chicken Fried Chicken turns out perfectly every time:

• Double-dip for extra crispiness: For an even crunchier crust, you can double-dip the chicken in the flour and egg mixture.
• Don’t skip the resting period: Letting the breaded chicken rest before frying ensures the coating sticks better and fries up extra crispy.
• Make ahead: You can marinate the chicken the night before and store it in the fridge. Just coat and fry the chicken when you’re ready to serve.

Frequently Asked Questions (FAQs)

Q: Can I bake this instead of frying?
A: Yes! While it won’t be as crispy, you can bake the breaded chicken at 400°F for about 20-25 minutes or until cooked through, flipping halfway.

Q: How can I make this recipe healthier?
A: You can use an air fryer for a healthier version. Spray

the breaded chicken with a bit of oil and air fry at 375°F for 12-15 minutes, flipping halfway.

Q: Can I freeze Chicken Fried Chicken?
A: Yes! Once cooked and cooled, you can freeze the chicken in an airtight container for up to 3 months. Reheat in the oven to keep the crust crispy.

Q: What type of gravy is best for Chicken Fried Chicken?
A: A creamy white gravy made from the pan drippings is the most traditional, but you can also serve it with brown gravy if you prefer.

Conclusion

Chicken Fried Chicken is the ultimate comfort food—crispy, golden fried chicken breasts served with creamy gravy and all the fixings. With its crunchy exterior and juicy, flavorful interior, this dish is sure to become a family favorite. Whether you’re making it for a special weekend dinner or just craving a taste of the South, this recipe is easy to follow and absolutely delicious. Give it a try, and you’ll be serving up crispy, delicious Chicken Fried Chicken in no time!

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