Chicken Fried Chicken is a crispy, crunchy delight, a true Southern classic comfort food. It's made by seasoning, breading, and frying boneless chicken breasts until they're perfectly golden, much like the beloved chicken fried steak.
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Topped with creamy gravy, it brings extra richness and flavor to every bite. Whether enjoyed by itself or paired with favorites like roasted peas, green beans, or mashed potatoes, it’s a meal that’s sure to satisfy.
What I particularly love about this recipe is how simple and quick it is, thanks to the use of boneless chicken breasts. Perfect for a speedy lunch or dinner, it’s a fuss-free dish. You can also experiment with different parts of the chicken for added flavor, but sticking to boneless breasts keeps everything straightforward.
I've even tweaked the marinating and dredging steps a bit. By mixing flour and breadcrumbs together, I avoid the traditional three-step breading process, making preparation a breeze.
If you’re craving a quick, delicious taste of the South, this Chicken Fried Chicken is an ideal dish to enjoy with family and friends. Let’s dive in and start cooking!
Ingredients and Substitutions Overview
The ingredients for this Chicken Fried Chicken are basic pantry staples you likely already have on hand. Here’s what you’ll need to get started:
Ingredients for Chicken Fried Chicken
- Chicken Breast: I always go for boneless, thinly sliced chicken breasts because they cook quickly and evenly. If you're in the mood for traditional fried chicken, feel free to use any chicken parts. Just remember, bone-in pieces will need a bit more time in the pan.
- Eggs: Eggs help the seasonings stick to the chicken and keep everything nicely bound together.
- Panko Breadcrumbs: Panko breadcrumbs give the chicken a crispy outer layer due to their light and airy texture. You can also use regular breadcrumbs if you prefer.
- All-Purpose Flour: Flour is essential for creating a crispy coating on the chicken. It locks in moisture, keeping the inside juicy and the outside crisp.
- Hot Sauce: A dash of hot sauce adds a subtle heat and enhances the overall flavor of the dish.
- Milk: Mixing milk with eggs helps the flour and seasonings cling to the chicken better, creating that deliciously thick and even coating. Plus, it adds a lovely richness.
- Seasonings: I stick to basics like black pepper and salt but don't hesitate to sprinkle in some chili flakes or dried herbs. It's all about building those layers of flavor that make each bite interesting.
Ingredients for Gravy
- All-Purpose Flour: It thickens the gravy to a creamy, smooth consistency and adds body, keeping it from being too thin.
- Milk: Milk brings a lovely richness and creaminess to the gravy, balancing out the flavors and softening the raw flour taste for a velvety finish.
- Oil: I prefer using canola oil to make the roux with flour, but feel free to use any cooking oil you like. For an added touch of richness, butter is a fantastic substitute.
- Seasonings: Basic staples like black pepper and salt are essential to enhance the gravy's flavor. For an extra layer of depth, consider adding onion powder, garlic powder, and a mix of your favorite dried herbs.
How to Make Chicken Fried Chicken at Home?
Let’s make crispy, crunchy Chicken Fried Chicken together! I’ll guide you through marinating, coating, and frying, plus how to make a creamy white gravy. With photos and a video for each step, you’ll find it easy to follow along. Ready to get started?
Enjoy More Fried Chicken Recipes:
- Fried Chicken
- Fried Chicken Wings
- Fried Chicken Tenders
- Korean Fried Chicken
- Oven Fried Chicken
- Oven Fried Chicken Tenders
- Air Fried Chicken Breast
- Popcorn Chicken
- Parmesan Crusted Chicken
- Chicken Nuggets
- Chicken Patties
Chicken Fried Chicken Breasts
Learn how to make crispy Chicken Fried Chicken with creamy gravy using just boneless chicken breast and simple pantry ingredients. It's the ideal dish for a quick family dinner or a casual get-together.
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Ingredients
For Marination
- 4 pieces Boneless Chicken Breasts, thinly sliced, (you can use up to 6 pieces for this recipe)
- 2 Egg
- ¼ cup Milk
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp Hot Sauce
- 1 tsp Black Pepper Powder
- Salt, to taste
For Flour Coating
- 1 cup All-Purpose Flour
- 1 cup Panko Breadcrumbs
- ½ tsp Black Pepper Powder
- ½ tsp Salt
For White Gravy
- ¼ cup Oil
- 2 cups Milk
- 5 tbsp All-Purpose Flour
- Salt, to taste
- Black Pepper Powder, to taste
For Frying
- Oil
Instructions
Marinating Chicken
- Start by mixing all the marinade ingredients together in a bowl, except for the chicken. Whisk until everything is well incorporated. This helps the marinade distribute evenly, allowing the chicken to soak up more flavor, leading to a more flavorful and consistent dish.
- Add the boneless chicken breast pieces to the bowl, making sure they are fully coated with the marinade. Cover the bowl with a lid and refrigerate for at least 1 hour. This resting period allows the chicken to absorb the rich flavors, making it tender and tasty when cooked. During this time, you can start preparing the gravy.
Preparing White Gravy
- In a pan over medium heat, pour in the oil and add the all-purpose flour. Whisk continuously, cooking the flour until it becomes aromatic and lightly browned, making sure no lumps form. This creates a roux, which is key for achieving a rich, thick gravy.
- Gradually add the milk to the pan while continuing to whisk. Cook the mixture until it thickens to a sauce-like consistency, stirring constantly to prevent burning or scorching.
- Finally, season the gravy with salt and black pepper, mixing well to combine. Your creamy gravy is now ready to serve with Chicken Fried Chicken. Set it aside until you're ready to use it.
Flour Coating Chicken
- In a shallow tray, combine the ingredients for the flour coating. Mix them well so that the seasoning is evenly distributed.
- Take the marinated chicken breasts and press them into the flour mixture, making sure to coat both sides thoroughly. Gently press the flour mixture onto the chicken to help it adhere better. Once coated, shake off any excess flour. Your chicken is now ready to be fried.
Frying Chicken
- In a wide pan, pour in enough oil for deep frying and heat it over medium heat. To test if the oil is ready, drop in a small piece of bread; if it floats and bubbles form around it, the oil is hot enough. Add the chicken breasts and fry for 3-5 minutes on each side, or until they are golden brown and cooked through.
- Once the chicken breasts are golden brown, remove them from the oil and repeat the process with the remaining pieces. If you're unsure whether the chicken is fully cooked, use a digital thermometer to check the internal temperature. The chicken should reach 165°F to be safe to eat, as recommended by the FDA.
Serving
- Serve this crispy, crunchy Chicken Fried Chicken topped with the creamy gravy, along with your favorite side dishes. For more pairing ideas, check out our serving suggestions section below
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Chef's Notes and Tips
Here are my essential tips to help your Chicken Fried Chicken turn out perfectly crispy every time:
- Choose the Right Chicken Cut: I often use boneless chicken breasts because they cook quickly. Buy pre-cut, thinly sliced breasts for convenience, or if using whole breasts, slice and pound them evenly to ensure uniform cooking. Feel free to use other cuts—just adjust the cooking time as needed.
- Marinate Well: Marinate the chicken for at least an hour, or overnight if possible. Season your flour mixture as well; it enhances the flavor of the crispy coating. A good marinade makes the chicken tender and flavorful.
- Double Dredge for Extra Crunch: For an even crunchier coating, double dredge the chicken. Coat it once in flour, dip it back in the marinade, then dredge it again in flour. This step is optional but recommended for extra crunch.
- Resting the Batter: After dredging, let the chicken sit on the wire rack for a few minutes before frying. This allows the coating to set and results in a crisper finish.
- Use the Right Oil and Check Temperature: Fry with a neutral oil like canola or vegetable oil, both of which have high smoke points. If you have a cooking thermometer, use it to check that the oil is at the optimal temperature of 350°F before frying. This helps achieve a crispy exterior without the chicken absorbing too much oil and keeps cooking results consistent, preventing under or overcooking.
- Taste Test and Adjust: If you're unsure about the seasoning, fry a small piece of chicken first and taste it. This allows you to adjust the seasoning before frying the rest of the chicken.
- Don’t Overcrowd the Pan: Fry in batches to keep the oil temperature steady. Overcrowding leads to greasy, soggy chicken.
- Frying Safety: Keep a lid nearby when frying to quickly cover the pan in case of oil splatters. Also, maintain a safe distance and use long tongs to add or remove chicken from the oil.
- Drain on a Wire Rack: Instead of paper towels, use a wire rack to drain the chicken after frying. This prevents the coating from getting soggy and keeps the chicken crispy.
- Make the Gravy Fresh: Prepare the gravy right before serving. If it thickens too much, thin it with a bit of milk or chicken broth, stirring continuously for smooth consistency. Season to taste.
- Serve Immediately: Enjoy your Chicken Fried Chicken fresh and hot for the best texture. If necessary, keep it warm in a low oven (around 200°F) until it's time to serve. If you need to store leftovers, be sure to check out our storage suggestions section below.
Nutrition Info
Serving: 1serving | Calories: 451kcal | Carbohydrates: 49g | Protein: 14g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 658mg | Potassium: 336mg | Fiber: 2g | Sugar: 8g | Vitamin A: 352IU | Vitamin C: 5mg | Calcium: 218mg | Iron: 3mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
This Chicken Fried Chicken is satisfying on its own with the gravy, but you can make the meal even more special with some of my favorite side dishes:
- Potato Dishes: I love pairing this chicken with mashed or baked potatoes. It’s a classic Southern-style combo that always brings a cozy, homestyle feel to any meal.
- Biscuits: Fluffy, buttery biscuits are a timeless Southern pairing. They're wonderfully light and a great choice if you’re looking for something to complement the meal without overpowering it.
- Mac and Cheese: For a dish that pleases both kids and adults, you can’t go wrong with rich and cheesy mac and cheese. It’s always a hit!
- Green Beans or Peas: For a healthier side, try steamed or sautéed green beans or peas. They add a nice balance to the dish.
- Corn on the Cob: Sweet and juicy corn on the cob is a favorite, especially when it's in season. It’s the perfect way to round out your meal.
- Potato Fries: Whether it’s classic French fries or baked sweet potato fries, they’re always a hit in my house. They add that comforting, satisfying crunch to the meal.
- Roasted Vegetables: A mix of roasted carrots, potatoes, and Brussels sprouts brings healthiness and flavor to your plate. It’s a simple but flavorful addition that I love.
- Salads: To lighten up the meal, I enjoy serving a simple green salad with a light vinaigrette, a crisp cucumber salad, or some creamy coleslaw. Each option adds a refreshing touch of veggies and greens, making the meal well-rounded and delightful.
- Sweet Potato Casserole: For a slightly sweet side, a sweet potato casserole topped with a crunchy pecan and brown sugar crust complements the savory flavors of the chicken.
Storage Suggestions
This Chicken Fried Chicken tastes best fresh and crispy right out of the fryer. But if you've got leftovers or want to prepare in advance, don't worry—I've got some handy tips to keep your chicken delicious:
- In the Fridge: Pop any leftover Chicken Fried Chicken into an airtight container and store it in the refrigerator. It’ll stay fresh for up to 2-3 days. Don’t forget to keep any extra gravy in a separate container to enjoy later!
- In the Freezer: Planning to keep it longer? Freezing is a great option. Cool the chicken to room temperature first, then place it in a freezer-friendly bag. Press out all the air before sealing to keep it nice and fresh for up to 3 months.
- Reheating: When you’re ready to enjoy it again, just thaw the chicken pieces in the fridge overnight. Reheat them in a preheated oven at 350°F until they’re wonderfully crispy again.
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