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.

Course Main Course

Cuisine American, Southern

Prep Time 15

Cook Time 15

resting time 1

Total Time 1 30

Servings serving

Calories 451

Author Sangeetha Vel

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

US Customary - Metric

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

Notes

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

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