Chicken Fried Chicken Classic

• Thin sliced chicken breasts: provide juicy chicken and ensure fast even cooking Look for pieces that are similar in size
• Flour: forms the foundation of the crispy crust Choose a quality all purpose flour for best texture
• Baking powder and baking soda: help make the coating puff up and stay crisp
• Salt and pepper: season every single bite Use kosher salt and freshly cracked pepper for more flavor
• Garlic powder: adds a little savory kick Opt for fresh garlic powder for a stronger taste
• Buttermilk: helps tenderize the chicken and gives the crust body Choose real buttermilk for richness
• Egg: binds the coating Choose fresh eggs for extra fluffiness
• Hot sauce: gives a little heat without overpowering Choose your favorite brand
• Oil for frying: Use a neutral oil like canola or peanut for a clean flavor and high smoke point
• For the gravy: you will need some oil reserved from frying flour milk and salt and pepper Use whole milk for the creamiest gravy

Step by Step Instructions

Prepare the Frying Oil:

Heat oil in a deep pan or fryer to 325 degrees F Make sure you have enough oil for the chicken to float or be evenly submerged This gives even browning

Mix the Dry Coating:

In a large bowl whisk together the flour baking powder baking soda salt pepper and garlic powder Mix very well so each piece picks up all the flavor

Create the Wet Mixture:

In another bowl whisk together the buttermilk egg and hot sauce until completely smooth This helps the coating stick

Dredge the Chicken:

First coat the chicken in the seasoned flour then dip into the buttermilk mixture then back into the flour mixture Press firmly on the last coat so the flour sticks well for a thick and crunchy crust

Fry the Chicken:

Carefully place the coated chicken into the hot oil and cook for about three to five minutes on each side Wait until the exterior is golden brown and crisp to touch Work in batches and do not crowd the pan Let each piece drain on a paper towel lined plate

Make the Gravy:

Pour a quarter cup of the frying oil into a clean pan over medium high heat Whisk in the flour until the mixture absorbs the oil and bubbles then slowly whisk in the milk Keep whisking until thickened and silky Season with salt and pepper to taste

Serve:

Pour hot creamy gravy over each piece of chicken just before serving for maximum crispiness and flavor

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My favorite part is the homemade gravy It is the part my kids look forward to most and what really makes this dish feel special Sometimes I use extra pepper for a little kick and it always reminds me of Sunday meals growing up with my grandmother

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days For best results reheat in the oven at a moderate temperature to keep the chicken crispy You can freeze the breaded and cooked chicken for up to two months Wrap tightly and thaw in the fridge before reheating

Ingredient Substitutions

If you cannot find thin cut chicken feel free to take full size chicken breasts and slice them evenly Butter or bacon fat can be used for the gravy if you prefer If you are sensitive to heat skip the hot sauce in the dredge but you will lose a bit of that signature tang

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Serving Suggestions

Serve Chicken Fried Chicken with mashed potatoes corn green beans or homemade biscuits For a southern twist add pickles or a drizzle of honey Leftover chicken makes a winning sandwich with lettuce and mayo

A Little History

Chicken Fried Chicken is a cousin of classic chicken fried steak and hails from the Southern United States It became popular for transforming basic ingredients into a filling luxurious meal thanks to that crunchy crust and rich gravy Every Southern cook puts their own spin on the seasoning so do not hesitate to make this recipe your own

Recipe FAQs

→ How do you ensure the chicken stays juicy inside?

Using thin sliced chicken breasts and a quick fry at the right temperature seals in moisture while giving a crisp crust.

→ Can I use a skillet instead of a deep fryer?

Yes, a large skillet with enough oil works well. Just fry in batches and maintain the oil temperature around 325°F.

→ What can I use if I don’t have buttermilk?

Combine regular milk with a splash of lemon juice or vinegar, let it sit for a few minutes, then use as directed.

→ How do I make the gravy lump-free?

Whisk the flour into the hot oil until absorbed, then slowly add milk while whisking continuously until smooth and thickened.

→ What side dishes pair well with fried chicken?

Classic options include mashed potatoes, coleslaw, green beans, or biscuits for a traditional Southern meal.