Chicken Fried Chicken Classic (Print-Friendly Version)
Tender chicken breasts, golden-fried with savory gravy, create the perfect comforting and flavorful meal for all ages.
# What You’ll Need to Make This:
→ Chicken
01 -
6–8 thinly sliced chicken breasts
→ Dredge Mixture
02 -
480 g wheat flour
03 -
2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
1 teaspoon fine salt
06 -
1 teaspoon ground black pepper
07 -
1 teaspoon garlic powder
→ Egg Wash
08 -
360 ml buttermilk
09 -
1 large egg
10 -
1 tablespoon hot sauce
→ Frying
11 -
Cooking oil for deep frying
→ Gravy
12 -
60 ml reserved frying oil
13 -
40 g wheat flour
14 -
480 ml whole milk
15 -
Salt, to taste
16 -
Ground black pepper, to taste
# How to Prepare:
01 -
Heat a deep fryer or a large, deep pan with several centimetres of oil to 165°C.
02 -
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, black pepper, and garlic powder. Whisk thoroughly to blend.
03 -
In a separate bowl, whisk together the buttermilk, egg, and hot sauce until homogeneous.
04 -
Dredge chicken breasts first in the flour mixture, then dip into the buttermilk-egg mixture, and finally coat again in the flour mixture. Press gently to ensure the coating adheres well.
05 -
Working in batches, place coated chicken pieces into preheated oil. Fry for 3–5 minutes per side, until golden brown and cooked through. Remove to a paper towel-lined plate to drain.
06 -
In a large pan, heat 60 ml of reserved frying oil over medium-high heat. Add the flour and whisk to absorb the oil, cooking for about 1 minute until lightly golden.
07 -
Gradually whisk in the milk, stirring continuously to prevent lumps. Cook until thickened to desired consistency, then season with salt and black pepper to taste.
08 -
Portion fried chicken and top generously with homemade gravy before serving.
# Extra Tips:
01 -
For best results, use thinly sliced chicken breasts to ensure even cooking and a crisp coating.
02 -
A deep fryer ensures consistent frying temperature, but a heavy-bottomed pan also works well.
03 -
Butter or bacon fat can be substituted for the frying oil when preparing the gravy, if desired.
04 -
Adjust seasoning in both dredge and gravy to suit personal preference.