This chicken-fried chicken hits different. You cut into that golden-brown crust, and it cracks like the world’s most satisfying potato chip. Steam pours out. Gravy pools everywhere. And suddenly you’re shoveling forkfuls into your mouth like you haven’t eaten in days….
It’s got coating so crispy it echoes when you bite it, chicken so tender it falls apart, gravy so stupidly good you’ll scrape the pan clean with your finger when no one’s looking. One bite and you’ll understand why people drive across town for good chicken-fried chicken, but now you can skip the drive.
🔪 Ingredients & Tools You’ll Need
For the Chicken fried chicken
- Boneless, skinless chicken breasts, sliced horizontally and pounded to ½-inch thickness for even cooking
- All-purpose flour (the base of your crunchy crust)
- Paprika (adds a touch of color and mild smokiness)
- Garlic powder & Onion powder
- Kosher Salt & Black pepper
- Cayenne pepper (optional kick of heat)
- Egg
- Buttermilk (for tenderizing and tangy flavor; swap with milk + vinegar/lemon juice if needed)
- Hot sauce (brings a little Southern heat)
- Neutral oil for frying (vegetable, canola, or peanut oil work best)
For the White Gravy
- Butter
- All-purpose flour (for making a roux)
- Whole milk (for the richest, creamiest gravy)
- Salt
- Black pepper (freshly cracked is best)
Chopped parsley, for garnish
Equipment You’ll Need
- Cast-iron skillet or heavy-bottomed pan for frying
- Shallow bowls for dredging
- Meat mallet or rolling pin
- Tongs
- Instant-read thermometer
- Wire rack set over a baking sheet
📝 How to Make Chicken-Fried Chicken with White Gravy
- Pound the chicken: Place each chicken breast between sheets of plastic wrap and pound to ½-inch thickness for even cooking.
- Mix the dredge: In a shallow bowl, whisk the egg, buttermilk, and hot sauce. In another, combine flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Dredge the chicken: Coat chicken in flour, dip into the buttermilk mixture, then dredge again in flour for a double-crunch coating.
- Rest the coating: Place breaded chicken on a plate and let sit 5–10 minutes. This step keeps the crust from sliding off during frying.
- Fry the chicken: Heat ½ inch of oil in a skillet over medium-high. Once oil reaches 350°F, fry chicken 3–4 minutes per side until golden brown and crisp. Transfer to a wire rack.
- Make the gravy: Melt butter in a skillet. Whisk in flour to make a roux, cooking 1–2 minutes. Slowly pour in milk, whisking constantly until smooth and thickened, about 4–5 minutes. Season generously with salt and black pepper.
- Serve: Place crispy chicken on plates, smother with warm white gravy, sprinkle with parsley, and dig in.
🔄 Substitutions & Variations
- Chicken thighs: Boneless, skinless thighs work just as well – pound them flat for even cooking.
- Bake instead of fry: Bake at 425°F on a wire rack for 20–25 minutes for a lighter version (less crispy, but still tasty).
- Spicy gravy: Add cayenne, hot sauce, or even a pinch of smoked paprika to the cream gravy for extra kick.
💡 Meat Nerd Tips
- Double dredge = crunch: Flour → buttermilk → flour gives that thick, crispy crust.
- Fond gold: Stir browned bits from the pan into your gravy for extra flavor.
- Pepper matters: Freshly cracked black pepper makes the gravy pop.
- Pound evenly: Thin, even chicken cooks through without drying out.
- Rest before frying: Helps the breading stick.
- Oil temp sweet spot: Let the oil preheat to 350°F for crispy, not greasy results.
- Keep warm: Hold fried chicken on a rack in a 200°F oven.
- Whisk nonstop: Smooth, lump-free gravy every time.
🍽️ What to Serve with Chicken-Fried Chicken
- The Southern trifecta: mashed potatoes, green beans, and biscuits.
- Try it with collard greens or mac and cheese for a true comfort food spread.
- Spoon extra gravy over mashed potatoes or biscuits (whatever you do, don’t let it go to waste).
🧊 Leftovers & Storage
- Leftovers: Store chicken and gravy separately. Chicken keeps 2–3 days in the fridge; gravy keeps 3 days.
- Reheating: Re-crisp chicken in a 400°F oven for 10–12 minutes. Reheat gravy gently, whisking in a splash of milk to loosen.
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Chicken-Fried Chicken Recipe with White Gravy
This is the chicken-fried chicken that dreams are made of – impossibly crispy on the outside, juicy and tender under that crunchy fried coating, and absolutely drowning in the most delicious peppery white gravy you've ever tasted. This is what down home cooking tastes like.
Recommended Equipment
- Cast-iron skillet or heavy-bottomed pan for frying
- Shallow bowls for dredging
- Meat mallet or rolling pin
- tongs
- Instant-read thermometer
- Wire rack set over a baking sheet
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts, sliced horizontally (pounded to ½-inch thickness)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 medium egg
- 1 cup buttermilk
- 1 teaspoon hot sauce
- Vegetable oil for frying
For the White Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Chopped parsley to garnish
Instructions
Prep the chicken
- Place each chicken breast between two sheets of plastic wrap and pound to ½-inch thickness.
- In a shallow bowl, whisk together eggs, buttermilk and hot sauce. Season with a pinch of salt and pepper.
- In another bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Dredge each piece of chicken in the flour mixture, dip it into the egg mixture, then coat again in flour for an extra-crispy crust.
- Place coated chicken on a plate and let it rest for 5–10 minutes (this helps the coating stick while frying).
Fry the Chicken
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil reaches 350°F, carefully add chicken pieces.
- Fry for 3 to 4 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towels to drain.
Make the Gravy
- Preheat a medium skillet over medium heat.
- Add the butter swirl it as it melts.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
- Slowly pour in the milk, a little at a time, whisking continuously to avoid lumps.
- Cook until thickened, for about 4 to 5 minutes. Season generously with salt and pepper.
- Place the crispy chicken on a platter and smother with warm white gravy.
- Serve immediately with mashed potatoes, green beans to enjoy.
Notes
- Pound it thin: Even thickness = even cooking. Aim for about ½ inch so the chicken cooks through without drying out.
- Double dredge for crunch: Flour → buttermilk → flour again is the secret to that thick, crunchy crust.
- Rest before frying: Let breaded chicken sit 5–10 minutes so the coating sticks and doesn’t slide off in the oil.
- Oil temp matters: Use a thermometer: 350°F gives you crisp, not greasy, chicken. Too cool = soggy; too hot = burnt crust.
- Don’t crowd the pan: Fry in batches so the chicken browns evenly and stays crispy.
- Gravy upgrade: Whisk constantly and season with plenty of black pepper. For a little kick, stir in cayenne or hot sauce.
- Fond = flavor: Use the browned bits left in the pan to make the gravy extra savory.
- Keep it warm: Hold finished chicken on a wire rack in a 200°F oven while frying the rest.
Nutrition
Serving: 1serving | Calories: 679kcal | Carbohydrates: 60g | Protein: 61g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 222mg | Sodium: 1333mg | Potassium: 1141mg | Fiber: 2g | Sugar: 6g | Vitamin A: 943IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 4mg
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❓ FAQs About Chicken-Fried Chicken
What’s the difference between chicken-fried chicken and chicken-fried steak?
They use the same breading and frying method, but chicken-fried steak uses beef (usually cube steak), while chicken-fried chicken uses boneless chicken breasts.
Can I make chicken-fried chicken without buttermilk?
Yes. Use regular milk with a teaspoon of lemon juice or vinegar stirred in as a quick substitute.
How do I keep the breading from falling off fried chicken?
Make sure the chicken is dry before dredging, double coat it, and let it rest before frying. Don’t move it around too much in the oil.
What oil is best for frying chicken-fried chicken?
Neutral oils with a high smoke point, like vegetable, peanut, or canola oil, work best. Avoid olive oil.
Can you freeze chicken-fried chicken?
Yes. Cool fried chicken completely, freeze on a sheet tray, then transfer to a freezer bag. Reheat in a 400°F oven until crisp.
