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Plate of chicken fried chicken topped with white gravy, garnished with parsley, next to a striped napkin and sides of green beans and mashed potatoes.
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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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 679kcal
Author: Abi Gunasekaran

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.
    Two metal trays side by side: one contains flour and various spices, the other contains buttermilk, an egg, hot sauce, and seasonings ready for mixing.
  • 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.
    Two breading trays with raw chicken breast: one tray with chicken coated in flour, the other with chicken in a batter mixture. A striped cloth is partially visible to the right.
  • Place coated chicken on a plate and let it rest for 5–10 minutes (this helps the coating stick while frying).
    Three uncooked, breaded chicken breasts are arranged on a metal cooling rack over a gold baking sheet.

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.
    Four pieces of golden-brown fried chicken on a wire rack over a baking sheet, with a striped cloth to the side.

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.
    A white pan contains melted butter and a mound of flour. A striped towel is nearby, and a cup labeled "MILK" sits in the background.
  • 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.
    A white enamel pot filled with creamy white gravy sits on a light surface, next to a black and white striped towel.
  • 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