I whipped up this version of Chicken Fried Chicken to bring a comforting Southern-style dish to the table with minimal fuss. The crispy, golden coating gives way to juicy, tender chicken, and I top it all with rich, creamy white gravy for the perfect finishing touch.
Why You’ll Love This Recipe
I love this recipe because it’s the ultimate comfort food—crispy, juicy, and smothered in a flavorful white gravy. It’s easy to prepare, and the ingredients are simple and pantry-friendly. Whether I’m making it for a weeknight dinner or a hearty weekend meal, it never disappoints. The crispy crust holds its crunch, the chicken stays moist, and the gravy pulls it all together.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
2 large chicken breasts
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 egg
For the seasoned flour:
1½ cups all-purpose flour
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
½ teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
½ teaspoon onion powder
½ teaspoon baking soda
½ teaspoon baking powder
For the white gravy:
2 tablespoons butter (or fat from cooking the chicken)
2 tablespoons all-purpose flour
1½ cups milk
1 teaspoon black pepper
½ teaspoon salt
2 tablespoons heavy cream (optional)
Directions
I start by pounding the chicken breasts to about 1 inch thick so they cook evenly.
In a shallow bowl, I mix the buttermilk, salt, pepper, and egg, then soak the chicken in this marinade for at least 30 minutes.
In another bowl, I mix the seasoned flour with all the spices and leavening agents.
After marinating, I coat each piece of chicken in the seasoned flour, pressing gently so the flour sticks well. Then I let it rest for 5 minutes.
I heat about ½ inch of oil in a large skillet to 350°F. Once hot, I fry the chicken for 4–5 minutes per side, until golden and cooked through.
For the gravy, I melt butter in a saucepan, whisk in flour, and cook it until golden. Then I slowly add milk, whisking constantly until thickened. I season it and stir in cream for extra richness.
Finally, I plate the fried chicken and pour the white gravy over the top. It’s delicious with mashed potatoes or green beans on the side.
Servings and timing
Servings: 4
Prep time: 10 minutes
Marinate time: 30 minutes (or up to overnight)
Cook time: 20 minutes
Total time: About 1 hour
Variations
Spicy version: I like to add more cayenne or a dash of hot sauce to the marinade when I want an extra kick.
Herb gravy: Sometimes I mix fresh thyme or rosemary into the gravy for an herby twist.
Air fryer method: When I want to lighten things up, I use the air fryer at 375°F for about 10–12 minutes, flipping halfway through.
Gluten-free option: I swap in a gluten-free all-purpose flour blend for both the chicken coating and the gravy when needed.
Storage/reheating
Storage: I keep any leftover chicken in an airtight container in the fridge for up to 3 days.
Reheating: To bring back the crispiness, I reheat the chicken in a 350°F oven for about 10–15 minutes.
Gravy: I store the gravy separately and reheat it gently on the stove with a splash of milk to thin it out if it thickens too much.
FAQs
How can I get the chicken extra crispy?
I double-dip the chicken—first in the marinade, then in the flour, back in the marinade, and then flour again. This builds a thicker, crunchier crust.
Can I use chicken thighs instead of breasts?
Yes, I often swap in boneless, skinless thighs for a juicier, more flavorful result. They might take a bit longer to cook depending on size.
What can I use instead of buttermilk?
If I don’t have buttermilk, I mix regular milk with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and it works just as well.
How do I know when the chicken is fully cooked?
I use a meat thermometer to check that the internal temperature has reached 165°F. That way I know it’s safe and still juicy.
Can I make the gravy ahead of time?
Yes, I sometimes make the gravy earlier in the day and reheat it gently on the stove. I stir in a bit of milk or cream to loosen it back up if needed.
Conclusion
This Chicken Fried Chicken recipe is everything I want in a comfort meal: it’s crisp, juicy, creamy, and deeply satisfying. The prep is simple, and the results are always impressive. Whether I’m serving it for family or just craving a hearty dinner, it hits the spot every single time.
This easy Chicken Fried Chicken recipe delivers a crispy, golden crust with juicy, tender chicken and a rich white gravy—perfect for a satisfying Southern-style comfort meal.
Ingredients
2 large chicken breasts
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 egg
1½ cups all-purpose flour
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
½ teaspoon smoked paprika
½ teaspoon cayenne pepper (optional)
½ teaspoon onion powder
½ teaspoon baking soda
½ teaspoon baking powder
2 tablespoons butter (or fat from cooking the chicken)
2 tablespoons all-purpose flour
1½ cups milk
1 teaspoon black pepper
½ teaspoon salt
2 tablespoons heavy cream (optional)
Instructions
Pound the chicken breasts to about 1 inch thickness for even cooking.
In a shallow bowl, mix buttermilk, salt, pepper, and egg. Add chicken and marinate for at least 30 minutes.
Combine all ingredients for seasoned flour in another bowl.
Remove chicken from marinade and dredge in seasoned flour, pressing gently. Let rest for 5 minutes.
Heat ½ inch of oil in a skillet to 350°F. Fry chicken for 4–5 minutes per side until golden brown and cooked through.
To make gravy, melt butter in a saucepan, whisk in flour and cook until golden. Gradually whisk in milk, then season and stir in cream if using.
Serve fried chicken topped with white gravy. Pair with mashed potatoes or green beans.
Notes
Double-dipping the chicken in flour and marinade creates a crispier crust.
Boneless thighs can be used for more flavor.
If out of buttermilk, mix milk with lemon juice or vinegar as a substitute.
Store gravy separately and reheat with a splash of milk if needed.
Air fryer option: cook at 375°F for 10–12 minutes, flipping halfway through.
