Chicken Fried Chicken – Southern-Style Crispy Comfort on a Plate
Few dishes capture the heart and soul of Southern comfort food quite like chicken fried chicken. Crispy, golden, juicy, and smothered in silky peppered gravy… it’s a plate that feels like a warm hug, a Sunday afternoon at grandma’s table, and a cozy diner meal all rolled into one. This dish takes the iconic chicken-fried steak method and applies it to tender chicken breasts, giving you all the crunch, all the flavor, and none of the toughness. It’s simple, satisfying, and unbelievably delicious.
Chicken fried chicken is one of those meals that feels both familiar and indulgent. The chicken is pounded thin to ensure even cooking and tenderness, then dipped in a seasoned flour mixture and buttermilk-egg wash, creating that signature double coating that fries up into the perfect shatteringly crisp crust. And let’s not forget the gravy—the essential finishing touch. Creamy, peppery, buttery, and rich, a good country gravy drapes over the chicken like velvet, balancing the crispy exterior with warmth and comfort.
This easy version doesn’t require complicated steps or special equipment. Just a few pantry staples, a skillet, and a craving for something downright cozy. Whether you’re making it for a weeknight dinner, a special weekend treat, or a family meal that feels like it came straight out of a country kitchen, chicken fried chicken always delivers.
Enjoy the crunch, the flavor, the nostalgia… because this is comfort food at its absolute best.
Ingredients:
Chicken
- 4 boneless skinless chicken breasts
- 1 cup buttermilk
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Oil for frying (vegetable or canola)
Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper (add more to taste)
- Pinch of paprika (optional)
Instructions:
- Place chicken breasts between parchment sheets and pound to ½-inch thickness using a meat mallet.
- In a bowl, whisk buttermilk and eggs until smooth.
- In a separate shallow dish, combine flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Dip each chicken breast into the flour mixture, coating evenly.
- Then dip into the buttermilk mixture.
- Dip once more back into the flour mixture, pressing the breading onto the chicken.
- Heat ½ inch of oil in a large skillet over medium-high heat.
- Fry chicken breasts 4–5 minutes per side, until golden and cooked through (internal temp 165°F).
- Remove chicken and let drain on a wire rack or paper towel-lined plate.
- To make the gravy, melt butter in the skillet, scraping up browned bits.
- Whisk in flour and cook 2 minutes to form a roux.
- Slowly pour in milk, whisking constantly until smooth and thickened.
- Season with salt, pepper, and paprika.
- Serve chicken hot with generous spoonfuls of gravy over the top.
chicken fried chicken
Ingredients
Equipment
Method
- Pound chicken to 1/2-inch thickness.
- Whisk buttermilk and eggs in a bowl.
- Combine flour and seasonings in a shallow dish.
- Dredge chicken in flour, then buttermilk, then flour again.
- Fry chicken in hot oil 4–5 minutes per side until golden.
- Drain chicken on wire rack.
- Melt butter in skillet and whisk in flour to form roux.
- Slowly add milk, whisking until thickened.
- Season gravy and pour over chicken.
Notes
Tips & Tricks
- Double-dip for ultimate crunch: The flour–buttermilk–flour method is key to that iconic crispy crust.
- Use a thermometer: Oil should stay around 350°F for even frying.
- Don’t crowd the pan: Fry in batches to keep the crust crisp.
- Season the flour well: The flavor is built in the breading.
- For extra tenderness: Marinate chicken in buttermilk for 1–2 hours before breading.
Variations
- Spicy Chicken Fried Chicken: Add more cayenne or a dash of hot sauce to the egg wash.
- Garlic Herb Version: Add dried parsley, basil, or rosemary to the flour.
- Air Fryer Chicken Fried Chicken: Air fry at 390°F for 18–20 minutes, flipping halfway and spraying with oil.
- Country Chicken Fried Chicken: Serve with mashed potatoes and corn for the full Southern experience.
- Creamy Mushroom Gravy: Replace classic gravy with mushroom gravy for a diner-style twist.
Serving Suggestions
- Serve over mashed potatoes with extra gravy.
- Pair with coleslaw, green beans, buttered corn, or biscuits.
- Serve with honey or hot honey for a sweet/spicy contrast.
- Drizzle with white gravy and add a sprinkle of black pepper for diner-style presentation.
Storage Information
- Refrigerator: Store leftovers up to 3 days.
- Freezer: Freeze breaded, uncooked chicken for 2 months. Cook directly from frozen (add a few minutes).
- Reheat: Bake at 375°F for 10–12 minutes to re-crisp. Avoid microwaving to preserve crunch.
FAQ
Can I use chicken tenders?
Absolutely—adjust frying time since they cook faster.
Why is my breading falling off?
Chicken wasn’t dry enough before breading or wasn’t pressed into flour firmly.
Can I skip the buttermilk?
Use milk + 1 tablespoon vinegar or lemon juice as a substitute.
Can I make the gravy thicker?
Simmer longer or add an extra tablespoon of flour to the roux.
History / Fun Facts
Chicken fried chicken became popular as a Southern twist on chicken-fried steak, giving people the same beloved crunchy coating but with tender chicken instead of beef. It’s a dish rooted in farmhouse cooking, comfort culture, and diner tradition. Today, it’s a staple in Southern kitchens and beloved across the country for its nostalgic, down-home goodness.
