Description
Chicken Fried Chicken delivers Southern comfort straight to your plate with a golden, crunchy coating that seals in juicy flavor. Crisp, seasoned breading and a quick fry create a classic dish perfect for satisfying your hunger and bringing smiles around the dinner table.
Ingredients
Scale
Chicken Proteins:
- 4 boneless, skinless chicken breasts
Flour and Dry Seasonings:
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
Liquid Ingredients and Breading Base:
- 2 large eggs
- ½ cup milk
- 2 cups vegetable oil
Gravy Ingredients:
- ¼ cup reserved cooking oil
- ¼ cup all-purpose flour
- 3 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch cayenne pepper
Instructions
- Place chicken breasts between plastic wrap and pound to ¼-inch thickness using a meat mallet. This helps your chicken cook evenly and become tender.
- Pat chicken completely dry with paper towels to ensure a crispy coating will stick perfectly.
- Combine salt, pepper, garlic powder, paprika, and cayenne in a small bowl. Sprinkle generously over both sides of each chicken breast.
- Create your first breading station with flour, salt, and pepper mixed thoroughly in a shallow dish.
- Create your second breading station by whisking eggs and milk together until completely combined.
- Dredge each chicken breast entirely in flour mixture, pressing firmly to help coating adhere well.
- Dip floured chicken into egg wash, allowing excess to drip back into the dish.
- Return chicken to flour mixture for a second dredging, pressing coating onto surface to create a thick, even layer.
- Place breaded chicken on a clean wire rack while preparing to fry.
- Heat vegetable oil to 350F in a heavy skillet, ensuring oil reaches ½ inch up pan sides.
- Gently lower breaded chicken into hot oil, avoiding overcrowding the pan.
- Fry chicken for 5-6 minutes per side until golden brown, checking internal temperature reaches 165F with a meat thermometer.
- Transfer fried chicken to a paper towel-lined wire rack to drain excess oil.
- Pour off all but ¼ cup of cooking oil, keeping browned bits in the skillet.
- Whisk flour into reserved oil over medium heat for 1-2 minutes until lightly browned.
- Slowly add 3 cups milk, whisking continuously to prevent lumps from forming.
- Simmer gravy for 5-7 minutes, stirring constantly until it reaches desired thickness.
- Season gravy with salt, pepper, and optional cayenne, tasting and adjusting flavors as needed.
- Pour hot gravy directly over crispy chicken before serving.
Notes
- Pound chicken evenly to ensure consistent cooking and crispy coating that sticks perfectly.
- Pat chicken completely dry before seasoning to help breading adhere and create maximum crispiness.
- Use a thermometer to check chicken’s internal temperature, as overdone chicken becomes tough and dry.
- For gluten-free version, swap regular flour with almond or rice flour and use cornstarch to help breading stick.
- Prep Time: 20 minutes
- Cook Time: 20-28 minutes
- Category: Fried
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 180 mg