Description
Chicken Fried Chicken is a classic Southern comfort food featuring tender chicken breasts dredged in a seasoned flour and buttermilk batter, fried to golden perfection, and served with a creamy, homemade white gravy. This dish offers a satisfying crunch with rich flavor, perfect for a hearty family meal.
Ingredients
Scale
For the Chicken:
- 6–8 thinly sliced chicken breasts
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 1/2 cups buttermilk
- 1 egg
- Hot sauce to taste
- Oil for frying (about 4 cups, enough for deep frying)
For the Gravy:
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Heat the Oil: Heat oil in a deep fryer or large heavy pan to 325°F (163°C) to prepare for frying the chicken. Maintaining this temperature is important to achieve a crispy coating without burning.
- Prepare Dry Mixture: In one bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, pepper, and garlic powder until well combined. This seasoned flour mixture forms the crispy crust of the chicken.
- Prepare Wet Mixture: In another bowl, beat together buttermilk, egg, and hot sauce according to taste, which will help to tenderize the chicken and add flavor.
- Dredge the Chicken: Dip each thinly sliced chicken breast first into the dry flour mixture, then into the wet buttermilk mixture, and then back into the dry flour mixture to create a double coating for extra crispiness.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil and fry for 3–5 minutes per side, or until golden brown and fully cooked through. Remove and drain on paper towels to remove excess oil.
- Make the Gravy: In a pan, heat the reserved 1/4 cup of frying oil over medium heat. Stir in 1/3 cup of flour and cook until the mixture is absorbed and forms a roux. Gradually whisk in 2 cups of milk, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
Notes
- Ensure the chicken is thinly sliced to promote even cooking and crispiness.
- Maintain oil temperature at around 325°F for optimal frying results.
- Use freshly made white gravy for the best flavor and texture.
- Drain the fried chicken on paper towels to keep it crispy and remove excess oil.
- Adjust hot sauce quantity to control spice level in the batter.
