If you have a craving for Southern comfort food that feels like a warm hug on a plate, you are in for a treat with this Chicken Fried Chicken with Homemade Gravy Recipe. The crispy, golden crust on tender chicken paired with a silken, savory gravy creates a harmony of textures and flavors that will have you coming back for seconds faster than you can say “y’all.” It’s a classic dish made easy with simple ingredients and straightforward steps that anyone can master, transforming everyday chicken into a special occasion meal any day of the week.
Ingredients You’ll Need
The magic behind this Chicken Fried Chicken with Homemade Gravy Recipe is all in its straightforward, pantry-friendly ingredients. Each element plays a key role, from the spices that boost the flavor to the buttermilk that tenderizes the chicken for that juicy bite.
- Thinly sliced chicken breasts: Using thin cuts ensures quick, even frying and a perfect crunch every time.
- Flour: It’s the foundation for the crispy coating and the thickener for our luscious gravy.
- Baking powder and baking soda: These leavening agents lighten the flour coating for an irresistibly airy crust.
- Salt and pepper: Essential seasonings that enhance every bite with balanced savory notes.
- Garlic powder: Adds a subtle depth of warm, garlicky aroma that complements the chicken beautifully.
- Buttermilk: Tenderizes the chicken and adds a slight tang for flavor complexity.
- Egg: Helps bind the coating to the chicken, ensuring every piece is crisped perfectly.
- Hot sauce: A splash for a little kick that wakes up the palate without overpowering.
- Oil for frying: Choose a neutral oil with a high smoke point for that golden-brown finish.
- Reserved frying oil: Used for creating the homemade gravy for that signature rich flavor.
- Milk: Blended into the gravy for a creamy, velvety texture.
How to Make Chicken Fried Chicken with Homemade Gravy Recipe
Step 1: Prepare Your Frying Oil
Begin by heating oil in a deep fryer or a large pan until it reaches 325°F. This temperature is perfect to achieve that beautiful golden crust while ensuring the chicken cooks fully without burning.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. This seasoned flour mixture is your flavor powerhouse and the key to a crispy crust that locks in moisture.
Step 3: Create the Wet Mixture
In a separate bowl, combine the buttermilk, egg, and hot sauce to make a flavorful batter. The buttermilk tenderizes the chicken while the hot sauce adds a gentle heat that enlivens the final dish.
Step 4: Dredge the Chicken
Dip each piece of chicken first in the seasoned flour, then into the wet buttermilk mixture, and finally back into the flour mixture. This double coating method guarantees a crunchy texture that clings beautifully to each bite.
Step 5: Fry the Chicken to Golden Perfection
Fry each piece in the hot oil for three to five minutes until they achieve a gorgeous golden-brown color. After frying, drain the chicken on paper towels to remove excess oil while preserving crispness.
Step 6: Make the Homemade Gravy
Using the reserved frying oil, heat it in a pan and whisk in flour until it absorbs the oil, forming a roux. Gradually add milk while whisking continuously until thickened into a creamy gravy. Season with salt and pepper to taste. This gravy completes the dish, tying everything together with rich, luscious flavor.
How to Serve Chicken Fried Chicken with Homemade Gravy Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives can add a pop of color and subtle freshness that contrasts nicely with the rich flavors. Some black pepper cracked on top just before serving also elevates the final taste profile beautifully.
Side Dishes
Classic sides like creamy mashed potatoes, buttery green beans, or a crisp coleslaw complement this dish perfectly. Each side balances the richness of the fried chicken and gravy, making the meal feel complete and utterly satisfying.
Creative Ways to Present
Serve the chicken on warm biscuit halves smothered with gravy for a decadent sandwich twist. Or place slices atop a bed of creamy grits for a comforting Southern feast. Presentation is a fun opportunity to personalize this beloved recipe and wow your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken fried chicken and gravy in an airtight container and refrigerate. They will keep well for up to three days, giving you easy, ready-made comfort food for a cozy meal later in the week.
Freezing
You can freeze cooked chicken fried chicken for up to one month. Wrap each piece tightly in plastic wrap and foil, then store in a freezer-safe container. Freeze gravity separately in a sealed container to preserve its texture.
Reheating
Reheat the chicken in a 350°F oven to keep the crust crisp, typically for 15-20 minutes. Warm the gravy gently on the stovetop over low heat, stirring often, until heated through and silky smooth again.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have more fat, making them juicy and flavorful. Just ensure they’re sliced thinly and adjust frying time as needed to cook thoroughly.
What can I substitute if I don’t have buttermilk?
You can make a quick buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 1/2 cups of milk. Let it sit for 5 minutes before using—it mimics the acidity and tenderness of real buttermilk perfectly.
Is it necessary to double dredge the chicken?
Yes, the double dredging method creates that unbeatable crispy crust that’s the hallmark of this recipe. Skipping this step may result in a thinner coating that doesn’t stick as well.
Can I make the gravy vegetarian?
You can make a simple vegetarian gravy by substituting the reserved frying oil with butter or vegetable oil and using vegetable broth instead of milk, thickening with flour as usual.
What oil is best for frying?
Use oils with a high smoke point like peanut oil, canola oil, or vegetable oil. These oils handle high heat without breaking down and impart a neutral flavor, allowing the chicken’s seasoning to shine.
Final Thoughts
This Chicken Fried Chicken with Homemade Gravy Recipe is pure comfort food magic – it’s crispy, tender, and utterly satisfying. Once you try it, you’ll understand why it’s a beloved classic that deserves a spot on your dinner table anytime you crave a hearty, homemade meal. Don’t hesitate to give it a whirl and share the joy of this delicious Southern favorite with your friends and family!
Print
Chicken Fried Chicken with Homemade Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
Chicken Fried Chicken is a classic Southern comfort dish featuring thinly sliced chicken breasts coated in a seasoned, crispy batter and fried to golden perfection. Served with a creamy homemade white gravy made from reserved frying oil, this dish offers a perfect balance of crispy texture and rich, savory flavors, ideal for a hearty meal.
Ingredients
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 (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 pan to 325°F, ensuring the temperature is steady for frying the chicken evenly.
- Prepare the dry mixture: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, pepper, and garlic powder until well combined to create the seasoned flour coating.
- Prepare the wet mixture: In another bowl, combine the buttermilk, egg, and hot sauce to add flavor and moisture to the coating process.
- Dredge the chicken: Take each thinly sliced chicken breast and coat first in the dry flour mixture, then dip into the wet buttermilk mixture, and finally dredge again in the dry mixture to create a thick, crunchy coating.
- Fry the chicken: Carefully place the coated chicken breasts into the hot oil and fry each piece for 3–5 minutes or until they turn golden brown and the internal temperature reaches 165°F. Remove and drain on paper towels to remove excess oil.
- Make the gravy: Using the reserved 1/4 cup frying oil, heat it in a pan over medium heat. Stir in 1/3 cup flour and cook until the flour is absorbed and turns golden. Gradually whisk in 2 cups milk and continue whisking until the gravy thickens to the desired consistency. Season with salt and pepper to taste.
Notes
- Ensure the frying oil is heated to the correct temperature to avoid greasy chicken.
- Thinly slicing the chicken breasts helps them cook quickly and evenly.
- Use a meat thermometer to check chicken’s internal temperature for safe consumption.
- The hot sauce in the batter adds a subtle kick but can be adjusted or omitted based on preference.
- The gravy can be made thicker or thinner by adjusting the amount of milk used.
