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
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 (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.
