Chicken Fried Chicken

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Chicken Fried Chicken is a classic comfort food that brings warmth and satisfaction to the dinner table. This dish features crispy, golden-fried chicken with a flavorful, well-seasoned crust served with a rich and creamy homemade gravy. It is a simple yet hearty meal that is perfect for beginner cooks looking to master frying techniques while keeping the process straightforward and manageable.

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One of the best aspects of Chicken Fried Chicken is its versatility. Unlike traditional fried chicken that often requires marinating or long preparation times, this recipe comes together in about 30 minutes. It is ideal for busy weeknights when you want a homemade meal without spending hours in the kitchen. The combination of crispy coating and creamy gravy makes it a crowd-pleaser for both kids and adults. Additionally, it does not require special ingredients, and most of the items are common pantry staples.

This dish is also a great way for beginners to practice the double-dredging method, which creates a perfectly crispy coating. By dipping the chicken in both a seasoned flour mixture and a buttermilk-egg mixture, you achieve a crunchy exterior that holds up well to the rich, velvety gravy. Whether you are new to frying or looking for a foolproof method, this recipe ensures success with clear steps and easy-to-follow techniques.

Ingredients and Preparation

For the chicken

• 6 to 8 thinly sliced chicken breasts
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 and 1/2 cups buttermilk
• 1 egg
• 1 tablespoon hot sauce (optional for extra flavor)
• Oil for frying

For the gravy

• 1/4 cup reserved oil from frying
• 1/3 cup all-purpose flour
• 2 cups milk
• Salt and pepper to taste

Ingredient Alternatives and Tips

• If you do not have buttermilk, you can make a substitute by mixing 1 and 1/2 cups of regular milk with 1 and 1/2 tablespoons of white vinegar or lemon juice. Let it sit for five minutes before using.
• Hot sauce is optional but adds a mild tang and depth to the batter. It does not make the chicken overly spicy. You can also substitute it with Worcestershire sauce for a different flavor.
• If you prefer a lighter gravy, you can replace whole milk with low-fat milk or a mixture of milk and chicken broth for a thinner consistency.

Step-by-Step Instructions

1. Prepare the oil Heat oil in a deep fryer or a large skillet with high sides. The oil should be about two to three inches deep. Heat it to 325°F. If you do not have a thermometer, test by dropping a small pinch of flour into the oil. If it sizzles immediately, the oil is ready.
2. Prepare the dry mixture In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder. This mixture creates a flavorful coating that will crisp up beautifully when fried.
3. Prepare the wet mixture In another bowl, whisk together the buttermilk, egg, and hot sauce. The buttermilk helps tenderize the chicken, while the egg helps the coating stick better.
4. Dredge the chicken Coat each piece of chicken in the flour mixture, making sure to press the flour onto the surface. Dip the floured chicken into the buttermilk mixture, ensuring it is fully coated. Then, return the chicken to the flour mixture for a second coating. Press the flour firmly onto the chicken to create a thick, textured crust.
5. Fry the chicken Carefully place the coated chicken into the hot oil. Fry each piece for about three to five minutes per side, depending on thickness, until golden brown. The internal temperature should reach 165°F for safe consumption. If frying in batches, avoid overcrowding the pan to maintain even cooking.
6. Drain and rest Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes to allow the juices to redistribute inside the meat.
7. Make the gravy In a large pan over medium-high heat, add 1/4 cup of the reserved frying oil. Stir in the flour and cook for about one minute, stirring constantly, until the mixture turns golden brown. Slowly add the milk while whisking continuously to prevent lumps. Cook until thickened, then season with salt and pepper to taste.
8. Serve Plate the chicken and pour the homemade gravy over each piece before serving.

Beginner Tips and Notes

• How to test oil temperature without a thermometer If you do not have a thermometer, use a wooden spoon handle or a small piece of bread. If bubbles form around it, the oil is hot enough. If the oil smokes, reduce the heat immediately.
• Preventing soggy chicken Ensure the oil is at the correct temperature before frying. If the oil is too cold, the chicken will absorb excess oil and become greasy instead of crispy.
• How to know when the chicken is done Use a meat thermometer to check that the internal temperature has reached 165°F. If you do not have a thermometer, cut into a piece to ensure there is no pink in the center, and the juices run clear.
• Making the chicken extra crispy Press the second flour coating firmly onto the chicken. This helps create a thicker, crunchier crust. Let the coated chicken rest for five minutes before frying to help the breading adhere.
• Avoiding lumps in the gravy When adding milk to the flour and oil mixture, pour it in gradually while continuously whisking. This prevents clumping and ensures a smooth, creamy consistency.

Serving Suggestions

Chicken Fried Chicken pairs well with classic comfort food sides such as mashed potatoes, coleslaw, or roasted vegetables. The creamy gravy complements fluffy rice or buttered corn for a complete meal. Here are a few serving ideas:

• With mashed potatoes The creamy texture of mashed potatoes soaks up the gravy, making it a perfect side dish.
• With buttered corn Sweet and slightly crunchy corn balances the savory flavors of the fried chicken.
• With a fresh salad A light green salad with a tangy vinaigrette provides a refreshing contrast to the crispy chicken.
• With rice If you prefer a simple yet filling meal, serve the chicken over steamed rice with extra gravy.

Storage and Reheating Tips

• Refrigeration Store leftovers in an airtight container in the refrigerator for up to three days. Keep the gravy in a separate container to prevent the chicken from becoming soggy.
• Freezing For longer storage, freeze the fried chicken in a single layer on a baking sheet, then transfer it to a freezer-safe bag. It can be stored for up to two months. Gravy does not freeze well, so it is best made fresh.
• Reheating To maintain crispiness, reheat the chicken in an oven at 350°F for 10 to 15 minutes or in an air fryer for five minutes. Avoid microwaving, as it makes the coating soft.

Conclusion

Chicken Fried Chicken is a beginner-friendly recipe that delivers big flavors with minimal effort. The crispy, golden crust paired with the creamy homemade gravy makes it a comforting meal that is perfect for any occasion. Whether you are cooking for family or looking for an easy yet impressive dish, this recipe is a reliable choice. With its simple ingredients and easy-to-follow steps, even those new to frying can achieve a perfectly crispy and juicy result. Try this recipe today and share your experience. What sides do you like pairing with Chicken Fried Chicken? Let us know in the comments.