If you’re looking for delicious comfort food, you’ve found it with this easy and mouthwatering chicken fried chicken recipe. It’s made by coating boneless skinless chicken breasts in a crunchy breading and then frying them and serving with a generous amount of country style gravy.
Not only is this ideal for whenever you have those comfort food cravings but it’s also great for lazy weekends if you want to treat the family to something they’ll love. Pair it with creamy mashed potatoes and green beans, broccoli or peas.
This is the kind of dish you’ll find at diners up and down the country but nothing beats homemade! If you love the gravy, you might also like to enjoy it over biscuits for breakfast or brunch one day. You’ll need to cut your chicken breasts in half horizontally to make them thin enough to cook evenly. Thick ones would still be raw in the center when the coating was done.
Why You’ll Love the Recipe
This classic recipe is one you will never get tired of. Crispy breaded chicken is served with a rich-flavored creamy gravy. This tasty comfort food pairs with just about any side dishes you can think of.
How to Serve It
Serve hot with your favorite sides, perhaps mashed potatoes, green beans, corn on the cob, steamed broccoli, mac and cheese, or buttermilk biscuits.
Can You Make It Ahead?
No, because you want it to be crispy.
Variations and Substitutions
Omit the cayenne pepper if you want.
Ingredients needed:
- Chicken breasts, halved lengthwise to make 4 thin pieces
- Egg
- Buttermilk
- Cornstarch
- All-purpose flour
- Ground cayenne pepper
- Garlic powder
- Black pepper
- Salt
- Vegetable oil, for frying
FOR THE GRAVY:
- All-purpose flour
- Unsalted butter (or cooking oil or bacon grease)
- Milk
- Pinch of ground cayenne pepper
- Salt and black pepper, to taste
How to make Chicken Fried Chicken:
Preheat the oven to 225°F.
Whisk the buttermilk with the egg in one bowl and the flour, cornstarch, garlic, salt, black pepper, and cayenne pepper in another bowl.
Heat an inch of oil in a heavy pot until it’s 325 to 350°F.
Dip each piece of chicken first in the flour mixture and then dip it in the buttermilk mixture before dipping it in the flour mixture again.
Fry the chicken until golden brown underneath and then flip and cook until it’s golden on the other side too.
Remove to a paper towel-lined plate and put in the oven to keep warm.
Now make the sauce.
Melt the butter in a skillet, whisk in the flour and cook 2 minutes, whisking all the time.
Whisk in the milk gradually until the mixture is smooth, and then the cayenne pepper.
Season to taste and keep cooking until thick.
Serve the chicken with the gravy.
This delicious fried chicken and gravy dish, known as chicken fried chicken, makes a mouthwatering meal. The chicken is juicy inside and crispy outside, while the gravy is perfectly tasty and creamy.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Bring it back up to room temperature and then give it 5 minutes in the air fryer at 400°F. You can also freeze the chicken for up to 3 months, then reheat from frozen in a 350°F oven for about 12 minutes and then turn up the heat to 400°F and give it another 5 minutes.
Chicken Fried Chicken
This classic recipe is one you will never get tired of. Crispy breaded chicken is served with a rich-flavored creamy gravy. This tasty comfort food pairs with just about any side dishes you can think of.
Ingredients
- 2 boneless skinless chicken breasts, halved lengthwise to make 4 thin pieces
- 1 large egg
- ⅔ cup buttermilk
- ¼ cup cornstarch
- ⅔ cup all-purpose flour
- ½ teaspoon ground cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- Vegetable oil, for frying
FOR THE GRAVY:
- ¼ cup all-purpose flour
- 4 tablespoon unsalted butter (or cooking oil or bacon grease)
- 2 ½ cups milk
- Pinch of ground cayenne pepper
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 225°F.
- Whisk the buttermilk with the egg in one bowl and the flour, cornstarch, garlic, salt, black pepper, and cayenne pepper in another bowl.
- Heat an inch of oil in a heavy pot until it’s 325 to 350°F.
- Dip each piece of chicken first in the flour mixture and then dip it in the buttermilk mixture before dipping it in the flour mixture again.
- Fry the chicken until golden brown underneath and then flip and cook until it’s golden on the other side too.
- Remove to a paper towel-lined plate and put in the oven to keep warm.
- Now make the sauce.
- Melt the butter in a skillet, whisk in the flour and cook 2 minutes, whisking all the time.
- Whisk in the milk gradually until the mixture is smooth, and then the cayenne pepper.
- Season to taste and keep cooking until thick.
- Serve the chicken with the gravy.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
