Crispy Chicken Fried Chicken with Creamy Gravy Recipe

Introduction

Chicken Fried Chicken is a classic comfort food featuring tender chicken breasts coated in a crispy, flavorful crust and smothered in creamy homemade gravy. Perfect for a hearty weeknight dinner or a special gathering, this dish delivers satisfying crunch and rich taste with every bite.

Ingredients

• 6-8 thin 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 cup buttermilk
• 1 egg
• 1 Tbs hot sauce
• Oil for frying
• 1/4 cup reserved oil from frying
• 1/3 cup flour
• 2 cup milk
• Salt & pepper to taste

Instructions

1. Step 1: Heat oil in a deep fryer or large pan on the stove to 325°F, filling it a few inches deep for frying.
2. Step 2: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, pepper, and garlic powder.
3. Step 3: In another bowl, whisk together buttermilk, egg, and hot sauce until combined.
4. Step 4: Dredge each chicken breast in the flour mixture, then dip into the buttermilk mixture, and back into the flour mixture, pressing the flour firmly to adhere well.
5. Step 5: Fry the chicken in the hot oil for 3-5 minutes on each side until golden brown. Remove and drain on a paper towel–lined plate. Repeat with all chicken pieces.
6. Step 6: To make the gravy, pour 1/4 cup of the reserved frying oil into a large pan and heat over medium-high heat. Stir in 1/3 cup flour until absorbed and cook for about 1 minute.
7. Step 7: Slowly whisk in milk and continue cooking until the gravy thickens. Season with salt and pepper to taste.
8. Step 8: Pour the warm gravy over each piece of chicken before serving.

Tips & Variations

• For extra crispy chicken, double dip in the flour and buttermilk mixtures before frying.
• Use a cast iron skillet for better heat retention and even frying.
• Adjust hot sauce amount in the batter to control the spice level.
• Substitute whole milk for buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 1/2 cups milk and letting it sit for 5 minutes.

Storage

Store leftover chicken and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in the oven at 350°F to maintain crispiness, and warm the gravy on the stove while stirring frequently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use thick chicken breasts instead of thin slices?

Yes, but adjust the frying time accordingly to ensure the chicken cooks through without burning the coating. You may want to pound thicker breasts to an even thickness for best results.

What type of oil is best for frying chicken?

Use oils with a high smoke point like vegetable oil, peanut oil, or canola oil to get crispy, golden chicken without burning.

Crispy Chicken Fried Chicken with Creamy Gravy Recipe

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4.7 from 116 reviews

A classic Southern-style Chicken Fried Chicken recipe featuring thinly sliced chicken breasts coated in a seasoned flour batter, fried to golden perfection, and topped with a creamy homemade milk gravy.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

For the Chicken:

• 6–8 thin 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 cup buttermilk
• 1 egg
• 1 Tbs hot sauce
• Oil for frying (enough for a few inches deep in pan)

For the Gravy:

• 1/4 cup reserved oil from frying
• 1/3 cup flour
• 2 cup milk
• Salt & pepper to taste

Instructions

1. Heat Oil: Heat oil in a deep fryer or a large deep pan on the stove to 325°F (163°C), ensuring there are a few inches of oil for frying.
2. Prepare Dry Mix: In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder to create the seasoned flour mixture.
3. Prepare Wet Mix: In another bowl, whisk together buttermilk, egg, and hot sauce until well combined.
4. Dredge Chicken: Coat each chicken breast by first dredging in the flour mixture, then dipping into the buttermilk mixture, and again coating thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick crust.
5. Fry Chicken: Carefully place the coated chicken breasts into the hot oil. Fry each side for 3-5 minutes or until the chicken is golden brown and cooked through. Remove and drain on a paper towel-lined plate. Repeat with remaining chicken.
6. Make Gravy: In a large pan, add 1/4 cup of the reserved frying oil and heat over medium-high heat. Stir in 1/3 cup flour and cook for about 1 minute until absorbed.
7. Finish Gravy: Gradually whisk in the 2 cups of milk, stirring continuously until the gravy thickens. Season with salt and pepper to taste.
8. Serve: Pour the hot gravy over individual pieces of fried chicken before serving.

Notes

• Make sure the oil temperature stays consistent around 325°F to ensure even cooking and a crispy crust without burning.
• Use thin sliced chicken breasts for quicker cooking and better coating adhesion.
• Press the flour mixture firmly onto the chicken to ensure a thick crispy crust after frying.
• Reserve oil from frying for making authentic gravy with great flavor.
• This dish is best served immediately for optimal crispiness.

Keywords: Chicken Fried Chicken, Southern Fried Chicken, Crispy Fried Chicken, Chicken with Gravy, Comfort Food