Description
Classic Southern-style chicken fried chicken featuring crispy, golden-brown breaded chicken breasts fried to perfection and served with a creamy homemade white gravy. A comforting and satisfying dish perfect for family dinners.
Ingredients
Scale
Chicken and Breading
- 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
Gravy
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt and pepper for seasoning
Instructions
- Heat the oil: Heat oil in a deep fryer or large pan to 325°F to ensure proper frying temperature for a crispy crust and fully cooked chicken.
- Prepare dry mixture: In one bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder to create the seasoned dredge for coating the chicken.
- Combine wet ingredients: In another bowl, combine buttermilk, egg, and hot sauce to make a flavorful soaking mixture for the chicken.
- Dredge chicken: Dip each chicken piece first in the flour mixture, then the wet mixture, and back into the flour mixture to create a thick, crispy coating.
- Fry chicken: Fry each piece in the hot oil for 3–5 minutes per side, or until golden brown and cooked through, then drain on paper towels to remove excess oil.
- Make the gravy: Heat reserved frying oil in a pan over medium heat, stir in flour until absorbed and forms a roux, then gradually whisk in milk until the gravy thickens. Season with salt and pepper to taste.
Notes
- Maintain oil temperature around 325°F for even cooking and crispy texture.
- Use thinly sliced chicken breasts for quick cooking and better breading adherence.
- Adjust hot sauce amount to your preferred spice level.
- Reserve some cooking oil for making a flavorful gravy instead of starting fresh.
- Drain fried chicken on paper towels to avoid sogginess.
