Chicken Fried Chicken is the ultimate outrageous comfort food. Crispy, juicy chicken packed with flavor and served with a peppery, creamy white gravy.
This is better than your typical fried chicken! The ratio of crisp golden coating to juicy chicken is higher, meaning you get more of that delicious crispy coating with every bite. And let's face it! That is the best bit of the fried chicken!
Plus, this is quick to cook and so much easier to make at home that you think! Serve it with mashed potatoes, green beans, and white gravy for an authentic southern comfort food dinner! A family favorite!
EVERYONE who eats chicken loves fried chicken. It is just packed with flavor, and that crispy coating is the BEST!
With this chicken fried chicken recipe, you get more of that crispy coating per bite of chicken. Plus, because this uses chicken fillets, it takes just a few minutes to cook.
Serve it with country/white gravy for a southern treat. I have included my white gravy recipe under the chicken recipe at the bottom of this page. Or you can read the full post over on my Homemade White Gravy post.
So what is chicken fried chicken?
It's an odd name, isn't it? The chicken that was named twice 😉
To understand it, we need to start with chicken fried steak!
Chicken fried steak isn't chicken at all! It is cubed steak that is breaded and fried in the same way you would fried chicken.
Chicken Fried Steak comes from when the Germans immigrants settled in Texas. Due to the abundance of beef, they started making their wiener schnitzel with beef instead of veal. To convince locals to try it, they likened it to fried chicken. Hence chicken fried steak.
Then as the popularity of chicken breasts grew, the steak was often replaced with chicken. Hence Chicken Fried Chicken.
The bottom line - Chicken fried chicken, is good!
Tips for make great chicken fried chicken
- Cut large chicken breasts into chicken fillets. This ensures they cook quickly and evenly. (see details below)
- Marinate the chicken in the seasoned buttermilk to add tenderness and flavor. Do this for 30 minutes at room temperature; this will help the chicken cook quickly.
- Use well-seasoned flour to coat the chicken breasts, my mixture of herbs and spices gives the coating so much flavor!
- A little baking powder and baking soda in the flour mixture makes the chicken so crispy!
- Shallow fry in a heavy-based skillet. This spreads the heat well and allows you to get that perfect crisp coating.
- Work in batches, so you don't cool the oil down. Cool oil will make your chicken fried chicken greasy rather than crispy. Cook two pieces at a time and keep them warm in the oven.
- Don't mess with the chicken once it is in the oil, let it cook undisturbed for the best crispy, crunchy coating.
How to fillet a chicken breast
Filleting a chicken breast is one of my favorite tricks for quick-cook chicken! The thinner fillet cooks more quickly, saving time and keeping it juicy. Plus, this keeps the cost of dinner down because two large chicken breasts will serve four people.
Place the chicken breast on a cutting board and, with your knife parallel to the board, cut sideways through the chicken breast. Continue cutting through, keeping your knife flat, until you have two even-sized chicken fillets.
What to serve with Fried Chicken
- Traditional: Mashed potato, green beans, and white gravy (recipe below)
- Not a fan of white gravy: try this fantastic brown gravy!
- A Delicious dinner: Try mac and cheese on the side!
- Another delicious dinner: add some slaw, fries and corn cobs.
- Brunch: Hash brown, sunny side up egg and fried mushrooms.
- Lunch: Stuff in a bread roll with lettuce and mayo.
Enjoy x
For more comfort foods try:
For more amazing chicken recipes try:
- Crispy Oven Baked Chicken Schnitzel
- Garlic Butter Pasta with Garlic Chicken
- Baked Chicken with Cherry Tomatoes
- Dill Pickle Stuffed Chicken Breasts
- Lemon Pepper Chicken Pasta
Get the Recipe
Easy Homemade Chicken Fried Chicken Recipe
Ingredients
For the chicken
- 2 large chicken breasts
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg
For the seasoned flour
- 1 ½ cups all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional
- ½ teaspoon onion powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
To Cook
- 1 cup vegetable oil
Instructions
Prepare the chicken
- Mix 2 cups of buttermilk, in a non-metallic bowl, with 1 teaspoon of salt and 1 teaspoon of black pepper.
- Lay your chicken breast flat on the board, then keeping your knife parallel to the chopping board, use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat until you have two plump fillets.
- Repeat with the second chicken breast.
- Add the chicken to the buttermilk and let it sit at room temperature for 30 minutes to an hour.
To make the coating
- Mix:
- 1 ½ cups of flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon cayenne (if using), ½ teaspoon baking soda, and ½ teaspoon baking powder. Set aside.
When you are ready to cook.
- Preheat oven to 230ºF/110ºC.
- Remove the chicken from the buttermilk and whisk one egg into it.
- Dip the chicken into the seasoned flour until it has a light coating. Then dredge it into the buttermilk mixture. Place it back into the flour mixture and turn to coat fully.
- Place the coated chicken on a plate.
- Pour 1 cup of vegetable/canola oil into a large heavy-based skillet/frying pan and place over medium heat.
- The oil wants to be at around 340ºF/170ºC. If you have a thermometer, you can use it. If not, drop a little bit of the flour coating into the oil. It should instantly sizzle and bubble, but not burn.
- Cook the chicken fillets two at a time.
- Carefully slide the chicken into the hot oil and cook for 2 minutes on each side or until lightly browned. Only turn each fillet once; this helps to develop the crust.
- Drain the chicken fried chicken on a piece of kitchen paper towel and place it in the oven while you fry the next two fillets breasts.
- Serve immediately. (see note 1)
Notes
- Serve immediately with:
- Traditional: Mashed potato, green beans, and white gravy (click for full post or see the recipe below)
- Not a fan of white gravy: try this fantastic brown gravy!
- Brunch: Hash brown, sunny side up egg and fried mushrooms.
- Lunch: Stuff in a bread roll with lettuce and mayo.
- A bit out there but so good: Serve it with a side of cheesy pasta.
Nutrition
Nutrition is per serving
Get the Recipe
Easy Homemade White Gravy Recipe
Ingredients
- 2 tablespoon butter - or fat from cooking your meat
- 2 tablespoon AP flour
- 1 ½ cup milk
- 1 teaspoon black pepper - see note 1
- ½ teaspoon salt - see note 1
- 2 tablespoon heavy cream
- additional salt and pepper to taste
Instructions
- Melt the butter in a small saucepan over low heat.
- Stir in the flour and cook for 3-4 minutes until well combined and a good golden brown.
- Whisk in ¼ cup of the milk, the mixture will become a very thick paste. Gradually whisk in ¼ cup more milk. Once the mixture has thinned slightly you can gradually whisk in the remaining 1 cup of milk. (see note 2)
- Add the salt and pepper.
- Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.
- Add the heavy cream, taste and season with additional salt and pepper as needed.
Notes
- Depending on your butter you might need to add additional salt (and pepper) to the recipe. Finish the gravy and then taste, add extra salt and pepper until the taste sparks on your tongue.
- This makes a thick gravy, if you like your white gravy thinner, then add ¼-1/2 cup more milk.
Nutrition
Nutrition is per serving
Tammy H says
Needing some comfort food, but have dairy and gluten issues in the family. Has anyone had success with gf flour and/or oat milk for the recipe? I have used oat milk (extra creamy) in mashed potatoes without noses turning up, but I have not tried gravy. Also what in the buttermilk helps with cooking/flavour?
Claire McEwen says
Hi Tammy,
I haven't tried it without the buttermilk, but I have tried gluten free flour and that works pretty well.
The buttermilk is designed to tenderise the chicken and because it is seasoned with salt and pepper it helps to season the chicken.
I don't know much about oat milk, but buttermilk works to tenderise the chicken as it is slightly acidic, which I am guessing oat milk won't be.
As an alternative you could use a vegan yoghurt or a vegan sour cream. Or you could try adding a tablespoon or so of lemon juice to the oat milk and uses that to marinate the chicken.
Hope that helps
Cx
Cindy says
Delicious! I've made a lot of CFC recipes and this one is at the top. Slicing the breast in half like this makes is so much easier to get the chicken done in the middle without overcooking the breading. Nice mixture of spices. Flavorful, crispy on the outside tender and juicy on the inside. I used a digital thermometer to keep the oil around 340 degrees and cooked 4 minutes on each side. For the gravy, I can't believe she used butter instead of the oil used to fry the chicken. That is so much better to spoon on top. Pour all the oil off and leave as many little crispy bits as you can in the bottom, add back in 2 Tablespoons of the oil, add the flour and milk. Season to taste. No need to finish with heavy cream. it will be thick and delicious. Thanks for the recipe. It's a good one!
Claire McEwen says
Hi Cindy,
So happy you enjoyed the chicken fried chicken. It is a fav in our house for sure!
I totally agree, the crispy bits in the pan and the oil make for a delicious white gravy! The post/recipe does suggest to use the oil that the chicken was cooked in. It just gives butter as an alternative incase people are just making just the white gravy.
There is definitely no need to add the cream, but it does make it better 😉
Cx
Terri D says
Absolutely delicious! It was a great hit at our house! I used gallon Ziploc bags to put the flour mixture in and the buttermilk mixture and I got kind of messy. Excellent flavor fabulous and crispy to perfection! Tender chicken inside very flavorful. Thank you so much for this recipe!
Claire McEwen says
Oh I am so pleased that you enjoyed it Terri,
My kids love this one 🙂
Cx
Laurie says
Could you cook these in an air fryer? Thank you!
Claire McEwen says
I haven't tried it in the air fryer. I think you could definitely cook them that way.
Sorry I can't say for sure.
Cx
Gwynn says
Such a delicious chicken recipe! My family really enjoyed it!
Liz says
Love a delicious chicken fried chicken recipe!
Bernice says
I love chicken fried anything but fried chicken is the best of all. It turned out so golden and crispy while the chicken stayed moist and tender.
Allyssa says
Thank you so much for sharing this amazing fried chicken recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Arliene says
Tried this tonight, it is very tasty! Chicken was moist and breading crispy. I will be making this again!
Claire McEwen says
Oh I am so pleased you enjoyed it Arliene 🙂
It is a favourite in our house!
Cx
Angel LK says
I made it without the gravy, but will try it with gravy one day. The first time, I messed up the coatings by using my fingers and I cooked the fillets for too long at 8 mins per side. Today, I made it again and used tongs. I forgot to add the egg to the buttermilk mixture, but it still turned out fine, so FYI if you don't have eggs. Thanks very much! It's delicious with mashed golden potatoes and so easy to make. I won't be buying Marie Callender's frozen Country Fried Chicken meals anymore!
Toshiko says
My husband said that I need to keep this in the repertoire! He LOVED it and so did I! Thank you so much for sharing your recipe with us. It was my first time attempting to fry chicken breast but once I read the seasonings, I knew I had to try. So freakin' good! Chicken remained juicy, the breading stayed on the chicken and set it off! In my husband's words, "it was Bussin'" lol! Thank you again *I apologize for all of the exclamation points, it was just that good. I woke up and knew I had to comment on the recipe before I forgot
Gator Lanphear says
Trying this tomorrow... recipe says “preheat oven to 230”
Is that to keep them warm until serving?
Claire McEwen says
Hi Gator,
yes that is to keep them warm while you fry the next batch. I find if I try and fry all 4 at once, my oil cools down too much and the chicken gets greasy and to as crispy. So I fry in two batches and keep the first lot warm in the oven.
Hope that helps 🙂
Cx
Will says
Tried this recipe as a last minute find. Huge success. Breading is flavorful and light and the chicken was incredibly juicy
Claire McEwen says
Oh I am so pleased you enjoyed it Will. Thank you for coming back to comment 🙂 Cx
Tonia says
I made this recipe last night; turned out excellent. It was the best coating on any fried meat I have been able to accomplish myself! Going to have leftovers tonight. Thanks for a great simple but so good recipe!