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.
Jump Menu
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!
How to 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
Pin this recipe for Easy Homemade Chicken Fried Chicken. Pin it here.
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
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.
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
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