close up on white gravy sliding down crispy fried chicken
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5 from 1 vote

Easy Homemade Chicken Fried Chicken Recipe

Chicken Fried Chicken is the ultimate comfort food. Crispy, juicy chicken packed with flavor - better than fried chicken! The ratio of crisp golden coating to juicy chicken is higher, so you get more of that delicious crispy coating with every bite. And that is the best bit of the fried chicken! 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!
Prep Time10 mins
Cook Time8 mins
Marinading Time30 mins
Course: Main
Cuisine: American
Servings: 4
Calories: 448kcal
Author: Claire | Sprinkles and Sprouts
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For the chicken

  • 2 large chicken breasts
  • 2 cups buttermilk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 egg

For the seasoned flour

  • 1 ½ cups all-purpose flour
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • ½ tsp cayenne pepper optional
  • ½ tsp onion powder
  • ½ tsp baking soda
  • ½ tsp baking powder

To Cook

  • 1 cup vegetable oil


Prepare the chicken

  • Mix 2 cups of buttermilk, in a non-metallic bowl, with 1 tsp of salt and 1 tsp 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 1/2 cups of flour, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp cayenne (if using), 1/2 tsp baking soda, and 1/2 tsp 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)


  1. 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.


Calories: 448kcal | Carbohydrates: 43g | Protein: 22g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 609mg | Potassium: 498mg | Fiber: 2g | Sugar: 6g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg
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