Chicken Fried Chicken

I've perfected this chicken fried chicken over years of Sunday family dinners. The outside shatters with a satisfying crunch while the inside stays wonderfully juicy. The creamy gravy takes it over the top, making this Southern comfort food at its finest. Trust me, once you master this recipe in your own kitchen, it'll become your new favorite way to transform simple chicken cutlets into something truly special.

The Basics You'll Need

MAIN INGREDIENTS: For perfect chicken fried chicken, grab these from your pantry: chicken cutlets, flour, seasoned salt, garlic powder, onion powder, black pepper, buttermilk, eggs, canola oil, whole milk, and butter.

QUICK STEPS: I bread the chicken in seasoned flour, give it a buttermilk bath, then fry until golden. While it rests, I whip up my grandmother's foolproof gravy recipe.

TOTAL TIME AND YIELD: You'll have dinner ready in about 35 minutes, enough to feed 4 hungry people

My Secret Recipe Notes

I spent countless hours in my kitchen getting the seasoning blend just right. The mix of seasoned salt, garlic powder, and onion powder creates that perfect savory crust that keeps everyone coming back for seconds.

The gravy is pure magic thanks to a trick I learned from my mom using the leftover frying oil with butter. Store bought just can't compare to this silky smooth homemade version. I promise you'll never struggle with lumpy gravy again using my technique.

What Goes Into My Chicken Fried Chicken

Here's your shopping list for this recipe:

• Chicken
• Canola oil for frying
• 4 thin boneless skinless chicken cutlets
• 1 ½ cups all-purpose flour
• 2 teaspoons seasoned salt
• 1 ½ teaspoons baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• Gravy
• 2 tablespoons canola oil (from frying the chicken)
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• ¾ teaspoons seasoned salt
• ¼ teaspoon black pepper
• 2 ¼ cups whole milk (plus additional ¼ cup if needed)
• Coarse cracked black pepper, optional garnish

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Kitchen Swaps That Work

I know we don't always have everything on hand, so here are some substitutions I've tested in my kitchen:

• Canola Oil: Vegetable oil or peanut oil work beautifully too. Skip the olive oil though, it just doesn't handle the heat well.
• Seasoned Salt: Make your own blend with regular salt, paprika, and onion powder. I use one teaspoon of salt, ½ teaspoon of paprika, and ¼ teaspoon of onion powder.
• Buttermilk: No need for a store run. Mix whole milk with white vinegar or lemon juice, let it sit for 5 minutes and you're good to go.

Fun Additions I Love

• Sometimes I add cayenne pepper to the flour for extra kick.
• A splash of hot sauce in the buttermilk gives amazing flavor.
• Paprika makes the coating prettier and tastier.
• Fresh herbs sprinkled on top make it look fancy for company.

Getting Started

Let me walk you through my foolproof method for perfect chicken fried chicken. After making this countless times in my kitchen, I promise it's easier than you think. The end result is crispy, juicy, and absolutely delicious.

STEP ONE: First things first gather everything you need. Room temperature ingredients are crucial here, especially the chicken, eggs, and buttermilk.

Take your chicken cutlets and pound them until they're all the same thickness, about ½ inch. This ensures every piece cooks perfectly.

KITCHEN TIP: I always sandwich my chicken between parchment paper before pounding. Keeps everything clean and the meat stays intact.

Setting Up Your Workspace

STEP TWO: Let's get organized with three stations:

• Mix your flour with the seasonings in one shallow dish. This is where the magic starts.
• Whisk buttermilk and eggs in another dish until smooth.
• Set up a wire rack on a baking sheet for your coated chicken.

The Coating Process

STEP THREE: Now for my favorite part. Take each piece of chicken and dunk it in flour, then buttermilk, then back in flour again. This double coating is my secret to that incredible crunch.

Let the coated pieces rest on your wire rack for about ten minutes. This helps everything stick together perfectly when frying.

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Time to Fry

STEP FOUR: Pour your oil into a big skillet or dutch oven. You want it about three to four inches deep. Heat it to 350°F. I always use my candy thermometer to get this right.

Getting the oil temperature perfect is crucial. Too hot or too cold and you won't get that gorgeous golden crust.

KITCHEN TIP: Don't crowd your pan. Give each piece of chicken plenty of space to get crispy.

Watch It Turn Golden

STEP FIVE: Carefully slide one or two pieces of chicken into the hot oil. I fry mine for about six to seven minutes total, flipping halfway through. Look for that beautiful golden brown color and check that the internal temperature hits 165°F.

Move your fried chicken to a paper towel lined plate to drain. Then keep going with the rest of your pieces.

Creating That Incredible Gravy

STEP SIX: Time for my favorite part. Grab a medium skillet and add two tablespoons each of your frying oil and butter. Once the butter melts, sprinkle in your flour, seasoned salt, and pepper.

Keep stirring for about a minute until it smells nutty and looks light golden.

KITCHEN TIP: Use your spoon to scrape up any brown bits from the pan. That's pure flavor right there.

Finishing Your Gravy

STEP SEVEN: This is where patience pays off. Pour in your milk slowly while whisking. Keep going until everything's smooth.

Let it bubble gently and thicken up for a few minutes. You'll know it's ready when it coats the back of your spoon beautifully.

Need to thin it out? Just add a splash more milk.

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Time to Plate

STEP EIGHT: Put your gorgeous crispy chicken on the plate and pour that velvety gravy all over. A little sprinkle of cracked pepper on top makes it look like it came from a restaurant kitchen.

Quick Fixes

After years of making this recipe, here are solutions to common issues I've encountered:

• Coating falling off? Make sure to pat that chicken dry first and give it time to rest after coating.
• Raw center? Check the temperature and pound the chicken evenly.
• Oil temperature dropping? Work in smaller batches and keep an eye on that thermometer.
• Lumpy gravy? Just strain it through a fine mesh strainer. Works like a charm every time.

Perfect Pairings

In my family, chicken fried chicken isn't complete without the right sides.

My creamy mashed potatoes are always a hit with this dish.

Sometimes I serve it with fresh green beans and baby potatoes for a complete meal.

When I'm feeling fancy, I make my candied carrots for a touch of sweetness.

Fresh baked biscuits are perfect for soaking up extra gravy.

Keeping It Fresh

Let me share my best storage tips to keep your chicken fried chicken tasting amazing.

MAKE AHEAD: Want to prep early? Coat your chicken and pop it in the fridge up to four hours before frying. The coating actually sticks better this way.

IN THE FRIDGE: Store your leftover chicken in a container with some space between pieces. It'll stay good for two days. Keep that gravy separate though.

IN THE FREEZER: Flash freeze your cooked chicken on a baking sheet before transferring to a freezer container. Works like a charm.

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Bringing Leftovers Back to Life

REHEATING:

• Oven Method: My favorite way is using a wire rack in a 325°F oven for about 15 minutes. Keeps the coating crispy.
• Quick Fix: Yes, you can microwave it for a minute or two if you're in a hurry.
• Stovetop Revival: A quick sizzle in a skillet with a touch of oil works wonders.
• Gravy Refresh: Just warm it up with a splash of milk to make it smooth again.

Common Questions From My Kitchen

What oil works best?

I swear by canola oil, but vegetable or peanut oil work great too. They can handle the heat without smoking.

Can I use chicken thighs?

Absolutely. Just make sure they're pounded evenly and give them an extra minute or two to cook through.

Not getting that crispy coating?

Watch your oil temperature. Too low and you'll end up with soggy chicken. Too many pieces in the pan can cool things down too quickly.

More Gravy Wisdom

Struggling with lumpy gravy?

The secret is constant whisking while adding your milk slowly. If disaster strikes, just strain it.

How thick should the coating be?

You want it substantial but not falling off. My double dip method gives you that perfect crust every time.

No frying oil for the gravy?

Extra butter works fine, but the frying oil adds such good flavor. I always save some just for this.

Final Thoughts

This chicken fried chicken has been my go-to comfort food recipe for years. It's the perfect blend of crispy, juicy, and creamy that just makes everyone happy. Give it a try in your kitchen. I know you'll love it as much as my family does.

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Frequently Asked Questions

→ Why do ingredients need to be room temperature?

Room temperature buttermilk and eggs blend better and create a more even coating. This helps the breading stick better to the chicken for perfect crispiness.

→ Can I make the gravy ahead of time?

You can store leftover gravy in the fridge for up to 3 days. Warm it slowly and add a splash of milk to reach the right consistency.

→ How do I keep the chicken warm while cooking in batches?

Place fried pieces in a 200°F oven on a wire rack. This keeps them warm and crispy until all batches are done.

→ What if my chicken pieces are different sizes?

Make sure to pound chicken to even thickness for consistent cooking. Adjust frying time for pieces thicker than 1/2 inch.

→ Can I skip using the frying oil in the gravy?

Replace the used oil with extra butter in the gravy. While the oil adds flavor depth, butter alone still makes delicious gravy.

Conclusion

Transform chicken cutlets into crispy, golden-brown perfection with seasoned breading and creamy white gravy. This comfort food favorite comes together in under 40 minutes.