Chicken Fried Chicken
A crispy, comforting dish featuring tender chicken breasts coated in a flavorful batter and served with rich gravy.
Ingredients
For the chicken
- 6-8 pieces thin sliced chicken breasts
- 2 cups flour For coating
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1.5 cups buttermilk Can substitute with milk + lemon juice
- 1 piece egg
- 1 Tbs hot sauce Adjust to taste
- Oil for frying Ensure oil is hot enough
For the gravy
- 1/4 cup reserved oil from frying
- 1/3 cup flour For thickening gravy
- 2 cups milk
- Salt & pepper (to taste)
Instructions
Preparation
- Heat the oil in a deep fryer or a large pan on the stove until it reaches 325°F. You need enough oil to be a few inches deep.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another bowl, blend the buttermilk, egg, and hot sauce together.
- Dredge each piece of chicken in the flour mixture, then dip it into the egg mixture, and finally back into the flour mixture. Press down to ensure the flour sticks well.
Cooking
- Carefully place the coated chicken in the hot oil. Fry each side for 3-5 minutes or until golden brown. Remove the chicken and let it drain on a paper towel-lined plate. Repeat this for all the chicken breasts.
- To make the gravy, take a large pan and add 1/4 inch of oil left from the frying. Heat it on medium-high.
- Stir in the 1/3 cup of flour until it absorbs the oil and cook for about 1 minute.
- Slowly whisk in the milk, blending it well. Keep heating and stirring until it thickens. Add salt and pepper to taste.
- Pour the warm gravy over each piece of fried chicken before serving.
Notes
To store leftover chicken fried chicken, allow it to cool completely, place it in an airtight container, and refrigerate for up to 3 days or freeze for up to 2 months. To reheat, place it in the oven or an air fryer to maintain the crispy texture.