This Chicken Fried Chicken Recipe Tastes Like Sunday Supper at Grandma’s
There’s something about chicken fried chicken that feels like comfort on a plate. It’s golden, crispy, juicy, and smothered in creamy, peppered gravy—the kind of meal that makes you want to slow down and savor every bite. I grew up on this kind of food, and when I want a dinner that brings everyone to the table (and keeps them quiet for a few minutes), this is what I make.
It’s surprisingly easy to pull off, and the results are better than most diners or restaurants I’ve tried. The crunch is real, the flavor is rich, and that gravy? It pulls the whole thing together like a warm hug. Whether it’s a special Sunday dinner or just a weeknight that needs a little love, chicken fried chicken always delivers.
Why I Keep Coming Back to This Recipe
There are a lot of reasons this one’s become a staple in my kitchen:
- Crispy and flavorful coating: It’s seasoned perfectly and holds up under gravy.
- Tender, juicy chicken: Pounded thin for fast, even cooking.
- Classic creamy gravy: Made from pan drippings and totally comforting.
- Simple ingredients: No hard-to-find items—just pantry basics.
- A total crowd-pleaser: Even picky eaters go back for seconds.
Ingredients You’ll Need
(Serves 4 | Prep Time: 15 minutes | Cook Time: 30 minutes)
For the chicken:
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil, for frying
For the gravy:
- 1/4 cup all-purpose flour (from the pan drippings)
- 2 cups milk (whole or 2%)
- Salt and LOTS of black pepper, to taste
How I Make Chicken Fried Chicken
1. Pound and Marinate
I start by placing each chicken breast between two sheets of plastic wrap and gently pounding it to about 1/2-inch thickness. This helps it cook evenly and tenderize at the same time. Then I place the chicken in a bowl or zip-top bag with buttermilk and let it soak for at least 30 minutes (or up to overnight if I plan ahead). The acidity in the buttermilk makes the chicken super juicy and flavorful.
2. Set Up the Breading Station
In a shallow bowl, I whisk together flour, salt, pepper, paprika, garlic powder, and onion powder. I remove the chicken from the buttermilk, let the excess drip off, and dredge it thoroughly in the flour mixture. I press it in to make sure every bit gets coated.
3. Fry Until Golden
I heat about 1/2 inch of vegetable oil in a cast iron skillet over medium heat. Once the oil’s hot (around 350°F), I carefully add the chicken and fry for about 4–5 minutes per side until it’s crispy and golden brown. I work in batches so the pan doesn’t get overcrowded.
I place the cooked chicken on a wire rack over a baking sheet to drain and stay crisp while I finish the rest.
4. Make the Gravy
Once the chicken is done, I pour off most of the oil from the skillet, leaving about 2 tablespoons and all the delicious browned bits. I whisk in 1/4 cup flour and cook for 1–2 minutes to form a roux, scraping the bottom of the pan. Then I slowly whisk in the milk and stir until the gravy thickens—about 5 minutes. I season generously with black pepper and just a bit of salt.
5. Serve It All Up
I plate each chicken cutlet and pour that peppery gravy right over the top. Add mashed potatoes or a biscuit on the side and you’ve got a full Southern comfort meal ready to go.
My Tips for the Best Chicken Fried Chicken
- Pound evenly: It ensures the chicken cooks fast and stays juicy.
- Soak in buttermilk: It adds moisture and flavor.
- Double-dip for more crunch: For extra crispy chicken, dip it back into the buttermilk and flour before frying.
- Don’t rush the gravy: Let it simmer to thicken and deepen the flavor.
- Rest on a rack: Keeps the crust crispy instead of soggy on a paper towel.
What I Serve With Chicken Fried Chicken
To turn this into a full comfort meal, I love pairing it with:
- Creamy mashed potatoes (for more gravy real estate)
- Buttery corn or green beans
- Homemade biscuits or cornbread
- A crisp green salad with ranch
- Sweet tea or lemonade for that Southern feel
And for dessert? A slice of pecan pie or peach cobbler always seals the deal.
FAQs From My Kitchen
Q: Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work great—they’re juicy and cook quickly when pounded thin.
Q: Can I bake this instead of frying?
Technically, yes—but it won’t be quite the same. For a crispy oven version, use panko and spray generously with oil, then bake at 425°F for about 25 minutes.
Q: How do I know when the chicken is done?
An internal temp of 165°F is perfect. If you’re not using a thermometer, the juices should run clear and the chicken should feel firm.
Q: Can I make the gravy ahead of time?
You can—but it’s best fresh from the pan with those fried bits. If needed, store it in the fridge and reheat slowly with a splash of milk.
Q: What’s the difference between chicken fried chicken and chicken fried steak?
Same cooking method, different meat. Chicken fried chicken uses poultry, while chicken fried steak uses beef (usually cube steak). Both are served with creamy gravy.
Why Chicken Fried Chicken Will Always Have a Place at My Table
This recipe is pure comfort, plain and simple. It’s the kind of meal that brings everyone in from wherever they are, puts smiles on faces, and leaves zero leftovers. I love how easy it is to make at home, and how that first crispy, gravy-covered bite always tastes like something familiar and special. Whether you’re new to Southern cooking or it’s already part of your roots, this chicken fried chicken is a dish that just feels like home.
How I Make Crispy, Juicy Chicken Fried Chicken with Creamy Gravy
Ingredients
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 4 cups all-purpose flour (for breading)
- 1 cup buttermilk
- 1 egg
- 4 chicken breasts (boneless and skinless)
- Oil for frying
- 4 tablespoons butter
- 4 tablespoons flour (for gravy)
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- In a large bowl, combine the buttermilk and egg. Add chicken breasts, cover, and marinate in the refrigerator for at least 30 minutes.
- In another bowl, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
- Remove the chicken from the buttermilk mixture and dredge in the seasoned flour until well coated.
- Heat oil in a deep skillet over medium-high heat. Fry the chicken for about 5-7 minutes on each side or until golden brown and cooked through. Remove and let drain on paper towels.
- For the gravy, melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
- Serve the fried chicken hot with creamy gravy drizzled on top.
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