I love my Chicken Fried Chicken down. I make it whenever I want serious comfy vibes. It’s tender and juicy. Plus I season it perfectly with a crunchy breading before adding my smooth gravy to the top. If you love classic chicken fried steak, you gotta try this one next. Serve it up on some garlic mashed potatoes and get your whole life.
How To Make Chicken Fried Chicken
This post may contain affiliate links. Read our disclosure policy.
Step 1: To a large bowl, whisk together buttermilk, eggs, hot sauce and Worcestershire sauce. To another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.
Step 2: Submerge chicken to buttermilk and marinate for at least 1 hour. (2 hours preferred.). Dip chicken, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place on a baking sheet. Place in the refrigerator for 15 minutes. Add oil to cast iron skillet or frying pan and heat oven medium high heat. Also preheat oven to 250 degrees. Once oil is hot and ready, fry each chicken piece on each side until golden brown. Drain on paper towels then place steaks on parchment covered baking sheets and put in the oven while you make the gravy.
Step 3: Add 1/4 cup of the oil from frying to a saute pan over medium.
Add in shallots or onions and garlic and cook for 2 minutes while stirring.
Next stir in flour and cook creating a roux (think a delicious light brown color). Cook until browned (but not burned). Stir in milk and stock and turn heat up to high heat until boiling then turn heat down to medium low and allow to thicken until it coats the back of a spoon then stir in the cayenne if using.
Step 4: Turn off heat and spoon gravy on top of chicken. Sprinkle with ground pepper and parsley and serve hot with mashed potatoes if you prefer.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Chicken Fried Chicken Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Chicken:
- 2 cups buttermilk
- 3 large eggs
- 2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3/4 teaspoon cayenne
- 4 chicken breasts pounded
- 4-5 cups oil for frying
For the Gravy:
- 1/4 cup finely chopped shallots or onions
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 1 1/2 cups chicken or beef stock
- pinch cayenne
- Salt and pepper to taste
- Optional: Ground pepper and parsley for garnish
Instructions
For the Chicken:
- To a large bowl, whisk together buttermilk, eggs, hot sauce and Worcestershire sauce.
- To another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.
- Submerge chicken to buttermilk and marinate for at least 1 hour. (2 hours preferred.)
- Dip chicken, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place on a baking sheet. Place in the refrigerator for 15 minutes.
- Add oil to cast iron skillet or frying pan and heat oven medium high heat. Also preheat oven to 250 degrees.
- Once oil is hot and ready, fry each chicken piece on each side until golden brown. Drain on paper towels then place steaks on parchment covered baking sheets and put in the oven while you make the gravy.
For the gravy:
- Add 1/4 cup of the oil from frying to a saute pan over medium.
- Add in shallots or onions and garlic and cook for 2 minutes while stirring.
- Next stir in flour and cook creating a roux (think a delicious light brown color). Cook until browned (but not burned).
- Stir in milk and stock and turn heat up to high heat until boiling then turn heat down to medium low and allow to thicken until it coats the back of a spoon then stir in the cayenne if using.
- Turn off heat and spoon gravy on top of chicken. Sprinkle with ground pepper and parsley and serve hot with mashed potatoes if you prefer.
Video
Notes
Leftover Storage and Reheating
Allow the leftover fried chicken to cool completely, then line an airtight container with paper towels and carefully transfer it in. The paper towels will absorb any condensation and keep the chicken crisp. Leftover chicken will keep in the fridge for 3-4 days. To reheat: Let the chicken sit out at room temperature for at least 30 minutes. In the meantime, preheat the oven, toaster oven, or air fryer to 375 degrees. Arrange the chicken in a single layer and cook until heated through, flipping once to ensure even cooking. This will take about 4-5 minutes in the air fryer and 10-15 minutes in the oven or toaster oven. Just be sure to stick close by, you don’t want those precious leftovers to burn!Nutrition
Recipe Tips
- Press Flour into the Chicken: Don’t just lightly dredge your chicken in flour—press it in boos!
- Let the Breaded Chicken Rest: In order to get that chicken fried chicken up right, that breading has to stay put.
- Grab a Cast Iron Skillet: I love frying with a cast iron skillet because it retains heat so well and helps that chicken fry up evenly.
- Save Those Drippings: Pan drippings are gold y’all. Add those cooked up bits to the gravy for some bomb flavor.
- Test Oil Temperature: Before frying, drop a tiny bit of the flour into the oil. If it sizzles immediately and rises to the top, your oil is good to go.
pinterest 
facebook 
twitter 
email
10/10 on flavor
Thank you Molly!
I don’t comment on recipes very often, but I’ve been trying to fry chicken on and off for over a decade now, and it’s always been a failure. This was the first piece of fried chicken I’ve cooked that I enjoyed eating. Super moist and tender, crispy crust that didn’t fall off, and well-seasoned. Everyone loved it, even my mother-in-law. Absolutely awesome!
WOW!! Thank you so much, that is such a big compliment!!
I made this for lunch today and it came out fantastic! The flavor, crispness and that gravy work beautifully together. Thanks for another delicious recipe!
Yes, your chicken recipes are delicious I grew up in the south and I think I’m an excellent cook at 82 years old and I am still getting calls to prepare dishes for their affair. The lady that wrote and said at the age of 63 you taught her how to fry CHICKEN smile.
Awe, you’re too kind, Annette! Thank you for making my chicken recipes!
I’m 63 years old and you just taught me how to fry chicken – thank you! Delicious!
So glad you liked it!
Used recipe for small catering of 20 and it was a big success! I have the added advantage of a deep fryer which turned out incredibly crispy pieces. Can’t wait to try some of your other recipies.