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A close up of chicken fried chicken cut with a fork going into it to serve with mashed potatoes and green beans on a plate
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5 from 10 votes

Chicken Fried Chicken

Chicken Fried Chicken is tender, juicy chicken coated in a perfectly seasoned breading and fried until deliciously crisp and Served with a smooth and peppery gravy.
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 752kcal

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 steaks. 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

Calories: 752kcal | Carbohydrates: 55g | Protein: 64g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 1871mg | Potassium: 1389mg | Fiber: 2g | Sugar: 9g | Vitamin A: 680IU | Vitamin C: 6mg | Calcium: 232mg | Iron: 4mg