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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 5 votes

Chicken Fried Chicken

Chicken Fried Chicken, sometimes known as Country Fried Chicken, is the ultimate Southern comfort food! Tender, juicy chicken is coated in a perfectly seasoned breading and fried until deliciously crisp!! Served with a smooth and peppery gravy, this outrageous chicken recipe is to die for!
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 752kcal

Ingredients

For the Steaks:

  • 4 chicken breasts pounded
  • 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
  • 4-5 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 steaks:

  • 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.
  • 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

Make sure you really think about the cut of steak you decide to use for this recipe.  I personally love using cube steak because it has been tenderized with a mullet already.

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