Chicken Fried Chicken Recipe tastes like ultra-crispy, golden fried chicken with juicy, tender meat and a peppery crust that shatters when you bite into it. It works perfectly for busy weeknights or Sunday dinners, and you can get it on the table in about 45 minutes. I grew up in the Midwest, and this kind of comfort food still feels like a hug on a plate to me.
Why You Should Try This Chicken Fried Chicken Recipe
This Chicken Fried Chicken Recipe gives you all the flavor of classic fried chicken without the long marinating time or tricky bones. You pound the chicken thin, so it cooks quickly and stays juicy while the crust turns crunchy and deeply seasoned.
The buttermilk dredge adds a tangy flavor and keeps the chicken moist, while the double coating gives that diner-style crunch. If you love chicken fried steak, this version with chicken tastes familiar, just a little lighter and extra tender.
“This Chicken Fried Chicken Recipe tastes like restaurant comfort food, but my family swears it beats any diner version ★★★★★”
Ingredients You’ll Need
Chicken
Slice thick chicken breasts in half horizontally so they cook evenly. If you use chicken cutlets from the store, you skip the slicing step and save time.
Buttermilk marinade / wet dredge
- 1 ½ cups buttermilk
- 2 large eggs
- 1 teaspoon hot sauce (any mild Louisiana-style brand works well)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Buttermilk tenderizes the chicken and adds tang. If you do not have buttermilk, mix 1 ½ cups milk with 1 ½ tablespoons white vinegar or lemon juice and let it sit 5 minutes.
Seasoned flour coating
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (use less for mild heat)
Cornstarch helps the crust crisp up and stay crunchy. Use any all-purpose flour brand you like; I often use King Arthur or Gold Medal because they stay consistent.
For frying
Use a heavy skillet, like cast iron, for the best crust. A deep, wide pan keeps the oil temperature steady and reduces splatter.
Optional cream gravy
- 3 tablespoons pan drippings or butter
- 3 tablespoons all-purpose flour
- 2–2 ½ cups whole milk
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
You can swap part of the milk with half-and-half for a richer gravy. If you avoid dairy, use chicken broth and a splash of non-dairy milk, then season generously.
Equipment
- Large cutting board
- Sharp chef’s knife
- Meat mallet or rolling pin
- 2 shallow bowls or pie plates for dredging
- Large cast iron skillet or heavy-bottomed frying pan
- Tongs
- Instant-read thermometer (helps you avoid overcooking)
- Wire rack set over a baking sheet or a paper towel–lined plate
Tips & Tricks
- Pound chicken to an even ½-inch thickness so it cooks evenly and stays juicy.
- Pat chicken dry before seasoning so the coating sticks better.
- Season the chicken and the flour so every bite tastes flavorful, not just the crust.
- Use cornstarch in the flour mix for extra crispiness.
- Keep one hand for wet ingredients and one hand for dry to avoid clumpy “batter gloves.”
- Press the flour coating firmly onto the chicken to build a thick, crunchy crust.
- Let coated chicken rest on a rack for 5–10 minutes before frying so the crust sets.
- Heat oil to 340–350°F and check with a thermometer to keep it consistent.
- Do not crowd the pan; fry in batches so the oil temperature stays hot.
- Place cooked chicken on a wire rack, not just paper towels, so the bottom stays crisp.
- Salt the chicken lightly right after it comes out of the oil for the best flavor.
- For extra heat, add more cayenne or serve with hot sauce on the side.
How to Make Chicken Fried Chicken
Step 1: Prep and pound the chicken
Place each chicken breast on a cutting board and slice it horizontally into two thinner cutlets. Lay a piece of plastic wrap or parchment over the chicken and gently pound it with a meat mallet or rolling pin until it reaches about ½-inch thickness. Season both sides with salt and pepper.
Step 2: Mix the buttermilk dredge
In a shallow bowl, whisk together buttermilk, eggs, hot sauce, garlic powder, and onion powder. Taste a tiny bit of the mixture and adjust salt if needed. Add the seasoned chicken to the bowl, turn to coat, and let it sit while you prepare the flour mixture.
Step 3: Make the seasoned flour coating
In another shallow bowl or pie plate, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Stir well so the spices distribute evenly through the flour. Keep a spoon nearby so you can stir between batches if the flour clumps.
Step 4: Dredge the chicken
Lift one piece of chicken from the buttermilk, let the excess drip off, then place it into the seasoned flour. Press the flour firmly onto both sides, making sure you coat every bit of the surface. Set the coated chicken on a wire rack and repeat with the remaining pieces.
Step 5: Heat the oil
Pour oil into a large cast iron skillet or heavy pan until it reaches about ½–¾ inch depth. Heat over medium to medium-high heat until the oil reaches 340–350°F. If you do not have a thermometer, drop a pinch of flour into the oil; it should sizzle steadily but not burn quickly.
Step 6: Fry the chicken
Carefully place 2–3 pieces of chicken into the hot oil, leaving space between them. Fry each side for about 4–5 minutes, turning once, until the crust turns deep golden brown and the internal temperature reaches 165°F. Adjust the heat as needed to keep the oil hot but not smoking.
Transfer cooked chicken to a wire rack set over a baking sheet. Lightly sprinkle with salt while it still feels hot. Repeat with remaining chicken, letting the oil return to temperature between batches.
Step 7: Make the cream gravy (optional but highly recommended)
Pour off all but about 3 tablespoons of the oil and browned bits from the skillet, or use butter if you prefer. Whisk in the flour and cook over medium heat for 1–2 minutes until it turns light golden and smells toasty. Slowly whisk in the milk, a little at a time, until the gravy thickens and turns smooth.
Season with salt and plenty of black pepper, then taste and adjust. If the gravy thickens too much, whisk in a splash more milk. Keep it warm over low heat and stir occasionally while you plate the chicken.
What to Serve with Chicken Fried Chicken
Serve this Chicken Fried Chicken Recipe with creamy mashed potatoes and a generous spoonful of that peppery cream gravy for classic comfort. Add a bright side like green beans, coleslaw, or a simple salad to cut through the richness. Buttery corn, biscuits, or fluffy dinner rolls also pair perfectly and help soak up every drop of gravy. For drinks, serve iced tea, lemonade, or sparkling water with citrus slices.
Storage Options
- Store leftover Chicken Fried Chicken in an airtight container in the fridge for up to 3–4 days.
- For longer storage, wrap each piece tightly and freeze for up to 2 months, then thaw overnight in the fridge.
- Reheat in a 375°F oven or air fryer until hot and crisp; avoid the microwave if you want to keep the crust crunchy.
- Store cream gravy separately in a jar or container in the fridge for up to 3 days and reheat gently on the stove with a splash of milk.
Chicken Fried Chicken Recipe
Ingredients
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
- In a shallow bowl, combine buttermilk, hot sauce (if using), salt, and pepper. Add chicken and turn to coat. Marinate for at least 15 minutes or up to 4 hours in the refrigerator.
- In a separate shallow dish, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.
- Remove each piece of chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to coat well. Place breaded chicken on a plate and let rest 5–10 minutes to help the coating adhere.
- Heat vegetable oil in a large heavy skillet over medium to medium-high heat until it reaches 350°F (175°C).
- Carefully add chicken breasts to the hot oil without crowding the pan. Fry 4–6 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C).
- Transfer fried chicken to a wire rack set over a baking sheet or to a paper towel–lined plate to drain. Keep warm.
- Pour off all but about 3 tablespoons of drippings from the skillet. Return the skillet to medium heat.
- Whisk in the flour and cook, stirring constantly, for 1–2 minutes until lightly golden and bubbly.
- Slowly whisk in the milk, stirring constantly to avoid lumps. Cook 3–5 minutes, stirring, until thickened to desired consistency.
- Season with salt and black pepper to taste. Thin with a little extra milk if needed.
- Serve the chicken fried chicken hot, topped with generous spoonfuls of country gravy. Pair with mashed potatoes, biscuits, or your favorite sides.
Notes
Approximate per serving (1 fried chicken breast with gravy): 640 calories; fat 37 g; saturated fat 10 g; carbohydrates 38 g; fiber 1 g; sugars 7 g; protein 38 g; sodium 1220 mg. Values will vary based on exact ingredient brands, frying oil absorption, and portion size.