Chicken Fried Chicken Recipe
A lean boneless chicken breast, hand battered then golden fried and crowned with our rich cream gravy.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Batter and Coating
Frying
Cream Gravy
Method
Chicken Preparation
- 1
Season the Chicken
In a bowl, season the boneless chicken breasts with salt, black pepper, and garlic powder. Let it marinate for about 30 minutes.
- 2
Soak in Buttermilk
After seasoning, soak the chicken breasts in buttermilk for at least 1 hour to tenderize the meat.
Batter and Coating
- 3
Prepare the Batter
In a large bowl, whisk together the flour, cornstarch, paprika, cayenne pepper, and baking powder.
- 4
- 5
Dredge the Chicken
Remove the chicken from the buttermilk, allowing excess to drip off. Dip each piece in the seasoned flour mixture, then in the beaten eggs, and back into the flour mixture for a thick coating.
Frying
- 6
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C).
- 8
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a wire rack or a plate lined with paper towels to drain excess oil.
Cream Gravy
- 9
- 10
Add Flour
Whisk in the remaining flour and cook for about 1-2 minutes until golden, stirring constantly.
- 11
Add Broth and Milk
Gradually whisk in the chicken broth and milk, cooking until the gravy thickens. Season with salt and black pepper to taste.
