Chicken Fried Chicken Recipe

Prepare chicken

If breasts are thick, butterfly or pound to an even 1/2-inch thickness between plastic wrap. Pat dry with paper towels.

Marinate

Place buttermilk and eggs in a shallow bowl; whisk to combine. Season the mixture lightly with 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Submerge chicken in the buttermilk-egg mixture and refrigerate for at least 30 minutes, up to 4 hours.

Make dry mix

In a wide shallow dish, whisk together 2 cups flour, cornstarch, 1.5 teaspoons salt, 3/4 teaspoon black pepper, garlic powder, onion powder, smoked paprika and cayenne. Mix thoroughly to distribute spices.

Dredge

Remove one piece of chicken from the marinade, letting excess drip off. Dredge in the flour mixture, pressing firmly to coat. For extra-crispy crust, dip coated chicken back into the buttermilk briefly then dredge again in the flour mixture for a double coat. Place on a wire rack and let rest 10 minutes to set the crust.

Heat oil

Pour vegetable oil into a deep, heavy skillet or Dutch oven to a depth of about 1.5 inches (about 4 cm). Heat over medium-high until oil reaches 350°F (175°C) or bubbles vigorously around a small piece of bread.

Fry chicken

Carefully lower chicken into the hot oil (work in batches; do not overcrowd). Fry until golden brown and crisp, about 4-5 minutes per side depending on thickness, turning once. Internal temperature should reach 165°F (74°C). Transfer to a wire rack set over a sheet pan; keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Cook potatoes

Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12-15 minutes.

Mash

Drain potatoes well and return to the pot over very low heat for a minute to dry. Add butter, warmed milk, 1 teaspoon salt and 1/2 teaspoon black pepper. Mash with a potato masher (or ricer for smoother texture) until creamy and smooth. Keep warm until serving.

Make roux

In a medium skillet, heat pan drippings or melt butter over medium heat. Sprinkle in 1/4 cup flour and whisk continuously to form a smooth paste. Cook 1-2 minutes until the raw flour smell dissipates and the roux is a light golden color.

Add liquids

Slowly whisk in 2 cups milk and 1/4 cup chicken stock (if using) in small increments to avoid lumps. Continue whisking until smooth.

Simmer & season

Bring gravy to a gentle simmer, whisking constantly until it thickens to a pourable gravy (about 3-5 minutes). If too thick, thin with additional milk or stock 1-2 tablespoons at a time. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Place a generous scoop of mashed potatoes on each plate. Set a fried, crispy chicken breast on top of the potatoes.

Ladle warm country gravy over the chicken and potatoes, allowing some gravy to pool on the plate.

Garnish with chopped fresh parsley if desired and serve immediately.