Chicken Fried Chicken & Eggs Recipe

Prep and Marinate

Pound the chicken breast to an even 1/2-inch thickness. Season both sides with 1/2 tsp Kosher salt and 1/2 tsp freshly ground black pepper. Pour the buttermilk into a shallow dish, whisk 1 of the breading eggs into it, and add 1/2 tsp garlic powder. Submerge the chicken in the buttermilk mixture and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize.

Set up Breading Station

In one shallow dish combine the 3 tbs flour with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika and 1/4 tsp cayenne. In a second shallow dish beat the remaining 1 egg. In a third dish place the breadcrumbs mixed with 1/2 tsp Kosher salt and 1/4 tsp black pepper.

Bread the Chicken

Remove the chicken from the buttermilk, letting excess drip off. Dredge in the seasoned flour (press to coat), dip into the beaten egg, then press into the breadcrumbs until well coated on all sides. Place on a wire rack and let rest 5–10 minutes so coating adheres.

Fry to Golden

Pour enough vegetable oil into a 10–12 inch skillet to reach about 1/4 inch depth (about 3/4–1 cup). Heat over medium-high until oil registers 350°F (or a bubble test: a pinch of breadcrumb sizzles immediately). Add the breaded chicken and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as needed to avoid burning. Transfer to a paper towel-lined rack for 2 minutes before serving.

Make Roux

In a small saucepan melt 2 tbs butter over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes, stirring, until the raw flour smell is gone and the mixture is pale golden.

Finish Gravy

Gradually whisk in 1.5 cups whole milk and 1/2 cup chicken stock. Bring to a gentle simmer, whisking constantly to avoid lumps. Simmer 3–5 minutes until thickened to a pourable gravy. Season with 3/4 tsp Kosher salt, 3/4 tsp freshly ground black pepper and 1/4 tsp hot sauce if using. Taste and adjust seasoning. Keep warm, stirring occasionally, until ready to serve.

Optional Strain

If you prefer a silky gravy, pass it through a fine-mesh sieve into a warmed container to remove any lumps before serving on the side.

Cook Eggs

Heat a nonstick skillet over medium-low and add 1 tbs butter. For sunny-side-up: crack 2 eggs into the pan, cover, and cook until whites are set but yolks still runny, about 3–4 minutes; season with salt and pepper. For over-easy/medium/ hard: cook until whites set, flip carefully and cook 15–30 seconds for over-easy, 45–60 seconds for over-medium, or 1.5–2 minutes for over-hard. For scrambled: whisk eggs with a pinch of salt, pour into melted butter, stir gently until soft curds form.

Plate

Place the fried chicken on the plate. Serve the two eggs beside it. Spoon cream gravy into a small ramekin on the side or lightly ladle over one half of the chicken as requested. Garnish eggs and chicken with chopped chives or parsley. Serve immediately.