Chicken Fried Chicken Recipe

Pound each chicken breast to an even thickness of about 1/4 inch (6 mm) to ensure even cooking.

Season both sides with 1 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, and 0.5 tsp garlic powder.

If using a buttermilk soak, whisk together 1 cup buttermilk and 1 egg in a shallow dish. Dip each chicken piece in the mixture and let rest for 5-10 minutes to tenderize.

In a wide dish, combine 1 cup flour, 2 tbsp cornstarch, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, and 0.5 tsp garlic powder. Whisk to evenly distribute.

Dredge each chicken piece in the flour mixture, pressing to adhere. For extra crisp, you can double-dip by dipping back into the buttermilk and re-coating in the flour mixture.

Pour oil into a heavy skillet to a depth of about 1/2 to 1 inch. Heat to 350-360°F (175-180°C).

Carefully place 4 chicken pieces in the hot oil. Fry 4-5 minutes per side, maintaining oil temperature. Turn once for even browning and cook until internal temp reaches 165°F (74°C) and coating is deep golden.

Remove fried chicken and drain on a rack. Reserve about 2 tablespoons of oil from the pan; pour off the rest.

In the same pan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour to form a roux; cook 1-2 minutes until lightly golden.

Gradually whisk in 1.5 cups milk and 1 cup chicken stock; simmer until thickened, about 3-5 minutes.

Season gravy with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Adjust consistency with more milk if needed.

Plate the crispy chicken and spoon hot gravy over each piece or serve on the side.