Chicken Fried Chicken Recipe

Prepare chicken breasts

If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Trim any excess fat. Pat dry with paper towels.

Season both sides of each chicken piece with 2 tsp salt, 1 tsp black pepper, 1 tsp paprika and 1 tsp garlic powder. Place seasoned chicken in a shallow dish and pour 2 cups buttermilk over them. Cover and refrigerate at least 1 hour (up to overnight) to tenderize and flavor.

Make the dry dredge by whisking together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper in a wide shallow bowl or rimmed plate.

In a separate bowl whisk the eggs with 2 tablespoons water to make an egg wash.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, then dip into the egg wash, then back into the flour mixture pressing lightly to build a thick, even coating. Set on a wire rack and let rest 10 minutes to help the coating adhere.

Heat a heavy skillet or Dutch oven over medium-high heat. Pour in enough neutral oil to reach about 1/2–3/4 inch depth (approximately 1.5 cups for a 10-inch pan). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle immediately but not burn.

Fry the coated chicken in batches without crowding. Fry 3–4 minutes per side (depending on thickness) until a deep golden brown and internal temperature reaches 165°F (74°C). Use tongs to carefully flip. Adjust heat to maintain oil temperature between 325–350°F.

Transfer cooked chicken to a wire rack set over a baking sheet; keep warm in a 200°F oven if making multiple batches. Reserve about 2 tablespoons of flavorful browned bits and oil from the pan (strain off excess) to use in the gravy if desired.

In a medium saucepan over medium heat melt 4 tablespoons unsalted butter. Once melted, add 4 tablespoons all-purpose flour and whisk constantly to make a smooth roux, cooking 1–2 minutes until pale and slightly nutty but not browned.

Slowly pour in 3 cups whole milk while whisking to prevent lumps. If you reserved pan drippings, whisk in up to 2 tablespoons now for extra flavor.

Bring the mixture to a gentle simmer, whisking frequently. Cook 5–8 minutes until the gravy thickens to a pourable but substantial consistency. If it becomes too thick, whisk in additional milk, 1 tablespoon at a time, to reach desired thickness.

Season the gravy with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon hot sauce if using. Taste and adjust salt and pepper. For a pepper-forward country-style gravy, add extra cracked black pepper to taste.

If gravy has lumps, strain through a fine-mesh sieve into a bowl or saucepan and reheat gently before serving.

To serve, place each fried chicken breast on a plate and spoon generous amounts of hot white gravy over the top. Serve immediately with biscuits, mashed potatoes, or your preferred sides.