Chicken Fried Chicken Breast Recipe

Pound and brine

Place each chicken breast between two pieces of plastic wrap and gently pound to an even thickness of about 1/2 inch. In a shallow dish, combine buttermilk and hot sauce. Submerge the chicken breasts in the buttermilk mixture, cover, and refrigerate for at least 1 hour (up to 6 hours) to tenderize and flavor.

Prepare dredging stations

In a wide shallow bowl or tray, whisk together 2 cups flour, cornstarch, 2 tsp salt, 1 tsp black pepper, garlic powder, onion powder, paprika, and cayenne. In a second bowl, whisk eggs with 1/4 cup milk until combined. Place a third shallow dish empty for holding dredged chicken.

Dredge the chicken

Remove each breast from the buttermilk, letting excess drip back into the bowl. Dredge first in the seasoned flour mixture, shaking off excess. Dip into the egg mixture, then return to the flour mixture for a second coat, pressing the flour onto the surface to create a thick, textured crust. Place dredged pieces on a rack and let rest 10 minutes to set the crust.

Heat oil and fry

Pour vegetable oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles and floats. Fry the chicken in batches, 3–4 minutes per side, adjusting heat as needed so crust becomes deep golden brown and internal temperature reaches 165°F (74°C). Transfer fried chicken to a wire rack set over a sheet pan to drain and keep warm in a low oven (200°F/95°C) if needed.

Cook bacon

In a medium skillet, cook bacon slices over medium heat until crisp. Remove bacon to a paper towel-lined plate, reserving the rendered bacon fat in the skillet. Once cooled slightly, chop or crumble the bacon and set aside.

Make roux

If there is more than 2 tablespoons of bacon fat, pour off excess leaving about 2 tablespoons in the skillet. Add 2 tablespoons unsalted butter to the skillet and melt over medium heat. Sprinkle in 3 tablespoons flour and whisk constantly for 1–2 minutes until the mixture is bubbly and begins to smell slightly toasted but not brown.

Finish gravy

Slowly whisk in 2 cups whole milk, scraping any browned bits from the pan. Bring to a gentle simmer, stirring constantly, until the gravy thickens, about 4–6 minutes. Season with 1 tsp salt and 1 tsp freshly ground black pepper, then stir in the crumbled bacon (reserve a tablespoon for garnish if desired). Taste and adjust seasoning.

Place a fried chicken breast on each plate (or on a bed of mashed potatoes or slice of white bread). Spoon generous amounts of hot white bacon gravy over the chicken. Garnish with chopped fresh parsley and the reserved crumbled bacon. Serve immediately.