Chicken Fried Chicken Recipe

Prep and brine

Pat chicken pieces dry with paper towels. If using large thighs or breasts, pound lightly to an even thickness about 3/4 inch; leave skin on for crispiness. Place chicken in a bowl or a zip-top bag.

Buttermilk marinade

Whisk buttermilk, eggs, and hot sauce in a bowl. Pour over chicken to fully submerge. Cover and refrigerate at least 2 hours or up to overnight. The acid and enzymes will tenderize the meat and help the coating adhere.

Make dry dredge

In a large shallow bowl or rimmed baking sheet combine 2 cups flour, cornstarch, baking powder, 2 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Mix thoroughly so spices are evenly distributed.

Set up dredging station

Remove chicken from refrigerator. In a second shallow bowl beat remaining 2 eggs lightly (if you like, mix a splash of water). Reserve buttermilk bowl. Working one piece at a time, shake off excess buttermilk, dip into beaten eggs, then press into the flour mixture, coating thoroughly. For extra-crispy double crust: after first coat, dip back into buttermilk or beaten egg and dredge again in the flour mixture, pressing so a thick crust forms. Place coated pieces on a wire rack and let rest 15–20 minutes to set the crust.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 3/4 inch (enough to come halfway up the sides of the chicken). Heat over medium-high until oil reaches 350°F (175°C) — if no thermometer, test with a small pinch of flour: it should sizzle immediately but not burn.

Fry chicken

Working in batches (do not crowd), gently lower chicken into hot oil skin-side down. Maintain oil temperature between 325–350°F (165–175°C). Fry bone-in pieces about 12–15 minutes, turning once, until golden brown and an instant-read thermometer reads 165°F (74°C) in the thickest part; for boneless thighs about 8–10 minutes depending on thickness. Transfer cooked pieces to a wire rack set over a sheet pan to drain and keep warm. Reserve about 3 tablespoons of pan oil/drippings for the gravy (or allow oil to cool slightly and measure out).

Prepare pan fat

Pour off excess oil from the frying pan or use a separate saucepan. Leave 3 tablespoons of flavorful drippings and browned bits in the pan. If you don't have drippings, use butter and add a teaspoon of oil.

Make roux

Place the pan over medium heat. Sprinkle 3 tablespoons flour into the hot fat and whisk continuously for 1–2 minutes until the raw flour smell cooks off and mixture is bubbling and slightly golden (this is the roux).

Add milk and cream

Gradually pour in 2 cups whole milk while whisking to avoid lumps. Add the optional 1/2 cup heavy cream for a richer gravy. Bring to a gentle simmer; the gravy will thicken as it heats. If it becomes too thick, thin with an additional 2–4 tablespoons milk.

Season

Whisk in 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a 1/2 teaspoon Worcestershire sauce if using. Taste and adjust seasoning — country gravy should be well seasoned and peppery. If you want visible pepper flecks, add extra cracked black pepper.

Finish

Simmer 2–3 minutes, stirring constantly until smooth and velvety. If lumps form, strain through a fine-mesh sieve. Keep warm on the lowest heat until ready to serve.

Place mashed potatoes or split biscuits on plates. Top with a piece of fried chicken and generously ladle the warm cream gravy over the chicken and around the plate. Sprinkle chopped parsley for color and serve immediately.