Chicken Fried Chicken Recipe

Prepare Chicken

If breasts are thick, butterfly or pound to an even 3/4-inch thickness. Pat dry with paper towels.

In a bowl or zip-top bag combine buttermilk, eggs (lightly beaten), hot sauce, garlic powder, onion powder, salt, and black pepper. Add chicken pieces and ensure they are fully submerged. Refrigerate and marinate at least 2 hours, preferably overnight for maximum tenderness.

In a shallow bowl or rimmed tray whisk together flour, cornstarch, paprika, dried thyme, cayenne, garlic powder, onion powder, black pepper, and salt until evenly combined.

Prepare a second shallow bowl for dredging if desired: you can use the reserved beaten eggs from the marinade or a separate egg wash (1 egg + 2 tbs milk). For an extra-crispy double-coat: dredge once in flour mixture, dip back into a little buttermilk or egg wash, then dredge again in flour mixture.

Pour oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat oil over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and brown slowly.

Remove chicken from marinade letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture (and egg wash + second dredge if using). Tap off any excess flour and set on a wire rack for 5 minutes to help the coating adhere.

Carefully place 2 pieces of chicken in the hot oil (do not overcrowd). Fry, turning once, until golden brown and internal temperature reaches 165°F (74°C), about 6–8 minutes depending on thickness. Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a rimmed baking sheet to drain and keep HOT in a 200°F (95°C) oven while you finish the rest.

While frying chicken, melt 4 tbs butter in a medium saucepan over medium heat. Whisk in 4 tbs flour and cook, whisking constantly, until the roux is golden and smells toasty, about 2 minutes.

Slowly whisk in chicken stock until smooth, then add half-and-half or milk. Bring to a gentle simmer, whisking frequently, until the gravy thickens, about 3–5 minutes. Season with salt and a generous amount of coarsely ground black pepper (taste and adjust). If gravy becomes too thick, whisk in up to 1/2 cup extra stock or milk to reach desired consistency. Keep warm on low.

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes well and return to the pot. Over low heat, shake the pot for 30–60 seconds to evaporate excess moisture. Add butter and milk/cream. Mash with a potato masher or use a ricer for a smoother texture. Season with salt and pepper to taste. Keep covered and warm until serving.

If using frozen corn, thaw slightly or cook from frozen. In a small skillet over medium heat, melt 2 tbs butter, add corn and sauté until heated through and slightly glossy, about 4–6 minutes. Season with salt to taste. Keep warm.

Divide mashed potatoes and buttered corn among 4 plates. Place a piece of chicken fried chicken on each plate. Spoon peppered country gravy generously over the chicken and a little on the potatoes as desired.

Garnish with chopped parsley and serve immediately with lemon wedges on the side, if using.