Chicken Fried Chicken Recipe

Trim and brine/marinate

Pat the chicken breasts dry with paper towels. Using a sharp knife, flatten each breast gently to an even thickness (about 3/4–1 inch) for even cooking. In a shallow dish or bowl, whisk together 2 cups buttermilk, 1 tbs hot sauce (if using), 2 tsp kosher salt and 1 tsp black pepper. Submerge the chicken in the buttermilk mixture, cover and refrigerate for at least 2 hours or up to overnight. This tenderizes and seasons the meat.

Prepare for dredging

Remove the chicken from the refrigerator 30 minutes before frying to come toward room temperature. Allow excess buttermilk to drip off; do not rinse. Place the prepared breading (see Breading section) in a wide shallow bowl or tray for dredging.

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp baking powder, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly combined. Set aside one shallow tray for the dry mix and another tray for the marinated chicken. For an extra-crispy double coating: dredge the chicken once in the dry mix, then dip quickly back into a small amount of reserved buttermilk (or a slurry of 1 beaten egg + 2 tbsp buttermilk) and dredge again in the dry mix, pressing firmly to adhere.

Pour oil into a large Dutch oven or deep skillet to a depth of about 1 1/2 inches (about 1 liter). Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle immediately and brown slowly. Working in batches to avoid overcrowding, carefully lower breaded chicken into the hot oil. Fry until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 6–9 minutes per side depending on thickness. Maintain oil temperature between 325–350°F by adjusting heat. Remove chicken to a wire rack set over a sheet tray to drain and rest for 5–7 minutes (this keeps the crust crisp).

Place the scrubbed, skin-on potato chunks in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 12–18 minutes depending on size. Drain well and return potatoes to the hot pot to dry for 1–2 minutes over low heat.

Add 4 tbs unsalted butter, 1/2 cup whole milk, and 1/4 cup sour cream to the potatoes. Using a potato masher or electric hand mixer on low, mash/whip the potatoes until smooth but still slightly textured and skins distributed for rustic character. Season with 1 tsp kosher salt and 1/2 tsp black pepper, taste and adjust seasoning. Keep warm until serving.

After frying the last batch of chicken, pour off all but about 3 tbs of the hot oil and any browned bits into a heatproof bowl (or use 3 tbs unsalted butter if preferred). If using drippings, allow them to cool slightly and remove any burned solids, reserving the flavorful fat.

Place a medium saucepan over medium heat and add the reserved 3 tbs fat. Whisk in 3 tbs all-purpose flour and cook, stirring constantly, until the raw flour smell is gone and the mixture is bubbling and light golden, about 1–2 minutes (this is the roux).

Slowly whisk in 2 cups whole milk, a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking constantly as it thickens. If the gravy becomes too thick, whisk in up to 1/4 cup extra stock or milk to reach desired consistency.

Season the gravy with 1 tsp kosher salt and 1 tsp black pepper. For a peppery country gravy, add extra freshly ground black pepper to taste. Simmer gently for 2–3 minutes, taste and adjust seasoning, then keep warm until serving.

To plate, spoon a generous portion of skin-on whipped potatoes onto each plate. Place one or two pieces of chicken fried chicken on top or beside the potatoes. Ladle warm country-style white gravy over the chicken and potatoes. Garnish with 2 tbs chopped fresh parsley and an extra grind of black pepper. Serve immediately while hot and crisp.

Leftovers: Keep chicken and gravy separate. Reheat chicken in a 375°F (190°C) oven on a rack for 8–10 minutes to re-crisp; reheat gravy gently on the stovetop, whisking and thinning with a splash of milk if necessary.