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This chicken fried chicken has two great tastes making it a winning dish. Fried chicken and a topping of peppery gravy. This combination makes the fried chicken a perfect combination worthy of the ultimate comfort dish!
Chicken fried chicken is a true family favorite. We dredge the chicken pieces in a mixture of flour and flavorful seasonings, to make sure we get a great-tasting chicken.
To ensure that the chicken cooked evenly, we placed the chicken breast into a zip-lock bag and smacked it down into one thin piece of chicken. Now, bread and fry the chicken till it is nice and crispy.
Up until now, you have a piece of fried chicken, but now, cover it with a peppery cream gravy that covers all over the chicken. You use the same spices in the sauce that you used on the chicken. Smother your chicken in this sauce for a great piece of chicken.
Ingredients for chicken fried chicken:
- Boneless, skinless chicken breasts
- Flour
- Salt
- Pepper
- Onion powder
- Garlic powder
- Paprika
- Cayenne pepper
- Baking powder
- Baking soda
- Buttermilk
- Hot sauce
- Butter
- Whole milk
- Chicken bouillon cubes
Making this chicken fried chicken recipe:
The chicken pieces for the chicken fried chicken should be uniform in size. We took the chicken, put it into a zip lock bag, hit it with a meat mallet, and made the height of the chicken flattened and even. This ensures even cooking.
These are all the spices that go into the coating of the chicken fried chicken.
The spices are mixed into the flour before dredging the chicken into the vegetable oil.
Each chicken piece is double-coated. First, into a bowl of buttermilk with hot sauce, then, into the bowl of the flour mixture. This is done twice so the chicken gets a nice thick crust.
The pieces are waiting on a rack before being cooked.
Put the chicken pieces into a pan filled with about 2 inches of vegetable oil. Fry each side for about 4 minutes or until the internal temperature of the chicken is 165 degrees.
You can make the gravy using some of the oil in the pan, butter, or both, or whatever you like. we used butter and added about 1 Tablespoon of the oil to make the peppery gravy. We then added most of the leftover flour mixture and mixed it in. Then we added milk until the mixture thickened. Adjust the thickness with some more milk.
Plate the chicken with a nice coating of the gravy. Put together with some mashed potatoes or rice and you have a delicious meal that most everyone likes.
More chicken recipes you might like to try
PrintChicken fried chicken recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 pieces 1x
- Category: Chicken
- Method: Frying
- Cuisine: Americn
Ingredients
- 4 to 6 chicken breasts
- 2 and ½ cups of flour
- 1 and ½ Tablespoons of salt
- 1 and ½ teaspoons of pepper
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- ½ teaspoon of paprika
- ¼ teaspoon of cayenne pepper
- ⅛ teaspoon of baking powder
- ⅛ teaspoon of baking soda
- 2 cups of buttermilk
- 1 teaspoon of hot sauce
Gravy
- 3 Tablespoons of butter
- 3Tablespoons of the made-for-chicken flour mixture
- 2 cups of whole milk
- Salt and pepper if needed
- 2 chicken bouillon cubes
Instructions
- Put each chicken breast into a zip lock bag and smack it down until it is evenly flat. You don't want a thick chicken breast, but not thin enough that it will split into little pieces.
- Mix all of the dry ingredients in a bowl, then take ½ cup of the flour mix out and set aside for the gravy.
- In a large pan for frying, we use a cast iron pan and add enough oil to cover the bottom of the pan by about ¾ to one inch. Let the temperature come to 350 degrees before adding the chicken pieces. and let it come up to about 350 degrees.
- In another bowl, add the buttermilk and the hot sauce.
- While the oil is heating, prepare the chicken first by dipping the chicken into the flour mix and then into the buttermilk. Then dip the chicken into the flour again for a crispy crust.
- Put the chicken pieces into the pan, don't crowd them. Usually, you can get about 2 pieces into a large pan. Cook the first side of the chicken for about 4 minutes, then turn and do the same to the other side. Chicken should have a temperature of 165 degrees.
- Take the pieces out of the pan and put them into a 225-degree oven until all the chicken is finished. We put the chicken on a sheet pan covered with foil, topped with a rack that was sprayed with PAM.
- In a saucepan, melt 3 Tablespoons of butter
- Add about 3 Tablespoons of the extra flour mixture and mix for about 1 minute or till incorporated.
- Add about 2 cups of whole milk and cook until it comes to a boil and gets thick. If it is too thick, you can add some more milk.
- When the gravy is the right consistency for pouring onto the chicken, check for taste and add salt and pepper to the sauce if needed.
- Add 2 chicken cubes for more flavor, optional
Notes
- We used a cast iron pan, but you can use any pan that you usually fry with.
- When you make the gravy you can use butter, but you can also use some of the oil you fried the chicken in instead.
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