The Best Homemade Chicken Fried Chicken Recipe Ever

Crispy and golden chicken fried chicken brings comfort to any dinner table with its irresistible crunch.

Southern kitchens have perfected this classic dish through generations of careful seasoning.

Crackling breading creates a satisfying exterior that locks in tender meat underneath.

Juicy chicken pieces coated in perfectly seasoned flour promise a delightful meal that everyone will enjoy.

Each bite delivers a nostalgic blend of crispy texture and rich flavors that dance across your palate.

Simple ingredients and a straightforward technique make this recipe accessible for home cooks of all skill levels.

Dive into this mouthwatering chicken fried chicken experience that will have people asking for seconds.

The Setup For Chicken Fried Chicken

• Boneless Skinless Chicken Breasts: Lean meat that provides the main protein for the dish, choose fresh and evenly sized pieces for consistent cooking.
• Eggs: Helps create a sticky coating that allows breading to adhere to chicken, acts as a binding agent.
• Buttermilk: Tenderizes the chicken and adds tangy flavor, helps create a moist interior.

• All-Purpose Flour: Primary breading ingredient that creates crispy exterior, use fresh and sifted for smoother coating.
• Garlic Powder, Onion Powder, Paprika, Cayenne Pepper: Spices that add depth and complexity to the flavor profile, adjust heat level with cayenne.
• Salt and Pepper: Essential seasonings that enhance overall taste, use kosher salt for better distribution.

• Vegetable Oil: Neutral oil for deep frying, maintains high temperature for crispy exterior.
• Milk: Helps thin eggs for better coating consistency, provides additional moisture to breading mixture.

Steps For Chicken Fried Chicken

Step 1: Tenderize the Chicken

Place each breast between plastic wrap and gently pound with a mallet until they’re uniformly flat.

This ensures even cooking and tenderness.

Step 2: Buttermilk Soak

Submerge the flattened breasts in buttermilk.

Cover and chill for at least 30 minutes, or up to overnight, to tenderize and infuse flavor.

Step 3: Mix the Coating

In a shallow dish, stir together flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper until the spices are evenly distributed.

Step 4: Whisk the Egg Wash

In a separate bowl, beat eggs with a splash of milk until smooth and uniform in color.

Step 5: Double-Dredge the Chicken

Working one piece at a time, coat each breast in the seasoned flour, dip into the egg wash, then press back into the flour mixture.

This double layer yields an extra-crispy crust.

Step 6: Fry Until Golden

Heat enough vegetable oil in a skillet over medium–high heat to come halfway up the sides of the chicken.

Fry the breasts for 4–5 minutes per side, until they’re golden brown and register 165 °F internally.

Step 7: Drain the Excess Oil

Transfer the fried chicken to a paper towel–lined plate to absorb any residual oil and keep it crisp.

Step 8: Make the Gravy

Pour off all but a few tablespoons of fat from the skillet.

Whisk in a bit of flour and cook for a minute, then gradually stir in milk, scraping up browned bits.

Simmer until the gravy thickens, seasoning with salt and pepper to taste.

How Pros Fry Up Perfect Chicken Fried Chicken

• Pound chicken breasts to an even 1/2-inch thickness for consistent cooking and maximum tenderness.
• Let chicken soak in buttermilk for at least 30 minutes to enhance flavor and create a more tender, juicy result.
• Coat chicken twice in seasoned flour for an extra crispy, golden-brown crust that locks in moisture.
• Maintain medium-high heat around 350°F to ensure a crispy exterior without burning, using a thermometer for precision.
• Use pan drippings for additional flavor depth when making the gravy, whisking carefully to prevent lumps and achieve a smooth consistency.

Chicken Fried Chicken Tips For Later Enjoyment

• Store leftover chicken fried chicken in an airtight container for up to 3-4 days in the refrigerator, keeping the crispy coating intact.
• Wrap individual pieces in plastic wrap, then place in a freezer bag. Freeze for up to 2 months, preserving the delicious flavor and texture.
• Preheat oven to 350°F, place chicken on a baking sheet, and warm for 10-15 minutes to restore crispiness without drying out the meat.
• While quick, microwaving can make the coating soggy, so use the oven method for best results and maintain the chicken's original crunch.

Plates That Fit Chicken Fried Chicken

• Pair Zesty Southern Slaw: Create a tangy coleslaw with vinegar-based dressing to cut through the rich, crispy chicken's heaviness.
• Serve Creamy Buttermilk Mashed Potatoes: Leverage the buttermilk from the marinade to enhance potato side dish, creating a harmonious flavor connection.
• Crack Open Cold Beer Pairing: Select a crisp lager or light amber ale that complements the chicken's spicy breading and helps cleanse the palate between bites.
• Drizzle Honey Hot Sauce: Blend sweet honey with cayenne pepper sauce to create a dynamic condiment that elevates the chicken's savory profile and adds exciting heat.

Chicken Fried Chicken Spins

• Gluten-Free Chicken: Replace wheat flour with gluten-free all-purpose flour blend or almond flour for those with wheat sensitivities.
• Keto-Friendly Option: Swap wheat flour with crushed pork rinds or almond flour, and use heavy cream instead of milk in gravy for a low-carb version.
• Dairy-Free Adaptation: Substitute buttermilk with coconut milk or almond milk, and use plant-based milk in gravy. Replace eggs with a dairy-free milk and cornstarch mixture for coating.
• Spicy Herb Variation: Add fresh chopped rosemary, thyme, or oregano to the flour mixture for an herbal kick. Include red pepper flakes for extra heat.

FAQs

• Why use buttermilk for marinating chicken?

Buttermilk helps tenderize the chicken by breaking down proteins, making the meat softer and more flavorful. It also adds a subtle tangy taste and helps the coating stick better.

• Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with gluten-free flour blend or almond flour. Ensure all other ingredients are gluten-free as well.

• How do I know the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The chicken should be white throughout with no pink areas.

• What's the best way to get a crispy coating?

Double-dredge the chicken by coating it in flour, then egg, then flour again. This creates a thick, crunchy exterior that seals in moisture and provides extra crispiness.

Chicken Fried Chicken Satisfies With Crispy Coating And Moist Center

• Crush Comfort Food Cravings: This chicken fried chicken recipe delivers pure culinary joy.
• Foolproof Family Favorite: Beginner cooks can nail this dish with simple step-by-step instructions, guaranteeing delicious results every single time.
• Quick Weeknight Winner: Prep and cooking take less than 45 minutes, making it perfect for busy families seeking a satisfying meal without complicated techniques.
• Crowd-Pleasing Flavor Explosion: The buttermilk marinade and seasoned flour coating create an irresistibly crispy exterior with tender, juicy chicken that everyone will love.

Chicken Fried Chicken Recipe

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4.7 from 24 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Succulent Chicken Fried Chicken promises a crispy Southern comfort classic that delivers pure golden-brown goodness. Perfectly seasoned breading and juicy meat create a delightful meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4 boneless, skinless chicken breasts

Wet Ingredients:

• 1 cup buttermilk
• 2 eggs
• 1/4 cup milk

Dry Ingredients and Seasonings:

• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt, to taste
• Black pepper, to taste
• Vegetable oil, for frying

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Instructions

1. Thoroughly tenderize chicken breasts to create a uniform thickness, ensuring even cooking and consistent texture.
2. Submerge chicken in buttermilk, allowing the meat to marinate and absorb flavor for a minimum of half an hour, which helps tenderize and season the protein.
3. Combine dry seasonings with flour in a wide, shallow container, creating a robust and aromatic coating mixture that includes garlic powder, onion powder, paprika, cayenne, salt, and pepper.
4. Whisk eggs and milk together in a separate vessel, forming a binding agent that will help the flour mixture adhere to the chicken.
5. Meticulously coat each chicken breast by first dredging in seasoned flour, then dipping into egg mixture, and finally re-coating with flour to create a crisp, multilayered exterior.
6. Heat vegetable oil in a heavy skillet until it reaches an optimal frying temperature, then carefully lower chicken breasts into the hot oil.
7. Fry chicken for approximately 4-5 minutes per side, rotating once to achieve a golden-brown crust and ensuring the internal temperature reaches a safe level for consumption.
8. Transfer fried chicken to a paper towel-lined plate, allowing excess oil to drain and maintain the crispy coating’s integrity.
9. Utilize the remaining skillet drippings to craft a rich gravy by whisking flour into the residual oil, cooking briefly to eliminate raw flour taste.
10. Gradually incorporate milk into the roux, stirring consistently until the gravy reaches a smooth, thickened consistency, then season with salt and pepper to enhance the flavor profile.

Notes

• Tenderize chicken thoroughly to ensure even cooking and prevent dry spots.
• Let buttermilk marinate overnight for deeper flavor and more tender meat.
• Create extra crispy coating by double-dredging in seasoned flour and adding cornstarch for extra crunch.
• Maintain consistent oil temperature around 350°F to prevent greasy or undercooked chicken.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch, Snacks
• Method: Frying
• Cuisine: Southern (American)

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 120 mg