chicken fried chicken recipe
The Best chicken fried chicken recipe
I’ve been making chicken fried chicken for years, and it’s hands-down one of my family’s favorite meals. There’s something about that crispy, golden crust and the tender, juicy meat underneath that just hits the spot every time. My kids practically cheer when they see it on the dinner table, and my husband always asks for seconds—sometimes thirds. It’s one of those recipes that feels special but is actually super simple to pull together, which is why I make it for everything from busy weeknight dinners to casual weekend gatherings with friends.
What I love most about this dish is how versatile it is. You can serve it with mashed potatoes and gravy for a classic comfort meal, or pair it with a fresh salad and roasted veggies if you’re looking for something a little lighter. The buttermilk marinade keeps the chicken moist and flavorful, while the seasoned flour coating gives it that perfect crunch. Plus, chicken is a great lean protein, so you’re getting a solid dose of nutrients without sacrificing flavor. It’s a win-win in my book, and I always feel good knowing my family is eating something delicious and wholesome.
Crispy Chicken Fried Chicken
A Southern classic featuring tender chicken coated in a seasoned flour crust and fried to golden perfection. This comfort food dish is crispy on the outside and juicy on the inside, perfect for a hearty meal.
🥘Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp baking powder
- 2 cups buttermilk
- 1 large egg
- Vegetable oil (for frying, about 2-3 cups)
- Gravy (see notes)
- Mashed potatoes
- Green beans
👨🍳Directions
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1 Pound the chicken breasts to an even thickness (about ½ inch) using a meat mallet or rolling pin. Season both sides with salt, pepper, paprika, garlic powder, and onion powder.
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2 In a large bowl, whisk together the buttermilk and egg until well combined. Submerge the chicken breasts in the buttermilk mixture and let marinate for at least 15 minutes (or up to 1 hour in the refrigerator).
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3 In a separate bowl, combine the flour, salt, pepper, paprika, garlic powder, and baking powder. Mix well to evenly distribute the seasonings.
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4 Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven over medium-high heat (350°F/175°C). Use a thermometer to monitor the temperature.
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5 Remove a chicken breast from the buttermilk mixture, letting excess drip off, then dredge it in the flour mixture, pressing gently to adhere. Shake off any excess flour.
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6 Carefully place the breaded chicken in the hot oil. Fry for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan; fry in batches if necessary.
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7 Transfer the fried chicken to a plate lined with paper towels or a wire rack to drain excess oil. Repeat with the remaining chicken breasts.
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8 Serve hot with gravy, mashed potatoes, or your favorite sides. Enjoy immediately for maximum crispiness.
🔧Equipment
- Large mixing bowl
- Whisk
- Deep skillet or Dutch oven
- Tongs
- Paper towels
- Plate or wire rack
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Chicken Fried Chicken Works
Chicken fried chicken is one of those recipes that just works every time, no matter the occasion. It’s crispy, flavorful, and always a crowd-pleaser, whether you’re feeding your family on a weeknight or hosting a big gathering. I love that it’s simple enough to make without fuss but still feels special enough to impress—it’s the kind of dish that brings everyone to the table and leaves them happy.
❓ Frequently Asked Questions About Crispy Chicken Fried Chicken
1. What is the difference between chicken fried chicken and chicken fried steak?
Chicken fried chicken is made with boneless, skinless chicken breasts that are breaded and fried, while chicken fried steak uses cube steak (tenderized beef) as the base. Both are coated in a seasoned flour mixture and fried, but the protein differs. The gravy for both is typically similar—creamy and peppery.
2. Can I use chicken thighs instead of breasts for chicken fried chicken?
Yes! Chicken thighs work well and often stay juicier than breasts due to their higher fat content. Just ensure they’re boneless and skinless for even cooking. The breading and frying process remains the same, though thighs may require a slightly longer cooking time to reach 165°F (74°C) internally.
3. How do I keep the breading from falling off while frying?
The key is proper dredging and resting. First, pat the chicken dry to help the flour stick. Then, dip it in flour, followed by an egg wash (or buttermilk), and back into the flour for a double coat. Let the breaded chicken rest for 10–15 minutes before frying to help the coating adhere. Fry in hot oil (350–375°F/175–190°C) to create a crispy crust quickly.
4. What’s the best oil for frying chicken fried chicken?
Use oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These can withstand the high heat needed for frying without breaking down or imparting off-flavors. Avoid olive oil or butter, as they have lower smoke points and can burn. Peanut oil is a popular choice for its neutral taste and crisp results.
5. Can I bake chicken fried chicken instead of frying it?
Yes, but the texture will differ. For a baked version, preheat your oven to 400°F (200°C), place breaded chicken on a wire rack over a baking sheet (to allow air circulation), and lightly spray or brush with oil. Bake for 20–25 minutes, flipping halfway, until golden and crispy. While not as crispy as fried, it’s a healthier alternative. Serve with gravy on the side.
