chicken fried chicken recipe

The Best chicken fried chicken recipe

I’ve been making chicken fried chicken for years, and it’s still one of my go-to recipes when I need something that’s quick, satisfying, and always a hit with the family. Unlike traditional fried chicken, this version keeps the crispy coating but skips the deep frying, so it’s lighter but still packed with flavor. My kids ask for it all the time—whether it’s for a weeknight dinner or when we’re feeding a crowd—and honestly, I don’t blame them. The buttermilk marinade keeps the chicken juicy, and the seasoned flour crust gives it that perfect crunch without being greasy.

What I love most about this recipe is how versatile it is. You can serve it with mashed potatoes and gravy for a hearty meal, or pair it with a simple salad for something a little lighter. It’s also a great way to get protein on the table without a lot of fuss, and since you’re baking or air-frying it instead of deep-frying, it’s a healthier option that doesn’t sacrifice taste. Plus, leftovers reheat well, so it’s one of those dishes that just keeps giving. If you’re looking for a recipe that’s easy, family-friendly, and always delivers, this is the one.

Crispy Southern Chicken Fried Chicken

4.7 from 517 votes

A classic Southern comfort dish featuring tender chicken coated in a seasoned flour crust and fried to golden perfection. This homemade version delivers the same crispy, savory satisfaction as your favorite diner but with a lighter touch.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 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

For the Breading

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp baking powder

For Frying

• 2 large eggs
• ¼ cup buttermilk (or milk)
• Vegetable oil or peanut oil for frying (about 2 cups)

For the Gravy (Optional)

• 2 tbsp pan drippings
• 2 tbsp all-purpose flour
• 1 cup milk
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Prepare the chicken: Pat the chicken breasts dry with paper towels and cut them in half horizontally to create thinner cutlets. Season both sides with salt, pepper, paprika, garlic powder, and onion powder. Set aside.
2. 2 Make the breading: In a large mixing bowl, combine flour, salt, pepper, paprika, garlic powder, and baking powder. Mix well.
3. 3 Set up the dredging station: In a shallow dish, whisk together eggs and buttermilk until well combined. Place the seasoned flour mixture in another shallow dish.
4. 4 Coat the chicken: Dip each piece of chicken into the egg mixture, allowing any excess to drip off, then dredge it in the flour mixture, pressing gently to adhere. Place the coated chicken on a plate and let it rest for 5 minutes to help the coating set.
5. 5 Heat the oil: In a deep skillet or Dutch oven, heat about ½ inch of oil over medium-high heat (350°F) until shimmering. To test the oil, drop a small piece of flour into it—if it sizzles and floats, the oil is ready.
6. 6 Fry the chicken: Carefully place the coated chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Adjust the heat as needed to maintain a steady temperature.
7. 7 Drain and rest: Transfer the fried chicken to a paper towel-lined plate or wire rack to drain excess oil. Let it rest for 5 minutes before serving.
8. 8 Make the gravy (optional): Pour off all but 2 tablespoons of oil from the skillet. Whisk in 2 tablespoons of flour and cook over medium heat for 1 minute. Gradually whisk in 1 cup of milk and cook, stirring constantly, until the gravy thickens. Season with salt and pepper to taste. Serve over the chicken.
9. 9 Serve: Enjoy the chicken fried chicken hot with mashed potatoes, biscuits, or your favorite sides.

🔧Equipment

• Large mixing bowl
• Shallow dish or pie plate
• Deep skillet or Dutch oven
• Tongs
• Paper towels
• Plate or wire rack
• Whisk

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 3.5g❤️Cholesterol: 125mg🧂Sodium: 850mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 32g

📝Notes

Tips: For extra crispiness, double-dredge the chicken by repeating the egg and flour coating process. To make this dish healthier, use an air fryer—spray the coated chicken with oil and air fry at 375°F for 12-15 minutes, flipping halfway. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

This chicken fried chicken recipe is one of those foolproof dishes that always delivers, no matter the occasion. It’s crispy, flavorful, and satisfying enough to please a crowd, yet simple enough to make any weeknight feel special. Whether it’s a family dinner, a potluck, or just a craving for comfort food, this recipe is a reliable go-to that never disappoints.

❓ Frequently Asked Questions About Crispy Southern Chicken Fried Chicken

1. What is the difference between chicken fried chicken and chicken fried steak?

Chicken fried chicken is made with boneless chicken breasts or tenders that are breaded and deep-fried, similar to how chicken fried steak is prepared. However, chicken fried steak is made with cube steak (tenderized beef), not chicken. Both dishes are typically served with creamy gravy, but the protein source is the key difference.

2. Can I use chicken thighs instead of breasts for chicken fried chicken?

Yes, you can use chicken thighs instead of breasts. Thighs are often juicier and more flavorful, but they may take slightly longer to cook through. Keep an eye on the internal temperature (165°F/74°C) to ensure they’re fully cooked without over-browning the breading.

3. How do I keep the breading from falling off during frying?

To prevent the breading from falling off, follow these steps: – Pat the chicken dry before dredging to help the flour stick. – Use a three-step breading process: flour, egg wash, then flour (or breadcrumbs) again. – Let the breaded chicken rest for 10–15 minutes before frying to help the coating adhere. – Fry at the correct oil temperature (350–375°F/175–190°C) to create a crispy crust quickly.

4. What’s the best oil for frying chicken fried chicken?

The best oils for frying are those with a high smoke point, such as: – Peanut oil – Vegetable oil – Canola oil – Lard (for extra flavor) Avoid olive oil or butter, as they have lower smoke points and can burn easily.

5. Can I bake chicken fried chicken instead of frying it?

Yes, you can bake it for a lighter version. Preheat the oven to 400°F (200°C), place the breaded chicken on a wire rack over a baking sheet, and lightly spray or brush with oil. Bake for 20–25 minutes, flipping halfway, until golden and crispy. While it won’t be as crispy as deep-fried, it’s a healthier alternative.