If you’ve ever craved classic Southern comfort food — crispy, golden chicken smothered in creamy country-style gravy — then Chicken Fried Chicken is about to become one of your favorite recipes. The name may sound funny, but the taste is unforgettable. Imagine the crispiness of chicken-fried steak… but made with tender chicken breast instead. Juicy, flavorful, crunchy, and incredibly satisfying, this dish is everything you love about fried chicken in a faster, easier, more weeknight-friendly format.

Chicken Fried Chicken is a staple of Southern diners, Sunday suppers, and comfort food restaurants. It’s the kind of hearty, soul-warming meal that makes you close your eyes on the first bite. The crust is crisp and crunchy, seasoned with paprika, garlic, and pepper. The inside? Perfectly tender and juicy thanks to a quick buttermilk soak. And of course, it wouldn’t be complete without silky white country gravy poured over the top.

This article will walk you through everything: the ingredients, the breading method, frying tips, gravy secrets, variations, serving suggestions, and everything you need to make the BEST Chicken Fried Chicken at home.

What Is Chicken Fried Chicken?

Despite the humorous name, the concept is simple:
It’s chicken breast that’s pounded thin, breaded like chicken-fried steak, then fried until crispy and golden, and topped with white gravy.

It combines:

• The crunch of fried chicken
• The tenderness of cutlets
• The comfort of Southern-style cooking

It’s easier to make than bone-in fried chicken and cooks much faster—perfect for weeknight dinners.

Ingredients

For the Chicken

• 4 chicken breasts, pounded to ½ inch thickness
• 1 ½ cups buttermilk
• 2 large eggs
• 2 cups all-purpose flour
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• Vegetable oil for frying

For the Country Gravy

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp garlic powder (optional)

Instructions

1. Prepare the Chicken
   Pound chicken breasts to an even thickness. Pat dry and season lightly with salt and pepper.
2. Buttermilk Mixture
   In a bowl, whisk buttermilk and eggs.
3. Flour Seasoning Mix
   In another bowl, mix flour, salt, paprika, garlic powder, onion powder, pepper, and cayenne (if using).
4. Dredge the Chicken
   Dip chicken into the flour mixture, then the buttermilk mixture, then back into the flour for a double-crunch coating.
5. Heat the Oil
   Add oil to a large skillet and heat to 350°F (175°C).
6. Fry the Chicken
   Fry chicken pieces 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
7. Drain & Rest
   Transfer chicken to paper towels to drain.
8. Make the Gravy
   In a saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in milk until smooth, then season with salt and pepper.
9. Serve
   Pour warm gravy over crispy chicken and enjoy immediately.

Chicken Fried Chicken

Crispy Southern-style chicken cutlets fried golden and topped with rich, creamy country gravy.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 cutlets

Course: Dinner, Main

Cuisine: American, Southern

Calories: 520

Ingredients

  

Chicken Cutlets

• 4 chicken breasts pounded thin
• 1.5 cups buttermilk
• 2 eggs
• 2 cups all-purpose flour
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp cayenne pepper optional
• vegetable oil for frying

Country Gravy

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp garlic powder optional

Equipment

• Skillet
• Mixing bowls
• Tongs
• Whisk

Method

 

1. Pound chicken breasts to even thickness and season lightly.
2. Whisk buttermilk and eggs in one bowl.
3. Mix flour with salt, paprika, garlic powder, onion powder, pepper, and cayenne in another bowl.
4. Dredge chicken in flour, then buttermilk, then flour again.
5. Heat oil in skillet to 350°F and fry chicken 4–5 minutes per side until golden.
6. For gravy, melt butter, whisk in flour, then slowly add milk until smooth.
7. Season gravy with salt, pepper, and garlic powder.
8. Serve chicken topped with warm country gravy.

Notes

For extra crispy coating, let dredged chicken rest 5 minutes before frying.

Tips for the Best Chicken Fried Chicken

Pound the Chicken Evenly

Ensures even frying and perfect texture.

Double Dredge for Maximum Crunch

Flour → buttermilk → flour = thick, crispy coating.

Don’t Overcrowd the Skillet

Prevents steaming and keeps the crust crunchy.

Season Every Layer

Season the chicken, the flour, and the gravy for balanced flavor.

Use a Thermometer

Oil temperature is everything for golden, crisp results.

Variations

Spicy Chicken Fried Chicken

Add extra cayenne or hot sauce to the buttermilk mixture.

Chicken Fried Chicken Tenders

Use sliced chicken breast or chicken tenders for kid-friendly strips.

Air Fryer Version

Spray dredged chicken heavily with oil and air fry at 380°F for 12–15 minutes.

Gluten-Free

Use gluten-free flour for both coating and gravy.

Serving Suggestions

• Mashed potatoes + gravy (classic)
• Buttery biscuits
• Green beans
• Mac and cheese
• Coleslaw
• Corn on the cob
• Creamed corn

This meal shines brightest as a comforting Southern dinner, but it’s equally amazing for brunch or lunch.

Storage & Reheating

Refrigerator

Keeps 3–4 days.

Freezing

Freeze without gravy for 1–2 months.

Reheat

Heat in the oven or air fryer to re-crisp the coating.