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Chicken Fried Chicken Recipe for Perfect Southern Comfort
Youssef Hb

Chicken Fried Chicken

Experience the ultimate Southern comfort with this classic Chicken Fried Chicken. By butterflying and pounding chicken breasts to a uniform one-third inch, this recipe ensures perfectly tender meat paired with a shattering, crispy flour crust. Topped with a rich, savory country-style gravy made from pan drippings, flour, and chicken stock, this dish is a reliable, restaurant-quality meal that brings nostalgic, homemade warmth to your dinner table in just 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Southern
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless chicken breasts (butterflied into 4 cutlets)
  • 2 tsp kosher salt
  • 3 tsp garlic powder (divided)
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 1/3 cups all-purpose flour (divided)
  • 2 large eggs (beaten)
  • 1 cup whole milk
  • 1 1/2 cups low-sodium chicken stock
  • Vegetable oil for frying

Method
 

  1. Butterfly the chicken breasts and slice them to create four even cutlets.
  2. Place cutlets between plastic wrap and pound to a uniform one-third inch thickness.
  3. Combine salt, garlic powder, paprika, cayenne, and pepper in a small bowl.
  4. Mix half of the spice blend with 1 cup of flour in a shallow dish and beat eggs in a separate bowl.
  5. Season the chicken with the remaining spice blend.
  6. Dip chicken in flour, then eggs, then back into flour to coat thoroughly.
  7. Heat vegetable oil in a skillet to 350°F and fry chicken for 3-4 minutes per side until golden brown.
  8. Remove chicken and drain on a wire rack.
  9. Whisk 1/3 cup flour into the reserved hot drippings in the pan to create a roux.
  10. Slowly whisk in milk and chicken stock, simmering until the gravy thickens to your desired consistency.

Notes

Ensure your oil maintains a steady temperature to avoid soggy crust. Use a heavy-bottomed skillet like cast iron for the best heat retention. Store leftover gravy in an airtight container for up to 3 days; reheat with a splash of milk to restore consistency.