Crispy Southern Fried Chicken

This Southern-style chicken fried chicken transforms ordinary chicken breasts into a crispy, golden masterpiece smothered in creamy country gravy. The double-breading technique creates that signature crunchy exterior while keeping the meat tender and juicy inside. It's comfort food at its finest – guaranteed to become a family favorite.

I first made this recipe during a particularly homesick period after moving away from the South. One bite transported me back to Sunday family dinners at my grandmother's table, and now my own family requests it at least twice a month.

Ingredients

• Thin sliced chicken breasts: These cutlets cook quickly and evenly without drying out
• All purpose flour: Creates the foundation for that crispy coating
• Baking powder and baking soda: These leavening agents make the coating extra light and crispy
• Salt, pepper, and garlic powder: The perfect savory seasoning blend
• Buttermilk: Tenderizes the chicken while adding tanginess
• Egg: Provides structure and helps the coating adhere
• Hot sauce: Adds flavor complexity without making it spicy
• Oil for frying: Choose vegetable, peanut, or canola oil for their high smoke points
• Gravy ingredients: Flour, milk, and reserved frying oil create a rich savory blanket for your chicken

Step-by-Step Instructions

Prepare the Oil:

Heat your frying oil to exactly 325°F in either a deep fryer or large heavy pan on the stove. The oil should be a few inches deep to allow the chicken to float freely. Using a thermometer is crucial here as temperature is key to achieving perfectly crispy chicken that isn't greasy.

Mix the Dry Coating:

In a large shallow bowl whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder until completely combined. This seasoned flour mixture creates the foundation for that beautifully crispy exterior we're after. Make sure there are no lumps in the mixture for even coating.

Prepare the Wet Mixture:

In a separate bowl whisk together the buttermilk, egg, and hot sauce until fully blended. The buttermilk acts as a tenderizing agent while the egg provides binding properties. The hot sauce adds a subtle flavor dimension without making the chicken spicy.

Dredge the Chicken:

Take each chicken breast and first coat it thoroughly in the flour mixture. Shake off excess then dip into the buttermilk mixture allowing excess to drip off. Return to the flour mixture and press the flour firmly onto both sides of the chicken ensuring a thick even coating that will create those delicious crispy ridges.

Fry to Golden Perfection:

Carefully place the breaded chicken into the hot oil without overcrowding the pan. Fry for 3-5 minutes per side until deeply golden brown and the internal temperature reaches 165°F. The chicken should sizzle actively but not violently when it enters the oil. Transfer to a paper towel lined plate to drain excess oil.

Make the Country Gravy:

Pour off all but 1/4 cup of the frying oil into a heat safe container. Return the reserved oil to a large pan over medium-high heat. Whisk in 1/3 cup flour until completely absorbed and cook for about 1 minute to remove the raw flour taste. The mixture should look like wet sand.

Finish the Gravy:

Slowly pour in the milk while continuously whisking to prevent lumps. Continue cooking and stirring until the gravy thickens to your desired consistency, about 3-5 minutes. Season generously with salt and pepper to taste. The gravy should coat the back of a spoon but still flow.

Serve Immediately:

Place the fried chicken on individual plates and generously ladle the hot gravy over each piece. Serve immediately while everything is hot and the chicken is at its crispiest.

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My absolute favorite part of this recipe is watching that first golden piece emerge from the oil perfect and crackling. It reminds me of standing on a kitchen stool as a child watching my grandmother work her magic with simple ingredients transforming them into something extraordinary.

Perfect Pairings

This chicken fried chicken truly shines when served with classic Southern sides. Creamy mashed potatoes make an ideal bed for catching extra gravy while green beans or collard greens balance the richness of the dish. For a complete comfort food experience add homemade buttermilk biscuits to sop up every last drop of that velvety gravy.

Make-Ahead Tips

While chicken fried chicken is best enjoyed immediately after cooking you can prepare components ahead of time to streamline the process. Mix the dry and wet ingredients separately up to a day in advance and store covered in the refrigerator. You can also bread the chicken up to 2 hours before cooking keep uncovered in the refrigerator to help the coating set up for maximum crispiness.

Troubleshooting Your Gravy

Achieving perfect gravy can take practice. If your gravy turns out too thick simply whisk in additional milk a tablespoon at a time until reaching desired consistency. For gravy that's too thin continue simmering to reduce or create a slurry with 1 tablespoon flour mixed with 2 tablespoons cold milk and whisk it in. For lumpy gravy strain through a fine mesh sieve or blend with an immersion blender until smooth.

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Enjoy this Southern classic as the ultimate comfort food experience your family will thank you for!

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well as a substitute. They may require slightly longer cooking time (about 5-7 minutes per side) due to higher fat content, but will result in even juicier meat.

→ What's the best oil for frying this chicken?

Vegetable oil, canola oil, or peanut oil are all excellent choices as they have high smoke points ideal for frying. Maintain the oil at 325°F for optimal results.

→ Can I make this without buttermilk?

If buttermilk isn't available, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes until slightly thickened.

→ How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F and have a golden brown, crispy exterior. Since you're using thin-sliced breasts, 3-5 minutes per side at 325°F should be sufficient.

→ Can I make the gravy ahead of time?

While gravy is best made fresh using the hot frying oil, you can prepare it ahead and reheat gently on low heat, adding a splash of milk if needed to reach desired consistency.

→ What sides pair well with this dish?

Classic Southern sides like mashed potatoes, collard greens, macaroni and cheese, or buttermilk biscuits complement this dish perfectly.