So you’re craving chicken fried chicken, huh? The kind that’s crispy on the outside, juicy on the inside, and basically impossible to stop eating. Same. This is one of those meals that feels fancy but really isn’t. It’s comfort food doing what comfort food does best—making everything feel better.
This chicken fried chicken recipe is easy, honest, and straight to the point. No weird ingredients. No chef-level stress. Just tender chicken, crunchy coating, and a creamy gravy that should probably be illegal. It’s perfect for weeknights, lazy weekends, or anytime you want food that hugs you back.
If you’ve ever been scared of frying at home, relax. This recipe walks you through it like a friend who actually wants you to succeed. Grab your skillet. Wear stretchy pants. Let’s make some crispy magic.
What Makes This a Favorite
Let’s be real. Chicken fried chicken is awesome because it checks all the boxes.
First, it’s crispy. Like, fork-crunch crispy.
Second, it’s juicy, not dry or sad.
Third, it’s covered in gravy. Enough said.
This recipe is simple and forgiving. You don’t need fancy skills or tools. If you can flip chicken and stir gravy, you’re good. It also feeds a crowd without draining your wallet. IMO, that’s a win.
And yes, it tastes like something you’d order at a diner. The good kind. The kind where you say, “I’ll just take one bite,” and then your plate is empty.
Simple Ingredients List
You probably have most of this stuff already. If not, the store run is short. Bless.
For the Chicken
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4 boneless, skinless chicken breasts
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Salt and black pepper
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1½ cups all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon paprika
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½ teaspoon cayenne (optional, but fun)
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2 large eggs
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1 cup buttermilk
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Oil for frying (vegetable or canola works best)
For the Gravy
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3 tablespoons pan drippings
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3 tablespoons flour
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2 cups milk
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Salt and black pepper to taste
That’s it. No mystery items. No Googling required.
How This Comes Together
Step-by-Step Instructions
1. Prep the chicken
Place the chicken breasts between plastic wrap. Pound them to even thickness. Don’t skip this. Even chicken cooks better. Season both sides with salt and pepper.
2. Set up your coating station
Grab two bowls. In one bowl, mix flour, garlic powder, onion powder, paprika, and cayenne. In the other, whisk eggs and buttermilk.
3. Coat like you mean it
Dip each chicken piece into flour first. Then into the egg mix. Then back into the flour. Press it in. This is where the crunch happens.
4. Heat the oil
Heat about ½ inch of oil in a skillet over medium heat. Test it with a pinch of flour. If it sizzles, you’re ready.
5. Fry the chicken
Carefully add chicken to the hot oil. Cook 4–5 minutes per side. Flip once. Golden brown is the goal. Internal temp should hit 165°F.
6. Rest the chicken
Place fried chicken on a rack or paper towels. Let it rest while you make the gravy. Yes, waiting is hard.
7. Make the gravy
Pour off excess oil, leaving about 3 tablespoons. Add flour and whisk for 1 minute. Slowly pour in milk. Keep whisking. Cook until thick. Season well.
8. Serve and enjoy
Pour gravy over chicken. Or dunk it. No rules here.
A Few Easy Mistakes to Skip
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Skipping the pounding. Uneven chicken cooks unevenly. Rookie move.
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Oil too hot. Burnt outside, raw inside. Not cute.
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Crowding the pan. Fry in batches. Patience pays off.
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Under-seasoning. Bland chicken is a crime. Season every layer.
Avoid these, and you’re golden. Literally.
Ways to Change It Up
Feeling adventurous? Here are easy twists.
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Swap chicken breasts for chicken thighs. Extra juicy.
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Add hot sauce to the egg mix for heat.
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Use gluten-free flour if needed. It still works.
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Add a pinch of smoked paprika for deeper flavor.
Don’t overthink it. Chicken fried chicken is chill like that.
Before You Start
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Read the recipe once. Just once.
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Set everything out before frying.
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Use a heavy skillet for even heat.
A little prep saves a lot of stress.
Small Details That Matter
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Press the flour in hard. Loose coating falls off.
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Rest after frying. Keeps it crispy.
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Whisk gravy nonstop. Lumps are not invited.
Tiny steps. Big difference.
What to Serve With It
Chicken fried chicken loves company.
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Mashed potatoes
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Biscuits
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Green beans
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Corn
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Coleslaw
Add something green so you feel balanced.
Make It Last Longer
Got leftovers? Lucky you.
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Store chicken and gravy separately.
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Refrigerate up to 3 days.
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Reheat chicken in the oven, not the microwave.
Crispy stays crispy this way.
Chicken Fried Chicken
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Tongs
- Meat mallet
Ingredients
- 4 chicken breasts
- Salt and black pepper
- 1½ cups flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 eggs
- 1 cup buttermilk
- Oil for frying
- 2 cups milk for gravy
Instructions
- Pound chicken to even thickness. Season well.
- Mix flour and spices in one bowl. Mix eggs and buttermilk in another.
- Coat chicken in flour, egg, then flour again.
- Fry in hot oil until golden and cooked through.
- Make gravy with pan drippings, flour, and milk.
- Serve chicken with gravy on top.
Notes
Nutritional Facts (Approximate)
Calories: 520 Protein: 35g Fat: 28g Carbs: 32gReader Questions
Can I bake this instead of frying?
Yes, but it won’t be the same. Frying = crunch.
Do I need buttermilk?
It helps a lot. You can fake it with milk and vinegar.
Can I make this ahead?
Fry fresh if possible. Gravy reheats fine.
Why is my coating falling off?
You rushed the coating. Press harder next time.
Can I freeze it?
You can, but fresh is best. FYI.
Final Thoughts
This chicken fried chicken recipe is pure comfort. It’s crunchy, juicy, and covered in gravy. It doesn’t judge. It just delivers.
You don’t need a special occasion to make it. You just need a skillet and an appetite. So go ahead. Make it for dinner. Make it for friends. Make it for yourself at 9 p.m.
You deserve good food. And now, you know how to make it.
