Chicken Fried Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
715 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Fried Chicken
Description
Chicken Fried Chicken is prepared by pounding chicken breasts thin, then coating them in a mixture of flour, cornstarch, and spices before dipping in a wet batter and re-coating in the dry mix for a thick, crispy crust. Frying in hot vegetable oil cooks the chicken evenly to a golden brown while keeping it juicy inside. The dish is completed by making a smooth, seasoned milk gravy in the same pan, which adds moisture and flavor when poured over the fried chicken.
The combination of crispy, spiced breading and creamy gravy creates a satisfying contrast in textures. Cooking the chicken at the proper oil temperature prevents greasiness and ensures even cooking.
To keep fried chicken warm when cooking in batches, use a low oven and a wire rack. Leftovers store well in the refrigerator for several days and can be reheated under a broiler or in an air fryer to restore crispness.
Ingredients
Chicken
- 1 ½ pounds chicken breast or chicken cutlets or chicken thighs, boneless skinless
- 2 egg beaten
- ½ cup milk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoons black pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- vegetable oil for frying
Gravy
- ¼ cup all-purpose flour
- 2-2 ½ cups milk or as needed, whole
- ½ teaspoon salt
- black pepper to taste
Instructions
- If using chicken breasts, cut the breasts in half horizontally. Pound the chicken breasts or cutlets to ¼ inch thickness. Marinate for 1 hour (per the notes) if desired. Remove from the marinade and pat the chicken dry with a paper towel. Discard the marinade.
- Combine 1 cup flour, corn starch, pepper, salt, garlic powder, paprika, and cayenne pepper in a bowl.
- Whisk eggs, ½ cup milk, and 1 tablespoon of the dry mixture in a small bowl.
- Dredge the chicken breasts in the dry mix. Shake off any excess mixture and dip the chicken into the wet batter. Dip back into the dry mixture and gently press to coat the chicken. Let the coated chicken rest for 10 minutes.
- Pour ½-inch of vegetable oil into a deep pan and heat the oil to 375°F (the temperature will drop a bit as you add the chicken, you want to cook the chicken at 350°F).
- Gently place the chicken into the hot oil, 2 at a time. Cook until golden brown on one side, about 3-4 minutes. Flip the chicken and continue cooking until the second side is browned and the internal temperature is 165°F, about 2 to 4 minutes more. Ensure the oil temperature remains at 350°F between batches of chicken.
- Transfer fried chicken to a clean baking rack and season with additional salt if desired.
Gravy
- Drain the oil from the pan, leaving the brown bits and ¼ cup of oil in the bottom. Heat over medium heat.
- Add ¼ cup flour and cook for 2 to 3 minutes.
- Add in milk a little at a time, stirring after each addition. Continue adding milk to reach the desired consistency - you may not need all of it.
- Bring to a boil and let simmer 2 minutes. Taste and season generously with salt & pepper.
- Serve the gravy over the chicken.
Notes
- Marinate chicken in buttermilk with hot sauce, garlic powder, and salt for one hour for tender flavor.
- Keep fried chicken warm on a wire rack in a 200°F oven to preserve crispness without drying out.
- Add milk slowly when making gravy, stirring continuously to avoid lumps and achieve a smooth consistency.
- Store leftovers in an airtight container for up to four days; reheat using a broiler or air fryer to maintain crust crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 715 kcal
% Daily Value*
| Calories | 715 | 36% |
| Carbohydrates | 54g | 18% |
| Protein | 42g | 84% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 234mg | 78% |
| Sodium | 1373mg | 57% |
| Potassium | 695mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 756IU | 15% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 225mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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