Go Back
Chicken Fried Chicken

Chicken Fried Chicken Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts, about 1 lb total
  • 1 cup buttermilk
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Vegetable or canola oil, for frying
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk, warmed
  • Salt and fresh black pepper, to taste

Method
 

  1. Halve the chicken breasts horizontally to make 4 thin cutlets. Pound each to an even 1/2-inch thickness. Whisk the buttermilk and eggs in a bowl, add the chicken, and soak for 10 minutes.
  2. Combine the 1 1/2 cups flour, 1 1/2 tsp salt, pepper, garlic powder, paprika, and cayenne in a shallow dish. Lift a cutlet from the buttermilk, let the excess drip off, and press firmly into the flour mixture. Rest on a wire rack for 5 minutes.
  3. Heat 1 inch of oil in a heavy skillet to 350°F. Fry the cutlets in batches, 4-5 minutes per side, until deep golden and 165°F internal. Transfer to a wire rack and season with the remaining salt immediately.
  4. Pour off all but 2 tbsp of oil, keeping the browned bits. Add the butter over medium heat, then whisk in the 2 tbsp flour and cook 1 minute. Slowly whisk in the warm milk and simmer until thickened, about 2-3 minutes. Season with salt and pepper.
  5. Plate the chicken and spoon the gravy over the top, serving extra on the side.

Notes

The 10-minute buttermilk soak is the minimum; if you have half an hour, let it rest in the fridge for even better moisture. Keep the cooked chicken on a rack in a 200°F oven if you need to hold it before the gravy is ready.