Description
Chicken-Fried Chicken is a classic Southern dish featuring tender chicken cutlets coated in a seasoned flour mixture, double-dredged in eggs and flour, then fried to a golden crisp. Served with a rich and creamy homemade white gravy, this recipe delivers comfort food at its finest in about an hour.
Ingredients
Chicken and Coating
- 2 pounds boneless, skinless chicken breasts (about 3)
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 cup all-purpose flour
- 3 large eggs
- Vegetable oil, for frying
Gravy
- 4 tablespoons salted butter
- ⅓ cup all-purpose flour
- 1½ cups chicken stock
- 1 cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¾ teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare the chicken: Butterfly the chicken breasts and slice them down the center to create 2 cutlets each. Cover each cutlet with plastic wrap and pound them with a mallet or rolling pin until they are about ⅓-inch thick to ensure even cooking.
- Make the spice mixture: In a small bowl, combine garlic powder, paprika, cayenne, kosher salt, and black pepper. In a shallow bowl, whisk together the all-purpose flour and 1 tablespoon of the spice mixture. In another shallow bowl, lightly beat the eggs.
- Set up the pan: Place a cooling rack on a rimmed sheet pan. This will be used to let the coated chicken rest and set before frying.
- Double-dredge the chicken: Sprinkle the chicken cutlets with the remaining spice mixture. One piece at a time, dip the chicken into the beaten eggs, allowing excess to drip off, then press both sides into the flour mixture to coat thoroughly. Transfer each piece to the prepared rack and let them set for at least 15 minutes. This step helps the coating adhere better.
- Cook the chicken: Pour about 1 inch of vegetable oil into a large cast-iron skillet and heat over medium-high until the oil is shimmering but not smoking. Fry the chicken in batches (two pieces at a time) until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a paper-towel-lined plate to drain excess oil. Replenish oil in the skillet as needed to maintain 1 inch depth.
- Make the gravy: In a small saucepan over medium-low heat, melt butter. In a small bowl, whisk flour with ½ cup chicken stock until smooth. Once butter is melted, increase heat to high and pour in the flour-stock mixture. Cook while whisking constantly until it simmers and thickens. Reduce heat to medium and gradually whisk in the remaining chicken stock, milk, garlic powder, thyme, salt, and pepper. Continue to cook, whisking occasionally, until the gravy thickens to desired consistency. Adjust seasoning to taste and keep warm over low heat.
- Serve: Drizzle the warm gravy generously over the fried chicken cutlets and serve immediately for best flavor and texture.
Notes
- For extra crispy chicken, let the coated chicken rest on the rack to dry the coating before frying.
- Use a thermometer to keep oil temperature around 350°F (175°C) to ensure even frying.
- The gravy can be made a little thicker or thinner by adjusting the milk and stock ratio.
- This dish pairs wonderfully with mashed potatoes, green beans, or coleslaw for a complete meal.
- Leftover fried chicken can be reheated in the oven to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
