How Do You Make Chicken Fried Chicken: The Ultimate Comfort Food Guide

Have you ever wondered what makes chicken fried chicken so darn delicious? I’ve been obsessing over this classic Southern dish for years, and I’m thrilled to share my secrets for making the most crispy, juicy chicken fried chicken you’ve ever tasted. This isn’t just any fried chicken – it’s a special preparation that gives you MORE of that amazing crispy coating in every bite!

What Exactly IS Chicken Fried Chicken?

First, let’s clear up any confusion about the name. It sounds redundant, right? Chicken that’s… fried… chicken?

The name actually comes from “chicken fried steak” which isn’t chicken at all but beef that’s breaded and fried like chicken. When folks started applying the same cooking method to chicken breasts “chicken fried chicken” was born!

This Southern icon is a close cousin to German schnitzel, brought to areas like Texas by German and Austrian immigrants. The technique creates a spectacular crispy crust around juicy, tender chicken that’s absolute comfort food heaven.

Why You’ll Love This Recipe

Before we dive into the how-to here’s why this recipe is worth your time

• The ratio of crispy coating to juicy chicken is HIGHER than regular fried chicken
• It cooks FASTER than traditional bone-in fried chicken
• The breading stays ON the chicken instead of falling off
• It’s actually EASIER than you might think
• The flavor is OUT OF THIS WORLD

Ingredients You’ll Need

For the chicken:

• 2 large chicken breasts
• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 egg

For the seasoned flour

• 1½ cups all-purpose flour
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon onion powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder

For cooking:

• 1 cup vegetable oil or peanut oil

My Secret Tips for Perfect Chicken Fried Chicken

I’ve tested this recipe like a MILLION times (okay, at least 3), and here’s what makes it work so well:

1. Cut chicken breasts into fillets – This ensures they cook quickly and evenly
2. Marinate in seasoned buttermilk – Adds tenderness and flavor
3. Use well-seasoned flour – My herb and spice mix gives the coating amazing flavor
4. Add baking powder and soda – Makes the chicken SUPER crispy!
5. Shallow fry in a heavy skillet – Spreads heat well for perfect crispiness
6. Work in batches – Don’t crowd the pan or cool down the oil
7. Don’t mess with the chicken – Let it cook undisturbed for the best crispy coating

Step-by-Step Instructions

Prepare the Chicken

1. Mix buttermilk with salt and black pepper in a non-metallic bowl.

2. Fillet your chicken breasts:

   • Place chicken breast flat on a cutting board
   • With your knife parallel to the board, cut sideways through the breast
   • Continue cutting, keeping your knife flat, until you have two even fillets
   • Repeat with the second chicken breast

3. Place chicken between parchment paper or plastic wrap and flatten to an even thickness using a meat mallet or heavy pan.

4. Add chicken to the buttermilk mixture and let sit at room temperature for 30 minutes to an hour.

Make the Coating

1. Combine all the seasoned flour ingredients in a shallow bowl:
   • All-purpose flour
   • Ground black pepper
   • Salt
   • Paprika
   • Smoked paprika
   • Cayenne pepper (if using)
   • Onion powder
   • Baking soda
   • Baking powder

Cook the Chicken

1. Preheat your oven to 230°F (110°C) – this is to keep the first batch warm while you fry the rest.

2. Remove chicken from buttermilk and whisk one egg into the remaining buttermilk.

3. Create a coating station:

   • Dip chicken into seasoned flour for a light coating
   • Then dredge in the buttermilk-egg mixture
   • Return to flour mixture and coat fully

4. Heat 1 cup of oil in a heavy skillet over medium heat to about 340°F (170°C).

   • If you don’t have a thermometer, drop a bit of flour in the oil – it should sizzle immediately without burning

5. Carefully slide two pieces of chicken into the hot oil and cook for 2-3 minutes on each side until golden brown.

   • Only turn once to develop a good crust!
   • The internal temperature should reach 165°F (74°C)

6. Drain on paper towels and place in warm oven while cooking remaining pieces.

7. Serve immediately!

The Amazing White Gravy

For an authentic Southern experience, you GOTTA make white gravy to go with your chicken fried chicken. It’s super simple:

Ingredients

• 2 tablespoons butter or fat from cooking your meat
• 2 tablespoons all-purpose flour
• 1½ cups milk
• 1 teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons heavy cream

Directions

1. Melt butter in a small saucepan over low heat.
2. Stir in flour and cook 3-4 minutes until golden brown.
3. Gradually whisk in milk, starting with just ¼ cup at a time.
4. Add salt and pepper.
5. Simmer 2-3 minutes until thickened and glossy.
6. Stir in heavy cream and adjust seasoning to taste.

What to Serve with Chicken Fried Chicken

This dish is amazing with so many sides! Here are my favorites:

Traditional Southern:

• Mashed potatoes
• Green beans
• White gravy

Other Delicious Options:

• Mac and cheese
• Coleslaw and fries
• Hash browns (for a brunch vibe!)
• Stuffed in a bread roll with lettuce and mayo

Common Questions About Chicken Fried Chicken

Q: What’s the difference between chicken fried chicken and regular fried chicken?
A: Regular fried chicken typically uses bone-in pieces that are brined, battered, and deep-fried. Chicken fried chicken uses boneless cutlets that are breaded and shallow-fried, cooking much faster.

Q: Can I make this in an air fryer?
A: You could try, though you won’t get quite the same crispy texture. The traditional shallow frying method gives the best results.

Q: Can I use gluten-free flour?
A: Yes! Gluten-free flour works pretty well in this recipe.

Q: Can I freeze leftovers?
A: You can, but the coating may not stay as crispy. Reheating in an air fryer might help restore some crispiness.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless skinless thighs work great and are even juicier.

Why This Recipe Works So Well

The secret to great chicken fried chicken is in the details:

1. The buttermilk marinade tenderizes the chicken and adds flavor
2. The double-dredging technique creates a substantial crust
3. The baking powder and soda in the flour mixture creates extra crispiness
4. Keeping the oil at the right temperature ensures a crisp coating rather than a greasy one
5. Not crowding the pan maintains proper cooking temperature

Final Thoughts

Chicken fried chicken is one of those dishes that just brings people together. There’s something about that crispy, savory crust and tender chicken that makes everyone happy. It might not be an everyday meal (let’s be honest about the calories!), but for those times when you need some serious comfort food, this recipe delivers.

And remember – while it might take a bit of practice to get perfect, even “imperfect” chicken fried chicken is pretty darn delicious. So don’t be afraid to dive in and give it a shot!