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Easy Chicken Fried Chicken Recipe

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Craving a comforting, crispy, and golden meal? My Easy Chicken Fried Chicken Recipe is the ultimate homemade treat that combines juicy, tender chicken with a perfectly crispy coating. This Southern-inspired classic is simple to make, packed with flavor, and pairs beautifully with creamy gravy. Whether you’re cooking for family dinner or a special occasion, this recipe will make everyone come running to the table.

Ingredients List

Chicken Ingredients

  • 6–8 thin-sliced chicken breasts

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 ½ cups buttermilk

  • 1 large egg

  • 1 tbsp hot sauce

  • Oil for frying (vegetable or canola)

Gravy Ingredients

  • ¼ cup reserved oil from frying

  • ⅓ cup all-purpose flour

  • 2 cups milk

  • Salt & pepper to taste

Required Kitchen Tools

Cooking this crispy chicken fried chicken becomes much easier with the right tools. Here’s what I always use:

  1. Deep Frying Pan or Dutch Oven: Ensures even frying and consistent golden-brown chicken.

  2. Meat Mallet or Rolling Pin: To pound chicken breasts to an even thickness for perfect cooking.

  3. Mixing Bowls: One for the flour mixture, one for the buttermilk marinade—organization is key!

  4. Tongs: For safely flipping chicken while frying.

  5. Wire Rack and Baking Sheet: To drain excess oil and keep the coating crisp.

  6. Whisk: For making smooth, lump-free gravy.

Having these tools makes frying and finishing the chicken a breeze.

Preparing the Chicken

Marinating the Chicken

I start by pounding the chicken breasts to an even thickness. This ensures they cook evenly and stay juicy inside. Then, in a large bowl, I whisk together the buttermilk, egg, and hot sauce. I immerse the chicken in this mixture, cover it, and let it marinate in the fridge for at least 30 minutes. This step not only tenderizes the chicken but also helps the coating stick beautifully.

Preparing the Flour Coating

While the chicken marinates, I combine the flour, baking powder, baking soda, salt, pepper, and garlic powder in a shallow dish. This seasoned flour mixture is what gives the chicken its signature crunch.

Coating the Chicken

Once marinated, I remove the chicken from the buttermilk mixture, letting excess drip off, and dredge each piece thoroughly in the seasoned flour. For an extra crispy crust, I like to double dredge: dip again in the buttermilk and back into the flour mixture.

Frying the Chicken

Frying chicken properly is key to achieving that golden, crunchy exterior and juicy interior.

  1. Heat the Oil: In a deep frying pan or Dutch oven, I heat oil to 350°F (175°C). Use enough oil to cover about half the thickness of the chicken pieces.

  2. Fry in Batches: I place chicken carefully in the hot oil and fry for 5–7 minutes per side, depending on thickness. I avoid overcrowding the pan to maintain oil temperature.

  3. Drain: Using tongs, I transfer the chicken to a wire rack set over a baking sheet. This keeps the chicken crispy while the remaining batches cook.

Making the Gravy

While the chicken rests, I make a creamy, flavorful gravy from the oil left in the pan.

  1. Add Flour: I pour ¼ cup of reserved frying oil into a small saucepan, then whisk in ⅓ cup of flour over medium heat until lightly browned.

  2. Add Milk: Gradually whisk in 2 cups of milk to prevent lumps.

  3. Season: I season with salt and pepper, stirring constantly until the gravy thickens.

This homemade gravy is perfect drizzled over the chicken or served on the side for dipping.

Serving Suggestions

How I Love to Serve It

My chicken fried chicken pairs wonderfully with:

  • Mashed potatoes and creamy gravy

  • Buttery green beans or roasted vegetables

  • Fluffy dinner rolls or cornbread

For presentation, I sprinkle a little black pepper over the gravy and serve the chicken hot and crispy straight from the rack.

Storage Instructions

Keeping Chicken Fried Chicken Fresh

I store leftovers in an airtight container in the fridge for up to 3 days. To keep the crust crisp, I reheat in a 375°F oven for 10–12 minutes instead of microwaving.

Freezing Chicken

For longer storage, I freeze cooked chicken in a single layer on a baking sheet, then transfer to freezer-safe bags. It stays fresh for up to 1 month. Reheat in the oven for best results.

Conclusion

Making Easy Chicken Fried Chicken at home is easier than it looks, and the reward is an incredibly flavorful, crispy, and juicy dish that rivals your favorite Southern restaurants. With my tips on marinating, frying, and making gravy, you can create a dinner that’s comforting, indulgent, and perfect for family gatherings. Grab your skillet, heat the oil, and enjoy a classic that never goes out of style!

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