Craving the ultimate comfort food? This Crispy Southern Chicken Fried Chicken delivers the perfect combination of tender, juicy chicken wrapped in a flavorful, golden crust with a side of creamy, homemade gravy. This dish is perfect for a weekend family dinner or when you want to indulge in some good old-fashioned southern cuisine. The crispy coating, paired with rich gravy, makes it irresistible. Prepare to bring the taste of the South right to your kitchen with this easy-to-follow recipe.
Ingredients:
For the Chicken Fried Chicken:
- 6-8 thinly sliced chicken breasts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon of hot sauce (optional, for an added kick of spice)
- Oil for frying (enough to cover the chicken in the pan)
For the Gravy:
- 1/4 cup reserved oil from frying
- 1/3 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions:
- Prepare the chicken coating: In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, and garlic powder. Set aside.
- Make the wet batter: In a separate bowl, whisk together the buttermilk, egg, and hot sauce. This will be the wet part of the coating for your chicken.
- Coat the chicken: Dip each chicken breast first in the dry flour mixture, then in the buttermilk mixture, and again in the flour mixture to create a double layer of crispy coating.
- Fry the chicken: Heat enough oil in a large skillet over medium-high heat until it reaches about 350°F (175°C). Carefully place the coated chicken breasts in the oil, frying them in batches for 4-5 minutes per side or until golden brown and cooked through. Ensure the internal temperature hits 165°F (75°C) for safe consumption.
- Drain the chicken: Once fried, remove the chicken and place it on a paper towel-lined plate to drain excess oil. Set aside, leaving about 1/4 cup of the frying oil in the pan for the gravy.
- Make the gravy: With the reserved oil in the pan, reduce the heat to medium and stir in the flour, whisking constantly for 2-3 minutes until the flour turns golden and starts to thicken. Gradually add the milk while whisking constantly until the mixture is smooth and well combined. Cook for an additional 5-7 minutes, until the gravy thickens. Season with salt and pepper to taste.
- Serve: Plate the crispy chicken breasts and generously ladle the creamy gravy over the top. Serve with mashed potatoes or biscuits for the full Southern experience.
Conclusion:
Crispy Southern Chicken Fried Chicken with creamy gravy is the epitome of comfort food. The double-coated chicken breast, fried to golden perfection, pairs beautifully with rich, flavorful gravy. It’s a meal that’s sure to impress at family gatherings or when you’re craving something indulgent. Pair with your favorite sides for a hearty, satisfying meal that will become a staple in your kitchen.
Crispy Southern Chicken Fried Chicken with Creamy Gravy
This Crispy Southern Chicken Fried Chicken is aclassic comfort dish featuring perfectly fried, seasoned chicken breasts with arich, homemade creamy gravy. A delicious treat that's perfect for a weekendmeal!
Ingredients
- 6-8 thinly sliced chicken breasts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon of hot sauce optional, for an added kick of spice
- Oil for frying enough to cover the chicken in the pan
- 1/4 cup reserved oil from frying
- 1/3 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Prepare the chicken coating: In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, and garlic powder. Set aside.
- Make the wet batter: In a separate bowl, whisk together the buttermilk, egg, and hot sauce. This will be the wet part of the coating for your chicken.
- Coat the chicken: Dip each chicken breast first in the dry flour mixture, then in the buttermilk mixture, and again in the flour mixture to create a double layer of crispy coating.
- Fry the chicken: Heat enough oil in a large skillet over medium-high heat until it reaches about 350°F (175°C). Carefully place the coated chicken breasts in the oil, frying them in batches for 4-5 minutes per side or until golden brown and cooked through. Ensure the internal temperature hits 165°F (75°C) for safe consumption.
- Drain the chicken: Once fried, remove the chicken and place it on a paper towel-lined plate to drain excess oil. Set aside, leaving about 1/4 cup of the frying oil in the pan for the gravy.
- Make the gravy: With the reserved oil in the pan, reduce the heat to medium and stir in the flour, whisking constantly for 2-3 minutes until the flour turns golden and starts to thicken. Gradually add the milk while whisking constantly until the mixture is smooth and well combined. Cook for an additional 5-7 minutes, until the gravy thickens. Season with salt and pepper to taste.
- Serve: Plate the crispy chicken breasts and generously ladle the creamy gravy over the top. Serve with mashed potatoes or biscuits for the full Southern experience.