Description
Succulent chicken fried chicken delivers Southern comfort with crispy golden breading and juicy meat inside. Homemade goodness brings delightful crunch and flavor that brings warmth to dinner tables across America.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Coating and Seasoning Ingredients:
- 1 cup (240 milliliters) buttermilk
- 1 egg
- 1 ½ cups (180 grams) all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon hot sauce (optional)
Frying and Gravy Ingredients:
- Vegetable oil, for frying
- 2 tablespoons (28 grams) butter
- 2 tablespoons (15 grams) all-purpose flour
- 1 ½ cups (360 milliliters) whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Transform plump chicken breasts by gently flattening them between plastic wrap, creating an even canvas for the upcoming flavor journey. Submerge the meat in a zesty bath of buttermilk, egg, and hot sauce, allowing the mixture to infuse depth and tenderness for 30 minutes to 4 hours.
- Craft a robust seasoning blend by combining flour with a symphony of spices: garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. This aromatic mixture will become the crisp armor for the chicken.
- Carefully extract each chicken piece from the buttermilk marinade, allowing excess liquid to cascade away. Generously coat each breast in the seasoned flour mixture, pressing firmly to ensure a substantial, textured exterior. Allow the breaded chicken to rest briefly, enabling the coating to adhere perfectly.
- Ignite a deep skillet with vegetable oil, heating to a precise 350F. Gently lower the breaded chicken into the sizzling oil, creating a golden-brown masterpiece. Fry each piece for 3-4 minutes per side, ensuring a crispy exterior and fully cooked interior (165F internal temperature). Transfer to a wire rack to drain excess oil.
- Construct a velvety country gravy by melting butter and whisking in flour until it transforms into a light golden roux. Slowly incorporate milk, stirring continuously until the gravy reaches a luxurious, smooth consistency. Season with salt and pepper to elevate the flavor profile.
- Present the crispy chicken adorned with the rich, creamy gravy. Complement the dish with classic Southern accompaniments like fluffy mashed potatoes or warm, buttery biscuits for a truly comforting meal.
Notes
- Tenderize chicken by pounding evenly to ensure uniform cooking and maximum juiciness throughout each piece.
- Marinate chicken in buttermilk mixture to help break down proteins, resulting in more tender and flavorful meat that stays moist during frying.
- Let breaded chicken rest before frying to help the coating adhere better and create a crispier, more substantial crust that won’t fall off during cooking.
- Control oil temperature carefully to prevent burning the exterior while maintaining a golden-brown color and fully cooked interior.
- Customize spice levels by adjusting cayenne pepper amount or adding additional seasonings like smoked paprika or dried herbs for personalized flavor profiles.
- For gluten-free version, substitute all-purpose flour with almond flour or gluten-free breadcrumbs to accommodate dietary restrictions without compromising taste.
- Bake instead of frying for a lighter option by placing breaded chicken on a wire rack over a baking sheet and cooking at 425F until golden and crispy.
- Use a meat thermometer to guarantee chicken reaches safe internal temperature of 165F, preventing undercooked meat while maintaining optimal juiciness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg