Crispy Country Fried Chicken How to Make

Alright, y’all, gather ’round! If there’s one dish that truly captures the heart of Southern cooking, it’s Chicken Fried Chicken. And nope, that’s not a typo! Imagine a tender, incredibly juicy chicken breast enveloped in a crispy, golden, peppery crust, then lovingly smothered with creamy white gravy. It’s like fried chicken’s slightly more refined cousin, and trust me, it delivers everything you crave in a down-home, finger-lickin’ good meal.

Whether you grew up on big Southern plates or just dream of that perfect fried comfort, this dish is pure culinary joy. It’s fantastic for Sunday suppers, a cozy weeknight indulgence, or a hearty dinner with classic sides like mashed potatoes and biscuits. Let’s dive into making Crispy Southern Chicken Fried Chicken – just like Grandma used to make, but maybe even a little better because you’re making it yourself!

Why You’ll Fall in Love with This Chicken Fried Chicken

This isn’t just a meal; it’s an experience! Here’s why it’s about to become your new obsession:

Crispy, Juicy Perfection: Thanks to a genius double-dredge technique, you’ll get a shatteringly crisp crust every single time, sealing in all that amazing juicy chicken.
Down-Home Flavor: This chicken is seasoned generously with salt, black pepper, garlic, and paprika. No bland bites here!
Gravy Is a Must: Seriously, is there anything better than creamy pepper gravy poured over hot, crispy chicken? We think not.
Budget-Friendly Comfort: Simple, affordable ingredients come together to create a truly hearty, soul-satisfying dish.
Crowd-Pleaser: Serve this to anyone – from toddlers to grandparents – and expect happy faces and absolutely zero leftovers!

Essential Ingredients (Makes 4 Large Cutlets)

Here’s what you’ll need to create this Southern masterpiece:

For the Chicken:

2 large boneless, skinless chicken breasts (butterflied and halved = 4 pieces)
2 cups buttermilk
1 tablespoon hot sauce (optional, but adds a nice kick!)
1 teaspoon salt
½ teaspoon black pepper

For the Breading:

2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional, for a little heat)

For Frying:

3–4 cups vegetable oil or peanut oil (for deep or shallow frying)

For the Cream Gravy:

2 tablespoons drippings from fried chicken (or butter, if preferred)
2 tablespoons all-purpose flour
1 ½ cups whole milk
Salt and lots of black pepper, to taste

How to Make Crispy Southern Chicken Fried Chicken

Follow these simple steps for a dish that tastes like it came straight from a Southern kitchen!

Prep the Chicken: Butterfly each chicken breast and cut into two thinner cutlets. Lightly pound them with a meat mallet until they’re about ½ inch thick. Place them in a bowl with buttermilk, hot sauce, salt, and pepper. Cover and let them marinate for at least 1 hour (or even overnight for extra tenderness!).
Make the Seasoned Flour: In a large bowl or shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne (if using). This is where your crispy coating magic happens!
Dredge the Chicken: Remove a piece of chicken from the buttermilk, letting any excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to coat all sides. Then, dip it BACK into the buttermilk, and immediately dredge again in the flour for a perfect double dredge. Set aside on a wire rack while you get your oil ready.
Heat the Oil: Pour about ½ to ¾ inch of vegetable oil or peanut oil into a large cast iron skillet or deep pan. Heat the oil to 350°F (175°C). A thermometer is your best friend here for accuracy!
Fry the Chicken: Carefully place 1-2 pieces of chicken into the hot oil (don’t crowd the pan!). Fry for 4–5 minutes per side, or until they’re deep golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a wire rack (never paper towels, which can make it soggy!) to keep it crispy.
Make the Cream Gravy: Once you’re done frying, remove most of the oil from the skillet, leaving about 2 tablespoons of those delicious drippings. Add 2 tablespoons of all-purpose flour and whisk over medium heat for 1 minute. Slowly whisk in the whole milk until combined. Cook for 4–5 minutes, whisking constantly, until the gravy thickens. Season generously with salt and a LOT of freshly ground black pepper.
Serve It Up: Place your beautiful, crispy chicken on a plate, then generously smother with creamy gravy. Serve alongside your favorite Southern sides!

Best Sides for Chicken Fried Chicken

Turn your meal into a full Southern feast!

Starches:

Buttery mashed potatoes (a must!)
Creamy mac and cheese
Southern-style cornbread
Buttermilk biscuits

Veggies:

Green beans with bacon
Collard greens
Fried okra
Sweet corn

Cool & Crisp:

Coleslaw
Cucumber salad
Tomato and onion salad

Tips for Perfect Chicken Fried Chicken

These little secrets will make all the difference!

Use Buttermilk: It’s magic! It tenderizes the chicken and helps that amazing breading stick.
Don’t Skip the Cornstarch: This is a game-changer. It lightens the flour coating and makes it incredibly crisp.
Double Dredge for Maximum Crunch: That second dip in the flour is the secret to a satisfyingly thick and crunchy crust.
Use a Thermometer: Oil temperature is crucial! Too hot and it burns, too cold and it gets greasy. Aim for 350°F.
Don’t Crowd the Pan: Fry in batches. This keeps your oil hot and ensures every piece gets perfectly crispy.

Storage and Reheating Guidelines

Keep your delicious Chicken Fried Chicken fresh and crispy!

Refrigerator:

Cool completely.
Store in an airtight container for up to 3 days.

Reheating:

Oven: Reheat at 350°F (175°C) for 10–12 minutes.
Air fryer: Reheat at 375°F (190°C) for 5–7 minutes.
Skillet: Gently reheat in a pan with a little bit of oil.

Freezer Tips:

Freeze cooked chicken individually on a baking sheet.
Transfer to freezer bags once frozen solid.
Reheat directly from frozen in the oven or air fryer, adding a few extra minutes to the cook time.

Make Ahead and Meal Prep Tips

Simplify your life without sacrificing flavor!

You can marinate the chicken up to 24 hours in advance.
Mix all your dry breading ingredients ahead of time.
Fry the chicken and store pieces with parchment paper in between to keep them crispy.
This dish is also fantastic for meal prepping – portion with mashed potatoes and freeze for quick, comforting meals on demand.

Variations and Common Questions

Let’s address some common curiosities and ways to customize!

Can I Bake Chicken Fried Chicken Instead?

Technically, yes, you can bake it, but it won’t give you that signature crispy, fried crust without a generous drizzle or spray of oil. For a crispier finish without deep frying, an air fryer is a great alternative, or stick to a shallow pan fry.

What’s the Difference Between Chicken Fried Chicken and Chicken Fried Steak?

They share a similar technique – meat + seasoned breading + frying + gravy – but the main difference is the star!

Chicken Fried Chicken uses boneless chicken breast.¹
Chicken Fried Steak uses cubed or tenderized beef steak.² Both are Southern classics and absolutely worth making!

FAQ

1. Can I use chicken thighs instead of breasts?

Absolutely! Boneless thighs work great. They’re juicier and a bit more forgiving if you accidentally overcook them.

2. Can I use milk instead of buttermilk?

You can make a quick buttermilk substitute! Just mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 10 minutes before using.

3. What oil is best for frying?

Vegetable oil, peanut oil, or canola oil are all excellent choices.3 Avoid olive oil, as it has a lower smoke point and isn’t ideal for deep frying.

4. How do I keep the breading from falling off?

Make sure your chicken is relatively dry before you start dredging. Press the flour mixture in very firmly, and then let the breaded chicken rest for a few minutes before frying. This helps the coating adhere.

5. Why use cornstarch in the breading?

Cornstarch is a secret weapon! It helps create an extra crispy and light crust. It’s the key to that perfect crunch.

6. Can I freeze the breaded chicken before frying?

Yes! You can flash freeze the breaded cutlets individually on a tray, then transfer them to freezer bags. You can fry them directly from frozen, just add a few extra minutes to the cook time.

7. How do I know when the oil is hot enough?

The best way is to use a thermometer (aim for 350°F). If you don’t have one, you can test with a tiny bit of flour – it should sizzle immediately.

8. Can I use gluten-free flour?

Yes! Use a gluten-free all-purpose flour blend and cornstarch for a gluten-free version. Just double-check that your baking powder and other ingredients are also GF.

9. How thick should the chicken cutlets be?

Aim for about ½ inch thick. This ensures even cooking and that ideal crispy-to-juicy ratio.

10. What’s the best way to serve leftovers?

Reheat in the oven or air fryer to bring back that delightful crispy crust. Serve with any leftover gravy, or make a killer fried chicken sandwich!

Conclusion: Your New Favorite Fried Chicken Recipe

Crispy Southern Chicken Fried Chicken is truly everything good about fried chicken – juicy meat, a satisfyingly crackly crust, and plenty of rich pepper gravy on top. It’s a recipe that embodies love, heritage, and good ol’ Southern charm.

Whether you choose to serve it with creamy mashed potatoes, fluffy biscuits, or savory fried okra, this dish is going to be a massive hit. Don’t be surprised when your guests ask for seconds (and definitely the recipe!).

So go ahead, roll up those sleeves, heat that oil, and treat yourself and your loved ones to a plate of pure Southern fried happiness. You deserve it!

Recipe Card: Crispy Southern Chicken Fried Chicken

Yields: 4 large chicken fried chicken cutlets

Prep time: 15 minutes + 1 hr marinate

Cook time: 20-25 minutes

Total time: Approx. 1 hour 35 minutes

Ingredients: