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Chicken fried chicken served with mashed potatoes and gravy on dinner plate
Isaac blogger

Crispy Southern Chicken Fried Chicken

Crispy golden chicken fried chicken made with tender cutlets, seasoned coating, and creamy pepper gravy for a classic Southern comfort meal.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 1 hour
Total Time 1 hour 40 minutes
Servings: 4
Course: Main Dish
Cuisine: Southern / American
Calories:
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 2 large chicken breasts, cut into 4 thin cutlets
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 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 (optional)
  • Frying
  • 3 –4 cups vegetable or peanut oil
  • Pepper Gravy
  • 2 tablespoons pan drippings or butter
  • 2 tablespoons flour
  • 1½ cups whole milk
  • Salt and black pepper to taste

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Use caution when working with hot oil and raw poultry. Wash hands and surfaces after handling raw chicken.
  3. Marinate Chicken
  4. Combine buttermilk, hot sauce, salt, and pepper. Add chicken and marinate at least 1 hour or overnight in the refrigerator.
  5. Prepare Breading
  6. In a bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, pepper, and cayenne.
  7. Double Dredge
  8. Remove chicken from marinade and allow excess to drip off.
  9. Coat in flour mixture, dip back into marinade, then coat again in flour mixture, pressing gently so coating adheres.
  10. Heat Oil
  11. Heat oil in a heavy skillet to 350°F (175°C). Use a thermometer for accuracy.
  12. Fry Chicken Safely
  13. Fry 1–2 cutlets at a time, turning once during cooking, until the coating is golden brown and the internal temperature reaches 165°F (74°C) when checked with a thermometer. Cooking time may vary depending on cutlet thickness and oil temperature. Transfer to a wire rack.
  14. Make Gravy
  15. Carefully pour off excess oil, leaving 2 tablespoons drippings.
  16. Whisk in flour and cook 1 minute.
  17. Slowly whisk in milk and simmer until thickened. Season with salt and pepper.
  18. Serve
  19. Serve chicken hot topped with warm gravy.

Notes

  • Double dredging helps create a crisp crust and resting before frying improves coating adhesion.
  • Keep oil temperature steady and avoid overcrowding for even cooking.
  • Store leftovers refrigerated up to 3 days or freeze up to 2 months.
  • Reheat in oven, air fryer, or skillet until hot throughout.