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Let me tell you—if there’s one thing that can instantly transport me straight back to my grandma’s tiny blue kitchen, it’s the scent of good ol’ crispy chicken sizzling in the cast iron. Chicken Fried Chicken isn’t just a meal in our house…it’s a whole event! It’s the kind of Southern comfort food that makes you wanna kick off your shoes, loosen your belt, and invite someone you love to sit and share. It’s old-school fried chicken, but with all the spectacularly crunchy coating and golden goodness outside, and the juiciest, most tender chicken tucked inside. If you’re a fan of that classic diner plate you’d find somewhere between Memphis and Amarillo, you’re going to adore this homemade chicken dinner. And honestly? It’s way easier than you think.
Why You’ll Love This
- Crispy, craveable coating—seriously, it’s next level crunchy!
- Real-deal comfort food, perfect for Sunday dinners or when you wanna treat yourself
- No unusual or fancy ingredients, just pantry staples
- Tender, juicy chicken inside (no dry or bland bites—promise!)
- Prep-ahead friendly—you can bread ahead, then fry to order
- Way easier and less messy than you might think (kids can even help!)
Ingredient Notes
Let’s give a little love to the line-up here. These are all classics you probably already have—no wild goose chases! But I’ll toss in a few swaps and tips just in case.
- Chicken Breasts: Boneless, skinless works best. Slice ’em in half horizontally for thinner cutlets or pound to even thickness. Thighs work too for extra juiciness!
- Buttermilk: It’s a must for tender chicken with that slight tang. No buttermilk? Mix 1 cup whole or 2% milk with 1 tablespoon lemon juice or white vinegar, stir and let it sit 5 mins.
- Flour: All-purpose is the go-to here. For a fun twist, I sometimes sub 1/4 cup with cornstarch for extra crunch.
- Eggs: Helps everything stick. No subs here—sorry!
- Seasonings: I go heavy on garlic powder, onion powder, smoked paprika, a little cayenne for heat, salt, and pepper. Play around! If you love it spicy, add an extra dash of hot sauce to your buttermilk.
- Oil for Frying: Something neutral and high-smoke is best—canola or peanut oil are my usuals. If you’ve got old-school bacon grease? Whoa, what a flavor bomb!
Step-by-Step Directions
Don’t let the idea of frying scare you off! Once you do it, you’ll wonder why you waited so long. Here’s how I do my classic chicken fried chicken (with a couple of “pro tips” I’ve gathered over the years):
- 1. Pound & Prep the Chicken.If your chicken breasts are fat on one end, give them a gentle whack (sandwich in a zip-top bag, then pound with a rolling pin or mallet) until even. This is the secret to faster, more even cooking—and juicier bites.
- 2. Marinate in Buttermilk.Toss your chicken in a bowl or a big zip-top bag with the buttermilk, a little hot sauce if you like, and a pinch of salt and pepper. Let them hang out in the fridge for at least 30 minutes (even overnight, if you remember). This is what makes that chicken sooo tender and full of flavor.
- 3. Set Up the Breading Station.Here’s my trick: Bowl #1 is seasoned flour. Bowl #2 is beaten eggs. Bowl #3 is more seasoned flour (because DOUBLE DIPPING is the only way to get that iconic, shatteringly crisp breaded chicken crust). Get everything lined up before you even touch the chicken, or things get messy—ask me how I know.
- 4. Dredge Like You Mean It.Take each chicken piece out of the buttermilk, let the extra drip off, then a quick dip in the dry flour. Next, into the eggs. Finally, back into that last bowl of flour, pressing so every nook gets coated—don’t be shy! Set on a wire rack (over a baking sheet works great) as you finish ‘em all. Letting them rest for 10 minutes means fewer “bare spots” when frying.
- 5. Heat Up Your Oil.Pour 1/2 to 3/4 inch of oil in a deep skillet or cast iron pan. Heat until shimmering—around 350°F is ideal if you’ve got a thermometer. If not, dip the end of a wooden spoon in; it should bubble immediately. Too cool, and your chicken gets greasy; too hot, and it’ll brown before the inside finishes.
- 6. Fry to Perfection!Work in batches—don’t crowd the pan. Carefully lay in your breaded chicken pieces. Fry 4–5 minutes per side, flipping once, until golden and cooked through (internal temp 165°F). Adjust heat if necessary. Drain the chicken on a rack or paper towels, sprinkle a pinch of salt while hot, and try to resist eating one right there standing by the stove.
- 7. Plate it Up.As soon as the crispy chicken hits the rack, I swear the whole house gets hungry. We serve ours with creamy mashed potatoes, gravy, and something green like peas or coleslaw (mostly for good measure). And plenty of napkins—trust me.
Variations and Flavor Twists
Once you’ve got the hang of this classic recipe, you can riff on it a million ways. Here are a few family favorites:
- Spicy Chicken: Double up the cayenne and whisk a little hot sauce into the buttermilk—buffalo chicken vibes, anyone?
- Herb-crusted Magic: Add a heaping tablespoon of dried thyme, parsley, or Italian seasoning to your flour for garden-y notes.
- Gluten-Free: Swap the flour with a gluten-free all-purpose mix or try half cornmeal for extra crunch!
- Air Fryer Method: Spray breaded chicken lightly with oil and air fry at 400°F for 10–12 minutes, flipping halfway. Not quite the same as deep-fried, but still satisfyingly crispy!
- Make It Sandwich-Style: Stick a cooked chicken piece on a fluffy bun with some butter pickles, shredded lettuce, and a swipe of mayo or spicy aioli. Hands down, better than any drive-thru.
Storage & Reheating Tips
Let’s be real—leftover fried chicken is a rare thing in my house. But just in case:
- Storage: Cool completely, pop in an airtight container, and refrigerate up to 3 days. (Layer with parchment if they start to stick!)
- Reheating: Best trick: warm in a 375°F oven right on a rack or baking sheet for 10–15 minutes so the coating crisps back up. Air fryer works too—5–8 minutes does the trick. Microwaving isn’t ideal (makes the breading soggy), but if you must, keep it quick and cover with a damp paper towel.
- Freezing: Yes, you can! Freeze on a baking sheet, then transfer to a zip bag. Reheat in the oven from frozen at 400°F for 18–20 minutes.
Let’s Stay Cozy Together!
I’m not exaggerating when I say this chicken fried chicken recipe is pure comfort on a plate. It’s been a family favorite forever, and I just love sharing it with y’all—truly, there’s nothing quite like gathering around a table with loved ones and something homemade and crispy in the center. If you try this recipe (or have your own fried chicken memories!), let me know in the comments. And if you’ve got questions, ask away! I’m always here to cheer you on in your comfort food adventures.
Chicken Fried Chicken
Ingredients
- Boneless, skinless chicken breasts sliced in half horizontally or pounded for even thickness
- Buttermilk can substitute with milk and lemon juice/vinegar mix
- All-purpose flour can substitute some with cornstarch for extra crunch
- Eggs
- Seasonings (garlic powder, onion powder, smoked paprika, cayenne, salt, pepper) adjust to taste, can add hot sauce for spiciness
- Oil for frying (canola or peanut oil) neutral and high-smoke oil preferred
Instructions
- Slice chicken breasts in half horizontally or pound for even thickness.
- Marinate chicken in buttermilk, salt, pepper, and optional hot sauce for at least 30 minutes.
- Prepare seasoned flour, beaten eggs, and more seasoned flour in separate bowls for breading.
- Coat marinated chicken in dry flour, eggs, then back into flour for double dipping.
- Heat oil in a skillet to 350°F for frying.
- Fry breaded chicken in batches for 4-5 minutes per side until golden and cooked through.
- Serve crispy chicken with mashed potatoes, gravy, and green vegetables.
