This Southern Chicken Fried Chicken is comfort food at its absolute best, with a crust that crackles when you cut into it and tender, juicy meat underneath. I first made this on a rainy Sunday afternoon when my sister Emma showed up unannounced, hungry and dramatic as always. The smell of buttermilk-soaked Southern Chicken Fried Chicken hitting hot oil filled the kitchen, and by the time I drizzled that creamy country gravy over the top, she was already setting the table.
If you love crispy, satisfying Southern comfort food, you'll want to try our Easy Breakfast Rolls Recipe: Sausage, Bacon & Cheese Rolls , Easy Shakshuka on Toast - Addictive, Comforting, and Easy Baked Creamy Chicken Taquitos - Crispy Recipe to complete the meal.
What You'll Love About This Recipe
It's incredibly crispy. The double coating technique creates a crust that's thick, crunchy, and deeply flavorful. Every bite has that satisfying crack.
The brine makes all the difference. Soaking the Southern Chicken Fried Chicken in seasoned buttermilk keeps it tender and juicy, even after frying. You won't end up with dry, tough chicken here.
The gravy is simple but perfect. Just butter, flour, milk, and seasonings come together in minutes to make a creamy, peppery gravy that complements the Southern Chicken Fried Chicken without overpowering it.
It's easier than you think. Yes, there's some waiting time for the brine and the coating to set, but the actual hands-on work is straightforward. If you can whisk and manage a thermometer, you can make this.
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Southern Chicken Fried Chicken Ingredients
Here's everything broken down by component.
See Recipe Card Below This Post For ingredients Quantites
For the Brine:
- Chicken breasts: Four boneless, skinless breasts pounded thin so they cook evenly and stay tender.
- Buttermilk: Tenderizes the Southern Chicken Fried Chicken and adds a tangy flavor that balances the richness of the fried coating.
- Pepper: Adds a gentle heat and depth to the brine.
- Salt: Seasons the Southern Chicken Fried Chicken from the inside out and helps keep it moist during frying.
- Cayenne pepper: Brings a subtle kick without making the dish spicy. You'll taste warmth, not fire.
For the Coating:
- Flour: Creates the base of the crispy crust and helps the coating stick to the Southern Chicken Fried Chicken .
- Cornstarch: This is the secret to extra crunch. It makes the coating lighter and crispier than flour alone.
- Baking powder: Helps the coating puff up slightly as it fries, creating more texture and crunch.
- Salt: Seasons the crust so every bite tastes flavorful, not bland.
- Vegetable oil: A neutral oil with a high smoke point, perfect for frying at the right temperature.
For the Gravy:
- Butter: Adds richness and a silky texture to the gravy.
- Flour: Thickens the milk into a creamy, spoonable gravy.
- Whole milk: Makes the gravy smooth and velvety. Whole milk works best here for the richest flavor.
- Salt and pepper: Season the gravy and give it a classic country flavor.
- Cayenne pepper: Just a pinch adds warmth and ties the gravy to the seasoning in the Southern Chicken Fried Chicken .
How to Make Southern Chicken Fried Chicken
Prep the chicken: Gently pound each Southern Chicken Fried Chicken breast between two pieces of plastic wrap until they're about ¼ inch thick. This helps them cook evenly and stay tender.
Brine the chicken: In a ziplock bag, mix together the buttermilk, salt, pepper, and cayenne. Add the pounded Southern Chicken Fried Chicken breasts, seal the bag, and refrigerate for at least 1 hour, though overnight is even better. The longer they soak, the more flavorful and tender they'll be.
Make the coating: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt until everything is evenly combined.
First coating: Remove one Southern Chicken Fried Chicken breast at a time from the buttermilk and press it into the flour mixture, making sure it's completely covered. Place each coated piece on a wire rack set over a rimmed baking sheet. Repeat with all the chicken, then refrigerate uncovered for 30 minutes. This step helps the coating set and stick better when you fry. Save the leftover flour mixture.
Prep for frying: Set up a clean wire rack on another rimmed baking sheet and cover one side with paper towels. Heat the vegetable oil in a cast-iron skillet over medium-high heat until it reaches 375°F. You'll want to keep the temperature between 325°F and 350°F while frying.
Second coating: Right before frying, dip each Southern Chicken Fried Chicken breast back into the flour mixture, pressing gently so it sticks. This double coating is what gives you that thick, crunchy crust.
Fry the chicken: Carefully place two pieces of Southern Chicken Fried Chicken into the hot oil. Fry for 3 to 5 minutes per side, flipping once, until the coating is deep golden brown and the internal temperature reaches 160°F. Remove the chicken and let it drain on the paper towel-lined rack. Repeat with the remaining pieces, adjusting the heat as needed to maintain the oil temperature.
Make the gravy: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly pour in the milk, whisking the whole time, and continue whisking until the gravy thickens and turns smooth, about 3 minutes. Remove from the heat and stir in the salt, pepper, and cayenne. If it's too thick, add a splash more milk until it's just right.
Serve: Plate the crispy Southern Chicken Fried Chicken and spoon the warm gravy generously over the top. Serve immediately while everything is hot and fresh.
Substitutions and Variations
Use chicken thighs instead: Boneless, skinless thighs work beautifully here and stay even juicier than breasts. Just adjust the cooking time slightly since thighs can be a little thicker.
Make it spicier: Add more cayenne to the brine, coating, and gravy, or sprinkle in some hot sauce for extra heat.
Swap the buttermilk: If you don't have buttermilk, mix 2 cups of regular milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Use a different milk for the gravy: You can use 2% milk if that's what you have, though the gravy won't be quite as rich. Avoid skim milk, which can make the gravy taste thin.
Try a gluten-free version: Use a gluten-free flour blend in both the coating and the gravy. The texture will be slightly different, but it still works well.
Equipment FOR Southern Chicken Fried Chicken
Here's what will make this recipe easier:
- Cast-iron skillet: Holds heat evenly and gives you the best frying results. A heavy-bottomed skillet works too.
- Wire rack and rimmed baking sheet: Essential for letting the coated Southern Chicken Fried Chicken rest and for draining after frying.
- Ziplock bag: Makes brining simple and mess-free.
- Meat thermometer: Takes the guesswork out of knowing when the Southern Chicken Fried Chicken is done.
- Whisk: Helps you make smooth, lump-free gravy.
- Saucepan: A medium saucepan is perfect for making the gravy while the Southern Chicken Fried Chicken rests.
Storage and Reheating Tips
Store leftovers: Place cooled Southern Chicken Fried Chicken in an airtight container and refrigerate for up to 3 days. Store the gravy separately in another container.
Reheat the chicken: For the crispiest results, reheat the Southern Chicken Fried Chicken in a 375°F oven for 10 to 12 minutes. Avoid the microwave, which makes the coating soggy.
Reheat the gravy: Warm it gently on the stovetop over low heat, whisking in a little milk if it's thickened up too much in the fridge.
Freeze it: You can freeze the fried Southern Chicken Fried Chicken for up to 2 months. Let it thaw in the fridge overnight, then reheat in the oven. The gravy also freezes well for up to 3 months.
EXPERT TIPS
Don't skip the brine: Even if you're short on time, give the Southern Chicken Fried Chicken at least an hour in the buttermilk. It makes a noticeable difference in flavor and texture.
Pound the chicken evenly: If the Southern Chicken Fried Chicken breasts are uneven, they won't cook at the same rate. Take your time to get them all to about the same thickness.
Watch your oil temperature: Too hot and the coating burns before the Southern Chicken Fried Chicken cooks through. Too cool and the coating gets greasy. A thermometer is your best friend here.
Let the coating rest: That 30-minute chill time in the fridge helps the coating stick and crisp up beautifully when it hits the oil.
Make the gravy last: The gravy comes together quickly, so save it for the very end. That way it's hot and fresh when you serve it.
Use the drippings: If you want even more flavor, use a tablespoon or two of the leftover frying oil in place of some of the butter when making the gravy.
FAQ
How long to fry Southern fried chicken?
Fry each piece for about 3 to 5 minutes per side, depending on thickness. The Southern Chicken Fried Chicken is done when it reaches an internal temperature of 160°F and the coating is deep golden brown. My sister Emma always insists on checking with a thermometer after her first attempt came out raw in the middle.
What makes Southern fried chicken unique?
Southern fried Southern Chicken Fried Chicken is all about the buttermilk brine, the seasoned coating, and the double-dipping technique. The brine tenderizes the meat, while the coating creates an extra-thick, crunchy crust. It's comfort food with a crispy, flavorful edge.
What goes with fried chicken and gravy?
Classic sides like mashed potatoes, biscuits, green beans, coleslaw, corn on the cob, and mac and cheese all pair beautifully with fried Southern Chicken Fried Chicken and gravy. Stick with simple, comforting sides that let the chicken shine.
How many minutes to cook chicken in gravy?
In this recipe, the Southern Chicken Fried Chicken is fully cooked during frying, so the gravy is just poured over the top before serving. If you're simmering chicken in gravy from raw, plan on 20 to 25 minutes, but that's a different cooking method entirely.
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Pairing
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Southern Chicken Fried Chicken with Gravy
Ingredients
Method
- Lightly pound each chicken breast between two pieces of plastic wrap until it reaches about ¼ inch thickness. prep
- In a large ziplock bag, combine the buttermilk, pepper, salt, and cayenne pepper. Add the chicken, seal the bag, and refrigerate for at least an hour (overnight works best). prep
- Whisk together flour, cornstarch, baking powder, and salt in a large bowl. mix
- Take each chicken breast and dredge it in the flour mixture, pressing the flour into the chicken. Place it on a wire rack over a rimmed baking sheet. Repeat for all chicken breasts. Refrigerate uncovered for 30 minutes. prep
- Set up a clean wire rack on a rimmed baking sheet, placing paper towels on one side for draining. prep
- Heat vegetable oil in a cast-iron skillet over medium-high heat, bringing the temperature to 375ºF. Keep oil temperature between 325ºF and 350ºF. prep
- Coat each chicken breast in the flour mixture again, ensuring it's fully covered. Carefully place two chicken breasts into the hot oil and cook for 3-5 minutes on each side until golden brown and the internal temperature reaches 160ºF. Remove and drain on the paper towel-covered rack. Continue with remaining chicken breasts. cook
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute. Gradually add the milk, whisking constantly, until the gravy thickens (about 3 minutes). Finish by adding salt, pepper, and cayenne. If the gravy is too thick, add a bit more milk. mix
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