Chicken Fried Chicken

Chicken Fried Chicken anyone? We’re showing you how to make this favorite comfort food right at home. You’ll thank us after your first bite.

Chicken Fried Chicken anyone? We're showing you how to make this favorite comfort food right at home. You'll thank us after your first bite. 

Chicken Fried Chicken ranks right up there with Classic Fried Chicken as a family favorite comfort food and for good reason. It has a crispy, salty crust and a tender, juicy interior. Then it gets even better because we top it with gravy. This is not a light lunch-type meal. It sticks to ya in the best type of way.

Typically, chicken breasts are used for chicken fried chicken but we used thighs in this recipe for two reasons. Reason number one, the dark meat yields a juicier chicken – and it’s also harder to over-cook and dry out. Reason number two, the uneven surface area of a chicken thigh means there are a lot more spots for the flour to stick to and that is a good thing. More flour = more crispy bites.

Traditionally, Chicken Fried Chicken is served with mashed potatoes, but because this meal is so rich, a mustardy coleslaw and pickles would also be a great side. And if you’ve got any leftovers? Fried chicken sandwiches are always a good idea.

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Chicken Fried Chicken

Chicken Fried Chicken anyone? We’re showing you how to make this favorite comfort food right at home. You’ll thank us after your first bite.

  • Author: Emily Dingmann
  • Prep Time: 4 hours, 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

Fried Chicken

  • 1 and 1/2 lbs boneless, skinless chicken thighs
  • 1 cup buttermilk
  • Oil for frying (like canola, vegetable, or peanut)
  • 3/4 cup all-purpose flour
  • 1 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 1 tsp. salt + some for sprinkling

Gravy

  • 1 cup whole milk
  • 2 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. black pepper

Instructions

Fried Chicken

  1. Combine chicken and buttermilk together in a bowl. Let sit in refrigerator for at least four hours, or up to 24 hours.
  2. Take chicken out of refrigerator at least a half hour before cooking.
  3. Heat oil in a large cast iron skillet over medium-high heat. You want it to be about 1 inch deep.
  4. Whisk together 3/4 cup of the flour, paprika, cayenne pepper and 1 teaspoon of the salt in another large bowl.
  5. Dredge a chicken piece through flour mixture so that it is lightly coated in flour. Shake off excess. Transfer to a plate. Repeat with all pieces of chicken.
  6. Put some of the chicken pieces in the oil. Don’t crowd the pan. Fry for about 4-5 minutes, then flip over and fry for another 4-5 minutes, or until it reaches an internal temperature of 165°F. (Larger pieces will take longer.)
  7. Remove chicken from oil and rest on a drying rack while frying remaining chicken in batches. Sprinkle fried chicken lightly with salt.
  8. When done frying chicken, scoop out 2 tablespoons of the oil to use in the gravy.

Gravy

  1. Heat 2 tablespoons of the reserved cooking oil and sprinkle in 2 tablespoons of the flour.
  2. Whisk together until smooth and golden in color. Pour in milk slowly while continuously whisking.
  3. Bring to a boil, then lower heat. Let thicken, about 1-2 minutes, and remove from heat.
  4. Season with salt and pepper to taste and serve over chicken. (It will taste a little bland on its own, but is perfect on the chicken so be careful to not over-salt.)

Chicken Fried Chicken anyone? We're showing you how to make this favorite comfort food right at home. You'll thank us after your first bite. #chickenrecipes #friedchickenrecipes
Chicken Fried Chicken anyone? We're showing you how to make this favorite comfort food right at home. You'll thank us after your first bite. #chickenrecipes #friedchickenrecipes

Emily Dingmann

Emily is a Nutritionist and Recipe Developer who creates easy and healthy recipes for busy families on My Everyday Table. She drinks coffee in the morning, wine at night, and sometimes a green juice in between!