Chicken Fried Chicken: A Southern Classic

Introduction & Inspiration

As someone who loves Southern comfort food, I’m always excited to share recipes that bring back fond memories of family gatherings and delicious home-cooked meals. This Chicken Fried Chicken recipe is a classic for a reason! It’s a dish that’s been enjoyed for generations, and it’s easy to see why. The combination of crispy fried chicken and creamy gravy is simply irresistible. The inspiration for this recipe came from my desire to recreate this classic dish with a focus on simplicity and flavor.

Homemade Focus

While you can certainly find pre-made fried chicken and gravy at the store, there’s nothing quite like the satisfaction of making it from scratch. This recipe is surprisingly straightforward, and the result is a Chicken Fried Chicken that’s far superior to anything you can buy pre-made. Plus, making it yourself allows you to control the quality of ingredients and customize the flavors to your liking.

Flavor Goal

The goal here is to create a Chicken Fried Chicken that’s crispy on the outside, juicy on the inside, and bursting with flavor. The batter should be well-seasoned and adhere perfectly to the chicken, creating a golden brown and crispy crust. The gravy should be creamy, savory, and complement the fried chicken perfectly.

Ingredient Insights

Let’s explore the key players in this classic Southern dish:

• Thin-Sliced Chicken Breasts: Using thin-sliced chicken breasts ensures that the chicken cooks through quickly and evenly while frying.
• Flour: Flour is the base of the batter and helps to create a crispy crust.
• Baking Powder and Baking Soda: These leavening agents help the batter to become light and airy, resulting in a crispier crust.
• Salt, Pepper, and Garlic Powder: These seasonings add flavor to the batter and the chicken.
• Buttermilk: Buttermilk tenderizes the chicken and adds a tangy flavor to the batter.
• Egg: An egg binds the batter together and helps it to adhere to the chicken.
• Hot Sauce: Hot sauce adds a subtle kick to the batter.
• Oil for Frying: Use a neutral oil with a high smoke point, such as vegetable oil or peanut oil, for frying the chicken.
• Reserved Oil from Frying: Using the reserved oil from frying the chicken adds a rich flavor to the gravy.
• Milk: Milk creates a creamy base for the gravy.

Equipment

You’ll need a few essential tools to make this Chicken Fried Chicken:

• Deep fryer or large skillet
• Large bowls
• Whisk
• Tongs or a slotted spoon
• Paper towel-lined plate

Ingredients

• 6-8 thin-sliced chicken breasts
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 ½ cups buttermilk
• 1 egg
• 1 tablespoon hot sauce
• Oil for frying

Gravy:

• ¼ cup reserved oil from frying
• ⅓ cup flour
• 2 cups milk
• Salt and pepper to taste

Instructions

1. Heat Oil: Heat oil in a deep fryer or large skillet to 325°F (165°C).
2. Prepare the Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder. In another bowl, whisk together the buttermilk, egg, and hot sauce.
3. Coat the Chicken: Dredge each chicken breast in the flour mixture, then dip in the egg mixture, and finally back into the flour mixture, pressing the flour to ensure it adheres well.
4. Fry the Chicken: Carefully place the coated chicken breasts in the hot oil and fry for 3-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the oil and drain on a paper towel-lined plate.
5. Make the Gravy: In a separate skillet or saucepan, heat ¼ cup of the reserved frying oil over medium-high heat. Whisk in the flour and cook for about 1 minute. Slowly add the milk while whisking constantly to prevent lumps. Cook until the gravy thickens, then season with salt and pepper to taste.
6. Serve: Pour the gravy over the chicken and serve immediately.

Troubleshooting

• Chicken not cooked through: Make sure the chicken breasts are thin enough to cook through while frying. You can also use a meat thermometer to check the internal temperature; it should reach 165°F (74°C).
• Batter not sticking: Make sure the chicken is dry before coating it in the batter. You can also try double-dredging the chicken in the flour mixture for a thicker coating.
• Gravy too thin: If the gravy is too thin, simmer it for a few more minutes to reduce and thicken. You can also add a slurry of 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water to thicken it quickly.
• Gravy too thick: If the gravy is too thick, add a splash of milk or water to thin it out.

Tips and Variations

• For a spicier kick, you can add more hot sauce to the batter or a pinch of cayenne pepper to the gravy.
• Feel free to add other seasonings to the batter, such as paprika, onion powder, or dried herbs.
• You can also serve the chicken with your favorite sides, such as mashed potatoes, green beans, or mac and cheese.

Serving and Pairing Suggestions

This Chicken Fried Chicken is a classic Southern dish that can be enjoyed for breakfast, lunch, or dinner. It pairs well with mashed potatoes, gravy, green beans, coleslaw, and biscuits. It’s also delicious served with waffles or pancakes for a sweet and savory brunch.

Nutritional Information

(Per serving, approximate)

• Calories: ~450
• Fat: ~25g
• Cholesterol: ~150mg
• Sodium: ~800mg
• Carbohydrates: ~30g
• Protein: ~30g

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Recipe Summary and Q&A

Recipe Name: Chicken Fried Chicken

Prep Time: 20 minutes

Cook Time: 20 minutes

Yields: 6-8 servings

Q: Can I use boneless, skinless chicken thighs instead of chicken breasts?

A: Yes, you can use boneless, skinless chicken thighs, but they may require a slightly longer cooking time.

Q: Can I bake the chicken instead of frying it?

A: While frying is the traditional method for Chicken Fried Chicken, you can bake it in a preheated oven at 400°F for 20-25 minutes, or until cooked through. The texture will be less crispy, but it’s a healthier alternative.

Q: Can I make the gravy ahead of time?

A: Yes, you can make the gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.