Description
Crispy Southern Chicken Fried Chicken delivers classic comfort with golden buttermilk-marinated chicken blanketed in perfectly seasoned, crackling breading. Crunchy exterior and juicy interior promise a delightful meal that connects you with home-style southern cooking traditions.
Ingredients
Scale
Chicken Protein:
- 6 – 8 thin sliced chicken breasts
Dry Coating Ingredients:
- 2 cups (480 milliliters) flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Wet Ingredients:
- 1.5 cups (360 milliliters) buttermilk
- 1 egg
- 1 tablespoon hot sauce
- Oil for frying
Gravy Ingredients:
- 1/4 cup (60 milliliters) reserved oil from frying
- 1/3 cup (80 milliliters) flour
- 2 cups (480 milliliters) milk
- Salt
- Pepper
Instructions
- Combine dry ingredients including flour, baking powder, baking soda, salt, pepper, and garlic powder in a wide mixing container, creating a seasoned coating mixture.
- Prepare a separate bowl with buttermilk, egg, and hot sauce, whisking thoroughly to create a rich, tangy liquid marinade.
- Thoroughly dredge each chicken piece first in the seasoned flour mixture, ensuring complete coverage, then immerse in the buttermilk mixture, and return to the flour coating for maximum crispiness.
- Heat vegetable oil in a heavy-bottomed skillet to 350°F, maintaining a consistent temperature for even cooking and golden exterior.
- Carefully lower coated chicken pieces into hot oil, frying for 8-10 minutes, turning once to achieve uniform golden-brown coloration and ensuring internal temperature reaches 165°F.
- After frying, remove chicken and drain excess oil on wire rack or paper towels to maintain crispiness.
- For gravy, utilize reserved frying oil in the same skillet, adding flour and cooking for 2-3 minutes until achieving a light caramel color.
- Gradually incorporate milk into the roux, continuously whisking to prevent lumps and create a smooth, creamy consistency.
- Season gravy with salt and pepper, adjusting to taste, and generously ladle over crispy chicken pieces before serving hot.
Notes
- Make flour mixture extra flavorful by adding paprika or cayenne for a spicy kick.
- Use boneless, skinless chicken breasts pounded thin for even cooking and maximum crispiness.
- Pat chicken completely dry before coating to ensure crispy, golden-brown exterior that doesn’t get soggy.
- Maintain oil temperature around 350°F for perfect frying – too low makes greasy chicken, too high burns coating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 470 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg