Chicken Fried Chicken (Crispy Southern Comfort Classic With White Gravy, 40 Min)

Tutorial: how to make chicken fried chicken — double-battered crispy chicken + creamy white gravy. 40 min Southern comfort.

Introduction

Tutorial: how to make chicken fried chicken — pounded + double-battered + pan-fried + white gravy. 40 min Southern.

Ingredients List

  • 4 chicken breasts pounded + S+P
  • 1.5 cups buttermilk + hot sauce + salt
  • 2 cups flour + 2 tbsp cornstarch + paprika + garlic + onion + S+P + cayenne + thyme
  • 1/2 cup oil + 4 tbsp butter
  • 4 tbsp drippings + 4 tbsp flour + 3 cups milk + S+P + white pepper + cayenne
  • Mashed potatoes + biscuits + beans

Timing

Close-up of chicken fried chicken showing crackly crispy seasoned coating, juicy chicken interior, and white peppered cream gravy Save

Pound 10. Batter 5. Fry 15. Gravy 10. Total 40 min.

Step 1 — Pound + Soak

1/2 inch. Buttermilk 10 min min.

Step 2 — Seasoned Flour

Whisk all.

Step 3 — Double Batter

Flour press, buttermilk, flour press.

Step 4 — Fry 4-5 Min/Side

350°F. 165°F internal. Wire rack.

Step 5 — White Gravy

4 tbsp drippings + flour 60 sec + milk 3-4 min thicken. GENEROUS pepper.

Step 6 — Plate

On mashed. Generous gravy. Sides + parsley.

Nutritional Information

  • Calories 720 | Protein 48g | Fat 40g | Carbs 40g

Healthier Alternatives

Bake 425°F. Air fry 380°F. 2% milk. GF flour.

Serving Suggestions

Mashed, beans, collards, biscuits. Sweet tea. Sundays.

Common Mistakes to Avoid

  • No pounding
  • Single batter
  • Cool oil
  • Underseasoned gravy
  • Paper drain

Storing Tips

3 days. 400°F 8 min reheat. Gravy 4 days.

Conclusion

That’s how to make chicken fried chicken. Comment your Southern side, share a photo, subscribe.

FAQs

vs steak? Same tech.

No buttermilk? Milk + vinegar.

Air fryer? 380°F 15 min.

Make ahead? Soak 24 hr.

GF? 1:1 GF.

Pepper why? Signature.

Recipe Card: Chicken Fried Chicken

Pound+Soak: 10 min | Batter+Fry: 20 min | Gravy+Plate: 10 min | Total: 40 min | Serves: 4 | Calories: 720/serving

Ingredients

  • 4 chicken breasts pounded to 1/2 inch + S+P
  • 1.5 cups buttermilk + 1 tbsp hot sauce + salt
  • 2 cups flour + 2 tbsp cornstarch + paprika + garlic + onion + S+P + cayenne + thyme
  • 1/2 cup oil + 4 tbsp butter for frying
  • Gravy: 4 tbsp drippings + 4 tbsp flour + 3 cups milk + S+P + white pepper + cayenne
  • Mashed potatoes + biscuits + green beans + hot sauce

Instructions

  1. Pound chicken; soak in buttermilk + hot sauce 10 min minimum.
  2. Whisk seasoned flour dredge.
  3. Dredge: flour, buttermilk, flour again (double batter).
  4. Pan-fry in 350°F oil + butter 4-5 min per side; rest on wire rack.
  5. Make gravy: drippings + flour 60 sec, milk 3-4 min, generous black pepper.
  6. Plate over mashed potatoes; pour gravy over everything; serve with sides.

Nutrition (per serving)

Calories 720 | Protein 48g | Fat 40g | Carbs 40g

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