Chicken Fried Chicken Gravy

Chicken Fried Chicken is one of those meals that never fails to bring comfort to the table. With crispy breaded chicken smothered in creamy homemade gravy, it is an easy and hearty main dish perfect for busy weeknights or when you just need a bit of classic Southern flavor. The best part is you can pull it together quickly with ingredients you probably have sitting in your fridge and pantry.

I started making this when my kids discovered their love of diner-style comfort food. Now, anytime I make this dish for the family, it disappears fast–everyone loves that rich homemade gravy.

Ingredients

• Thin sliced chicken breasts: Tender quick cooking and easy to coat Thinner pieces help everything fry more evenly
• All purpose flour: Gives the crust structure and crunch Look for unbleached for best texture
• Baking powder: Adds lift to the coating
• Baking soda: Helps the breading brown evenly
• Salt: Essential for boosting all the other flavors Use kosher if you have it
• Black pepper: A must for Southern flavor A fresh grind makes a big difference
• Garlic powder: Adds a subtle savory boost Choose pure garlic powder never garlic salt
• Buttermilk: Tenderizes the chicken and gives tanginess If you do not have buttermilk you can add a splash of lemon juice to regular milk
• Egg: Helps the coating stick to the chicken and makes the crust a bit richer
• Hot sauce: For a little background heat Not spicy just flavorful Louisiana or Texas hot sauce work best
• Oil for frying: Go for a neutral oil with a high smoke point like peanut or vegetable

For the Gravy

• Reserved oil from frying: You want the bits and flavor left behind from the chicken for a savory base
• Flour: To thicken the sauce
• Milk: Whole milk is best for a creamy gravy but low fat works in a pinch
• Salt and pepper: Lift the flavor of everything in the gravy Start light and adjust

Step-by-Step Instructions

Prepare the Breading:

In a large bowl whisk together flour baking powder baking soda salt pepper and garlic powder until fully combined. A wide shallow bowl works best so you can coat the chicken pieces easily.

Mix the Wet Ingredients:

In another bowl whisk together buttermilk egg and hot sauce until smooth. This mixture ensures a flavorful crust and tender chicken.

Bread the Chicken:

Dredge each thin chicken breast first in the flour mixture then into the buttermilk egg mixture and finally back into the flour mixture. Press the flour onto the chicken so it sticks well creating a thick coating. Lay the breaded chicken on a tray as you work.

Fry the Chicken:

Heat a few inches of oil in a deep fryer or heavy skillet to 325 degrees. Fry the chicken in batches for about three to five minutes per side or until golden brown and cooked through. Remove the chicken and drain on a plate lined with paper towels.

Make the Gravy:

Pour about one quarter cup of the hot cooking oil into a clean skillet or saucepan. Add the flour and whisk constantly for about a minute until it forms a lightly golden paste. Slowly pour in the milk whisking the whole time to prevent lumps. Cook over medium heat until the gravy thickens to your liking. Season with salt and pepper.

Serve:

Place the chicken on each plate and pour over a generous spoonful of hot gravy. Serve right away for the crispiest texture.

Save

There is something about the way the hot sauce and buttermilk work together to make the chicken extra juicy. My favorite part is using leftover gravy to top a pile of buttery mashed potatoes for an extra indulgent meal. This is always a holiday or Sunday dinner classic in my home.

Storage Tips

Leftover chicken stays crisp in the fridge for up to two days if stored on a wire rack instead of stacked. To reheat bake uncovered in a hot oven or use an air fryer for a few minutes until it crackles again. Gravy is best stored in a small container and gently reheated with a splash of milk.

Ingredient Substitutions

No buttermilk on hand Mix a tablespoon of lemon juice or white vinegar into regular milk and let it sit for five minutes. If you do not have garlic powder try onion powder for a slightly different twist. Boneless skinless chicken thighs can also work if pounded thin.

Save

Serving Suggestions

Chicken fried chicken is perfect with mashed potatoes but you can also serve it with roasted vegetables or over a big green salad for something lighter. Try it with classic sides like green beans sweet corn or homemade biscuits. A drizzle of hot honey over the gravy is surprisingly delicious for those who love sweet heat.

Cultural Context

Chicken fried chicken is true American comfort food with Southern roots. It takes cues from classic chicken fried steak but uses juicy chicken breasts instead of beef. This dish became especially popular as a nostalgic diner favorite and remains beloved for its hearty home style appeal.

Recipe FAQs

→ What kind of chicken is best for this dish?

Thinly sliced chicken breasts work well as they fry quickly and evenly, ensuring a moist interior and crispy crust.

→ How do I make the chicken extra crispy?

Double dredging—coating the chicken in seasoned flour, then buttermilk, and back in flour—creates a thick, crunchy texture after frying.

→ Can I use a skillet instead of a deep fryer?

Yes, a large pan or skillet with oil heated to 325°F will effectively cook the chicken to golden perfection.

→ What gives the gravy its flavor?

Gravy is made from pan drippings, flour, and milk, then seasoned with salt and pepper for a smooth and savory finish.

→ Is this dish spicy?

There is a hint of heat from the hot sauce in the buttermilk mixture, but overall the flavor is mild and family-friendly.