Chicken Fried Chicken
Golden, crunchy pan-fried chicken cutlets with a deeply seasoned, craggy crust. A Southern comfort food classic where boneless chicken gets the chicken-fried steak treatment—tenderized, battered, and fried until beautifully crisp. Serve with creamy gravy and mashed potatoes for the full experience.
For 4 servings
- prep · ~7 min
Pound the chicken breasts to an even thickness.
1.Place each chicken breast between two sheets of plastic wrap.2.Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness.3.Season both sides of each piece lightly with a pinch of salt and pepper.TIPEven thickness ensures the chicken cooks uniformly—no dry edges or undercooked centers. - prep · ~10 min
Soak the chicken in buttermilk.
Place the pounded chicken breasts in a shallow dish and pour the buttermilk over them. Turn to coat evenly. Let soak for 10 minutes at room temperature.
- prep · ~3 min
Set up the breading station.
1.In a shallow bowl, whisk together 1.5 cups flour, garlic powder, onion powder, and smoked paprika.2.In a second shallow bowl, beat the 2 eggs.3.Remove chicken from buttermilk; let excess drip off but do not pat dry.TIPKeep one hand for dry ingredients and the other for wet to avoid 'claw hand'—it really works. - mix · ~8 min
Bread the chicken cutlets.
1.Dredge each chicken piece in the seasoned flour, pressing to adhere. Shake off excess.2.Dip into the beaten egg, coating both sides.3.Press back into the flour mixture for a second coat, creating a craggy, thick crust.4.Place breaded cutlets on a wire rack and rest 5 minutes for the coating to set.TIPResting the breaded chicken helps the crust stay on during frying instead of floating off in the oil. - fry · ~15 min
Fry the chicken until golden and cooked through.
1.Heat 1.5 cups oil in a cast iron skillet over medium-high heat until it reaches 350°F (175°C).2.Carefully lay 2 cutlets into the hot oil—do not crowd the pan.3.Fry 4-5 minutes per side until deeply golden brown and internal temperature reads 165°F (74°C).4.Transfer to a wire rack over a baking sheet; keep warm in a 200°F oven while frying the remaining batch.TIPKeep the oil between 325°F and 350°F. If it drops too low, the crust absorbs oil and turns greasy. - mix · ~10 min
Make the cream gravy.
1.Pour off all but 3 tablespoons of the frying oil from the skillet, keeping the browned bits in the pan.2.Place skillet over medium heat. Whisk in 3 tablespoons flour and cook until golden and nutty-smelling, about 2 minutes.3.Slowly whisk in the milk and water. Cook, stirring constantly, until thickened and bubbly, 3-4 minutes.4.Season gravy with 1 pinch salt and 1 pinch black pepper.TIPScrape up every bit of the brown fond from the pan bottom—that's pure flavor for the gravy. - serve · ~1 min
Serve the chicken fried chicken hot with cream gravy.
Place each crispy chicken cutlet on a plate and ladle a generous amount of cream gravy over the top. Serve immediately with mashed potatoes and your favorite vegetable side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound chicken to an even 1/4-inch thickness so it cooks uniformly and stays tender.
- 2Let the breaded chicken rest on a wire rack for 5 minutes before frying to help the crust adhere.
- 3Keep the frying oil between 325°F and 350°F using a thermometer to prevent a greasy crust.
- 4Use a cast iron skillet for the best heat retention and even browning of the cutlets.
- 5Don't crowd the pan—fry only 2 cutlets at a time to maintain oil temperature and crispness.
- 6Scrape up all the browned bits (fond) from the skillet when making gravy for maximum savory flavor.
- 7Make ahead: Bread the cutlets and refrigerate on a wire rack up to 2 hours before frying.
Adapt it for your goals.
Spicy southern
Add 1 teaspoon cayenne pepper and 1/2 teaspoon black pepper to the flour mix, plus a dash of hot sauce to the buttermilk soak, for a fiery kick that complements the creamy gravy.
gluten freeGluten-free
Substitute all-purpose flour with a gluten-free blend (like rice or chickpea flour) and use gluten-free breadcrumbs for the second coat to make the dish celiac-friendly while keeping a crunchy crust.
air fryerAir-fryer
Skip the shallow fry: spray breaded cutlets with oil and cook in an air fryer at 375°F for 10-12 minutes, flipping once, for a lighter version with 70% less oil but similar crispness.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and satiety.
Buttermilk Improves Digestion
The live cultures in buttermilk aid in tenderizing the meat and offer probiotics that support gut health.
Moderate Iron and B Vitamins
Chicken is a good source of niacin and vitamin B6, which help convert food into energy and support nervous system function.
Frequently asked questions
The coating likely didn't rest long enough after breading—let it sit on a wire rack for 5 minutes so the flour hydrates and binds to the chicken.
