Description
This Southern Chicken Fried Chicken recipe features tender, thinly pounded chicken breasts marinated in spiced buttermilk, coated with a seasoned flour and cornstarch mixture, and fried to crispy perfection. Served with a creamy, peppery Southern-style gravy, this classic comfort dish offers a crispy outside and juicy inside that will delight the whole family.
Ingredients
Chicken and Marinade
- 4 skinless, boneless chicken breasts
- 2 cups buttermilk
- 1 tablespoon pepper
- 4 teaspoons salt
- 1 teaspoon cayenne pepper
Flour Coating
- 1 1/2 cups all-purpose flour
- 1 1/4 cups cornstarch
- 2 teaspoons baking powder
- 2 teaspoons salt
Frying
- 1 cup vegetable oil
Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/8 teaspoon cayenne pepper
Instructions
- Prepare the Chicken: Gently pound the chicken breasts between two sheets of plastic wrap until they are about 1/4 inch thick to ensure even cooking.
- Marinate: In a ziplock bag, combine buttermilk, salt, pepper, and cayenne pepper. Add the chicken breasts, seal the bag, and refrigerate overnight or for at least one hour to tenderize and flavor the chicken.
- Mix Flour Coating: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
- Coat Chicken: Remove each chicken breast from the marinade and dredge thoroughly in the flour mixture, pressing the coating firmly onto the chicken for a thick crust. Place coated chicken on a wire rack set over a rimmed baking sheet. Repeat for all breasts, then refrigerate uncovered for 30 minutes to set the coating. Reserve remaining flour mixture for frying.
- Prepare Frying Station: Place a clean wire rack on a rimmed baking sheet and line one side with paper towels to drain fried chicken.
- Heat Oil: Heat vegetable oil in a cast iron skillet over medium-high heat to 375°F, maintaining the temperature between 325°F and 350°F once chicken is added to ensure a crisp crust and thorough cooking.
- Fry Chicken: Return each chicken breast to the flour mixture for a final coating. Carefully place two pieces at a time in the hot oil and fry for 3 to 5 minutes per side, flipping with tongs, until the internal temperature reaches 160°F and the crust is golden and crispy. Drain the fried chicken on the paper towel-lined rack, flipping after a few seconds to release excess oil. Repeat with remaining pieces.
- Make Gravy: In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute to create a roux. Gradually whisk in whole milk, stirring constantly until smooth and thickened, about 3 minutes. Remove from heat and stir in salt, pepper, and cayenne pepper. Adjust thickness by adding more milk if necessary.
- Serve: Plate the crispy fried chicken with generous spoonfuls of the creamy Southern gravy. Enjoy!
Notes
- For best results, marinate chicken overnight to maximize tenderness and flavor.
- Maintain oil temperature carefully to prevent greasy or undercooked chicken.
- You can substitute whole milk with buttermilk or 2% milk for the gravy if desired.
- Use an instant-read thermometer to ensure chicken is fully cooked.
- Let the coated chicken rest in refrigerator to set the crust for better frying results.
