Chicken Fried Chicken is a true southern meal. Delicious chicken breast in a crunchy, flavorful breading and slathered in a delicious, creamy gravy!
A COUNTRY FRIED CHICKEN RECIPE
We love a good southern style meal and this Chicken Fried Chicken is one of my family’s absolute favorite! Many people might be familiar with this recipe from chain restaurants like Cracker Barrel. I promise this recipe is so much better and easier to make than you might think! With simple ingredients, this recipe fries up nice and crispy and then is slathered in a creamy white gravy! So if you are like me and love some good ole fried chicken, then you need to make my Chicken Fried Chicken Recipe.
FREQUENTLY ASKED QUESTIONS:
Nothing. They are exactly the same just different names. It seems to be a regional distinction.
Most traditional southern cooks prefer shortening (like Crisco) to fry chicken but you can use any frying oil like vegetable or peanut oil to fry it in as well.
I usually purchase 2 pounds of chicken which is roughly 4 chicken breasts. If the chicken breasts are super big and thick, I will slice the chicken breast in half lengthwise then pound it out to ½ inch thickness. We want the chicken to cook evenly and the best way to do that is to make sure the chicken breast is uniform in size.
Mashed Potatoes is the obvious choice because it is perfect for that cream gravy! We always like to also serve it with a vegetable side like fried okra, peas, carrots, corn or beans.
Make sure the meat is dry before dipping in any batter. The chicken must be placed in flour first before it is dipped in the eggs and finally the coating mixture. It’s a three step dipping process: flour, eggs, coating.
Yes. Preheat air fryer to 370F degrees. Spray basket with nonstick olive oil spray. Place the chicken in the basket (making sure to leave room in between chicken breasts so you may have to cook in batches). Spray the tops of the chicken with the olive oil spray. Cook for about 15 minutes. Then flip the chicken over. Spray liberally again with olive oil spray. Cook for an additional 10-15 minutes until internal temperature reaches 165f degrees.
This can be stored in an airtight container where it will keep in the refrigerator for up to 3-4 days. The gravy can be stored separately in another container.
This can also be frozen. Place your cooled fried chicken in a freezer container and it will keep for up to 4 months. To defrost, place in the refrigerator overnight.
To reheat, if you have an air fryer, this works great for reheating chicken fried chicken. Set the temperature for 360F degrees and heat for about 5-6 minutes (until warmed through). Reheat the gravy in the microwave or on stove top and pour over steaks when serving.
Chicken Fried Chicken can also be reheated in the oven. Preheat the oven to 350F degrees. Place chicken on a baking sheet. Heat for about 10 minutes (flipping over at least once). I don’t recommend reheating in a microwave as the crust will come out soft rather than crispy.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken breasts
- all-purpose flour
- saltine crackers
- seasoned salt
- garlic powder
- cayenne pepper
- vegetable oil or shortening
HOW TO MAKE CHICKEN FRIED CHICKEN:
If your chicken breasts are more than ½” thick, you’ll want to pound it out until thin. This will provide additional tenderizing as well as allowing for more even cooking. Season chicken breasts lightly with salt and pepper. On a plate, place ½ cup flour – set aside. In a shallow bowl, mix remaining ½ cup flour, saltine cracker crumbs, seasoned salt, garlic powder and cayenne pepper. In another shallow bowl, whisk together eggs and ⅓ cup milk.
Dredge chicken breast in flour. Then dip in egg mixture.
Finally coat with saltine cracker mixture. Continue the same procedure for the rest of the chicken and place them on a large baking sheet.
Heat about ½-inch vegetable oil or shortening in a large pan (preferably cast iron) over medium heat. Note: I prefer shortening for these but use the oil you prefer. Cook chicken in 2 batches for about 7 minutes per side. Chicken should reach an internal temperature of 165F degrees. Continue with the rest of the chicken breasts. Remove chicken to a paper towel-lined baking sheet to drain excess oil.
Once all the chicken is finished cooking, remove excess oil from the pan (leaving about ¼ cup remaining). Add ¼ cup flour to the pan. Whisk and cook over medium heat for 1 minute. Gradually whisk in milk and cook until thick. If mixture gets too thick or lumpy, continue adding more milk and whisk vigorously. Whisk constantly and season to taste with salt and freshly ground black pepper.
Pour gravy over chicken and serve.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Chicken Fried Chicken (+Video)
For the chicken:
- 2 pounds boneless, skinless chicken breasts (about 4 breasts – see step 1)
- salt and freshly ground black pepper (to taste, about a teaspoon of each)
- ½ cup all purpose flour
- 2 large eggs
- ⅓ cup milk
- 25 saltine crackers, crushed
- ½ cup all purpose flour
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- vegetable oil, shortening or lard (for frying(
For the chicken:
- If your 2 pounds boneless, skinless chicken breasts are more than ½” thick, you’ll want to pound it out until thin. This will provide additional tenderizing as well as allowing for more even cooking.
- Season chicken breasts lightly with salt and freshly ground black pepper.
- On a plate or shallow bowl, place 1/2 cup all purpose flour
- In another shallow bowl, whisk together 2 large eggs and ⅓ cup milk.
- Finally, in the last shallow bowl mix together 25 saltine crackers, crushed, 1/2 cup all purpose flour, 1 teaspoon seasoned salt, 1 teaspoon garlic powder and ¼ teaspoon cayenne pepper (if using). (You should have a total of 3 bowls at this point).
- First, dredge chicken breast in flour, then dip in egg/milk mixture and then finally coat with saltine cracker mixture. Continue the same procedure for the rest of the chicken and place them on a large baking sheet.
- Heat about ½-inch vegetable oil, shortening or lard in a large pan (preferably cast iron) over medium heat. Note: I prefer shortening or lard for these but use the oil you prefer.
- Cook chicken in 2 batches for about 7 minutes per side. Chicken should reach an internal temperature of 165F degrees. Continue with the rest of the chicken breasts.
- Remove chicken to a paper towel-lined baking sheet to drain excess oil.
For the gravy:
- Once all the chicken is finished cooking, remove excess oil from the pan (leaving about ¼ cup remaining). Add ¼ cup all-purpose flour to the pan.
- Whisk and cook over medium heat for 1 minute.
- Gradually whisk in 1 ½ to 2 cups milk until it gets thick. If mixture gets too thick or lumpy, continue adding more milk and whisk vigorously.
- Season with salt and black pepper. It often takes more salt than you might realize to get it properly seasoned so taste and adjust as necessary.
- Pour gravy over chicken and serve.
- Shortening or oil can be used for frying, we prefer shortening.
- Serve with any of your favorite sides, mashed potatoes go really well with this.
- This can be frozen, see my tips above.
- When making gravy, you are going to do it by feel and taste. If the mixture starts getting lumpy or too thick, just continue to add more milk and whisk vigorously until it begins to thin out and get smooth. Season the gravy generously. It often takes more salt than you might realize to get it properly seasoned.
- Do not use skim milk.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.