Name: Chicken Fried Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern
Ingredients: 4 boneless, skinless chicken breasts; 2 cups buttermilk; 2 cups all-purpose flour; 1/2 cup cornstarch; 2 large eggs; 1 tsp baking powder; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper (optional); Vegetable or canola oil, for frying; 2 tbsp butter (for gravy); 2 tbsp all-purpose flour (for gravy); 1 1/2 cups milk (for gravy); Salt and pepper to taste (for gravy)

Why You’ll Love Chicken Fried Chicken Recipe

This recipe brings the best of both worlds — the crunch of fried chicken and the quick-cook ease of boneless cuts. Unlike traditional fried chicken made with bone-in pieces, Chicken Fried Chicken uses boneless chicken breasts that cook faster and more evenly, making it a great option for weeknight dinners or weekend feasts. It’s deeply seasoned, ultra crispy, and pairs beautifully with mashed potatoes and country gravy. Plus, it’s easy to make with ingredients you probably already have in your pantry.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Buttermilk
All-purpose flour
Cornstarch
Eggs
Baking powder
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Cayenne pepper (optional, for heat)
Oil for frying (vegetable or canola)
Milk (for gravy)
Butter (for gravy)
All-purpose flour (for gravy)
Salt and pepper (for gravy)

Directions

Pound the Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin to ensure even cooking.
Marinate in Buttermilk: Place the chicken in a bowl with buttermilk and let it soak for at least 1 hour (or overnight in the fridge). This tenderizes the meat and adds flavor.
Prepare the Breading: In a shallow dish, combine flour, cornstarch, baking powder, and all spices. In another bowl, whisk eggs.
Dredge the Chicken: Remove chicken from buttermilk. Dip each piece into the flour mixture, then the egg wash, and back into the flour to coat thoroughly.
Fry the Chicken: Heat oil in a deep skillet to 350°F (175°C). Fry the chicken until golden brown and fully cooked, about 5–7 minutes per side depending on thickness. Place on a wire rack to drain.
Make the Gravy: In a saucepan, melt butter, whisk in flour, and cook for 1–2 minutes. Slowly whisk in milk and cook until thickened. Season with salt and pepper.
Serve: Plate the chicken hot with a generous spoonful of gravy over the top.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes (plus marinating time)
Cook time: 20 minutes
Total time: 35 minutes (not including marinating)

Variations

Spicy Version: Add more cayenne pepper or hot sauce to the marinade for extra heat.
Chicken Tenders: Use chicken tenders instead of breasts for a quicker version.
Oven-Baked Option: For a lighter version, bake the breaded chicken at 400°F for 25–30 minutes, flipping halfway through.
Air Fryer: Air fry at 375°F for about 15–18 minutes, spraying lightly with oil.
Gravy Twist: Add crumbled sausage to the gravy for a heartier Southern-style twist.
Gluten-Free: Use gluten-free flour and breadcrumbs in place of all-purpose flour.
Herb Crust: Add dried thyme or rosemary to the flour mix for a herbal flavor boost.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F oven for 10–15 minutes until heated through and crispy. Avoid microwaving if you want to retain the crispy texture.
For freezing, wrap cooked chicken in foil and place in a freezer-safe bag for up to 2 months. Reheat from frozen in the oven at 375°F for 20–25 minutes.

FAQs

What is the difference between Chicken Fried Chicken and Chicken Fried Steak?

Chicken Fried Chicken uses boneless chicken breast while Chicken Fried Steak is made with tenderized beef, typically cube steak. Both are breaded and fried in a similar way and served with gravy.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They will be juicier and slightly more flavorful due to the higher fat content.

Why use buttermilk for marinating?

Buttermilk helps tenderize the chicken and adds tangy flavor. The acidity breaks down proteins, making the meat more tender and juicy.

How do I know when the chicken is done?

Use a meat thermometer. The internal temperature should reach 165°F (74°C). Also, the juices should run clear when cut.

Can I make the gravy ahead of time?

Yes, you can make the gravy up to a day in advance. Store in the fridge and reheat on the stovetop with a splash of milk to loosen it.

Is there a dairy-free version of this recipe?

You can substitute the buttermilk with dairy-free milk mixed with a tablespoon of lemon juice or vinegar. Use plant-based butter and milk for the gravy.

What’s the best oil for frying?

Neutral oils with high smoke points like canola, vegetable, or peanut oil work best for frying chicken.

Can I double the recipe?

Absolutely. Just be sure not to overcrowd the frying pan — cook in batches to maintain crispiness and even cooking.

How do I keep the breading from falling off?

Press the flour coating firmly into the chicken and let it rest for a few minutes before frying. Avoid moving the chicken too much in the pan.

What sides go well with Chicken Fried Chicken?

Mashed potatoes, green beans, coleslaw, mac and cheese, or cornbread are all great accompaniments.

Conclusion

Chicken Fried Chicken is a satisfying, crowd-pleasing dish that combines the crispy indulgence of fried chicken with the ease of boneless cuts. Whether you serve it with classic sides and creamy gravy or put your own twist on it, this recipe is guaranteed to bring a taste of Southern comfort to your table.