Crispy Chicken Fried Chicken Recipe
Juicy, tender chicken is marinated in flavors then fried into a chicken fried chicken recipe and served with an easy rich, creamy gravy.
Ingredients
For the Chicken:
- 2 large chicken breasts sliced in half lengthwise (to make 4 thinner pieces)
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Marinade:
- 2 cups milk
- 1 tablespoon hot sauce optional
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Breading:
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For Frying:
- Oil enough to fill a skillet at least 1 inch deep
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt and pepper.
- In a medium bowl, mix the milk, hot sauce, paprika, garlic powder, and onion powder. Add the chicken to the milk mixture, ensuring it is fully submerged. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
- In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, and pepper.
- Remove one piece of chicken at a time from the marinade. Dredge the chicken in the flour mixture, pressing gently to ensure it is fully coated. For a thicker breading and crispy coating, dip the chicken back into the marinade and dredge it in the flour again. Repeat for all the pieces of chicken.
- Heat oil in a large skillet or deep fryer over medium heat until it reaches 350 degrees F (175 degrees C), or until a small drop of flour sizzles when added. Carefully place the chicken in the hot oil, frying for 3–4 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165 degrees F/74 degrees C). Transfer the cooked chicken to a cooling rack or plate lined with paper towels to drain excess oil.
- In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the gravy thickens, about 3–5 minutes. Season with salt and pepper to taste.
Notes
- For a thicker breading and crispy coating, dip the chicken back into the marinade and dredge it in the flour a second time.
- Shake off the excess marinade before dredging the chicken. This helps prevent the breading from becoming soggy.
- Fry the chicken in batches to maintain oil temperature and crispness.
- Drain the fried chicken on a wire rack instead of on a paper towel-lined plate. A wire rack lets the steam escape so it doesn’t make the breading soggy.
- Heat the oven to 200 degrees F to store the fried chicken if cooking in batches.
- Store leftovers in airtight container container in the fridge for up to 3 days with the chicken and gravy separate, if possible.
- To reheat in the oven, preheat to 375 degrees F, then place the chicken on a baking rack over a baking sheet and heat for 15–20 minutes. It can also be reheated in the air fryer preheated to 350 degrees F for 8-10 minutes to get maximum crispiness!
- To reheat the gravy, put it in a pan on the stove over low heat and add a splash of milk to get the right consistency.
Nutrition
Calories: 487kcalCarbohydrates: 50gProtein: 36gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 109mgSodium: 1207mgPotassium: 814mgFiber: 2gSugar: 9gVitamin A: 1007IUVitamin C: 4mgCalcium: 251mgIron: 3mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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