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Easy Chicken Fried Chicken Recipe | Crispy & Juicy

I’ve always loved comfort food, and nothing hits the spot quite like a crispy, golden Easy Chicken Fried Chicken Recipe. After trying a few recipes, I finally perfected this one, and it has become a favorite in my household. The key is a crunchy coating paired with creamy, rich country gravy.

Every time I make it, the smell fills the kitchen, making everyone eager to dig in. It’s easier than you think, and I’m excited to share my version with you. You can also enjoy similar indulgent desserts like Pink Lemonade Pie or Mango Float for a sweet finish after dinner.

Ingredients

Here’s what you’ll need to make this crispy, flavorful chicken fried chicken:

4 boneless, skinless chicken breasts, halved and pounded evenly – ensures juicy, uniform cooking.
2 cups all-purpose flour – for a light, crisp coating.
1 tsp salt – balances flavors.
1 tsp black pepper – adds mild heat.
1 tsp garlic powder – enhances the savory taste.
½ tsp smoked paprika – gives a subtle smoky flavor.
2 large eggs, beaten – helps the coating stick.
½ cup whole milk – adds moisture to the egg wash.
1 cup chicken stock – for creamy country gravy.
3 tbsp unsalted butter – richness for the gravy.
Additional salt and pepper for gravy – adjust to taste.
Oil for frying – about 1 inch in a skillet, vegetable or canola works best.

Note: Serves 4–6 people

Variations

You can switch up ingredients to suit your taste or dietary needs:

Use chicken thighs instead of breasts for a juicier alternative.
Add cayenne pepper or hot sauce to the coating or gravy for a spicy kick.
Swap milk for a plant-based option to make it dairy-free.
Stir in grated Parmesan to the flour for extra flavor.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 15–20 minutes
Total Time: 35–40 minutes

Equipment You Need

Skillet or frying pan – for frying the chicken.
Meat mallet – for pounding chicken evenly.
Mixing bowls – to set up wet and dry dredging stations.
Whisk – for mixing eggs and gravy.
Thermometer – optional but helpful for checking oil temperature.

How to Make Easy Chicken Fried Chicken Recipe

Prep the Chicken

First, slice your chicken breasts in half horizontally to create thin cutlets. Use a meat mallet to pound each piece to even thickness. This ensures they cook evenly and stay juicy.

Set Up Dredging Stations

I like using two pie pans: one for the flour and spices and another for the beaten eggs and milk. Dip the chicken in egg mixture first, then press it into the seasoned flour. This double coating helps it stay crispy.

Let the Coating Set

After dredging, let the chicken rest for 15 minutes. This step is crucial because it helps the coating stick better and ensures a golden crust when fried.

Fry the Chicken

Heat about an inch of oil in a skillet to 325–350°F. Fry the chicken two pieces at a time, about 4 minutes per side, until golden brown. Maintain oil temperature for even frying.

Make the Country Gravy

Melt butter in a pan over low heat. Whisk in flour and chicken stock until smooth. Slowly add milk and seasonings, simmering until thickened. Pour generously over the fried chicken before serving.

Additional Tips for Making This Recipe Better

I’ve made this dish many times, and these tricks always help:

Make the gravy ahead of time; it keeps up to 4 days in the fridge.
Use a thermometer to check oil temperature for perfectly crispy chicken.
Pound the chicken evenly to avoid undercooked or dry spots.
Rest the breaded chicken before frying to lock in the coating.

How to Serve Easy Chicken Fried Chicken Recipe

This dish looks beautiful when served with traditional Southern sides. I love pairing it with mashed potatoes, mac and cheese, or fresh green beans. Drizzle the creamy gravy over the chicken for that classic, indulgent look. Add a sprinkle of fresh parsley for color and a touch of freshness.

Nutritional Information

Here’s an estimate for one serving (without sides):

Calories: 450–500
Protein: 35g
Carbohydrates: 25g
Fat: 25g

Make Ahead and Storage

Storing

Store leftover chicken and gravy separately in airtight containers in the fridge for up to 3 days.

Freezing

You can freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F for 10–15 minutes or in an air fryer at 375°F for 3–5 minutes to keep the coating crisp. Avoid microwaving as it makes the crust soggy.

Why You’ll Love This Recipe

Here’s why this recipe has become a favorite for me and my family:

It’s easy to make and perfect for weeknight dinners.
Juicy chicken with a crispy crust every time.
Versatile: serve with a variety of sides or customize the gravy.
Flavor-packed: homemade seasoning and gravy make it restaurant-quality.
Adjustable for dietary needs with simple swaps like dairy-free or spicy versions.

This recipe combines classic Southern comfort with approachable cooking techniques. I love how straightforward it is while still delivering rich, indulgent flavors. After making it a few times, it quickly became my go-to for a cozy dinner that everyone enjoys.

Ben Carraoli