Go Back
Easy Chicken Fried Chicken Recipe
Ben Carraoli

Easy Chicken Fried Chicken Recipe

I’ve always loved comfort food, and nothing hits the spot quite like a crispy, golden chicken fried chicken. 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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.