Chicken Fried Chicken

Name: Chicken Fried Chicken Recipe – Crispy Southern Style
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts, pounded thin; 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tbsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cayenne pepper; 1 tsp black pepper; 1 tsp salt; 1 cup milk; 2 large eggs; 1 tbsp hot sauce; 2 cups vegetable oil, for frying; Country gravy, for serving; Mashed potatoes, for serving; Green beans, for serving

Chicken fried chicken is a Southern comfort food featuring boneless chicken breasts pounded thin, seasoned with paprika and garlic, then fried until golden and crispy. The key to success is proper dredging and maintaining oil temperature for a crunchy exterior and juicy interior.

🌍American 🏷️Chicken fried chicken 🏷️Fried chicken 🏷️Southern 🏷️Comfort food Crispy chicken

🏷️

🏷️Country gravy

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melissajorealrecipesonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

-0:00

melissajorealrecipesonTikTok

Ingredients

4 boneless, skinless chicken breasts, pounded thin
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1 cup milk
2 large eggs
1 tbsp hot sauce
2 cups vegetable oil, for frying
Country gravy, for servingoptional
Mashed potatoes, for servingoptional
Green beans, for servingoptional

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Instructions

1
In a large bowl, whisk together the flour, baking soda, baking powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
2
In a separate bowl, add the milk. In a small cup, whisk together the eggs and hot sauce, then pour the egg mixture into the milk and whisk to combine.
3
Pat the chicken breasts dry. Dredge each piece of chicken first in the flour mixture, then dip into the egg mixture, and finally coat it again in the flour mixture, pressing gently to adhere.
4
Pour about an inch of vegetable oil into a large, heavy-bottomed skillet (like cast iron) and heat over medium-high heat. Test if the oil is ready by dropping a pinch of flour into it; it should sizzle immediately.
5
Carefully place the dredged chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and cooked through.
6
Once cooked, remove the chicken from the skillet and place it on a wire rack set over a baking sheet to drain excess oil and keep it crispy.
7
Serve the chicken fried chicken hot, optionally over a bed of mashed potatoes with a side of green beans, and topped with country gravy.

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Tips & Notes

Pro tips

Pound chicken breasts evenly to 1/4-inch thickness using plastic wrap to prevent splatter and ensure consistent, fast cooking.
Let the dredged chicken rest 5–10 minutes before frying so the coating adheres; this creates a crunchier crust.
Use a deep-fry thermometer and maintain oil temperature between 350–375°F to avoid greasy or burnt coating.
Don't overcrowd the pan; fry in batches so oil temperature stays consistent and each piece browns evenly.

Substitutions

All-purpose flour → cornstarch blend (1:1 swap for extra crispiness)
Boneless, skinless chicken breasts → boneless thighs or pounded chicken cutlets (adjust frying time slightly)
Paprika → smoked paprika (adds depth without changing technique)

Storage & make-ahead

Store cooled fried chicken in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10–15 minutes to restore crispiness.