Chicken Fried Chicken

by Sabrina Snyder

Last Update:

5 Comments

5 from 1 vote
8 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Jump to FAQsJump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Chicken Fried Chicken is a crispy, golden brown, delicious comfort food to make for dinner with your favorite sides. Gravy recipe included!

Do you love Chicken Fried Steak? Well, have you ever tried it with chicken? You won’t be disappointed. This Dinner Recipe is the perfect mixture of rich and crunchy, plus it’s incredibly easy to make.

Sabrina’s Chicken Fried Chicken

What happens when you flatten a few chicken pieces, dredge them in homemade breading, fry them in a pan, and then bake them until they turn golden brown? You turn a regular piece of chicken into Chicken Fried Chicken, the best of both fried chicken and chicken fried steak. It’s the perfect crispy chicken fillet with a flavorful and crunchy coating, but you still have tender and juicy chicken at the center. Plus, it’s all served with easy and delicious white gravy. 

Recipe Card

Dinner, then Dessert

Chicken Fried Chicken Recipe

Chicken Fried Chicken is a crispy, golden brown, delicious comfort food to make for dinner with your favorite sides. Gravy recipe included!
Yield 8 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Chicken on serving plate 1x1
PrintRate

Ingredients
 

Chicken

  • 1 1/2 cups flour
  • 8 chicken breasts , boneless and skinless, pounded/tenderized
  • 1 1/2 cups buttermilk
  • 2 tablespoons vegetable oil
  • 2 green onions , chopped

Gravy

  • 1 tbsp vegetable oil
  • 1/2 cup whole milk
  • 1 1/2 teaspoons cornstarch
  • 14 ounces chicken broth , divided
  • 1/4 cup onion , sliced
  • 1/4 teaspoon coarse ground black pepper

House Seasoning

  • 1 cup kosher salt
  • 1/4 cup garlic powder
  • 1/4 cup coarse ground black pepper

Instructions

  • Preheat the oven to 350 degrees F and spray a baking shet with nonstick cooking spray.
  • Whisk the House Seasoning ingredients together. Set aside 2 teaspoons for this recipe (or more to taste). Store the remaining seasoning in an airtight container for up to 1 year in a cool, dry place. Shake or stir to mix before using.
  • Mix together the flour and 1 teaspoon of the House Seasoning in a small bowl.
  • Sprinkle the chicken with the remaining 1 teaspoon House Seasoning.
  • Pour the buttermilk into a shallow dish.
  • Dredge the chicken in the buttermilk, followed by the flour mixture.
  • Heat 2 tablespoons of the oil in a heavy nonstick skillet over medium-high heat.
  • Add half of the chicken breasts to the hot oil and cook until both sides are browned, about 3 minutes per side, and then transfer to the baking sheet. Repeat with remaining chicken breasts.
  • Transfer the baking sheet to the oven and bake until the chicken is cooked through, about 10 minutes.
  • Whisk together the cornstarch and ¼ cup chicken broth until dissolved. Set aside.
  • To make the gravy, add the remaining 1 tablespoon oil to the same skillet and heat over medium heat. Add the onions and saute until translucent, about 2 minutes.
  • Add the remaining chicken broth, scrape the pan drippings with a wooden spoon, raise the heat to medium-high and cook until the mixture begins to bubble, about 2 minutes.
  • Stir in the dissolved cornstarch to incorporate. Bring to a simmer and continue to cook until the mixture thickens, 4 to 5 minutes.
  • Stir in the milk and pepper and continue cooking over medium-high heat until thickened, about 5 minutes longer.
  • Remove the chicken from the oven and top each piece with 4 teaspoons of the gravy. Sprinkle with green onions, salt, and pepper to taste.

Nutrition

Calories: 345kcal | Carbohydrates: 32g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 14522mg | Potassium: 741mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 3mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Table of Contents

Back to Table of Contents

About this Recipe

This recipe is so fast and easy that you can whip it up on a busy weeknight. Your family is sure to love every bite! It tastes even more amazing with your favorite classic side dishes. Creamy Mashed Potatoes, Sautéed Green Beans, and Buttermilk Biscuits would all taste amazing.

Chef’s Note

If you have leftovers, you can turn the fried chicken into an awe-inspiring chicken sandwich. It tastes great with a toasted bun, tomato, lettuce, a bit of BBQ Sauce, or hot sauce. You could even drizzle some leftover gravy on the sandwich.

How to Store

  • Serve: Don’t leave chicken out at room temperature for more than 2 hours. 
  • Store: To refrigerate your leftover chicken, tightly cover the chicken in plastic wrap or put it into an airtight container. Properly sealed, this recipe is good in the fridge for up to 3 days.
  • Freeze: To freeze the dish, wrap it tightly or seal it in an airtight container, and it will stay good for up to 4 months. 

FAQ’s

What’s the difference between Chicken Fried Chicken and fried chicken?

This dish is a boneless piece of chicken that is pounded flat and pan-fried, versus fried chicken, which is a bone-in piece of chicken that has been deep-fried. This recipe is also oven-baked, after frying.

When is Fried Chicken safe to eat?

Chicken is considered completely cooked and safe to eat when the internal temperature reaches 165 degrees F (73.8 degrees C), according to the USDA’s Official Website. 

Variations

  • Spices: You can change up the flavors of your Chicken by adding a dash of paprika, onion powder, oregano, cayenne pepper, Cajun seasoning, and seasoned salt.
  • Saltine Cracker Crumb Coating: Instead of using a regular flour coating, you can use saltine cracker crumbs to coat the meat. Blend the saltine crackers in a food processor, so that they’re broken into coarse crumbs. Then combine a mix of half flour and half cracker crumbs. Dredge chicken in the saltine cracker mixture to add breading to the meat. 
  • Spicy Chicken Fried Chicken: To add a kick of heat to your recipe, try whisking a dash of hot sauce into the crispy flour coating.

More Side Dish Options

Fried Chicken pinterest collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I looked for a chicken fried chicken (not chicken fried steak) recipe and couldn’t find one. This was delicious. Thank you.

    Reply