Chicken Fried Chicken

Chicken Fried Chicken is crispy, golden brown, and delicious, with buttermilk, cornstarch, onion, chicken broth, and garlic powder.

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.

Chicken Fried Chicken on serving plate

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. 

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 American side dishes. Creamy Mashed Potatoes, Sautéed Green Beans, and Buttermilk Biscuits would all taste amazing.

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. 

Chicken Fried Chicken collage

Frequently Asked Questions About Chicken Fried Chicken

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

This dish is a boneless piece of chicken that is pounded flat, 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

Key Ingredients

  • Chicken breast: Boneless, skinless breast meat is ideal for this recipe. It’s important to use a boneless piece of chicken so that you can use a mallet to get it to the same thickness. 
  • Buttermilk: Use low-fat buttermilk to give the chicken the perfect texture and slight tang without adding too much fat to the white meat.
  • Seasoning: It only takes a few simple ingredients to make your own house seasoning. Blend kosher salt, garlic powder, and black pepper. It’s an easy, crowd-pleasing seasoning blend that you can also use in other recipes. 

Chicken Fried Chicken on serving plate

More Amazing Chicken Recipes

How to Make Chicken Fried Chicken

  • Prep Time: To start preheat your oven to 350 degrees. Pound the boneless chicken breast with a meat mallet so that the pieces of chicken are all evenly flattened. Then spray a rimmed baking sheet with nonstick cooking spray.
  • House Seasoning: Whisk together 1 cup kosher salt, ¼ cup garlic powder, and ¼ cup black pepper to make the house seasoning. Then mix together all-purpose flour and 1 teaspoon of the house seasoning in a shallow bowl. Then sprinkle another teaspoon over the Chicken breasts.
  • Coat Chicken: Pour 1 ½ cups buttermilk into a shallow dish. Then dip chicken pieces into the buttermilk mixture. Let excess buttermilk drip off, then dredge chicken breast in the flour and spice mixture.
  • Fry Chicken: Heat 2 tablespoons of oil in a heavy skillet over medium-high heat. Add half the chicken breasts to the hot oil and cook on both sides until the flour mixture fries into a crispy coating. It should only take about 3 minutes on each side. Then transfer the fried chicken to the prepared baking sheet. Repeat the same process with the remaining chicken breasts.
  • Baking Time: Put the baking sheet in the oven and cook for 10 minutes.
  • White Gravy: Whisk together the cornstarch and ¼ cup chicken broth until the cornstarch is dissolved. Add 1 tablespoon of oil to the same skillet and heat at medium. Then add the onions and sauté until translucent. This should only take 2 minutes. Add the remaining chicken broth and scrape the pan drippings with a wooden spoon. Then raise the heat to medium-high and cook until it begins to bubble. Stir until the cornstarch is dissolved and incorporated into the broth. Bring the mix to a simmer, and continue to cook for 4-5 minutes until the mixture thickens. Stir in the milk and black pepper and continue cooking over medium-high heat until it’s thickened. This should only take about another 5 minutes.
  • Serve: Remove the chicken from the oven and top each piece with 4 teaspoons of creamy gravy. Then sprinkle green onions over the top.

Chicken Fried Chicken pouring on gravy


  • Spices: You can change up the flavors of your Chicken Fried 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.

Chicken Fried Chicken sliced on serving plate

Why You Should Make Chicken Fried Chicken at Home

You can order this Chicken dish from a restaurant but you might find that your favorite restaurants have Chicken Fried Steak on the menu more often than the Chicken version. Even if your local restaurants have Chicken Fried Chicken, there are so many benefits to making it at home. First, while pounding your chicken you can make it as thin as you like it, which affects the overall consistency of each bite. Next, you can customize how much seasoning is on the Chicken so it is just to your taste. Then, when you make the gravy fresh at home it has such a great savory flavor that is much better than you’ll find in a restaurant. Lastly, when it all comes together your Chicken Fried Chicken is served with the side dishes of your choice.

Favorite Side Dishes

How to Store

  • Serve: Don’t leave Chicken Fried 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. 

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Chicken Fried Chicken

Chicken Fried Chicken is crispy, golden brown, and delicious, with buttermilk, cornstarch, onion, chicken broth, and garlic powder.
Yield 8 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 1 1/2 cups flour
  • 8 boneless skinless chicken breasts , pounded
  • 1 1/2 cups buttermilk
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons cornstarch
  • 14 ounces chicken broth
  • 1/4 cup Vidalia onion , sliced
  • 1/2 cup milk
  • 1/4 teaspoon coarse ground black pepper
  • 2 green onions , chopped

House Seasoning

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


  • Preheat the oven to 350 degrees F.
  • Spray a baking sheet with nonstick cooking spray.
  • 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.
  • 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 the 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.
  • 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 black 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 the chopped green onions, salt, pepper, and garlic powder.


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
Keyword: Chicken Fried Chicken

Chicken Fried Chicken 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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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