Crispy Southern Chicken Fried Chicken: Golden, Juicy, and Better Than Takeout

If there’s one dish that captures the heart of Southern comfort food, it’s Chicken Fried Chicken—and yes, that’s not a typo. Think tender, juicy chicken breast coated in a crispy, golden, peppery crust, then smothered with creamy white gravy. It’s fried chicken’s slightly fancier cousin, and it’s everything you want in a down-home, finger-lickin’ meal.

Whether you grew up in the South or just dream of crispy fried comfort, this dish is pure culinary joy. Perfect for Sunday suppers, weeknight indulgence, or a good old-fashioned dinner with mashed potatoes and biscuits.

Let’s dive into how to make Crispy Southern Chicken Fried Chicken—just like Grandma used to make (but better because you’re making it yourself).

Why You’ll Love Chicken Fried Chicken

Crispy, Juicy Perfection

The double-dredge technique gives you a shatteringly crisp crust and juicy chicken every single time.

Down-Home Flavor

It’s seasoned generously with salt, black pepper, garlic, and paprika—no bland chicken here.

Gravy Is a Must

Creamy pepper gravy poured over hot, crispy chicken? Yes please.

Budget-Friendly Comfort

Simple, affordable ingredients come together for a hearty, soul-satisfying dish.

Crowd-Pleaser

Serve this to anyone—from toddlers to grandparents—and expect zero leftovers.

Ingredients (With Exact Measurements)

This recipe makes 4 large chicken fried chicken cutlets with plenty of gravy.

For the Chicken

• 2 large boneless, skinless chicken breasts (butterflied and halved = 4 pieces)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Breading

• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)

For Frying

• 3–4 cups vegetable oil or peanut oil (for deep or shallow frying)

For the Cream Gravy

• 2 tablespoons drippings from fried chicken (or butter)
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• Salt and lots of black pepper, to taste

How to Make Crispy Southern Chicken Fried Chicken

Step 1: Prep the Chicken

• Butterfly chicken breasts and cut each into two thinner cutlets.
• Pound lightly with a meat mallet until about ½ inch thick.
• Place in a bowl with buttermilk, hot sauce, salt, and pepper.
• Cover and marinate for at least 1 hour, or overnight for extra tenderness.

Step 2: Make the Seasoned Flour

In a large bowl or shallow dish, mix together:

• Flour, cornstarch, baking powder
• Salt, pepper, paprika, garlic powder, onion powder, cayenne

This is your crispy coating magic right here.

Step 3: Dredge the Chicken

• Remove chicken from buttermilk, letting excess drip off.
• Dredge in flour mixture, pressing firmly to coat all sides.
• Dip BACK into buttermilk, then again into flour for a double dredge.
• Set aside on a rack while you heat the oil.

Step 4: Heat the Oil

• Pour oil into a large cast iron skillet or deep pan, about ½ to ¾ inch deep.
• Heat to 350°F (175°C). Use a thermometer for accuracy.

Step 5: Fry the Chicken

• Carefully place 1–2 pieces into the hot oil.
• Fry for 4–5 minutes per side, or until deep golden brown and internal temp is 165°F.
• Transfer to a wire rack (not paper towels!) to stay crispy.

Step 6: Make the Cream Gravy

• Remove most oil from skillet, leaving 2 tablespoons of drippings.
• Add flour and whisk over medium heat for 1 minute.
• Slowly add milk while whisking constantly.
• Cook 4–5 minutes until thickened.
• Season with salt and a LOT of freshly ground black pepper.

Step 7: Serve It Up

• Place crispy chicken on a plate.
• Smother with creamy gravy.
• Serve with mashed potatoes, biscuits, green beans, or all of the above.

Best Sides for Chicken Fried Chicken

Round out your Southern comfort plate with one (or more) of these classics:

Starches

• Buttery mashed potatoes
• Creamy mac and cheese
• Southern-style cornbread
• Buttermilk biscuits

Veggies

• Green beans with bacon
• Collard greens
• Fried okra
• Sweet corn

Cool and Crisp

• Coleslaw
• Cucumber salad
• Tomato and onion salad

Make It a Full Southern Feast

Here’s a complete meal plan to impress your guests or treat yourself:

Main: Crispy chicken fried chicken
Sides: Mashed potatoes, green beans, cornbread
Drink: Sweet tea or lemonade
Dessert: Peach cobbler or banana pudding
Bonus: A nap after all that goodness

Tips for Perfect Chicken Fried Chicken

Use Buttermilk

It tenderizes the chicken and helps the breading stick.

Don’t Skip the Cornstarch

It lightens the flour coating and makes it extra crisp.

Double Dredge for Maximum Crunch

That second dip in flour is what gives you that satisfying, thick crust.

Use a Thermometer

Oil temp matters. Too hot and it burns, too cold and it gets greasy.

Don’t Crowd the Pan

Fry in batches to keep the oil hot and the chicken crispy.

How to Store and Reheat

Refrigerator

• Cool completely
• Store in an airtight container for up to 3 days

Reheating

• Oven: 350°F for 10–12 minutes
• Air fryer: 375°F for 5–7 minutes
• Skillet: Reheat gently in a pan with a bit of oil

Freezer Tips

• Freeze cooked chicken individually on a baking sheet
• Transfer to freezer bags
• Reheat from frozen in oven or air fryer

Make Ahead and Meal Prep Tips

• Marinate the chicken up to 24 hours ahead
• Mix dry breading ingredients in advance
• Fry chicken and store with parchment between pieces to keep them crispy

It’s also perfect for meal prepping—just portion with mashed potatoes and freeze for comfort food on demand.

Can I Bake Chicken Fried Chicken Instead?

Technically, yes—but it’s not the same. Oven baking won’t get you that signature crispy crust unless you drizzle or spray with oil generously. For the best results, try:

• Air fryer: Great alternative for a crispier finish
• Shallow pan fry: Keeps it crispy without deep frying

What’s the Difference Between Chicken Fried Chicken and Chicken Fried Steak?

They’re almost the same technique—meat + seasoned breading + frying + gravy—but:

• Chicken Fried Chicken uses boneless chicken breast
• Chicken Fried Steak uses cubed or tenderized beef steak
• Both are Southern classics and totally worth making

Conclusion: Your New Favorite Fried Chicken Recipe

Crispy Southern Chicken Fried Chicken is everything good about fried chicken—juicy meat, a crackly crust, and plenty of rich pepper gravy on top. It’s a recipe full of love, heritage, and good ol’ Southern charm.

Whether you serve it with mashed potatoes, biscuits, or fried okra, it’s going to bring the house down. Don’t be surprised if your guests ask for seconds (and the recipe).

So go ahead, roll up those sleeves, heat that oil, and treat yourself to a plate of Southern fried happiness.

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FAQs

1. Can I use chicken thighs instead of breasts?

Absolutely. Boneless thighs work great. They’re juicier and slightly more forgiving if overcooked.

2. Can I use milk instead of buttermilk?

You can make a quick buttermilk substitute by mixing 2 cups milk with 2 tablespoons lemon juice or vinegar. Let it sit for 10 minutes before using.

3. What oil is best for frying?

Vegetable oil, peanut oil, or canola oil work well. Avoid olive oil—it has a lower smoke point.

4. How do I keep the breading from falling off?

Make sure the chicken is dry before dredging. Press the flour in firmly and let it rest before frying.

5. Why use cornstarch in the breading?

Cornstarch helps create an extra crispy and light crust. It’s the secret to that perfect crunch.

6. Can I freeze the breaded chicken before frying?

Yes! Flash freeze the breaded cutlets on a tray, then store in freezer bags. Fry directly from frozen, adding a few extra minutes of cook time.

7. How do I know when the oil is hot enough?

Use a thermometer (ideal: 350°F) or test with a bit of flour—it should sizzle immediately.

8. Can I use gluten-free flour?

Yes! Use a gluten-free all-purpose blend and cornstarch for a gluten-free version. Ensure your baking powder and other ingredients are GF too.

9. How thick should the chicken cutlets be?

Aim for about ½ inch thick. This ensures even cooking and maximum crisp-to-juicy ratio.

10. What’s the best way to serve leftovers?

Reheat in the oven or air fryer to bring back that crispy crust. Serve with leftover gravy or make a killer fried chicken sandwich.