Imagine sinking your teeth into a perfectly crispy, golden-brown chicken fried chicken. This dish takes comfort food to a whole new level, combining juicy chicken with a crunchy coating that will leave you craving more.
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Okay, Here's Why You Need This Recipe in Your Life
This chicken fried chicken recipe is special because it elevates a classic Southern dish with double the crispy goodness. By frying the chicken twice, you achieve a texture that is both incredibly crunchy and satisfying. The secret lies in the buttermilk marinade, which not only tenderizes the chicken but also infuses it with flavor. Paired with creamy gravy, this dish is perfect for special occasions or a comforting weeknight dinner. The combination of spices in the coating enhances the chicken's natural flavors and creates a delightful crunch that every bite promises. Whether served with mashed potatoes, cornbread, or a fresh salad, chicken fried chicken is sure to impress family and friends alike. Get ready to savor each bite of this indulgent dish that’s bound to become a family favorite.
Tools You'll Use
To prepare chicken fried chicken, you will need the following equipment.
- A large mixing bowl for marinating the chicken
- A shallow dish for the flour mixture
- A heavy skillet or deep fryer for frying
- A meat thermometer to ensure proper cooking temperature
- Tongs for turning the chicken
- A cooling rack for draining excess oil after frying
- Paper towels for blotting excess grease.
Success Secrets
For the best results, make sure to marinate the chicken in buttermilk for at least a few hours, or overnight if possible. This helps tenderize the meat and enhances flavor. When frying, maintain a consistent oil temperature around 350°F to ensure even cooking and avoid greasy chicken. Use a meat thermometer to check that the thickest part of the chicken reaches an internal temperature of 165°F for safe consumption. Allow the fried chicken to rest on a cooling rack instead of paper towels to keep it crispy. If you have leftover chicken, store it in an airtight container in the refrigerator for up to three days. Always wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
Recipe Card
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Ingredients
- four bone-in chicken thighs (skin-on for flavor)
- two cups buttermilk (for marinating)
- one cup all-purpose flour (for coating)
- one tablespoon paprika (for seasoning)
- one teaspoon garlic powder (for seasoning)
- one teaspoon salt (to taste)
- one teaspoon black pepper (to taste)
- three cups vegetable oil (for frying)
- two tablespoons butter (for gravy)
- two tablespoons flour (for gravy)
- one cup chicken broth (for gravy)
- one cup milk (for gravy)
Instructions
- In a large mixing bowl, combine the buttermilk, garlic powder, salt, and pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least two hours or overnight for better flavor. Cook chicken to internal temperature of 165°F (74°C).
- In a shallow dish, mix together the flour, paprika, salt, and black pepper. Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, coating thoroughly. Cook chicken to internal temperature of 165°F (74°C).
- Heat the vegetable oil in a heavy skillet or deep fryer over medium-high heat until it reaches 350°F. Carefully add the chicken, cooking in batches if necessary to avoid overcrowding. Cook chicken to internal temperature of 165°F (74°C).
- Fry the chicken for about six to eight minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove the chicken and let it drain on a cooling rack.
- For the gravy, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for a minute until golden. Gradually add the chicken broth and milk, stirring constantly until the gravy thickens. Season with salt and pepper to taste. Cook chicken to internal temperature of 165°F (74°C).
- Serve the fried chicken hot with the gravy on top or on the side. Cook chicken to internal temperature of 165°F (74°C).
Storage Instructions
Store leftover chicken fried chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through.
Play with Your Food (Variations)
For a spicy kick, consider adding cayenne pepper or hot sauce to the buttermilk marinade. You can also experiment with different herbs and spices in the flour mixture, such as paprika, garlic powder, or dried oregano. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. If you're looking for a healthier option, try baking the chicken instead of frying it, though the texture will differ significantly. Serve with a variety of dipping sauces such as honey mustard or barbecue sauce to enhance the experience.
Dinner Partners
Serve the chicken fried chicken hot, drizzled with homemade cream gravy for an authentic Southern experience. Pair with buttery mashed potatoes, collard greens, or a crisp garden salad for a well-rounded meal. For a casual gathering, serve it on a platter with slices of bread and pickles for a Southern-style sandwich setup. Leftovers can be reheated and served as a quick meal any day of the week.
Quick Saves
| Problem | Solution |
|---|---|
| The chicken coating is not crispy. | Ensure that the oil is hot enough before frying, and do not overcrowd the pan, as this can lower the oil temperature. Allow the chicken to rest on a cooling rack after frying to maintain its crispiness. |
| The chicken is undercooked in the middle. | Use a meat thermometer to check the internal temperature and adjust the cooking time as needed. If the outside is browning too quickly, lower the heat to allow the inside to cook through. |
| The gravy is too thick or lumpy. | To fix thick gravy, whisk in a bit more milk or chicken broth until you reach the desired consistency. For lumps, blend the gravy with a hand blender to smooth it out. |
| The chicken is greasy. | Make sure to use enough oil to fully submerge the chicken and allow it to drain properly on a cooling rack after frying. |
All the Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust cooking time as it may cook faster.
How can I make the gravy thicker?
To thicken the gravy, whisk in additional flour or cornstarch mixed with water.
Is it possible to bake the chicken instead of frying?
Yes, you can bake the chicken at 400°F for about 25-30 minutes, but the texture will differ.
What sides pair well with chicken fried chicken?
Mashed potatoes, collard greens, and cornbread are great accompaniments.
