Chicken Fried Chicken

I’ve included some videos I found relevant and helpful. 😍

Chicken fried chicken is a tasty dish you can make at home. It’s crispy on the outside and juicy on the inside. You can cook this meal in about 30 minutes from start to finish. The recipe uses simple items you might already have in your kitchen.

This comfort food classic starts with thin chicken breasts. You coat them in a mix of flour and spices. Then you dip them in buttermilk and fry until golden brown. The dish comes with a creamy gravy on top. It’s perfect for a family dinner or when you want to treat yourself to something special.

Exact Ingredients List

Here’s what you’ll need to make this tasty chicken fried chicken:

For the chicken:

• 6-8 thin sliced chicken breasts
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 1/2 cups buttermilk
• 1 egg
• 1 tablespoon hot sauce
• Oil for frying

For the gravy:

• 1/4 cup reserved oil from frying
• 1/3 cup all-purpose flour
• 2 cups milk
• Salt and pepper to taste

Make sure you have all these ingredients ready before you start cooking. The chicken breasts should be thin-sliced for quick and even cooking. You’ll use the oil both for frying the chicken and making the gravy, so choose a neutral oil with a high smoke point like vegetable or canola oil.

Instructions

Heat oil in a deep fryer or large pan to 325°F. Mix flour, baking powder, baking soda, salt, pepper, and garlic powder in a bowl. In another bowl, whisk buttermilk, egg, and hot sauce.

Coat chicken in flour mix, then egg mix, then flour again. Press flour onto chicken for good coverage.

Fry chicken 3-5 minutes per side until golden brown. Drain on paper towels.

For gravy, heat 1/4 cup frying oil in a pan. Add flour and cook 1 minute. Slowly whisk in milk until thick. Season with salt and pepper.

Serve chicken with gravy poured over top. Enjoy your crispy, flavorful meal!

Possible Substitutes List

You can swap out some ingredients in this chicken fried chicken recipe to change things up. Try using boneless chicken thighs instead of breasts for juicier meat. If you don’t have buttermilk, mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice and let it sit for 5 minutes.

For the breading, you can use crushed cornflakes or panko crumbs in place of some of the flour. This will give your chicken an extra crunchy coating. Spice things up by adding paprika or cayenne to the flour mix.

No hot sauce? Use a dash of Worcestershire sauce for tangy flavor. For the gravy, try chicken broth instead of milk for a richer taste. You can also add some crumbled bacon or chopped herbs to the gravy for more flavor.

If you want a healthier version, bake the chicken at 400°F for 20-25 minutes instead of frying. Spray the breaded chicken with cooking oil before baking to help it crisp up.

How To Make It Diabetes-Friendly

To make this chicken fried chicken recipe more diabetes-friendly, try these simple swaps:

1. 
   

   Use whole wheat flour instead of white flour for the coating. This adds fiber and nutrients.

   
   
2. 
   

   Bake the chicken instead of frying. Preheat your oven to 400°F and cook for 20-25 minutes, flipping halfway through.

   
   
3. 
   

   Skip the buttermilk. Dip chicken in beaten egg whites mixed with a splash of water instead.

   
   
4. 
   

   Use low-fat milk for the gravy. This cuts down on saturated fat.

   
   
5. 
   

   Add more spices like paprika, oregano, and thyme to boost flavor without extra calories.

   
   

For the gravy, try this lighter version:

• Mix 2 Tbsp cornstarch with 1/4 cup cold low-fat milk
• Whisk into 1 3/4 cups hot low-fat milk in a saucepan
• Cook over medium heat, stirring constantly until thickened
• Season with salt, pepper, and herbs to taste

These changes reduce calories, fat, and carbs while keeping the crispy texture you love. You can enjoy a tasty meal that’s better for managing blood sugar.

Tips, Tricks & Storing

For extra crispy chicken, double-dip it in the flour mixture. After the first coating, let it rest for 5 minutes before dipping again. This creates a thicker crust.

Use a thermometer to check the oil temperature. Keep it at 325°F for even cooking. If the oil is too hot, the outside will burn before the inside cooks.

Don’t overcrowd the pan when frying. This lowers the oil temperature and makes the chicken greasy. Cook in batches if needed.

To store leftovers, let the chicken cool completely. Put it in an airtight container and keep in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months.

When reheating, use the oven instead of the microwave. Preheat to 375°F and bake for 10-15 minutes. This helps keep the coating crispy.

Make extra gravy and store it separately. It’s great for dipping or pouring over mashed potatoes later.

Try adding different spices to the flour mix for variety. Paprika, cayenne, or dried herbs can give new flavors to your chicken.