Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They're even more forgiving than breasts since they're naturally more moist. Just pound them to an even thickness and proceed with the recipe as written.

I don't have buttermilk. What can I substitute?

The recipe already includes a great substitute - mixing whole milk with lemon juice. You can also use plain yogurt thinned with a little milk, or even sour cream thinned with milk in a pinch. Any of these will provide the tang and acidity that helps tenderize the chicken.

Can I bake this instead of frying?

While frying gives the best texture, you can bake it. Preheat your oven to 425°F, place the coated chicken on a wire rack set over a baking sheet, spray with cooking oil, and bake for about 20-25 minutes until cooked through. The coating won't be quite as crispy, but it'll still be delicious.

Why is my gravy lumpy and how can I fix it?

Lumpy gravy usually happens when the flour isn't fully incorporated with the fat before adding liquid. To fix lumpy gravy, strain it through a fine-mesh sieve or blend it with an immersion blender. Prevent lumps by whisking constantly and adding the milk gradually.

Chicken Fried Chicken Recipe

Name: Chicken Fried Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
Ingredients: 2 large chicken breasts; 2 sleeves finely crushed saltine crackers; 1 tsp black pepper; ½ tsp white pepper; ½ tsp paprika; ½ tsp onion powder; 1 cup buttermilk, or whole milk and 1 tablespoon lemon juice; ¾ – 1 cup vegetable oil for frying; ¼ cup reserved pan drippings; ⅓ cup all-purpose flour; 2 cups whole milk; Salt and pepper, to taste

Description

Crispy and juicy breaded chicken fried to golden perfection, paired with a creamy and savory homemade gravy. A comforting Southern classic recipe perfect for any meal.

Ingredients

Units Scale

For the Fried Chicken:

2 large chicken breasts
2 sleeves finely crushed saltine crackers
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp paprika
1/2 tsp onion powder
1 cup buttermilk, or whole milk and 1 tablespoon lemon juice
3/4 – 1 cup vegetable oil for frying

For the Gravy:

1/4 cup reserved pan drippings
1/3 cup all-purpose flour
2 cups whole milk
Salt and pepper, to taste

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Instructions

Prepare the seasoning and milk mixture: In a wide brimmed bowl, combine crushed saltine crackers, black pepper, white pepper, paprika, and onion powder. Set this aside. In a second wide brimmed bowl, place buttermilk or prepare by combining whole milk with lemon juice and letting it sit for 5 minutes.
Slice and tenderize the chicken: Slice each chicken breast in half lengthwise to create thin chicken breast pieces. You should have 4 thin chicken fillets. Place the chicken breasts into a ziplock bag and pound with a meat tenderizer until they are about 1/2 inch thick.
Coat the chicken: Dip each chicken breast into the milk mixture, ensuring it’s fully coated, and then press it firmly into the seasoned saltine cracker mixture. Set the coated chicken breast aside.
Fry the chicken: In a large, heavy-bottomed skillet or cast iron pan, heat the vegetable oil over medium-high heat. Carefully place the coated chicken fillets into the hot oil, cooking each side for about 4-5 minutes, or until they reach an internal temperature of 165°F and are crispy golden-brown. Remove and drain on a paper towel-lined plate. Keep the cooked chicken warm in a 200°F oven while frying the remaining fillets.
Make the gravy: Drain off excess grease from the pan, leaving about 1/4 cup of pan drippings. Whisk in the all-purpose flour and cook it for about 30 seconds until absorbed. Slowly whisk in the milk, stirring constantly over medium heat until the gravy thickens. Season with salt and pepper to taste.
Serve and enjoy: Once the gravy is ready, pour it over the warm, crispy chicken before serving.

Notes

For best flavor, marinate the chicken in buttermilk for up to 8 hours if time allows.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 700mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 25g
Cholesterol: 70mg