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Move over, Cracker Barrel! This Southern-style Country Fried Chicken is extra crispy and smothered in a white pepper gravy that’s so flavorful you’ll want to pour it over everything. Serve with mashed potatoes for a hearty, comforting family dinner.
Behind This Chicken Fried Chicken Recipe
Often found at restaurants and diners here in the South and made nationally popular by Cracker Barrel, Chicken Fried Chicken is a Southern-style breaded chicken that is fried and served with a delicious white gravy. The breading is light and super crispy and the white gravy usually has a kick of peppery flavor.
Many recipes I’ve tried are good, but you’ll find two issues: the gravy lacks flavor (or is gummy), or the chicken is bland, or not crispy. We solve that in this recipe. As a food blogger who was raised by country cooks and spent the last 15 years in the heart of the South (Georgia), rest assured, this is a truly Southern addition to chicken fried chicken that will impress your family and friends.
Tips from My Kitchen
In this recipe, we’ll be nailing the flavor and the crispiness of fried chicken, which are the two important indicators of whether or not this is a great dish.
- Use whole milk to batter the chicken. It’s a common misconception that buttermilk should be used for dredging chicken, but it actually softens the breading. Now buttermilk is amazing if you want to marinate chicken BEFORE battering, but we don’t use that step in this recipe, so stick with whole milk.
- Make sure to drain your fried chicken directly on a cooling rack. Do not let it come into contact with any paper towels after you remove it from the oil. Laying your chicken on a trapped surface will allow moisture to build, resulting in soggy breading that will pull away from the chicken.
- The flavor of the gravy is imperative. Don’t be shy about the amount of salt, pepper, and poultry seasoning you use in your gravy. There is nothing worse than bland, milky gravy. That’s a no go.
- Be sure to taste the gravy as you go, adjusting the seasonings until it’s just right. I use a blend of peppers from ground pepper, ground white pepper, and freshly ground black and green peppercorns.
- Adding hot sauce to your egg mixture is a must! Just a splash will do if you’re not looking to add a kick of heat.
Key Ingredients
My version of country fried chicken doesn’t have the shortest ingredients list but almost everything is a pantry staple. Trust me when I say those extra ingredients are worth it to get the perfect texture and flavor!
For the Chicken
- Chicken breasts – The key here is to use either thinly sliced chicken breasts or to pound regular chicken breasts very thinly. I like to use air-chilled chicken, like Bell & Evans or similar.
- Flour – The base of the breading.
- Baking powder & baking soda – Using both leavening agents helps create the light, crispy breading instead of one that’s thick and dense.
- Spices – Salt, pepper, cayenne pepper, garlic powder, dried onion flakes or onion powder, and paprika add lots of flavor to the chicken.
- Whole milk – Not buttermilk, not 2% milk…whole milk. Trust me here.
- Eggs – Help the breading stick to the chicken.
- Hot sauce – Added to the eggs to give another boost of flavor. Use less if you want flavor and not heat but don’t skip it entirely.
- Peanut oil – Or vegetable oil, for frying.
For the Pepper Gravy
- Reserved oil – Using oil reversed from frying with the pan bits gives the gravy an extra boost of flavor from the start.
- Butter – Salted or unsalted both work here, since we’re tasting the gravy and adding more salt as needed.
- Flour – Thickens the gravy.
- Whole milk – Again, use whole milk here, not buttermilk. It will totally change the flavor.
- Spices – Salt, poultry seasoning, and pepper. I use both white pepper and black pepper to add more flavor variety.
Side Dish Suggestions
Country fried chicken is typically served with country sides, like classic comfort food. It’s almost always served over mashed potatoes because they soak up the extra gravy so nicely, with some creamed corn, green beans, or peas.
Macaroni and cheese, honey butter cornbread, dinner rolls, or biscuits are also popular sides.
Proper Storage
Chicken fried chicken is best enjoyed freshly fried. However, leftovers can be stored in an airtight container in the fridge for up to 4 days.
The best way to reheat the chicken is in the oven on a wire rack so air can flow underneath or in the air fryer. 350F should work for both.
Avoid the microwave! It will make the breading very soft and mushy.
Looking For More Easy Chicken Recipes?
I look forward to your questions and feedback. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments!
Southern Country Fried Chicken Recipe
Ingredients
Chicken Fried Chicken
- 6-8 thinly sliced chicken breasts or thinly pound regular breasts air-chilled chicken is beast, like Bell & Evans or similar
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried onion flakes or onion powder works too
- 2 teaspoons paprika
- 1 1/2 cup whole milk do not use buttermilk, it will soften breading
- 2 eggs
- 1 tablespoon hot sauce
- peanut oil for frying (vegetable oil works too) I use one quart in a cast iron skillet
Pepper Gravy
- 3 tablespoons reserved oil from frying with pan bits
- 4 tablespoons butter
- 1/4 cup flour
- 2 cup whole milk
- 1-2 teaspoons salt add in increments to taste
- 1 teaspoon poultry seasoning
- 1-2 teaspoons white pepper and fresh ground pepper to taste
Serve With:
- biscuits, mashed potatoes, green beans, corn, peas, etc.
Instructions
Prep Chicken Dredge and Heat Oil
- In a shallow dish whisk together flour, baking powder, baking soda, and dry seasonings. In a second shallow dish whisk together milk, eggs, and hot sauce until smooth.
- In a cast iron skillet or fry-safe pan on stove over medium, heat oil (a few inches deep) until it reaches about 350 degrees. Begin dredging the chicken while it comes up to temp.
Coat the Chicken
- Flour-egg-flour: Fully coat each chicken breast in the flour mixture, dip into the egg mixture (not letting it drip off first), than back into the flour mixture. Make sure to press the flour onto the chicken. Put finished pieces on a foil/parchment lined baking sheet.
Pan Fry Chicken
- Place chicken in hot oil and fry on each side 3-5 minutes until golden brown, remove and drain directly on a cooling rack placed on top paper towel lined baking sheet. Do not place directly on paper towels as it will make chicken soggy. (Place chicken tray in the oven at 200 degrees if you want to keep it warm while you prep gravy and finish up side items.)
Make Gravy
- To make your gravy, in a saucepan add 3 tablespoons oil + pan bits, butter over medium heat, stir in your flour until absorbed and cook for about 1 minute (it'll bubble slightly).
- Slowly add in your milk whisking to blend and heat until thickened then stir in seasonings until it's nice and seasoned. This part is very important as all the flavor is in the salt, pepper and poultry seasoning.
- To serve, plate your chicken and pour spoonfuls of gravy directly over each piece (and over the potatoes if serving).
As a born-and-raised Southerner, I can confirm that chicken fried chicken is a beloved staple of Southern cuisine. This recipe looks absolutely delicious, and the photos are making my mouth water! I appreciate that the post includes tips on making sure the chicken is cooked properly and staying crispy.