Chicken Fried Chicken Recipe

Prepare chicken

If breasts are large, butterfly or pound to an even thickness about 1/2". Pat dry with paper towels and season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Buttermilk soak

In a shallow dish, whisk together buttermilk and eggs until combined. Submerge chicken breasts in the mixture, cover and refrigerate at least 30 minutes (up to 4 hours). This tenderizes and helps the breading adhere.

Make seasoned flour

In a large bowl or rimmed sheet pan, combine 3 cups flour, cornstarch, baking powder, 1 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, paprika and cayenne (if using). Whisk until evenly distributed.

Dredge and rest

Remove one piece of chicken from buttermilk, let excess drip off for 10–15 seconds, then press thoroughly into the seasoned flour to fully coat. Place on a wire rack and repeat with remaining pieces. For extra-crispy double coating: return floured chicken briefly into the buttermilk, then into the flour again. Let coated chicken rest 10–15 minutes at room temperature to set the crust.

Heat oil

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1" (roughly 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and brown slowly.

Fry chicken

Fry chicken in batches without crowding (2 pieces at a time depending on pan) until golden brown and an instant-read thermometer inserted into thickest part reads 160–165°F, about 6–8 minutes per side depending on thickness. Maintain oil temperature around 325–350°F by adjusting heat. Flip carefully to preserve crust.

Drain and keep warm

Transfer fried chicken to a wire rack set over a baking sheet and tent loosely with foil to keep warm while you finish frying the rest and make the gravy. Reserve about 2 tbsp of the hot oil and any brown bits from the pan for the gravy (let settle and skim if burnt).

While chicken rests, make gravy in a medium saucepan: melt 4 tbsp butter over medium heat. Add 2 tbsp reserved pan drippings or bacon drippings (optional) then whisk in 1/2 cup flour. Cook, whisking constantly, for 1–2 minutes to remove raw flour taste but do not brown.

Gradually whisk in 3 cups whole milk, a little at a time to prevent lumps. Bring to a gentle simmer, whisking frequently, until the gravy thickens, about 5–8 minutes. If gravy becomes too thick, whisk in up to 1/4 cup hot water or additional milk to reach desired consistency.

Season gravy with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Keep gravy warm over very low heat, stirring occasionally. If you prefer peppery gravy, increase black pepper to taste.

If gravy has lumps, pass through a fine-mesh sieve or use an immersion blender for a smooth finish.

Place cut potatoes in a large pot and cover with cold water by 1". Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–18 minutes.

Drain potatoes well and return to the hot pot to evaporate excess moisture for 1 minute. Mash with a potato masher or ricer.

Warm 1/2 cup milk and melt 3 tbsp butter together. Add warmed milk/butter mixture to potatoes a little at a time, mashing to your desired texture. Season with 1 tsp kosher salt and 1/4 tsp black pepper. Keep warm until serving.

While potatoes cook, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add trimmed green beans and sauté, stirring frequently, until bright green and crisp-tender, about 5–7 minutes.

Add minced garlic during the last minute of cooking and cook until fragrant. Season with 3/4 tsp kosher salt, 1/4 tsp black pepper and optional lemon zest. Toss to combine and remove from heat.

Place a scoop of mashed potatoes on each plate, top with a fried chicken breast, and generously ladle white country gravy over the chicken and potatoes. Arrange seasoned green beans on the side.

Serve immediately while hot. Leftovers: store gravy separately in refrigerator up to 3 days; reheat gently, thinning with milk if necessary.