Chicken Fried Chicken and Gravy

Chicken fried chicken and gravy is the kind of Southern comfort food that makes everything feel right. This recipe delivers ultra-crispy, golden-fried chicken smothered in rich, peppery white gravy – and the best part? It comes together in just 40 minutes.

I still remember the first time I made this at home and realized how simple it actually was. A quick double dredge, the right oil temperature, and a simple butter-and-milk gravy – that is truly all it takes to bring this classic to your table any night of the week. Once you try homemade chicken fried chicken and gravy, the kind from scratch with a shatteringly crispy buttermilk crust, it is hard to go back to anything else.

Everything You Need to Make This Classic Dish

I always keep these pantry staples on hand because once you make chicken fried chicken and gravy at home, you will want to make it on repeat. Pro tip: do not skip the cornstarch in the dredge – it is the secret to that extra-light, shatteringly crispy crust that sets this recipe apart from basic fried chicken.

For the Fried Chicken:

• 2 boneless, skinless chicken breasts
• 1 cup buttermilk (full-fat gives the best flavor and helps the coating stick)
• 1 large egg
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch (do not substitute – this is what creates the extra-crispy crust)
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon white pepper
• Vegetable oil for frying (enough for 1 inch of depth in your skillet)

For the White Gravy:

• 1/4 cup unsalted butter (half a stick)
• 1/4 cup all-purpose flour
• 2 cups whole milk (whole milk makes the gravy noticeably creamier than lower-fat options)
• Kosher salt to taste
• Ground black pepper to taste – be generous, pepper is what makes white gravy taste like white gravy

How to Fry Chicken Fried Chicken to Golden, Crispy Perfection

I recommend reading through all the steps before you start. The process moves quickly once the oil is hot, so having everything prepped and ready makes this chicken fried chicken and gravy recipe feel completely effortless.

Step 1: Slice each chicken breast in half horizontally to create four thin portions. Place each piece between two sheets of plastic wrap and pound to an even 1/2-inch thickness. This step is not optional – thick chicken will burn on the outside before the center cooks through.

Step 2: In a shallow bowl, whisk together the buttermilk and egg until fully combined.

Step 3: In a second shallow bowl, whisk together the flour, cornstarch, salt, garlic powder, black pepper, and white pepper.

Step 4: Dredge each chicken piece in the buttermilk mixture, letting the excess drip off. Press it firmly into the seasoned flour mixture, making sure every spot is fully coated. Set the coated pieces on a wire rack and let them rest for 5 minutes. This helps the breading set so it won’t fall off in the hot oil.

Step 5: Pour 1 inch of vegetable oil into a large skillet – cast iron is ideal – and heat over medium heat until it reaches 350 degrees F. Use a thermometer and do not guess. Oil that is too cool produces greasy, soggy chicken. Oil that is too hot burns the breading before the chicken cooks through.

Step 6: Carefully add the chicken to the hot oil in a single layer. Work in batches if needed – do not crowd the pan or the oil temperature will drop. Fry for 6 to 8 minutes, flipping once or twice, until the crust is a deep golden brown. Verify doneness with an instant-read thermometer – the thickest part should read 165 degrees F.

Step 7: Transfer the fried chicken to a paper towel-lined plate to drain while you make the gravy.

Step 8: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly, until the roux turns a light golden blonde color. This cooks out the raw flour taste – do not rush this step.

Step 9: Gradually pour in the milk while whisking constantly to prevent lumps from forming. Bring to a gentle simmer and cook, whisking frequently, for 3 to 4 minutes until the gravy has slightly thickened.

Step 10: Season generously with salt and black pepper right at the end. Taste and adjust before serving – white gravy should be boldly seasoned. Pour hot over the crispy chicken and serve immediately.

The Best Sides to Serve Alongside Chicken Fried Chicken

The best sides for chicken fried chicken and gravy are ones that soak up all that extra peppery white gravy or balance the richness of the dish with something hearty or fresh.

Creamy Mashed Potatoes: The ultimate pairing. Fluffy potatoes catch every drop of white gravy and round out the plate beautifully.

Southern-Style Green Beans: Slow-cooked with a little butter and garlic, green beans cut through the richness and bring a classic Southern balance to the meal.

Buttermilk Biscuits: Warm, fluffy biscuits are perfect for soaking up any extra gravy left on the plate. They make this feel like a true down-home Southern feast.

Macaroni and Cheese: For the ultimate comfort food plate, creamy mac and cheese alongside chicken fried chicken is pure indulgence done right.

Black-Eyed Peas: A traditional Southern side that adds hearty, earthy flavor and a nice contrast in texture next to the crispy fried chicken.

More Southern Comfort Recipes to Try Next

Chicken fried chicken and gravy belongs on a table loaded with classic Southern comfort food. For another crispy, golden dinner that the whole family will love, check out the Easy Crispy Dill Pickle Parmesan Chicken – same satisfying crunch with a tangy twist. If creamy sauces are your thing, the One Pan Creamy Garlic Butter Chicken and the Best Creamy Tuscan Chicken both deliver rich, restaurant-quality results with minimal effort.

Looking for the perfect side to serve alongside this dish? The Incredibly Creamy Potato Soup is a natural pairing that soaks up every bit of that peppery white gravy, and the Best Cheddar Garlic Herb Potato Soup makes for a cozy, complete comfort food meal from start to finish.

Storing and Reheating Your Leftovers the Right Way

Leftover chicken fried chicken stores best when kept separately from the gravy. Place the fried chicken in an airtight container in the refrigerator for up to 3 days. Store the gravy in its own separate airtight container so it does not soften the breading.

When it is time to reheat, skip the microwave for the chicken. I recommend a 375 degree F oven or an air fryer for 5 to 8 minutes to bring back that crispy crust. Reheat the gravy gently in a small saucepan over low heat, whisking in a splash of whole milk if it has thickened too much in the fridge.

Pro tip: you can freeze the raw breaded chicken before frying. Lay the dredged pieces on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Fry them straight from frozen – just add a few extra minutes to the cook time. The cooked white gravy does not freeze well and is always best made fresh.

Questions About This Recipe, Answered

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