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If you’ve ever been to the South (or if you just have good taste), you’ve probably encountered Chicken-Fried Chicken with Gravy. A crispy, golden brown, tender chicken breast smothered in a creamy, country-style gravy; yeah, that’s comfort food at its finest!
If comfort food is what you’re after, or just something seriously easy and ever (more seriously!) delicious, try my recipe for Country Fried Steak with Gravy and Browned Butter Mashed Potatoes for a similar Southern comfort experience.
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This Dish Has Something to Say
Chicken-fried chicken is a Southern comfort dish with roots that ‘flourished’ on the heels of the Great Depression. While fried chicken was the go-to frugal meal for families trying to stretch a buck, chicken-fried chicken came later—like a crispy, boneless cousin of the original. It takes all the crispy goodness of fried chicken, adds the tenderness of boneless chicken breasts or thighs, and tops it off with a heap of comforting, gravy-covered magic!
For many Southerners, it’s not just a meal—it’s practically a birthright. Down here, if chicken-fried chicken’s missing from Sunday supper, the silence speaks louder than grace. Built from pantry staples and practically made for leftovers, it’s a dish that proves comfort food doesn’t have to be fancy to make you feel like a million bucks (or at least like you can afford a second helping).
Comfort Food Science (Kinda)
• Saltine crackers are the key to that signature crunchy crust. If you’re watching your sodium intake, seek out the ‘unsalted tops’ Saltines – yes, they are indeed a thing.
• Gravy—no chicken-fried chicken is complete without country gravy also called sawmill gravy, made with the drippings from the pan, so it’s rich and savory.
• Tenderness meets crisp in this recipe. The chicken is pounded to the perfect thickness (or in this case, thinness), ensuring juicy, tender bites under a golden brown, crispy exterior.
An Ingredient Lineup for Achieving Dinner Glory
We’re talking about classic pantry ingredients for this recipe—nothing overly complicated, just a focus on flavor and comfort. Here’s a short list of some of the key ingredients:
- Chicken breast (skinless and boneless)
- Saltine crackers (for that crunchy, golden crust)
- Eggs and milk (to bind it all together and keep it extra crispy)
- Peanut oil is ideal for frying thanks to its high smoke point. You can substitute vegetable oil but steer clear of olive oil—it doesn’t hold up well to high heat.
See the full recipe card for the complete list of ingredients and quantities!
Variations
• Chicken Thighs – In lieu of chicken breasts are a juicy, flavorful option that adds a little extra tenderness.
• Gluten-free – Swap out the regular flour and crackers for gluten-free options (I have not yet tested).
• Make it spicy – Add a pinch of cayenne pepper to your flour mixture. A little goes a long way.
Step-by-Step, From Skillet to Plate
Gather the ingredients for this recipe and measure everything out before beginning. Preheat the oven to 225°F (107°C). Line a baking sheet with parchment paper and place a wire rack on top. Set aside.
1
Pound
Pound the chicken to 1/4-inch thickness using a meat mallet or rolling pin. I like to do this between two pieces of plastic wrap to avoid cross contamination. To a small bowl mix together 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Season both sides of the chicken with the mixture.
2
Prep
Prepare the flour mixture in a shallow bowl with crushed 2 full sleeves of crushed saltines, 2 cups of the flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and the cayenne. In another bowl, whisk together the eggs and 1 1/2 cups of the milk.
3
Dredge
Dredge the chicken in the cracker crumb mixture, dip into the egg mixture, and dredge in the cracker mixture again.
4
Fry
Heat about 1/2 inch of peanut oil in a 12-inch skillet to 360°F (182°C). Fry the chicken in batches for 10 minutes, adding more oil as needed. Flip and cook 4 to 5 minutes more, or until crisp and golden brown. Transfer to the prepared baking sheet and keep warm in the preheated oven. Carefully drain the excess oil, leaving 2 tablespoons of drippings and the browned bits in the pan. NOTE – do NOT use a non-stick skillet for this recipe.
5
Whisk
In a bowl, whisk the remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour into the skillet with the drippings and whisk over medium-high heat for 10 to 12 minutes, until thick.
6
Plate
This isn’t the time for restraint. Gravy that bird like it’s the most important decision you’ll make all week!
Recipe FAQs
The primary difference lies in the preparation and presentation:
Chicken-fried chicken: Boneless, tenderized chicken breast, battered and fried, served with white gravy.
Fried chicken: Bone-in chicken pieces, seasoned and deep-fried, typically without gravy.
Chicken-fried chicken takes its cue from chicken-fried steak, swapping the beef for a boneless, pounded chicken breast that’s breaded and pan-fried until golden. Unlike traditional fried chicken, which usually comes on the bone, this version is all about that crispy coating and a generous pour of white gravy.
Yes, but the method is different. Lightly coat both sides the breaded chicken with vegetable oil using a spray bottle, then air fry at 400°F (200°C) for 15–20 minutes, flipping halfway. Cook in a single layer and check that the internal temp hits 165°F (74°C) for doneness.
While “white gravy” and “country gravy” are often used interchangeably, they have key differences:
White gravy: a creamy blend of butter, flour, and milk, seasoned with salt and pepper.
Country gravy: made with pan drippings, giving it a heartier, richer taste.
Put It on a Plate Already
This dish pairs beautifully with mashed potatoes or fries—something to soak up all that creamy, white gravy. And don’t forget a side of pecan-studded green beans to balance everything out. It’s a meal that will make anyone feel like they’re sitting down at a Southern table, no matter where you are!
Looking for drink pairings? For a beer, a light lager or pilsner is a great choice. If wine’s more your thing, try a crisp Chardonnay that’ll complement the richness of the gravy. A tequila Soul Train makes for a true Southern touch.
Expert Tips
- Double Dredging: Don’t skimp on the double dredge—coating the chicken in the cracker crumb mixture, dipping it in the milk, and dredging again creates an extra-crunchy, flavorful crust that will hold up beautifully during frying.
- Oil Temperature Matters: To get the perfect crispy coating, make sure the oil is at 360°F (180°C) before adding the chicken. If the oil is too cool, the chicken will absorb too much oil and become greasy. Too hot, and it will burn on the outside while remaining raw inside.
- Rest the Chicken: After frying, place the chicken on a wire rack set over a baking sheet in the oven (set to 225°F). This helps keep the chicken crispy while it stays warm.
Don’t Stop at One Chicken Recipe
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Inspired by and adapted from the original recipe shared by the good folks at Southern Living Magazine—with much appreciation!
Chicken Fried Chicken with Creamy Country Gravy
Ingredients
- 8 (6-ounce) boneless, skinless chicken breasts
- 4 1/2 teaspoons Kosher salt, divided
- 2 1/2 teaspoons black pepper
- 2 sleeves Saltine crackers, finely crushed
- 2 1/2 cups all purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper
- 8 cups whole milk, divided
- 4 large eggs
- peanut oil, for frying; may substitute vegetable oil
Instructions
- Place the chicken breasts between two pieces of heavy-duty plastic wrap and gently pound them to about 1/4-inch thick using the FLAT side of a meat mallet. Combine 1/2 teaspoon salt and 1/2 teaspoon black pepper in a small bowl, then season both sides of the chicken with the mixture. Set aside.8 (6-ounce) boneless, skinless chicken breasts, 4 1/2 teaspoons Kosher salt, 2 1/2 teaspoons black pepper
- In a shallow dish, stir together the cracker crumbs, 2 cups of the flour, baking powder, 1 1/2 teaspoons of the salt, 1 teaspoon of the black pepper, and cayenne. In a separate bowl, beat the eggs with 1 1/2 cups of the milk until smooth.4 1/2 teaspoons Kosher salt, 2 1/2 teaspoons black pepper, 2 sleeves Saltine crackers, 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon cayenne pepper, 8 cups whole milk, 4 large eggs
- Coat each piece of chicken in the cracker mixture, dip it in the milk and egg mixture, then return it to the cracker crumbs for a second, extra-crunchy layer.
- Add 1/2 inch of oil to a large skillet and heat to 360°F (182°C). Fry the chicken in batches for 10 minutes, adding more oil if needed. Flip and cook another 4 to 5 minutes until crisp and golden. Transfer to the prepared wire rack set over a baking sheet and keep warm in your preheated oven. Carefully pour off the oil, saving 2 tablespoons of drippings and all those flavorful browned bits in the pan.peanut oil
- In a bowl, whisk the remaining 1/2 cup flour with 2 1/2 teaspoons salt, 1 teaspoon black pepper, and 6 1/2 cups milk. Pour into the skillet with the reserved drippings and cook over medium-high heat, whisking constantly, for 10 to 12 minutes until thick and creamy. Spoon that rich gravy generously over the chicken and serve.4 1/2 teaspoons Kosher salt, 2 1/2 teaspoons black pepper, 2 1/2 cups all purpose flour, 8 cups whole milk
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks mouthwatering! I’ve been craving comfort food like this lately!
Shiela, I pay no attention to the season when it’s comfort food I’m after – this recipe is double delish! Jenny