Chicken Fried Chicken Breast Recipe

This Chicken Fried Chicken Breast Recipe is a crispy and golden recipe, which is made with tender boneless chicken breasts and a rich bacon cream gravy. It’s the ultimate Southern comfort food, ready in about 35 minutes.

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Chicken Fried Chicken Breast Recipe Ingredients

For the Chicken:

• 4 boneless skinless chicken breasts
• 2 cups all-purpose flour
• 2 tsp salt
• 2 tsp black pepper
• 1 cup buttermilk
• ½ cup water
• Neutral oil (like vegetable or peanut) for frying

For the Gravy:

• 2 tbsp bacon grease (or butter)
• 2 tbsp all-purpose flour
• 1 cup whole milk or heavy cream
• ½ tsp salt
• ½–1 tsp black pepper (freshly cracked is best)

How To Make Chicken Fried Chicken Breast

1. Make the Gravy Base: Heat the bacon grease in a skillet over medium heat. Sprinkle in the 2 tablespoons of flour. Whisk constantly for 1-2 minutes until the roux is golden and smells toasty (like cooked pie crust).
2. Finish the Gravy: Slowly pour in the milk or cream while whisking vigorously to prevent lumps. Simmer for 2-3 minutes until it thickens enough to coat the back of a spoon. Stir in the salt and plenty of cracked black pepper. Remove from heat and keep warm (it will thicken more as it sits).
3. Prep the Chicken: Place the chicken breasts between two sheets of plastic wrap. Pound them with a meat mallet until they are about ½ inch thick. This ensures they cook evenly and quickly. Season both sides with salt and pepper.
4. Set Up Breading Station: In one shallow bowl, mix the flour, salt, and pepper. In a second bowl, whisk together the buttermilk and water.
5. Dredge: Dip a chicken breast into the flour mixture, shaking off excess. Dip it fully into the buttermilk mixture. Then, place it back into the flour, pressing down firmly to ensure a thick, craggy coating adheres. Repeat with all chicken.
6. Rest: Let the breaded chicken sit on a wire rack or plate for 5–10 minutes. This allows the gluten to hydrate and the coating to set so it doesn’t fall off in the oil.
7. Fry the Chicken: Heat about 1/2 inch of oil in a large skillet (cast iron is best) to 350°F. Carefully lay the chicken pieces into the oil (away from you to avoid splashing). Fry for 7–8 minutes, flipping halfway through, until the crust is deep golden brown and the internal temperature reaches 165°F.
8. Serve: Drain the chicken on a wire rack to keep it crisp. Ladle the warm white gravy generously over the top and serve immediately.

Recipe Tips

• Bacon Grease: The “Sawmill Gravy” flavor relies heavily on bacon grease. If you don’t have any saved, fry a few slices of bacon first, eat them as a snack, and use the rendered fat for the gravy.
• Pounding is Mandatory: Do not skip pounding the chicken. If the breast is too thick, the breading will burn before the center of the meat is cooked.
• Oil Temperature: Keep the oil steady at 350°F. If it drops too low, the breading absorbs oil and gets greasy. If it’s too high, the outside burns.
• Don’t Crowd the Pan: Fry in batches (2 at a time) to maintain the oil temperature.

What To Serve With Chicken Fried Chicken Breast

This dish is the centerpiece of a heavy Southern meal.

• Mashed Potatoes: To catch the extra gravy.
• Green Beans: Cooked with bacon and onions.
• Corn on the Cob: Or creamed corn.
• Buttermilk Biscuits: Perfect for mopping the plate.

How To Store Chicken Fried Chicken Breast Recipe

• Refrigerate: Store the chicken and gravy in separate airtight containers in the refrigerator for up to 3 days.
• Reheat: Reheat the chicken in an air fryer at 375°F for 5 minutes or in the oven at 400°F for 10 minutes to re-crisp. Microwave the gravy with a splash of milk.
• Freeze: You can freeze the fried chicken for up to 3 months. Thaw in the fridge before reheating. The gravy does not freeze well (it may separate).

Chicken Fried Chicken Breast Recipe Nutrition Facts

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 145mg
• Sodium: 1200mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugar: 2g
• Protein: 40g

Nutrition information is estimated per serving with gravy.

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