Southern Chicken Fried Chicken Recipe

I highly recommend you use a meat tenderizer, rolling pin, or your hands to flatten the chicken breasts. Pounding the chicken helps to tenderize the meat by breaking down the muscle fibers. This will result in a more tender and juicy chicken.
Chicken breasts can vary in thickness, with one end being thicker than the other. Pounding the chicken to an even thickness ensures that it cooks evenly throughout, preventing overcooked or undercooked areas. It will also speed up the cooking time and allow you to achieve a crispy exterior without overcooking the meat.

Dredging or adding breading to foods can be intimidating for some. If you don't mind getting your hands a little sticky, you will do just fine! With this process, the chicken is coated in seasoned flour, then dipped in egg and buttermilk, and again in the seasoned flour. It gets coated in flour twice.
This method results in a thicker, crunchier coating around the chicken, creating a satisfying texture and flavor. It's one of the first things you think about when it comes to country fried chicken! That thick coating.

You will want to use an oil with a high smoke point and neutral flavor to ensure the best results. Olive oil and avocado will not work well for pan frying. They both have lower smoke points than the oils listed below that are recommended.
The smoke point is the temperature at which an oil begins to break down and produce smoke. Frying requires high temperatures.
Here are some options:
Vegetable Oil: Vegetable oil is a popular choice for frying chicken. It has a high smoke point, which means it can be heated to a high temperature without burning, and its neutral flavor won't overpower the taste of the chicken.
Peanut Oil: Peanut oil is another excellent option. It has a high smoke point and a mild flavor, making it ideal for achieving a crispy coating on the chicken without imparting a strong taste.
Canola Oil: Canola oil is a versatile cooking oil with a high smoke point and a mild flavor. It's a popular choice because it allows the natural flavors of the chicken to shine through.

It's best to use a heavy-bottomed skillet or frying pan. Here are options:
Cast Iron Skillet: I used a 10.25 inch. Use the size that will fit the amount of chicken you plan to prepare. Cast iron distributes heat evenly and retains heat effectively, which helps achieve a crispy exterior on the chicken. Additionally, cast iron skillets can withstand high temperatures, making them ideal for frying.
Stainless Steel Skillet: A stainless steel skillet is another good option. Stainless steel heats up relatively quickly and provides even heat distribution. Look for a skillet with a thick, heavy base to prevent hot spots and ensure consistent cooking.

Reheating fried chicken while maintaining its crispy texture and juicy interior is a challenge. In general, I recommend only cooking enough for what you plan to eat in that moment. There are some methods that will come close and reheat the chicken fairly well.
Preheat your oven to 350 degrees. Place the chicken on a baking sheet lined with parchment paper or aluminum foil. Bake for about 10-15 minutes, or until heated through. To help retain crispiness, avoid covering the chicken with foil, as this can trap moisture and make it soggy.
Use your air fryer and reheat at 350 degrees and place the chicken in a single layer in the basket. Reheat for about 5-7 minutes, or until heated through and crispy.
Use the stove and heat a small amount of oil or butter in a skillet over medium heat. Once hot, add the chicken and cook for a few minutes on each side until heated through and crispy.

The chicken can be stored in the freezer for up to 2-3 months without significant loss of quality. However, for the best taste and texture, it's ideal to consume it within 1-2 months. Defrost in the fridge overnight.

Store in an airtight container or shallow dish lined with paper towels to help absorb moisture. Refrigerate for up to 3–4 days. Keep the gravy separate, the chicken stays crispier and reheats better that way.

The coating falls off when there’s too much moisture, not enough structure, or the chicken doesn’t get a chance to “set.” Here’s how to avoid all that:
- Pat the chicken dry first: coating won’t stick to wet chicken.
- Season the chicken before dredging: seasoning adds grip.
- Use the proper dredge sequence: flour → buttermilk → flour (or your variation).
- Shake off excess flour: thick clumps fall off once they hit hot oil.
- Let the coated chicken rest for 10–15 minutes before frying: this is the step everyone skips; it helps the crust bond.
- Don’t overcrowd the skillet: crowding drops the oil temp and causes the coating to slide.
- Flip gently and not too often: constant flipping = broken crust.

Chicken fried chicken is basically the boneless, skillet-friendly cousin of fried chicken. Instead of working with whole bone-in pieces that take longer to fry and cook through, you’re using thin, boneless cutlets that get breaded, fried, and served with gravy, very similar to chicken fried steak, just… chicken.

It’s called “chicken fried chicken” because it’s made using the same method as chicken fried steak, just with chicken instead of steak. The meat gets pounded thin, seasoned, breaded, pan-fried, and usually served with gravy. So the name is really describing the technique, not just the ingredients.