Chicken Fried Chicken

Chicken Fried Chicken is the kind of Southern comfort that makes everything slow down — juicy chicken breasts coated in a thick, crispy crust, fried golden and smothered in creamy white pepper gravy. It’s familiar, hearty, and deeply satisfying, the kind of meal that belongs on a big plate with mashed potatoes and green beans. One bite feels like pure Southern comfort.

Ingredients
4 boneless, skinless chicken breasts
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

For the breading:
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon black pepper
Oil for frying

For the white gravy:
3 tablespoons pan drippings
3 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon black pepper
1/2 teaspoon salt

Instructions
Pound chicken breasts to even thickness.
Place chicken in buttermilk and let soak 30 minutes.

In a shallow bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder.
Remove chicken from buttermilk, letting excess drip off, and dredge well in the flour mixture, pressing to coat.

Heat oil in a large skillet over medium heat.
Fry chicken 4–5 minutes per side until golden brown and cooked through.
Remove and keep warm.

For the gravy, leave 3 tablespoons of drippings in the skillet.
Whisk in flour and cook 1 minute.
Slowly pour in milk, whisking constantly.
Season with salt and black pepper.
Simmer until thick and creamy.

Serve chicken topped with gravy, alongside mashed potatoes, biscuits, or green beans — crispy, creamy, and pure Southern goodness.