Ingredients:

  • 4 (about 6 oz each) Boneless, skinless chicken breasts (halved horizontally)
  • 2 cups Buttermilk (full-fat recommended)
  • 1 tablespoon Hot Sauce (e.g., Frank's RedHot)
  • 1 teaspoon Kosher Salt (for marinade)
  • 1/2 teaspoon Black Pepper (for marinade)
  • 2 cups All-Purpose Flour (for breading)
  • 1/2 cup Corn Starch (for breading)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper (Optional)
  • To taste Kosher Salt & Black Pepper (for breading)
  • 4–5 cups Neutral Oil (Canola, Vegetable, or Peanut) for frying
  • 1 cup Reserved Buttermilk Marinade (for gravy)
  • 4 tablespoons Unsalted Butter (for gravy)
  • 4 tablespoons All-Purpose Flour (for gravy roux)
  • 1 cup Whole Milk (or half-and-half) (for gravy)
  • 1 – 1.5 teaspoons Black Pepper, freshly cracked (for gravy)
  • To taste Kosher Salt (for gravy)

Instructions:

  1. Tenderise Chicken: Pound or slice the chicken breasts to an even 1/2-inch thickness.
  2. Marinate: Whisk together buttermilk, 1 tsp salt, 1/2 tsp pepper, and hot sauce in a bowl. Add chicken, ensure it’s fully submerged, cover, and refrigerate for a minimum of 2 hours (preferably 4 hours or overnight).
  3. Prepare Dredge: In a separate shallow dish, whisk together all dry breading ingredients: 2 cups flour, corn starch, baking powder, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  4. Heat Oil: Pour oil into the skillet to a depth of about 1.5 inches. Heat slowly over medium-high heat until the oil reaches exactly 325°F (160°C). Temperature management is key.
  5. Dredge (The Double Dip): Remove chicken from the buttermilk, letting excess drip off. First Coat: Press firmly into the flour mixture, coating completely. Second Dip: Quickly dip the floured chicken back into the remaining buttermilk. Final Coat: Immediately press back into the flour mixture, squeezing firmly to create craggy bits. Set aside on a clean rack while you finish breading the rest.
  6. Fry: Carefully place 1 or 2 pieces of breaded chicken into the hot oil, ensuring you do not overcrowd the pan. Fry for 5–7 minutes per side, adjusting heat as necessary to maintain oil temperature between 300°F and 315°F (149°C - 157°C).
  7. Check Doneness and Rest: Chicken is done when the internal temperature reaches 165°F (74°C). Remove chicken and place on a clean wire rack set over a baking sheet. Keep warm in a very low oven (200°F/95°C).
  8. Make the Gravy Roux: Carefully strain about 1/2 cup of the used frying oil (leave about 4 tablespoons behind in the skillet). Heat over medium heat. Whisk in the 4 tablespoons of butter. Once melted, sprinkle in the 4 tablespoons of flour and whisk constantly for 2 minutes to form a light roux.
  9. Create and Thicken Gravy: Slowly whisk in the reserved 1 cup of cold buttermilk/marinade mixture first, followed by the 1 cup of milk, whisking constantly to prevent lumps. Bring to a simmer, stirring frequently, until the gravy thickens enough to coat the back of a spoon.
  10. Season Gravy: Remove the gravy from the heat. Stir in a generous amount of freshly cracked black pepper and salt to taste. Serve immediately over the hot Chicken Fried Chicken.