Chicken-Fried Chicken with White Pepper Gravy
On June 09, 2025
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Crispy, golden Chicken-Fried Chicken smothered in creamy, peppery white gravy, you can make this comfort food classic in just half an hour.
Chicken Fried Chicken with White Pepper Gravy
When you’re craving Southern-style comfort food with a little crunch and savory depth of flavor, this Chicken Fried Chicken is the move. If you’re not familiar, this dish takes tender, juicy (flattened as needed) chicken thighs, then bathes them in a seasoned double-dredge before pan-frying them to crispy, golden perfection.
Oh, and after that, the whole thing gets a smothering of creamy, homemade white gravy for good measure. One bite and you’ll wonder how you went this long without it. So heat up the oil, and let me show you how to make Chicken-Fried Chicken your whole family will love.
Chicken Fried vs Country Fried
The terms “chicken fried” and “country fried” often get used interchangeably, but there’s a slight difference. Chicken-fried dishes typically come breaded with flour and served with a white gravy. Whereas country-fried dishes use breadcrumbs and often use a brown gravy. The good news is you can make it how you like. This recipe uses a white gravy, but you can use any gravy you like. Either way, you’ll wind up with a delicious meal.
What kind of chicken is best to chicken fry?
For this recipe, I recommend using boneless, skinless chicken thighs. They’re naturally juicy and full of flavor. A lot of recipes call for you to cover your chicken thighs with pieces of plastic wrap, then pounding them flat with a meat tenderizer or rolling pin. My thighs were fairly uniform already, so I skipped this step. It helps with even cooking, so flatten yours if needed.
If you prefer white meat, you can also use boneless, skinless chicken breasts. Just slice them into thinner cutlets and, again, flatten as desired.
Dredge Ingredients for Crispy Breading
The secret to perfect Chicken Fried Chicken is in the dredge. We use a double-dip method that starts with a seasoned flour mixture and finishes with a tangy buttermilk bath. Here’s what you’ll need.
Dry Dredge:
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Wet Dredge:
- 1 cup buttermilk
- 2 eggs
- ¼ cup Frank’s RedHot Sauce (or your favorite hot sauce)
The cornstarch helps lighten the coating, the buttermilk adds flavor and tenderizes, and the hot sauce adds just the right kick. After one dip in flour, one in the buttermilk, then one final coat of flour, these cutlets are ready to fry.
Ingredients for White Pepper Gravy
If you’ve ever had Chicken-Fried Steak, then you know it’s not complete without a drizzle (or smothering) of white gravy. The same rules apply with chicken-fried chicken, so I included a recipe for homemade gravy you can make right along with your chicken:
- 2 Tablespoons vegetable oil (or lard, from frying)
- 2 Tablespoons dry dredge
- 2 cups half and half (or milk)
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
How to Make Chicken Fried Chicken
Once you’ve gathered all your ingredients, follow these easy steps to create this crispy masterpiece:
- Preheat the oil. In a large cast-iron skillet or heavy-bottom pot (like a Dutch oven), preheat your oil or lard over low-medium heat to around 350 degrees F. I did this on my oven stovetop, but you can use your favorite grill, as well.
- Prepare and season the chicken. Flatten your chicken thighs to an even thickness, if needed, then season on both sides with salt and pepper. Set the seasoned thighs aside while you prepare your dredges.
- Make the dredges. In a large, shallow-bottom bowl or dish, combine all the dry dredge ingredients. In a second, similar dish, add the buttermilk, eggs, and hot sauce, then stir with a whisk to combine.
- Double dredge the chicken. Coat the chicken pieces in the dry dredge, then dip in the buttermilk mixture before returning to the flour for a final coat. Place your dredged chicken on a wire rack.
- Fry to golden perfection. Carefully place the chicken in the oil in small batches. Give them 4–5 minutes per side, flipping once with tongs. You’re looking for a golden-brown exterior, and for your chicken thighs to read an internal temperature of 175 degrees F with an instant-read meat thermometer. Remove the thighs to a paper towel to remove the excess oil.
- Make the gravy. Pour off all but 2 Tablespoons of the oil then add about 2 Tablespoons of the dry dredge to make a roux, whisking constantly for about 1 minute. Slowly pour in half and half, whisking to prevent lumps. Cook until thickened, then season with salt and plenty of cracked black pepper.
- Smother, serve and enjoy. Cover the hot, crispy chicken in the creamy gravy and serve with your favorite sides.
Serving Suggestions
This hearty main dish is filling enough to enjoy as-is, but I’ve got plenty of options if you want to go for a full Southern spread, In case you need some inspiration, here are some of my family’s favorite sides:
More Southern-Style Recipes
If you love this Chicken Fried Chicken, then you should try more Southern comfort food recipes from the Hey Grill Hey App. From classic BBQ meats to perfect sides, it’s got everything you need to bring that backyard touch to your table. For now, check out these popular recipes:
For more crispy, gravy-smothered goodness, check out my Chicken Fried Steak recipe, too.
Easy Chicken Fried Chicken Recipe
Follow the foolproof recipe card below so you can turn basic chicken thighs into glorious, golden-crispy comfort food. While that white pepper gravy coats your ribs, come back and give this recipe a 5-star review and tell me how yours turned out. Remember to follow my Instagram and Facebook pages so you can tag @heygrillhey with some drool-worthy photos.
Make sure to subscribe to my YouTube channel for more recipes, tips, and behind-the-scenes fun to help you become a Backyard BBQ Hero.
Chicken-Fried Chicken with White Pepper Gravy
Ingredients
- 4 boneless skinless chicken thighs
- 1 ½ teaspoons Kosher salt
- ½ teaspoon black pepper
- 2 cups vegetable oil or lard, for frying
Wet Dredge
- 1 cup buttermilk
- 2 eggs
- ¼ cup Frank’s RedHot Sauce or your favorite hot sauce
Dry Dredge
- 2 cups all-purpose flour
- ¼ cup corn starch
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Gravy
- 2 Tablespoons vegetable oil or lard, from frying plus 2 Tablespoons leftover dry dredge
- 2 cups half and half or milk
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oil. In a large cast-iron skillet or heavy-bottom pot, preheat your oil or lard to around 350 degrees F.2 cups vegetable oil
- Prepare and season the chicken. Flatten your chicken thighs to an even thickness, if needed, then season on both sides with salt and pepper. Set the seasoned thighs aside while you prepare your dredges.4 boneless skinless chicken thighs, 1 ½ teaspoons Kosher salt, ½ teaspoon black pepper
- Make the dredges. In a large, shallow-bottom bowl or dish, combine all the dry dredge ingredients. In a second, similar dish, add the buttermilk, eggs, and hot sauce, then stir with a whisk to combine.1 cup buttermilk, 2 eggs, ¼ cup Frank’s RedHot Sauce, 2 cups all-purpose flour, ¼ cup corn starch, 1 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon smoked paprika
- Double dredge the chicken. Coat the chicken pieces in the dry dredge, then dip in the buttermilk mixture before returning to the flour for a final coat. Place your dredged chicken on a wire rack.
- Fry the chicken. Carefully place the chicken in the oil in small batches. Give them 4–5 minutes per side, flipping once with tongs. Once the chicken thighs reach an internal temperature of 175 degrees F with an instant-read meat thermometer, remove to a paper towel to remove any excess oil.
- Make the gravy. Pour off all but 2 Tablespoons of the oil then add about 2 Tablespoons of the dry dredge to make a roux, whisking constantly for about 1 minute. Slowly pour in half and half, whisking to prevent lumps. Cook until thickened.2 Tablespoons vegetable oil, 2 cups half and half, ½ teaspoon Kosher salt, ½ teaspoon black pepper
- Smother, serve and enjoy. Cover the fried chicken thighs in gravy and serve with your favorite sides.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
