Texas

Texas Chicken Fried Chicken

The Lone Star State's answer to chicken fried steak - but made with chicken. Boneless breast is pounded thin, double-dredged in seasoned flour, fried to golden perfection, and smothered in peppery cream gravy. This is Texas comfort food that's bigger than big, served at roadside diners and grandma's kitchen tables across the state.

⏱ Total 1hr 🍴 Serves 6 ⭐ Lone Star Classic 🍖 With Cream Gravy

Equipment Needed

🍳 Large Cast Iron Skillet
🔨 Meat Mallet
🥣 Shallow Bowls
🌡 Thermometer
🥚 Wire Rack

Instructions

1

Pound the chicken: Place chicken breasts between plastic wrap. Using a meat mallet, pound to 1/4-inch thickness. This is essential for the "chicken fried" technique.

Tip: Pounding thin ensures the chicken cooks through quickly while the breading gets crispy - just like chicken fried steak.
2

Marinate the chicken: Combine buttermilk and hot sauce. Add pounded chicken, cover, and refrigerate for at least 2 hours.

3

Make the seasoned flour: Combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.

4

Heat the oil: Pour oil into a large cast iron skillet to 1/2 inch depth. Heat to 350°F (175°C).

5

Double dredge: Remove chicken from buttermilk. Dredge in flour, dip back in buttermilk, then dredge in flour again. This creates Texas-worthy crunch.

6

Fry the chicken: Fry cutlets 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). The thin cutlets cook quickly.

7

Drain and keep warm: Transfer to a wire rack. Keep warm in a 200°F oven while making gravy.

8

Make the cream gravy: Pour off all but 1/4 cup drippings. Whisk in flour and cook 1 minute. Gradually whisk in milk, scraping up brown bits.

9

Season the gravy: Cook until thickened (5-7 minutes). Season generously with salt and LOTS of coarsely ground black pepper. Texas cream gravy is peppery.

10

Serve Texas style: Place chicken on plates and smother with cream gravy. Serve with mashed potatoes (also topped with gravy), green beans, and Texas toast.

💡 Pro Tips & Variations

  • Pound evenly: Even thickness is critical. Too thick and the coating burns before the chicken cooks through.
  • Double dredge is essential: The second flour coating creates that signature shaggy, ultra-crispy Texas texture.
  • Don't skimp on pepper: Texas cream gravy should be visibly speckled with coarse black pepper.
  • Use the drippings: The flavor from the fried coating makes the gravy special. Don't discard them.
  • Roadside diner style: For authenticity, serve on an oval plate completely covered in gravy.
  • Everything gets gravy: In Texas, the gravy goes on the chicken, the mashed potatoes, and sometimes the green beans too.
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