Pioneer Woman Chicken Fried Chicken

This delicious Pioneer Woman Chicken Fried Chicken is a quick and comforting classic, perfect for any meal. With a crispy coating and creamy homemade gravy, it brings hearty flavors to the table. You can use simple ingredients, like buttermilk and pickle juice, to create a rich, flavorful dish that’s sure to impress.

Ingredients Needed:

For the Chicken:

• 1 cup buttermilk
• 1/4 cup pickle juice
• 1 large egg
• 2 lbs. boneless, skinless chicken thighs
• 1 1/2 cups self-rising flour
• 1 tablespoon seasoned salt
• 2 teaspoons ground black pepper
• 1/4 teaspoon cayenne pepper
• Vegetable or peanut oil, for frying

For the Gravy:

• 1/4 cup salted butter
• 1/3 cup all-purpose flour
• 4 cups warm whole milk (divided)
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste

How To Cook Chicken Fried Chicken:

1. Marinate the chicken: Whisk the buttermilk, pickle juice, and egg in a medium bowl until smooth. Place the chicken thighs in the mixture, cover, and refrigerate for 30 minutes to 4 hours.
   Prep the coating: In a shallow bowl, combine the flour, seasoned salt, black pepper, and cayenne pepper. Mix in 3 tablespoons of the chicken marinade until the flour mixture becomes slightly pebbly.
   Coat the chicken: Remove the chicken from the marinade and dredge each piece in the flour mixture, patting to adhere. Shake off any excess flour and place on a plate.
   Heat the oil: Add oil to a depth of 1 1/2 inches in a large cast-iron skillet or Dutch oven. Heat over medium-high heat until it reaches 350°F.
   Fry the chicken: Fry the chicken in batches for 3 to 4 minutes per side until golden brown and an internal temperature of 165°F is reached. Transfer the cooked chicken to a wire rack over a baking sheet and keep warm in a 200°F oven.
   Make the gravy: Discard remaining oil and wipe the skillet clean. Melt the butter over medium heat, then add the flour, whisking constantly for 2 minutes until golden brown and fragrant.
   Add milk gradually: Slowly pour in 3 cups of warm milk, whisking to break up clumps. Add salt and pepper and bring to a gentle simmer, whisking until smooth and thickened. Add more milk if needed for desired thickness and adjust seasoning.
   Serve: Plate the chicken and spoon gravy over each piece. Sprinkle with extra black pepper and serve warm. Enjoy!

Recipe Tips

• Use a Meat Thermometer: For perfect fried chicken, check that each piece reaches an internal temperature of 165°F. This ensures the chicken is fully cooked but still juicy.
• Don’t Skip the Marinating Time: Marinating in buttermilk and pickle juice tenderizes the chicken and adds great flavor. Even 30 minutes makes a difference.
• Heat the Oil Properly: Make sure the oil reaches 350°F before frying. If it’s not hot enough, the chicken will absorb too much oil and turn greasy.
• Let the Fried Chicken Rest on a Rack: Place the fried chicken on a wire rack over a baking sheet. This keeps it crispy by allowing excess oil to drip off.
• Add Milk Slowly to the Gravy: When making the gravy, add milk a little at a time to prevent clumping. This results in a smooth, creamy consistency.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Chicken Fried Chicken cool to room temperature first. Once cooled, place the pieces in an airtight container and refrigerate for up to 3 days.
• Freeze: Arrange leftover Chicken Fried Chicken pieces in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe container for up to 3 months. To reheat, thaw the chicken in the refrigerator overnight, then warm it in the oven at 350°F until heated through.
• Reheat Leftovers: Preheat the oven to 350°F, place the Chicken Fried Chicken on a baking sheet, and heat for 10-15 minutes until crispy and warmed through.

Nutrition Facts

Serving Size: 1 piece (approximately 150g)

• Calories: 300 kcal
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 570mg
• Potassium: 260mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 0g
• Protein: 18g

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Fajita Seasoning Recipe
• Pioneer Woman Chicken Quesadillas
• Pioneer Woman Chicken And Dressing Casserole
• Pioneer Woman Spatchcock Chicken
• Pioneer Woman Buffalo Chicken Dip