Pioneer Woman Chicken Fried Chicken

Pioneer Woman chicken fried chicken turns boneless chicken thighs, buttermilk and a seasoned flour crust into a crispy Southern dinner smothered in creamy white gravy in 1 hour 10 minutes. This easy comfort food dinner fits Sunday dinner, Father's Day, Fourth of July cookouts and cozy family dinners.

Keep the oil at 350°F and fry in small batches, because that steady heat is what turns the coating crisp and golden. Crowd the pan and the oil cools off, so the crust turns greasy and pale.

Stirring a few spoonfuls of the pickle juice buttermilk marinade into the flour makes a pebbly coating that fries up craggy and extra crunchy. Soaking thighs in that tangy mix also keeps them juicy, so you get tender meat under every crisp bite.

Pioneer Woman Chicken Fried Chicken

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calorieskcal

Craggy, golden chicken thighs fry up crisp outside and juicy inside, then get covered with a peppery milk gravy. The pebbly flour coating clings to every bite while the gravy turns silky and thick.

Ingredients

• 1 c. whole buttermilk
  

• 1/4 c. pickle juice (from the jar)
  

• 1 large egg
  

• 2 lb. boneless, skinless chicken thighs
  

• 1 1/2 c. self-rising flour
  

• 1 tbsp. seasoned salt
  

• 2 tsp. ground black pepper
  

• 1/4 tsp. cayenne pepper
  

• Vegetable or peanut oil, for frying
  

• 1/4 c. salted butter
  

• 1/3 c. all-purpose flour
  

• 4 c. warm whole milk, divided
  

• 3/4 tsp. salt, plus more taste
  

• 1/2 tsp. ground black pepper, plus more to taste
  

Directions

• Marinate the chicken: Whisk 1 cup buttermilk, 1/4 cup pickle juice and 1 egg in a medium bowl until smooth. Add the 2 pounds chicken thighs, cover, and refrigerate for 30 minutes or up to 4 hours.
• Season the flour: Stir 1 1/2 cups self-rising flour, 1 tablespoon seasoned salt, 2 teaspoons black pepper and 1/4 teaspoon cayenne in a shallow bowl. Then mix in 3 tablespoons of the chicken marinade, and the pebbly texture is exactly what you want.
• Dredge the chicken: Take the chicken out of the fridge 10 minutes before frying. Then dredge one piece at a time in the flour mixture, pat to coat, shake off the excess, and set it on a plate.
• Heat the oil: Pour vegetable or peanut oil to a depth of 1 1/2 inches into a large cast-iron skillet or Dutch oven. Heat it over medium-high until it reaches 350°F, and preheat the oven to 200°F while you wait.
• Fry in batches: Fry the chicken in batches for 3 to 4 minutes per side until golden brown, without overcrowding the pan. It's done at 165°F on an instant-read thermometer, so move each batch to a wire rack over a baking sheet and keep it warm in the oven.
• Make the roux: Discard the leftover oil, wipe the skillet clean, and melt 1/4 cup butter over medium heat. Sprinkle in 1/3 cup all-purpose flour and whisk constantly for about 2 minutes, until it smells toasty and turns light golden.
• Simmer the gravy: Gradually whisk in 3 cups of the warm milk to break up any clumps, then add 3/4 teaspoon salt and 1/2 teaspoon pepper. Simmer gently for about 3 minutes while whisking, until smooth and thick, and add more milk if it gets too thick.
• Plate and serve: Divide the chicken among plates and spoon the warm gravy over the top. Finish with extra black pepper and a pinch more salt if the gravy needs it.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this chicken fried chicken in an air fryer?

I wouldn't, because the wet, pebbly flour coating needs hot oil to set and crisp. In an air fryer it tends to dry out and stay pale, so stick with the skillet for the real crunch.

How do I store and reheat leftover chicken and gravy?

Keep the chicken and gravy in separate airtight containers in the fridge for up to 3 days. Reheat the chicken on a rack in a 375°F oven so the crust crisps back up. Warm the gravy on the stove with a splash of milk.

Can I make the gravy ahead of time?

Yes, it keeps well in the fridge for up to 3 days. It thickens as it cools, so whisk in a little milk over low heat until it loosens up again.

What can I use if I don't have self-rising flour?

Mix 1 1/2 cups all-purpose flour with 2 teaspoons baking powder and 3/4 teaspoon salt. That gives you the same lift, so the coating still fries up light and crisp.

Why is my coating falling off the chicken?

Usually the chicken was moved around too soon or the oil wasn't hot enough. Let each piece fry undisturbed for a few minutes until the crust sets, then flip it once.