Ron’s Recipes

Chicken Fried Chicken

4 servings


30 minutes

total time


2 tablespoons bacon grease

2 tablespoons all-purpose flour

1 cup whole milk or heavy cream

1/2 teaspoon salt

1/2 to 1 teaspoon freshly ground black pepper

Oil for frying

2 cups all-purpose flour

2 teaspoons salt

2 teaspoons ground black pepper

1 cup buttermilk

1/2 cup water

4 boneless skinless chicken breasts


Sawmill Gravy

Melt the bacon grease in a cast-iron skillet over medium heat. When it melts, add the flour and cook for approximately 1 minute, stirring constantly, until it becomes fragrant like pie dough.

Add the milk or heavy cream, and whisk until the gravy thickens. Season with salt and black pepper.

Chicken Fried Chicken

Pour 3 to 4 inches of oil into a deep fryer or large pot and heat the oil to 350°F.

Combine the flour, salt, and pepper in a bowl.

In another bowl, combine the buttermilk and water.

If your chicken breasts are not uniform in size, place them between two pieces of wax paper and gently pound them with a meat pounder until they are more uniform. Then pat them dry with a paper towel.

Season the chicken breasts with salt and pepper. Dredge the chicken breasts in the seasoned flour, dip them in the buttermilk, and then dredge again in the seasoned flour.

Deep-fry the chicken in the hot oil until done, about 7 to 8 minutes. Turn the chicken breasts over while frying to make sure both sides are golden brown. Then remove the chicken from the oil and let it drain on a wire rack.

To serve, place two chicken breasts onto a plate and pour some sawmill gravy on top.


Serving Size



310 kcal

Total Fat

13 g

Saturated Fat

5 g

Unsaturated Fat

6 g

Trans Fat

0.01 g


88 mg


1054 mg

Total Carbohydrate

19 g

Dietary Fiber

1 g

Total Sugars

4 g


29 g

4 servings


30 minutes

total time
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