Glori‑Fried Chicken — The Modern Version
This best fried chicken recipe is built completely from scratch using an old-school technique, starting with a seasoned flour and cornstarch crust that is browned in bacon fat, all before a rich bacon gravy is made in the same pan from the savory fond, with the final dish served over buttered egg noodles and finished with crisp bacon.
Servings 4
Ingredients
Chicken & Bacon
- 1.5 –2 lb boneless skinless chicken breasts, halved into cutlets
- 6 –8 slices thick‑cut bacon chopped
- 2 -4 reserved bacon fat
Seasoned Flour
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- ½ tsp smoked paprika
- ½ tsp baking powder
- ½ tsp dried thyme
- ¼ tsp cayenne pepper
Optional Adhesion
- ¾ cup buttermilk or 2 beaten eggs
Gravy
- 1 can 10.5 oz cream of chicken soup
- ½ –¾ cup milk or chicken stock
Pasta
- 12 oz egg noodles or desired pasta
- 3 tbsp unsalted butter
- Flaky salt to taste
Finish
- Reserved crisp bacon
- Chopped parsley optional, for finish
Instructions
- Render the bacon. Place chopped bacon in a cold skillet. Turn heat to medium and render slowly until crisp. Remove bacon with a slotted spoon and reserve. Leave 2–3 tablespoons fat in the pan.
- Prepare the seasoned flour. Whisk together flour, cornstarch, salt, pepper, garlic powder, onion powder, sweet paprika, smoked paprika, baking powder, thyme, and cayenne in a wide bowl.
- Prep the chicken. Pat cutlets dry. If using, dip briefly in buttermilk or beaten egg, then dredge thoroughly in the seasoned flour. Place on a wire rack and rest 10–15 minutes.
- Brown the chicken. Heat skillet to medium‑high until fat shimmers. Add cutlets one at a time, listening for an immediate sizzle. Don’t move them; when they release easily and are deeply golden, flip and brown the other side. Transfer to a plate. (They will finish in the gravy.)
- Toast the thickener. Lower heat to medium. Add 1–2 tablespoons of the seasoned flour to the pan fat and stir until it toasts slightly—about 30–60 seconds. This removes raw flour taste and concentrates seasoning.
- Build the gravy. Add the cream of chicken soup to the pan and begin whisking. Add milk or stock gradually until the sauce loosens and becomes smooth. Scrape up all fond. Simmer gently until the gravy thickens and tastes cohesive. Skim excess fat if the surface looks greasy.
- Finish the chicken. Nestle the browned cutlets into the gravy, partially submerged. Cover and simmer on low until chicken reaches 165°F and is tender, about 10–15 minutes.
- Buttered noodles. While the chicken finishes, cook egg noodles in well‑salted water. Drain, return to pot, and toss with butter and a pinch of flaky salt until glossy.
- Assemble and finish. Plate noodles, top with chicken, spoon gravy over everything, and scatter reserved crisp bacon. Add parsley if using. Serve with a spoon.
Notes
From scratch gravy: For a completely homemade version, omit the canned soup and whisk 2 tbsp butter, 2 tbsp flour, 1 cup chicken stock, and ½ cup milk into the pan drippings until thickened.
Crispier crust: Double dredge (buttermilk → flour → quick dip in egg → second flour) for a thicker crust.
Make‑ahead: Cook bacon and prepare seasoned flour in advance; refrigerate bacon and store flour in an airtight container up to 1 week.