Chicken Fried Chicken with Crisp Golden Coating and Country Gravy
By Lucas Morgan
Prep
10 min
Cook
20 min
Total
30 min
Servings
6
Level
Easy
Dinner will be ready in 30 minutes using thin chicken breasts and a simple double dredge to make a quick gravy on the stove․ Chicken Fried Chicken is fried until golden and crisp and served with peppery country-style gravy to make a full meal for the family․
The coating consists of flour‚ baking powder‚ baking soda‚ salt‚ pepper‚ and garlic powder․ Chicken pieces are coated first with the dry ingredients‚ then with a mixture of buttermilk and hot sauce and beaten eggs‚ and finally with more flour․ Pressing the final layer of flour onto flattened chicken breasts will create a thick crust that works well with gravy․ The buttermilk and egg mixture helps the breading cling․
Heat the oil used for frying to 325 degrees and cook each side of the chicken 3 to 5 minutes‚ or until the breading is golden brown and the chicken is fully cooked․ Find the doneness indicator by looking at the breading․ The most common mistake when frying breaded chicken is uneven browning․ To avoid this mistake‚ make sure to fully coat the chicken with flour at each stage and tightly press the flour into the chicken before frying․
Use cooking oil from frying chicken to make gravy․ Add flour and milk to the gravy to thicken it․ Serve the chicken‚ with gravy over it‚ and other side dishes: mashed potatoes‚ mac and cheese‚ cheddar biscuits‚ and green beans․ Information about serving prepared or leftover chicken and gravy is not provided․
Why you'll love this recipe
- Prepares dinner in 30 minutes‚ the chicken slices cook quickly‚ and the sauce is prepared in a separate pan with used oil from frying the chicken․
- Uses common grocery items‚ including chicken‚ flour‚ buttermilk‚ milk‚ eggs‚ and spices‚ among others‚ which are readily available․
- Prevent sliced thin pieces of large chicken breasts bought from the store from producing unevenly sized chicken pieces that cook at different rates․
- Works in deep fryers and other pans‚ so nothing other than standard fryer equipment is required․
- Servings: six‚ as the recipe includes six to eight chicken breasts and gravy to serve with each portion․
- Reduces waste by adding reserved frying oil to gravy made with flour‚ milk‚ salt‚ and pepper․
Ingredients
- •6 thin sliced chicken breasts (6-8)
- •2 cups flour
- •2 tsp baking powder
- •1 tsp baking soda
- •1 tsp salt (plus more for gravy, to taste)
- •1 tsp pepper (plus more for gravy, to taste)
- •1 tsp garlic powder
- •1 ½ cups buttermilk
- •1 egg
- •1 Tbsp hot sauce
- •oil (for frying)
- •¼ cup reserved oil from frying (for gravy)
- •⅓ cup flour (for gravy)
- •2 cups milk (for gravy)
Instructions
- 1
Heat oil in a deep fryer or a large pan with a few inches of oil to 325 degrees.
- 2
Whisk together 2 cups flour, baking powder, baking soda, 1 teaspoon salt, 1 teaspoon pepper, and garlic powder in a large bowl.
- 3
Whisk together the buttermilk, egg, and hot sauce in another bowl.
- 4
Dredge each chicken breast in the flour mixture.
- 5
Dip the chicken into the buttermilk mixture.
- 6
Return the chicken to the flour mixture and press the flour onto the chicken for a thorough coating.
- 7
Fry the chicken for 3 to 5 minutes on each side until golden brown and done.
- 8
Remove the chicken and drain it on a paper towel-lined plate; repeat with the remaining chicken.
- 9
For the gravy, heat 1/4 cup reserved frying oil in a large pan over medium-high heat.
- 10
Stir in 1/3 cup flour until absorbed and cook for about 1 minute.
- 11
Slowly add the milk while whisking to blend, then heat until thickened.
- 12
Stir salt and pepper into the gravy to taste.
- 13
Pour gravy over individual pieces of chicken before serving.
FAQ
Nutrition (per serving)
Calories
490
Protein
35g
Fat
18g
Carbs
45g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
