Description
This classic Country Fried Chicken and Gravy recipe features tender, crispy battered chicken breasts fried to golden perfection, served with a rich, creamy homemade gravy. Perfectly seasoned and cooked on the stovetop, it’s a comforting Southern favorite ideal for a hearty meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- â…” cup vegetable oil
- 2 tablespoons butter, divided
Breading and Batter
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons steak seasoning
- 1 cup milk
- 1 large egg
Gravy
- â…“ cup reserved frying oil (from cooking chicken)
- â…“ cup all-purpose flour
- 3 cups milk
- Salt and pepper, to taste
Instructions
- Prep Chicken: Butterfly the chicken breasts lengthwise to make them thinner, ensuring even cooking. Season both sides with salt, pepper, and garlic powder to enhance flavor.
- Make Breading and Batter: In a shallow dish, combine 1 cup all-purpose flour with 2 teaspoons each of salt, black pepper, paprika, garlic powder, and steak seasoning to create a flavorful flour mixture. In a separate bowl, whisk together 1 cup milk and 1 large egg to make the wet batter.
- Bread and Fry Chicken: Dredge each chicken breast first in the seasoned flour mixture, then dip into the milk and egg mixture, and dredge again in the flour mixture for a double coating. Heat ⅔ cup vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Fry the chicken breasts until golden brown on both sides and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken and drain on paper towels to remove excess oil.
- Make Gravy: Carefully pour off all but â…“ cup of the frying oil from the skillet. Add â…“ cup flour to the reserved oil and cook over medium heat for 1 minute, stirring constantly to form a roux. Gradually whisk in 3 cups of milk and continue cooking and stirring until the gravy thickens to a creamy consistency. Season with salt and black pepper to taste.
- Serve: Plate the crispy fried chicken and generously pour the creamy gravy over the top. Serve hot for a delicious, comforting meal.
Notes
- Butterflying chicken breasts ensures quick, even cooking and maintains tenderness.
- Double dredging the chicken in flour and batter creates an extra crispy crust.
- Use a thermometer to ensure chicken is cooked safely to 165°F (74°C).
- Reserve some frying oil to make flavorful gravy without needing extra fat.
- Add extra seasoning to the gravy if you prefer a spicier or richer flavor.
