Description
This classic Country Fried Chicken and Gravy recipe features tender, boneless chicken breasts dredged in a flavorful seasoned flour and egg mixture, fried to golden perfection, and served with a creamy homemade milk gravy. Perfectly crispy on the outside and juicy on the inside, this comforting Southern-style meal is quick to prepare and sure to satisfy your craving for traditional comfort food.
Ingredients
Scale
Chicken and Breading
- 1 lb boneless, skinless chicken breasts
- Salt, pepper, garlic powder, to taste (for chicken seasoning)
- â…” cup vegetable oil (for frying)
- 2 tablespoons butter, divided
- 1 cup all-purpose flour (for breading)
- 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 (for gravy roux)
- 3 cups milk (for gravy)
- Salt and pepper, to taste (for gravy seasoning)
Instructions
- Prepare Chicken: Butterfly chicken breasts lengthwise to create thinner pieces for even cooking. Season both sides generously with salt, pepper, and garlic powder to enhance the flavor.
- Mix Breading Ingredients: In a shallow dish, combine 1 cup all-purpose flour with 2 teaspoons each of salt, black pepper, paprika, garlic powder, and steak seasoning. In a separate bowl, whisk together 1 cup milk and 1 large egg until fully blended.
- Bread Chicken: Dredge each chicken breast first in the seasoned flour mixture, then dip into the milk and egg mixture, and finally coat again in the flour mixture to create a thick, crunchy crust.
- Fry Chicken: Heat ⅔ cup vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Fry the breaded chicken breasts until they are golden brown 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: Pour off excess oil from the skillet, reserving â…“ cup of the frying oil. Add â…“ cup flour to the reserved oil and cook while stirring constantly for 1 minute to form a roux. Gradually whisk in 3 cups of milk and continue to cook, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
- Serve: Plate the fried chicken and generously pour the creamy gravy over the top. Serve immediately while hot for the best flavor and texture.
Notes
- Butterflying the chicken helps it cook evenly and faster.
- Ensure oil temperature is medium-high for a crispy crust without burning.
- Use a meat thermometer to verify that chicken is cooked to 165°F (74°C) for safety.
- The reserved frying oil contains flavorful bits that enhance the gravy’s taste.
- Adjust seasoning in the gravy as needed to balance richness and flavor.
- Leftover fried chicken and gravy can be stored in the fridge and reheated gently on the stovetop.
