Description
Crispy and flavorful Chicken Fried Chicken with a creamy homemade gravy, perfect for a comforting meal ready in just 30 minutes. This classic Southern-style dish features tender chicken breasts breaded and fried to golden perfection, served with a smooth, savory gravy made from the pan drippings.
Ingredients
Scale
Chicken and Breading
- 6-8 thin sliced chicken breasts
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 1/2 cup buttermilk
- 1 egg
- 1 Tbs hot sauce
- Oil for frying (enough to fill fryer or pan to required depth)
Gravy
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt & pepper to taste
Instructions
- Heat Oil: Preheat oil in a deep fryer or large frying pan to 325°F (163°C) to ensure proper frying temperature for crispy chicken.
- Prepare Dry Mixture: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, pepper, and garlic powder to create the seasoned flour coating.
- Mix Wet Ingredients: In another bowl, combine buttermilk, egg, and hot sauce, whisking until smooth to create a flavorful egg wash for the chicken.
- Bread the Chicken: Coat each thinly sliced chicken breast first in the seasoned flour mixture, then dip into the buttermilk mixture, and finally dredge again in the flour mixture ensuring an even and thorough coating.
- Fry Chicken: Carefully fry the coated chicken pieces in the hot oil for 3-5 minutes per side until the exterior is golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make Gravy: Reserve 1/4 cup of the frying oil and heat in a pan. Stir in 1/3 cup flour to form a roux, cooking until lightly browned. Gradually whisk in 2 cups milk, stirring continuously until thickened. Season with salt and pepper to taste.
- Serve: Plate the fried chicken and generously pour the creamy gravy over the top, serving immediately for best texture and flavor.
Notes
- Use thin sliced chicken breasts for faster cooking and tender texture.
- Maintain the oil temperature at 325°F to prevent greasy chicken and ensure crispiness.
- Let the gravy simmer gently to avoid lumps; whisk continuously for smooth consistency.
- You can adjust hot sauce quantity in the egg mixture to control the level of spice.
- Drain fried chicken on paper towels to reduce oiliness before serving.
