Description
This classic Country Fried Chicken and Gravy recipe features tender, seasoned chicken breasts, breaded and fried to a golden crisp, then smothered in a creamy homemade gravy. Perfect for a comforting Southern-style meal that serves four.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts
- Salt, to taste (for chicken)
- Pepper, to taste (for chicken)
- Garlic powder, to taste (for chicken)
- â…” cup vegetable oil
- 2 tablespoons butter, divided
Breading
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons steak seasoning
Batter
- 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 create thinner pieces. Season both sides generously with salt, pepper, and garlic powder to infuse flavor directly into the meat.
- Make Breading and Batter: In one shallow dish, mix 1 cup flour with 2 teaspoons each of salt, black pepper, paprika, garlic powder, and steak seasoning. In another bowl, whisk together 1 cup milk and 1 large egg until combined to create the batter.
- Bread and Fry Chicken: Dredge each chicken piece first in the seasoned flour mixture, then dip into the milk and egg batter, and again coat with the flour mixture to form a thick crust. Heat ⅔ cup vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Fry the breaded chicken in batches until golden brown and an internal temperature of 165°F (74°C) is reached, about 4-5 minutes per side. Remove and drain on paper towels.
- Make Gravy: Pour off all but â…“ cup of the frying oil from the skillet and return to medium heat. Stir in â…“ cup flour to the oil to form a roux; cook for about 1 minute while stirring constantly to eliminate the raw flour taste. Gradually whisk in 3 cups of milk, continuing to stir until the gravy thickens smoothly. Season with salt and pepper to taste.
- Serve: Plate the fried chicken and generously spoon the creamy gravy over the top for a classic Southern comfort dish.
Notes
- Butterflying the chicken ensures even cooking and a tender result.
- Maintain medium-high heat during frying to achieve a crispy crust without burning.
- Use a thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- Reserve some frying oil before discarding excess to add flavor to the gravy.
- If gravy is too thick, whisk in a little extra milk to reach desired consistency.
