Description
This Country Fried Chicken with Gravy recipe features tender, juicy chicken breasts dredged in a seasoned flour and egg mixture, fried to a golden crisp, and topped with creamy, savory homemade gravy. A comforting Southern classic perfect for a hearty meal that serves four in about 30 minutes.
Ingredients
Scale
Chicken
- 1 lb chicken breast, cut in half lengthwise
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
Frying
- 2/3 cup of oil (vegetable or canola oil recommended)
- 2 tablespoons butter
Breading Mixture
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons steak seasoning
Egg Wash
- 1 cup milk
- 1 large egg
Gravy
- 1/3 cup grease reserved from frying chicken
- 1/3 cup all-purpose flour
- 3 cups milk
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets. Season both sides generously with salt, black pepper, and garlic powder to enhance flavor.
- Heat Skillet: Place a skillet over medium heat and add the oil along with butter. Allow the butter to melt completely and the oil to heat sufficiently for frying.
- Prepare Flour Mixture: In a bowl, combine flour, salt, black pepper, paprika, garlic powder, and steak seasoning. This seasoned flour will provide the crispy coating for the chicken.
- Prepare Egg Mixture: In another bowl, whisk together the milk and egg until smooth. This will be used to help the flour adhere to the chicken.
- Bread the Chicken: Dredge each chicken piece first in the seasoned flour mixture, then dip into the egg and milk mixture, and finally coat again with the seasoned flour, ensuring an even, thick crust.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot skillet. Fry each side until golden brown and the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked, about 4-5 minutes per side. Remove and set aside, reserving the grease in the skillet for the gravy.
- Make the Gravy: Using the reserved grease from frying, whisk in the flour to make a roux. Slowly pour in the milk while whisking continuously. Cook over medium heat, stirring frequently until the gravy thickens to a creamy consistency. Season with salt and black pepper to taste.
- Serve: Plate the fried chicken and generously ladle the creamy gravy over the top. Serve immediately for best flavor and texture.
Notes
- Make sure the oil and butter are hot enough before frying to achieve a crispy crust without absorbing excess oil.
- Do not overcrowd the skillet while frying to ensure even cooking and maintain oil temperature.
- Use a meat thermometer to confirm chicken is fully cooked and safe to eat.
- For extra crispy chicken, you can double dredge the chicken in flour and egg mixtures as shown in the recipe.
- The gravy can be adjusted in thickness by adding more milk for thinner gravy or cooking longer to thicken.
