Comfort food is my favorite kind of food, and this Chicken Fried Chicken and Gravy recipe has proven to me that frying chicken doesn’t have to be a chore! Plus, there’s something to be said for the pleasures of homemade country-style gravy. It’s so much thicker, creamier, and more flavorful than the packets at the store, and it’s the perfect finish for this easy chicken fried chicken.
Chicken Fried Chicken Recipe with Country Gravy
If you grew up in the South or Midwest like me, then you’ve surely had your fair share of ultra-crunchy chicken fried chicken topped with creamy, rich white gravy! It used to be one of my favorite comfort foods when we went out to eat, but I never considered making it myself. Turns out, the process of making restaurant-style chicken fried chicken at home is easy as can be.
Flattened out pieces of juicy chicken get that chunky fried breading after just minutes on the stovetop. And the homemade gravy comes together fast with just a couple of kitchen staples. With simple ingredients and less than 45 minutes, this country fried chicken and gravy recipe is perfect for weeknight dinners.
Sometimes I also make this gravy for my kids’ fried chicken tenders so they have an easier-to-eat version of this meal too.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
For best results, store chicken fried chicken and gravy in separate containers. Both will keep for 3 days. While the gravy reheats fine in the microwave, I prefer to reheat the chicken in a warm oven until it’s heated through. That way, it stays deliciously crispy! We love to serve this chicken with something like Homemade Popeye’s Coleslaw.
How to Freeze
I like to freeze chicken fried chicken in individual portions in the freezer (separately from the country gravy) for up to 3 months. You’ll want to let everything thaw overnight in the refrigerator before reheating it.
Top Reader Review
“I loved this recipe so much I made it for my mom for her birthday today and it was simple for a 16 year old soon 17 in 13 days so that says most people can do it, it was very easy and yummy.” -Emily Williams
Chicken Fried Chicken and Gravy Recipe
Ingredients
For the Fried Chicken
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 large egg
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon white pepper
- Vegetable oil for frying
For the Gravy
- ¼ cup unsalted butter (½ stick)
- ¼ cup all-purpose flour
- 2 cups whole milk
- Kosher salt and freshly ground black pepper to taste
Instructions
For the Chicken Fried Chicken
- Slice chicken breasts in half horizontally, creating four thin portions. If necessary, place between two pieces of plastic wrap and pound to ½-inch thickness.2 boneless, skinless chicken breasts
- In a shallow bowl, whisk together buttermilk and egg. In a separate shallow bowl, whisk together flour, cornstarch, salt, and spices.1 cup buttermilk, 1 large egg, ¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon ground black pepper, ½ teaspoon white pepper
- Dredge each piece of chicken in buttermilk mixture, then in the flour mixture. Place on a wire rack and repeat until all chicken is coated. Allow to rest and make the gravy.
- When ready to cook, heat 1-inch of cooking oil in a large skillet set over medium heat. Fry the chicken in batches (if necessary) for 6-8 minutes, flipping as needed, until golden brown. Remove to a paper towel-lined plate to drain while cooling.Vegetable oil
For the Gravy
- In a large saucepan set over medium heat, melt the butter. Whisk in flour and cook for 2-3 minutes, until golden.¼ cup unsalted butter, ¼ cup all-purpose flour
- Whisk in milk and season with salt and pepper, to taste. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes, then remove from the heat. Taste and season as necessary, then serve with hot chicken.2 cups whole milk, Kosher salt and freshly ground black pepper
Notes
-
- Make sure the oil is around 350°F before frying the chicken. If it’s too hot, the outside will burn and the chicken will still be raw in the middle. Use an oil thermometer, not a meat thermometer, to check.
- Speaking of thermometers, use a meat thermometer to make sure your chicken is fully cooked at 165°F.
- Be careful with the amount of salt and pepper you toss in. Too much salt will quickly ruin the recipe.
- Fry chicken in batches if needed. You don’t want to overcrowd it, or the oil temperature will get too low, creating greasy fried chicken.
How to Make Chicken Fried Chicken and Gravy Step by Step
Slice the Chicken: Slice 2 boneless, skinless chicken breasts in half horizontally, creating four thin portions. If necessary, place between two pieces of plastic wrap and pound to ½-inch thickness.
Prepare the Dredging Station: In a shallow bowl, whisk together 1 cup of buttermilk and 1 large egg. In a separate shallow bowl, whisk together ¾ cup of all-purpose flour, ¼ cup of cornstarch, 1 teaspoon of kosher salt,½ teaspoon of garlic powder, ½ teaspoon of ground black pepper, and ½ teaspoon of white pepper.
Dredge the Chicken: Dredge each piece of chicken in the buttermilk mixture, then in the flour mixture. Place on a wire rack and repeat until all chicken is coated. Allow to rest and make the gravy.
Make a Roux: In a large saucepan set over medium heat, melt ¼ cup of unsalted butter. Whisk in ¼ cup of all-purpose flour and cook for 2-3 minutes, until golden.
Simmer the Gravy: Whisk in 2 cups of milk and season with salt and pepper, to taste. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes, then remove from the heat. Taste and season as necessary, then serve with hot chicken.
Fry the Chicken: When ready to cook, heat 1 inch of vegetable oil in a large skillet set over medium heat. Fry the chicken in batches (if necessary) for 6-8 minutes, flipping as needed, until golden brown. Remove to a paper towel-lined plate to drain while cooling.
I loved this recipe so much i made it for my mom for her birthday today and it was simple for a 16 year old soon 17 in 13 days so that says most people can do it ,it was vwry easy and yummy.
I’m so glad this recipe worked well for you!!
Can this be made in an air fryer?
Hi Danny, this recipe wasn’t designed for an air fryer, so the breading may not crisp up. You’d have to coat the chicken in a layer of oil to ensure it turns out crispy!