Comfort food is my favorite kind of food, and this Fried Chicken and Gravy recipe has proved to me that frying chicken doesn’t have to be a chore! Plus, there’s something to be said for the pleasures of homemade gravy. It’s so much thicker, creamier, and more flavorful than the packets at the store.
Who said that making chicken fried chicken has to be a long, drawn out process? This fried chicken dinner comes together in just over half an hour! With a few simple ingredients and easy steps, I always have the best flavorful, never greasy fried chicken and the creamiest gravy. This is one of my tried and true weeknight dinners that I can always count on to satisfy everyone at the table. My kids think it’s even better than KFC… and I agree with them!
What’s in This Fried Chicken and Gravy Recipe?
A huge bonus about making chicken fried chicken is that I almost always have everything I need to make it already in my kitchen. If I can avoid a trip to the grocery store, I’m happy! Here are a few of the standout ingredients:
- Chicken: This fried chicken recipe is a great way to show that boneless, skinless chicken breasts don’t have to be dry!
- Buttermilk: Tenderizes the meat and helps the crispy breading stick.
- Flour: All-purpose flour creates a crispy breading and helps thicken up the gravy.
- Cornstarch: Makes the coating crispier, less greasy, and a beautiful golden brown color.
- Spices: Salt, pepper, garlic powder, and white pepper enhance the flavor of the chicken and the gravy.
- Oil: Vegetable oil is my favorite neutral-flavored high-smoke point oil for frying.
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How to Store and Reheat
In separate airtight containers in the refrigerator, this fried chicken and gravy will stay fresh for about 2-3 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 the fried chicken in individual portions in the freezer (separately from the gravy) for up to 3 months. You’ll want to let everything thaw overnight in the refrigerator before reheating it.
Notes and Tips
A big reason I’ve found that chicken ends up soggy, not crispy, is because the pan was overcrowded. It’s important to work in batches for this reason.
If too many pieces of chicken are in the pan at a time, the temperature of the oil decreases, throwing everything out of balance. When the temperature lowers, the chicken will absorb the oil, making it soggy and greasy.
Moral of the story – work in small batches!
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
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 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.
How to Make 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.
More Fried Chicken Recipes We Love
- Fried Chicken Sandwich
- Copycat Kentucky Fried Chicken
- Fried Chicken Tenders
- Hot Honey Fried Chicken
- Korean Fried Chicken
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!