Comfort food is my favorite kind of food, and this chicken fried chicken and gravy recipe has proven to me that frying 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 country fried chicken.
Top Reader Reviews
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.
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Country Fried Chicken with 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 country 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 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.
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Make it Extra Crispy
For ultra-crispy chicken fried chicken, let the breaded cutlets rest for 10–15 minutes before frying. This helps the coating adhere better and prevents it from sliding off during cooking.
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 (to taste)
- 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.1 cup buttermilk, 1 large egg
- In a separate shallow bowl, whisk together flour, cornstarch, salt, and spices.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 gravy as necessary.2 cups whole milk, kosher salt, ground black pepper
- Serve gravy while hot with fried chicken.
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. If it’s too cool, the outside will turn greasy/soggy. Use an oil thermometer, not a meat thermometer, to check.
- 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.
- Speaking of thermometers, use a meat thermometer to make sure your chicken is fully cooked at 165°F.
- Season the gravy with a light hand–I recommend adding salt and pepper right at the end to your taste.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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 chicken breasts. 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 the mixture to a simmer and cook until slightly thickened, 3 to 4 minutes, then remove from the heat. Taste and season as necessary.
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.
Serve: Serve chicken fried chicken topped with white gravy, while hot. I love to serve this chicken with homemade Popeye’s coleslaw and/or mashed potatoes.
How to Store, Freeze, and Reheat
For best results, store chicken fried chicken and gravy in separate containers. Both will keep for 3 days in the refrigerator. While the gravy reheats fine in the microwave, I prefer to reheat the chicken in the oven until it’s heated through. That way, it stays deliciously crispy!
I like to freeze the 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.
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