Chicken Fried Chicken and Gravy Recipe
This homemade chicken fried chicken and white gravy recipe proves that it doesn't have to be difficult to enjoy a down-home comfort meal.
Servings: 4 people
Calories: 441kcal
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.
Video
Notes
*Thin chicken breasts work best here, because they cook through quickly and get nice and crispy. Thicker breasts should be cut in half and/or pounded thin.
**Vegetable oil, or another neutral high-smoke point oil, work best for frying. Canola oil is another good option.
Tips:
- 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.
Nutrition
Calories: 441kcal | Carbohydrates: 40g | Protein: 23g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 134mg | Sodium: 777mg | Potassium: 536mg | Fiber: 1g | Sugar: 9g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 240mg | Iron: 2mg