Chicken Fried Chicken with Gravy is a down home comfort dinner that the whole family will gobble up! This chicken recipe is fried, but not greasy, and the homemade gravy is thick and creamy.
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. Whisk in milk and season with salt and pepper, to taste.
¼ cup unsalted butter, ¼ cup all-purpose flour, 2 cups whole milk, kosher salt, ground black pepper
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.
Video
Notes
Storage: Store chicken fried chicken in an airtight container in the refrigerator for 3 days.