Description
This classic Country Fried Chicken with Gravy recipe features tender, seasoned chicken breasts that are double-dredged in a flavorful seasoned flour mixture and fried to a crispy golden brown. Served with a creamy, homemade white gravy made from the pan drippings, this dish is the ultimate comfort food perfect for a hearty family dinner.
Ingredients
Scale
Chicken
- 1 lb chicken breast, cut in half lengthwise
- Salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder, to taste
For Frying
- 2/3 cup vegetable oil
- 2 tablespoons butter
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons steak seasoning
- 1 cup milk
- 1 large egg
For Gravy
- 1/3 cup grease from frying chicken
- 1/3 cup all-purpose flour
- 3 cups milk
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Season the Chicken: Cut the chicken breasts in half lengthwise to create thinner pieces. Season both sides thoroughly with salt, pepper, and garlic powder to enhance the chicken’s flavor.
- Heat the Skillet: Place a skillet over medium heat and add the vegetable oil and butter. Allow the butter to melt and the oil to heat until shimmering, which will give the chicken a crispy crust.
- Prepare the Flour Mixture: In a bowl, mix together the flour, salt, pepper, paprika, garlic powder, and steak seasoning. This seasoned flour will add depth of flavor and form a crispy coating.
- Set Up Wet and Dry Dredging Stations: In a separate bowl, whisk together the milk and egg thoroughly. To bread the chicken, first dredge each piece in the seasoned flour mixture, then dip it in the milk and egg mixture, and finally coat it again in the seasoned flour. This double dredging ensures a thick, crispy crust.
- Fry the Chicken: Carefully place the dredged chicken pieces in the hot skillet. Fry on each side until golden brown and the internal temperature reaches 165°F (74°C), approximately 5-7 minutes per side depending on thickness. Remove the chicken and set aside, keeping the grease in the pan for gravy.
- Make the Gravy: Using the leftover grease in the skillet, sprinkle in the 1/3 cup of flour and stir constantly to make a roux. Cook for about 2 minutes until it becomes lightly golden. Gradually whisk in the 3 cups of milk and continue stirring to avoid lumps. Cook the gravy until it thickens, about 5-7 minutes. Season with additional salt and pepper to taste.
- Serve: Plate the crispy fried chicken and generously spoon the creamy white gravy over the top. Serve immediately for the best flavor and texture.
Notes
- Ensure the oil and butter are hot enough before frying to get a crispy crust without absorbing excess grease.
- Do not overcrowd the skillet; fry chicken in batches if necessary to maintain oil temperature.
- For extra crispy chicken, let the coated chicken rest for 10 minutes before frying to help the breading adhere better.
- You can adjust the seasoning in the flour mixture to your taste preference, adding cayenne pepper for a spicy kick.
- Use whole milk for a richer gravy, or substitute with 2% milk for a lighter version.
