Description
This Country Fried Chicken with Gravy recipe features tender chicken breasts seasoned and dredged in a seasoned flour coating, pan-fried to a crispy golden brown, and served with a rich, creamy homemade gravy made from the pan drippings. It’s a comforting classic Southern dish perfect for a hearty meal.
Ingredients
Scale
Chicken
- 1 lb chicken breast
- Salt, pepper, garlic powder (for seasoning chicken)
- 2/3 cup of oil
- 2 tablespoons of butter
Flour Coating
- 1 cup of flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons steak seasoning
Egg Mixture
- 1 cup of milk
- 1 egg
Gravy
- 1/3 cup of grease from frying chicken
- 1/3 cup of flour
- 3 cups of milk
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create thinner pieces. Season both sides thoroughly with salt, pepper, and garlic powder to add flavor before cooking.
- Heat Skillet: Place a skillet over medium heat and add 2/3 cup of oil along with 2 tablespoons of butter. Heat until the butter is melted and the oil is hot enough for frying.
- Prepare Flour Mixture: In a bowl, combine 1 cup of flour with 2 teaspoons each of salt, pepper, paprika, garlic powder, and steak seasoning. Mix thoroughly for an even seasoning blend.
- Prepare Egg Mixture: In a separate bowl, whisk together 1 cup of milk and 1 egg until smooth. This will help the flour coating adhere to the chicken.
- Dredge the Chicken: Coat each chicken piece first in the seasoned flour, then dip it into the egg and milk mixture, and finally dredge it again in the flour mixture to ensure a thick, crispy crust.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot skillet. Fry until the chicken is golden brown on both sides and cooked thoroughly inside, about 4-6 minutes per side depending on thickness.
- Make the Gravy: After removing the chicken, leave approximately 1/3 cup of frying grease in the skillet. Stir in 1/3 cup of flour to create a roux and cook for a minute to remove the raw flour taste. Slowly whisk in 3 cups of milk, stirring continuously. Cook over medium heat until the gravy thickens. Season with salt and pepper to taste.
- Serve: Plate the crispy fried chicken and generously spoon the creamy gravy over the top. Serve hot for a delicious Southern comfort food experience.
Notes
- Cutting the chicken breasts in half ensures faster, even cooking and a crispier crust.
- Use medium heat to prevent burning the flour coating while cooking the chicken.
- For extra flavor, you can use buttermilk instead of regular milk in the egg mixture.
- If the gravy becomes too thick, add a bit more milk to reach desired consistency.
- Leftover gravy can be stored in the refrigerator for up to 3 days.
