Description
This classic Country Fried Chicken with Gravy recipe features crispy, golden-fried chicken breasts coated in a flavorful seasoned flour batter, served with a rich, creamy homemade milk gravy. Perfect for a comforting meal that brings Southern-inspired flavors to your table in about 30 minutes.
Ingredients
Scale
Chicken
- 1 lb chicken breast, cut in half lengthwise
- Salt, to taste (for seasoning chicken)
- Black pepper, to taste (for seasoning chicken)
- Garlic powder, to taste (for seasoning chicken)
- 2/3 cup oil (for frying)
- 2 tablespoons butter (for frying)
Breading and Seasoning
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons steak seasoning
Egg Wash
- 1 cup milk
- 1 large egg
Gravy
- 1/3 cup grease from frying chicken
- 1/3 cup all-purpose flour
- 3 cups milk
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare 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 flavor of the chicken before breading.
- Heat Skillet: Place a skillet over medium heat and add the oil and butter. Heat until the butter melts and the mixture is hot but not smoking, preparing the pan for frying the chicken to golden perfection.
- Prepare Flour Mixture: In a bowl, combine the flour with salt, black pepper, paprika, garlic powder, and steak seasoning. This seasoned flour mixture will add a flavorful crust to the chicken.
- Prepare Egg Mixture: In a separate bowl, whisk together the milk and egg to create an egg wash that will help the flour coating adhere to the chicken.
- Dredge the Chicken: Dip each piece of seasoned chicken first into the flour mixture, then into the egg wash, and then back into the flour mixture, ensuring a well-coated, double dredge for extra crispiness.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot skillet. Fry on medium heat until the exterior is golden brown and crispy and the chicken is completely cooked through, about 4-6 minutes per side depending on thickness.
- Make the Gravy: Remove the cooked chicken and reserve 1/3 cup of the grease from the skillet. Add flour to this grease to form a roux, stirring constantly to cook out the raw flour taste. Gradually whisk in the milk and season with salt and pepper. Cook the gravy over medium heat, stirring frequently, until it thickens to a creamy consistency.
- Serve: Plate the crispy fried chicken and generously spoon the warm gravy over the top for a comforting and delicious meal.
Notes
- Ensure the oil and butter are hot enough before frying to achieve a crispy crust without sogginess.
- Double dredging the chicken in flour and egg wash helps create an extra crunchy texture.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Adjust seasoning in the gravy according to taste preferences.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently.
