Chicken Fried Chicken with Country Gravy
User Reviews
4.9
141 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
20 mins
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Servings
8
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Calories
635 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Fried Chicken with Country Gravy
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Chicken Fried Chicken with Country Gravy is a true family favorite! Crisp fried chicken smothered in a spicy, creamy gravy. Dinner never looked or tasted so good!
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Ingredients
- 4 chicken breasts halved
- 2 cups buttermilk
- 3 eggs
- 1/2 cup milk
- 2 cups flour
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper or more if you like spicy
- 1/2 tablespoon garlic powder
- salt and pepper
- oil for frying You can use peanut oil, vegetable oil, or canola oil
For the gravy:
- 1/4 cup reserved pan drippings
- 4 tablespoons reserved flour mixture
- 2 cups chicken broth or stock
- 1/2 cup milk
- salt and pepper to taste
Instructions
- Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).
- In a pie plate or shallow bowl, whisk together eggs and milk, set aside.In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 tablespoons of the dry mixture and set aside (this will be used for the gravy later).
- Remove chicken from Ziplock, shake off excess buttermilk, and dredge each piece evenly with flour mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.Set chicken aside on a platter or on parchment paper until ready to fry.
- Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.
For the gravy:
- Drain off all but about 1/4 c. of the oil from the pan. Whisk reserved flour mixture into the oil until the four has absorbed the oil. Slowly whisk in the chicken broth and bring to a boil. Whisk constantly and reduce heat to a simmer. Once the gravy starts to thicken, slowly add milk (you may not need all of it) to thin to desired consistency, whisking constantly. Add salt and pepper to taste. Serve over chicken.
Notes
- The 3+ hours it takes to marinate the chicken in buttermilk is not included in the preparation time of this recipe. Please plan accordingly.
- No buttermilk? No problem, just combine 2 cups of whole milk with 2 tablespoons of lemon juice to get a similar flavor. It won't be exactly like buttermilk but it's a great substitute when you are in a pinch.
- Make sure to butterfly (slice in half) large chicken breasts or pound them with a meat mallet until the breasts are about a half inch thick and they'll cook up in no time!
- I like to use a cast iron skillet for this recipe. I think it produces the best crispy outside.
- You can also fry the chicken pieces in a deep fryer until the chicken reaches an internal temperature of 165-degrees.
Nutrition Information
Show Details
Calories
635kcal
(32%)
Carbohydrates
30g
(10%)
Protein
33g
(66%)
Fat
43g
(66%)
Saturated Fat
32g
(160%)
Cholesterol
143mg
(48%)
Sodium
447mg
(19%)
Potassium
668mg
(19%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
755IU
(15%)
Vitamin C
5.4mg
(6%)
Calcium
129mg
(13%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 30g | 10% |
| Protein | 33g | 66% |
| Fat | 43g | 66% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 143mg | 48% |
| Sodium | 447mg | 19% |
| Potassium | 668mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 129mg | 13% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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