Chicken Fried Chicken with Country Gravy
User Reviews
4.9
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Prep Time
15 mins
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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
Description
The Chicken Fried Chicken with Country Gravy recipe starts with halved chicken breasts pounded to an even thickness and soaked in buttermilk to tenderize the meat. The chicken is coated in a seasoned flour mixture that includes paprika, cayenne, and garlic powder, then dipped in an egg wash for a double dredge, resulting in a crunchy, flavorful crust once fried. The country gravy is made by reserving pan drippings from frying the chicken, adding flour to create a roux, then thinning it with chicken broth and milk into a rich, smooth sauce seasoned with salt and pepper.
The frying process uses oil suitable for high heat, such as peanut or canola oil, which helps to achieve a golden crust without excessive greasiness. The seasoned flour coating provides a gentle heat from the cayenne and depth from paprika and garlic. The country gravy ties the dish together with its velvety texture and subtle complementary flavors.
This dish is work-intensive due to the marinating and frying steps but offers a hearty, crispy chicken experience often enjoyed with classic sides like mashed potatoes or green beans for a filling meal. Marinating time is essential for moisture and tenderness, so plan ahead accordingly.
Use a cast iron skillet to maintain consistent frying temperature. The reserved flour mixture for gravy ensures flavor continuity. The recipe allows substituting lemon juice and milk for buttermilk if needed, maintaining the tenderizing effect.
Ingredients
- 4 chicken breast halved
- 2 cups buttermilk
- 3 egg
- 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
- black pepper
- cooking oil You can use peanut oil, vegetable oil, or canola oil, for frying
For the gravy:
- 1/4 cup reserved pan drippings
- 4 tablespoons FLOUR MIXTURE reserved
- 2 cups chicken broth or stock
- 1/2 cup milk
- salt to taste
- black 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
- Marinate chicken in buttermilk for at least 3 hours or overnight to ensure tenderness; this time is separate from preparation.
- If buttermilk isn't available, combine whole milk with lemon juice as a substitute to mimic the acidity for tenderizing.
- Pound chicken breasts evenly but avoid tearing to ensure uniform cooking and prevent dryness.
- A cast iron skillet is recommended for frying to achieve a crispy crust and even heat distribution.
- Use a deep fryer or an oil-filled pan ensuring chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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