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Fried Chicken and Gravy Recipe
This fried chicken and gravy recipe proves that it doesn't have to be difficult to enjoy a down-home comfort meal.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
people
Calories:
441 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Fried Chicken
- 2 chicken breast boneless, skinless
- 1 cup buttermilk
- 1 large egg
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper ground
- ½ teaspoon white pepper
- vegetable oil for frying
For the Gravy
- ¼ cup butter ½ stick, unsalted
- ¼ cup all-purpose flour
- 2 cups milk whole
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
For the Fried Chicken
- Slice chicken breasts in half horizontally, creating four thin portions. If necessary, place between two pieces of plastic wrap and pound to ½-inch thickness.
- In a shallow bowl, whisk together buttermilk and egg. In a separate shallow bowl, whisk together flour, cornstarch, salt, and spices.
- Dredge each piece of chicken in buttermilk mixture, then in the flour mixture. Place on a wire rack and repeat until all chicken is coated. Allow to rest and make the gravy.
- When ready to cook, heat 1-inch of cooking oil in a large skillet set over medium heat. Fry the chicken in batches (if necessary) for 6-8 minutes, flipping as needed, until golden brown. Remove to a paper towel-lined plate to drain while cooling.
Cup of Yum
For the Gravy
- In a large saucepan set over medium heat, melt the butter. Whisk in flour and cook for 2-3 minutes, until golden.
- Whisk in milk and season with salt and pepper, to taste. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes, then remove from the heat. Taste and season as necessary, then serve with hot chicken.
Notes
- Storage: Store fried chicken in an airtight container in the refrigerator for 3 days.
- Store fried chicken in an airtight container in the refrigerator for 3 days.
- Make sure the oil is around 350°F before frying the chicken. If it's too hot, the outside will burn and the chicken will still be raw in the middle. Use an oil thermometer, not a meat thermometer to check.
- Speaking of thermometers, use a meat thermometer to make sure your chicken is fully cooked at 165°F.
- Be careful with the amount of salt and pepper you toss in. Too much salt will quickly ruin the recipe.
Nutrition Information
Calories
441kcal
(22%)
Carbohydrates
40g
(13%)
Protein
23g
(46%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.5g
(25%)
Cholesterol
134mg
(45%)
Sodium
777mg
(32%)
Potassium
536mg
(11%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
737IU
(15%)
Vitamin C
1mg
(1%)
Calcium
240mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 441
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 134mg | 45% |
| Sodium | 777mg | 32% |
| Potassium | 536mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 737IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 240mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.