Ingredients
Chicken-Fried Chicken
- 2 pounds boneless, skinless chicken breasts (about 3 breasts)
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 1 cup all-purpose flour
- 3 large eggs
- Vegetable oil, for frying (about 1 inch in skillet)
Creamy Country Gravy
- 4 tablespoons salted butter
- ⅓ cup all-purpose flour
- 1 ½ cups chicken stock
- 1 cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¾ teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare the chicken: Butterfly the chicken breasts and slice them down the center to make 2 cutlets from each breast. Place cutlets between plastic wrap and pound with a mallet or rolling pin until they are about ⅓-inch thick.
- Mix seasonings and coating: In a small bowl, combine garlic powder, paprika, cayenne, kosher salt, and black pepper. In a shallow dish, whisk together the flour and 1 tablespoon of this spice mix. In another shallow dish, lightly beat the eggs.
- Season and dredge chicken: Sprinkle the remaining spice mixture evenly over both sides of the chicken cutlets. Dip each piece into the beaten eggs, letting excess drip off, then thoroughly coat both sides in the flour mixture. Place coated chicken on a cooling rack set inside a rimmed sheet pan and let rest for at least 15 minutes to set the coating.
- Heat oil for frying: Pour about 1 inch of vegetable oil into a large cast-iron skillet and heat over medium-high until the oil shimmers and is hot but not smoking.
- Fry the chicken: Working in batches (2 pieces at a time), add chicken to the hot oil and fry until golden brown and crispy, about 3 to 4 minutes per side. Transfer fried chicken to a paper towel-lined plate to drain. Add more oil as needed to maintain 1 inch depth.
- Make the country gravy: In a small saucepan over medium-low heat, melt the butter. In a small bowl, whisk together the flour and ½ cup chicken stock until smooth. Once butter is melted, increase heat to high and pour in the flour mixture. Cook while whisking constantly until the mixture simmers and thickens.
- Finish the gravy: Reduce heat to medium and gradually whisk in the remaining 1 cup chicken stock, milk, garlic powder, dried thyme, salt, and pepper. Continue whisking until the gravy thickens to desired consistency. Adjust seasoning with additional salt and pepper if needed. Keep warm over low heat, stirring occasionally.
- Serve: Drizzle the creamy country gravy over the fried chicken and serve immediately for the best flavor and texture.
Notes
- Resting the dredged chicken on a rack before frying helps the coating set and prevents it from falling off in the oil.
- Maintain consistent oil temperature to ensure even, crispy frying without burning.
- Butter and seasoned chicken stock in the gravy add rich depth of flavor versus using plain milk or water.
- Use a cast-iron skillet for even heat distribution and superior frying results.
- For spicier chicken-fried chicken, increase the cayenne or add a pinch of chili powder to the flour mixture.
- Leftovers can be refrigerated for 2-3 days and reheated in the oven to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
