Ingredients
For the Chicken:
- 6-8 thin sliced chicken breasts
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 1/2 cups buttermilk
- 1 large egg
- 1 tbsp hot sauce
- Oil for frying (vegetable or canola oil recommended)
For the Gravy:
- 1/4 cup reserved oil from frying
- 1/3 cup all-purpose flour
- 2 cups milk
- Salt and pepper, to taste
Instructions
- Heat the Oil: Heat a few inches of oil in a deep fryer or large heavy-bottomed pan on the stove over medium heat to 325°F (163°C). This temperature ensures crispy chicken without burning.
- Prepare the Dry Mix: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, pepper, and garlic powder to evenly distribute seasonings.
- Prepare the Wet Mix: In a separate bowl, whisk the buttermilk, egg, and hot sauce until fully combined to create a flavorful soak for the chicken.
- Dredge the Chicken: Coat each chicken breast first in the seasoned flour mixture, then dip into the buttermilk mixture, and return to the flour mixture. Press the flour firmly onto the chicken to ensure a thick, crispy crust.
- Fry the Chicken: Fry the coated chicken breasts in the hot oil for 3-5 minutes per side, or until golden brown and cooked through. Use a thermometer to ensure an internal temperature of 165°F (74°C). Remove and drain on paper towels. Repeat for all pieces.
- Make the Gravy: In a large pan, add 1/4 cup of the reserved frying oil and heat over medium-high heat. Stir in 1/3 cup flour until absorbed and cook for about 1 minute to form a roux.
- Thicken the Gravy: Slowly whisk in 2 cups milk, stirring constantly to prevent lumps. Cook until the gravy thickens, then season with salt and pepper to taste.
- Serve: Pour the creamy gravy over the fried chicken immediately before serving for a classic, comforting dish.
Notes
- Make sure the oil maintains a steady temperature around 325°F to ensure even cooking and a crispy crust.
- Press the flour firmly onto the chicken during dredging for extra crispy coating.
- Use a meat thermometer to guarantee chicken is cooked safely to 165°F internal temperature.
- You can substitute hot sauce with paprika or cayenne if preferred milder heat.
- The gravy can be adjusted with more milk for thinner consistency or less for thicker.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
