This recipe provides a straightforward method for creating crispy, golden-brown chicken breasts smothered in a creamy white gravy. It is a hearty and comforting meal that is ideal for family dinners or special gatherings.

List of ingredients

6-8 thin sliced chicken breasts – ensure they are of uniform thickness for even cooking.
2 cups flour – used for both dredging and the gravy base.
2 tsp baking powder – helps the breading become light and airy.
1 tsp baking soda – works with the buttermilk to create a crispier crust.
1 tsp salt – basic seasoning for the flour mixture.
1 tsp pepper – provides a mild heat and depth of flavor.
1 tsp garlic powder – adds a savory, aromatic quality to the breading.
1 1/2 cup buttermilk – tenderizes the chicken and helps the flour adhere.
1 egg – acts as a binder between the flour and the chicken.
1 Tbs hot sauce – adds a subtle tang and flavor boost to the wash.
Oil for frying – use a neutral oil with a high smoke point like canola or vegetable oil.
1/4 cup reserved oil from frying – provides the base flavor for the country gravy.
1/3 cup flour – used to thicken the gravy.
2 cup milk – creates the creamy consistency of the sauce.
Salt & pepper – used to season the gravy to taste.

step-by-step instructions

Heat the Oil: Fill a deep fryer or a large pan on the stove with several inches of oil and heat it to 325 degrees Fahrenheit.
Prepare Flour Mixture: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder until well combined.
Prepare Wet Wash: In a separate bowl, whisk together the buttermilk, egg, and hot sauce until the egg is fully incorporated.
Bread the Chicken: Dredge each chicken breast in the flour mixture, dip it into the egg mixture, and then place it back into the flour mixture. Press the flour firmly onto the meat to ensure a thick, secure coating.
Fry the Meat: Carefully place the chicken in the hot oil and fry for 3-5 minutes per side until golden brown. Remove the pieces and let them drain on a plate lined with paper towels.
Start the Gravy: In a large pan, heat 1/4 cup of the reserved frying oil over medium-high heat. Stir in 1/3 cup of flour and cook for about 1 minute until the flour is absorbed.
Thicken the Sauce: Slowly pour in the milk while whisking constantly to remove any lumps. Continue heating until the sauce thickens.
Season and Serve: Stir in salt and pepper to your preferred taste. Pour the hot gravy over individual chicken portions before serving.

Advanced Frying Techniques

Maintaining Consistent Oil Temperature

Using a candy or instant-read thermometer is the most reliable way to keep your oil at 325 degrees. If the oil is too hot, the breading will burn before the chicken is cooked through. If it is too cold, the chicken will absorb excess oil and become greasy.

Avoiding Pan Overcrowding

Fry the chicken in small batches to prevent the oil temperature from dropping rapidly. When too many pieces are added at once, the oil cools down, which leads to a soggy crust rather than a crisp one.

Ensuring Proper Drainage

Always place fried chicken on a wire rack or paper towels immediately after removing it from the oil. This prevents the bottom of the chicken from sitting in grease, which helps maintain the crunch for a longer period.

Breading and Coating Tips

Achieving a Thick Crust

The secret to a traditional “fried steak” texture is pressing the flour firmly into the meat during the final dredging step. Use your palms to push the flour down so it creates a craggy, uneven surface that browns beautifully in the oil.

Optimizing the Buttermilk Wash

Ensure the egg is completely whisked into the buttermilk to avoid streaks of egg white. A homogeneous wash ensures that the flour adheres evenly to every inch of the chicken breast.

Adding Extra Flavor to the Dredge

You can customize the flavor of your coating by adding paprika or a pinch of cayenne pepper to the dry flour mix. This adds a deeper color to the finished product and a slightly more complex taste profile.

Gravy Perfection Strategies

Preventing Lumps in the Gravy

The key to a smooth country gravy is adding the milk slowly. Start by whisking in a small amount of milk to create a thick paste with the roux, then gradually thin it out with the remaining milk while whisking vigorously.

Adjusting Sauce Thickness

If your gravy becomes too thick, whisk in an additional tablespoon of milk at a time until you reach the desired consistency. If it is too thin, let it simmer on low heat for a few more minutes to reduce.

Alternative Fat Bases for Gravy

While using the reserved frying oil adds a rich flavor, you can substitute it with unsalted butter for a creamier, more buttery taste. Avoid using low-smoke point fats that might burn quickly over medium-high heat.

Recommended Side Dish Pairings

Creamy Mashed Potatoes

Mashed potatoes are the classic companion to chicken fried chicken. Their smooth texture complements the crunch of the breading and provides a perfect base for any extra gravy.

Seasoned Green Beans

Steamed or sautéed green beans add a necessary freshness and snap to the plate. Seasoning them with a bit of garlic and lemon juice helps balance the richness of the fried meat.

Cheddar Biscuits

Warm, flaky cheddar biscuits provide a savory side that pairs well with the buttermilk flavors in the chicken. These are best served fresh from the oven with a small amount of butter.

Macaroni and Cheese

For a truly indulgent meal, serve a side of baked macaroni and cheese. The sharp cheddar flavor cuts through the creaminess of the country gravy.

Storage and Preservation

Refrigerating Leftovers

Store leftover chicken and gravy in separate airtight containers in the refrigerator. The chicken should be kept in a container that allows some air circulation to prevent it from becoming too moist.

Freezing Fried Chicken

You can freeze the cooked chicken breasts by wrapping them individually in foil and placing them in a freezer bag. This keeps them fresh for up to three months, though the texture may change slightly upon reheating.

Saving the Gravy

The gravy can be refrigerated for up to four days. Because it is a flour-based sauce, it may thicken significantly in the fridge and will require a splash of milk to loosen it during reheating.

Best Reheating Methods

Oven Reheating for Crispiness

Place the chicken on a baking sheet in a 350-degree oven for 10-15 minutes. This is the best method to restore the crispiness of the breading without overcooking the meat.

Using an Air Fryer

Air frying is the fastest way to get the crust crunchy again. Heat the chicken at 375 degrees for 3-5 minutes, turning once halfway through the process.

Reheating the Gravy

Warm the gravy in a small saucepan over low heat, whisking occasionally. Add a teaspoon of milk or water if the sauce has become too thick during storage.

Make-Ahead Advice

Pre-Dredging the Chicken

You can bread the chicken a few hours in advance and store it on a baking sheet in the refrigerator. This allows the coating to set, which can sometimes result in a more secure crust that doesn’t fall off during frying.

Preparing the Roux Base

You can make the flour and oil mixture (the roux) ahead of time. Simply store it in a jar and whisk in the milk when you are ready to serve the meal.

Troubleshooting Common Issues

Why is the breading peeling off?

This usually happens if the chicken was too wet when it hit the flour or if the oil was not hot enough. Ensure the chicken is patted dry before the first dredge and that the oil is exactly 325 degrees.

Why is the chicken uncooked in the middle?

This occurs if the oil temperature is too high, causing the outside to brown before the heat reaches the center. Lower the heat and use slightly thinner chicken breasts for more consistent results.

Why is the gravy too thin?

A thin gravy is usually the result of not cooking the roux long enough or adding too much milk. Simmer the sauce for an extra two minutes to allow the flour to fully hydrate and thicken the liquid.

Frequently Asked Questions

Can I use whole chicken breasts?

Yes, but you should slice them in half horizontally to create thin cutlets. Thick breasts will take much longer to cook and the breading will likely burn before the meat is safe to eat.

What can I use instead of buttermilk?

You can make a substitute by adding one tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for five to ten minutes before using it in the recipe.

Is there a healthier way to cook this?

While frying is traditional, you can use an air fryer by spraying the breaded chicken generously with oil. However, the texture will be more like an oven-baked chicken than a traditional fried steak.

How do I stop the oil from splattering?

Pat the chicken dry before the first flour coating and avoid dropping the meat into the oil from a height. Gently slide the chicken into the pan to minimize the reaction between the water and the hot fat.

Crispy Chicken Fried Chicken with Savory Country Gravy

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Author: samanthahayes
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: General

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Description

Easy and delicious this Chicken Fried Chicken is a quick and flavorful dinnertime recipe that brings the whole family to the table, with minimal ingredients it’s a simple and comforting meal.

Ingredients

Scale

6–8 thin sliced chicken breasts
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 1/2 cup buttermilk
1 egg
1 Tbs hot sauce
Oil for frying
1/4 cup reserved oil from frying
1/3 cup flour
2 cup milk
Salt & pepper

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Instructions

Heat oil: Heat oil in deep fryer or large pan on stove (a few inches deep) to 325.
Prepare dry mix: In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
Prepare wet mix: In another bowl whisk together buttermilk, egg and hot sauce.
Bread chicken: Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the steak real good.
Fry chicken: Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all chicken.
Start gravy: To make your gravy, in large pan add 1/4″ of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
Finish gravy: Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
Serve: Pour gravy over individual chicken before serving.

Notes

You can use a regular deep fryer to make this instead of in a skillet. If you don’t want to use frying oil to make gravy, substitute butter. You can use thin cut chicken you buy at the store, or slice a regular chicken breast in half.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 490 kcal
Sugar: 7 g
Sodium: 869 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 114 mg