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Chicken Fried Chicken ?

Chicken Fried Chicken ?

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This is the mouthwatering recipe for the southern cuisine staple – chicken fried chicken with country style gravy. It is an ultimate comfort food, crispy fried to perfection chicken cutlet is served with creamy, spicy gravy. Serve it with creamy mashed potatoes and vegetables of your choice for a true indulgent meal.

I get requests to make this dish all the time. It is filling, satisfying and oh so tasty, like a warm hug in a form of chicken on a plate.

I think made from scratch gravy absolutely makes the chicken. There is just something magical about crispy, golden brown, fried chicken and smooth, rich and luxurious gravy combined together. We are using the drippings from frying the chicken to really build up the flavors of the gravy. Gravy does have a slight spicy bite to it thanks to fragrant paprika and cayenne infused flour. The heat wave is subtle not to overpower the gravy, it is just enough to add a little more zing to it.

The recipe of fried chicken is pretty standard and very similar to chicken fried steak. I definitely recommend butterflying your chicken breast and then slightly pound them with a mallet until they are about 1/2 inch thick to ensure even cooking through. Also marinating or soaking your chicken in the buttermilk mixture for at least three hours, preferably overnight is a key step to the most tender, juicy and moist chicken. This ensures your chicken is full of tenderness and flavor.

Follow simple instructions below for the best chicken fried chicken.

Ingredients

4 chicken breasts halved
2 cups buttermilk
3 eggs
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 and pepper to taste
oil for frying
For the gravy: 1/4 cup reserved pan drippings
4 tablespoons reserved flour mixture
2 cups chicken broth or stock
1/2 cup milk
salt and pepper to taste

Steps

Step 1
Butterfly the chicken in half and pound it flat, that it is even.
Step 2
Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press air out of the bag, seal, and place in refrigerator for at least 3 hours-overnight.
Step 3
Whisk together eggs and milk in a shallow dish.
Step 4
Combine flour, paprika, cayenne, garlic powder, and salt and pepper in a second shallow dish. Remove about 4 Tbsp. of the dry mixture for the gravy.
Step 5
Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four 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. Leave on a plate until ready to fry.
Step 6
Heat oil on medium-high heat in a large skillet about half way full until it reaches 350-degrees.
Step 7
Add each piece of chicken to the oil 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 200 degree oven to keep warm.
Step 8
To make the gravy drain off all but about 1/4 cup 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.
Step 9
Whisk constantly and reduce heat to a simmer. Once the gravy starts to thicken, slowly add milk to thin to desired consistency, whisking constantly. Add salt and pepper to taste. Serve over chicken.

Preparation Time: 15min
Cook Time: 15min
Ready Time: 30min
Servings: 8
Cuisine: ?? American
Category: ? Chicken
Difficulty Level:
Ratings:
Created: August 23, 2019

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