Chicken Fried Chicken
When I think of homemade comfort food, I think of fried chicken and gravy. Chicken Fried Chicken with country gravy to be exact. One of my go-to meals when I want to sit down to a hearty, comforting meal that only requires a few simple ingredients. You will love how easy this delicious recipe is to follow and how quick it comes together.
Is there anything more comforting than chicken fried chicken smothered in country gravy with a side of creamy mashed potatoes? In the South, we love just about anything fried and anything smothered in white gravy. You will see chicken fried chicken on just about every restaurant that serves southern cuisine. For good reason too, it is delicious!
This recipe is definitely a family favorite, that is requested all of the time. Everyone loves the golden fried chicken smothered in the scratch made country gravy. Especially when it is served with a side of creamy mashed potatoes, like these roasted garlic mashed potatoes, and a good yeast dinner roll. You really can't go wrong with that combination.
This easy homemade chicken fried chicken recipe is a delicious and comforting dish perfect for weeknight dinners.
STEP 1
Pound the chicken breasts out until an even thickness.
STEP 2
In a medium bowl mix together the butter milk, eggs and a dash or two of your favorite hot sauce (optional).
STEP 3
In a shallow pan mix together the flour, cornstarch, paprika, salt, garlic powder and chipotle powder. Mix until fully combined and set side.
STEP 4
Dredge the chicken in the flour, shaking off the excess. Dip in the milk mixture then press firmly in the flour mixture. Make sure to coat all sides of the chicken.
STEP 5
Place the chicken in the preheated oil and cook, flipping once, until the chicken is golden brown and reads 165°F on a thermometer. Cooking just a few pieces at a time to not overcrowd the pan.
By pounding the chicken breast out slightly, you create an even thickness that ensures the breast cooks more evenly.
For the best Country Gravy use some of the oil after you fry the chicken to make the roux.
If you don't want to use the leftover oil, you can use butter in its place.
Hands down, the best gravy ever, is a simple Country Gravy also known as a white gravy. The secret to making a great tasting country gravy is to use leftover oil with the fond (little brown bits of flavor) from whatever meat you have cooked. So, for this Chicken Fried Chicken recipe we are using some of the oil and brown bits leftover from frying the chicken.
You'll find that most good country gravies have lots of black pepper in them. I find the best pepper to use is freshly cracked black pepper; it provides best pepper flavor. With that being said, you can certainly use ground black pepper. Use more or less, depending on the flavor you like.
While buttermilk will give the chicken wonderful flavor you can certainly substitute it for regular milk. You can also make buttermilk, well at least a soured milk, by adding about 1 tablespoon of some sort of acid, like lemon juice or vinegar, to the milk 5-10 minutes before using it.
I have been using Buttermilk Powder a lot here recently, simply because I find it easier to keep in the refrigerator than actual buttermilk. I use it in Cornbread, for fried chicken and any other recipe that calls for buttermilk. You should be able to find it at your local grocery store or online.
Simple and delicious homemade Chicken Fried Chicken with country gravy. You will love how quickly this recipe comes together with just a handful of simple ingredients.
- 4 chicken breasts
- 3/4 cup buttermilk
- 2 large eggs
- 1 dash hot sauce (1-4, optional)
- 1 1/2 cups flour
- 1 teaspoon cornstarch
- 1 teaspoon paprika
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 tablespoons garlic powder
- 1/4 teaspoon chipotle powder (or cayenne)
- as needed oil for frying
- 2 tablespoons pan oil with brown bits (or use butter)
- 2 1/2 tablespoons flour
- 1 1/4 cups milk
- 1/2 teaspoon salt
- to taste black pepper
In a large cast iron skillet preheat 1-inch of oil to 350°F.
While the oil is heating up prep the chicken. Slightly pound out each breast until an even thickness is achieved. Pat the chicken dry and lightly salt and pepper it on both sides.
In a shallow pan mix together the flour, cornstarch, paprika, salt, garlic powder and chipotle powder. Mix until fully combined and set side.
In a medium bowl mix together the milk, eggs and a dash or two of your favorite hot sauce(optional).
Dredge the chicken in the flour, shaking off the excess. Dip in the milk mixture then press firmly in the flour mixture. Make sure to coat all sides of the chicken.
Place the chicken in the preheated oil and cook, flipping once, until the chicken is golden brown and reads 165°F on a thermometer. Cooking just a few pieces at a time to not overcrowd the pan.
Place on a wire cooling rack and repeat until all of the chicken is cooked.
In a large saucepan over medium heat add in the oil (with some of the brown bits). Now add in the flour and whisk until smooth and it just leaves a film on the bottom of the pan.
Slowly pour in the milk, whisking to prevent sticking. Continue whisking until thickened.
Season with salt and pepper and remove from the heat.
Thinly cutting the chicken breasts allows the chicken to cook more evenly and quicker.
For the best flavor use cracked black pepper in the country gravy.
Thank you for stopping by!