Chicken Fried Chicken with Country Gravy
Crispy, comforting, and downright irresistible, this Chicken Fried Chicken with Country Gravy is Southern comfort food at its finest! Tender, juicy chicken breasts are pounded to perfection, marinated in a tangy buttermilk and egg mixture, and double-dredged in a seasoned flour coating for an ultra-crispy crust. The chicken is then fried to a golden-brown crunch and topped with a luxuriously creamy homemade country gravy, made with a blend of butter, milk, and chicken broth for rich flavor. Perfect for weeknight dinners or family gatherings, this hearty dish pairs beautifully with mashed potatoes, green beans, or buttery biscuits. With its crispy texture and robust flavor, this classic recipe is a true crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 pieces large eggs
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 cups vegetable oil
- 3 tablespoons unsalted butter
- 2 cups milk
- 1 cup chicken broth
Instructions
Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch.
In a shallow dish, whisk together buttermilk and eggs. In another shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Dip each chicken breast into the buttermilk mixture, then dredge it in the flour mixture, pressing lightly to adhere. Repeat the process to coat each piece twice.
In a large skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully place one or two chicken breasts in the skillet, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Repeat with the remaining chicken breasts.
Place the cooked chicken on a wire rack to drain excess oil and keep them crispy.
For the country gravy, reduce the heat to medium and remove excess oil from the skillet, leaving about 2 tablespoons of oil in the pan.
Add unsalted butter to the skillet and allow it to melt, then whisk in 3 tablespoons of all-purpose flour. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in milk and chicken broth, continuing to stir until the gravy thickens. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Serve the fried chicken hot with a generous ladle of country gravy on top. Enjoy!
Nutrition Facts
Calories |
6722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 518.6 g | 665% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 270.1 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 6651 mg | 289% | |
| Total Carbohydrate | 256.3 g | 93% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 49.0 g | ||
| Protein | 289.6 g | 579% | |
| Vitamin D | 13.9 mcg | 69% | |
| Calcium | 1404 mg | 108% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3970 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
