Chicken Fried Chicken with Milk Gravy
Indulge in the ultimate comfort food with this irresistible Chicken Fried Chicken with Milk Gravy recipe—a southern classic that takes crispy, golden-brown chicken to the next level. Perfectly seasoned boneless chicken breasts are double-dredged in a spiced flour coating and fried to a delicious crunch, creating a tender, juicy interior. The dish is elevated with a rich, velvety milk gravy made from scratch, featuring a buttery roux and creamy whole milk infused with just the right amount of seasoning. With a prep time of just 20 minutes and an easy frying technique, this recipe is perfect for weeknight dinners or weekend indulgence. Serve it with mashed potatoes, buttery biscuits, or your favorite vibrant greens for a meal that’s both comforting and unforgettable. Keywords: Chicken Fried Chicken, Milk Gravy, Southern Comfort Food, Crispy Fried Chicken, Homemade Gravy Recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup buttermilk
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup vegetable oil
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour (for gravy)
- 3 cups whole milk
- 1 teaspoon salt (for gravy)
- 1 teaspoon black pepper (for gravy)
Instructions
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Set aside.
In a shallow dish, whisk together 2 cups of all-purpose flour, garlic powder, paprika, salt, and black pepper.
In another shallow dish, whisk together eggs and buttermilk to form an egg wash.
Dredge each chicken breast first in the flour mixture, then dip it into the egg wash, and finally dredge it back into the flour mixture. Ensure each piece is well coated. Place prepared chicken on a plate.
Heat vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
Fry the chicken breasts in batches, cooking each side for 4-5 minutes or until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove and place on a paper towel-lined plate to drain excess oil.
Once all the chicken is fried, carefully discard most of the oil from the skillet, leaving only about 2 tablespoons. Lower heat to medium.
Add unsalted butter to the skillet and let it melt.
Whisk in 1 cup of all-purpose flour and cook for 2 minutes to make a roux.
Slowly pour in the whole milk while whisking constantly, ensuring there are no lumps. Cook the gravy, whisking frequently, until thickened (about 5-7 minutes).
Season the gravy with salt and black pepper to taste.
Serve the chicken fried chicken hot, topped generously with the milk gravy.
Nutrition Facts
Calories |
5536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.2 g | 426% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 135.7 g | ||
| Cholesterol | 1388 mg | 463% | |
| Sodium | 8210 mg | 357% | |
| Total Carbohydrate | 335.4 g | 122% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 49.1 g | ||
| Protein | 306.6 g | 613% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 1442 mg | 111% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3997 mg | 85% | |
*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.
