Chicken Fried Steak Chicken with Creamy Gravy
Indulge in the ultimate comfort food with this Chicken Fried Steak Chicken smothered in a rich, creamy gravy. Tender chicken breasts are pounded thin, coated in a perfectly seasoned flour mixture, and fried to golden, crispy perfection. The secret lies in layering the flavors, from the buttermilk egg wash to the smoky hint of paprika in the breading. Topped with a velvety homemade gravy made with chicken broth and milk, each bite is a harmonious blend of crispy, creamy, and savory goodness. Ready in just under an hour, this Southern-inspired dish is ideal for weeknight dinners or special occasions. Serve it with mashed potatoes or fresh biscuits for a hearty, soul-satisfying meal your family will request again and again. Perfectly crispy, deeply satisfying, and irresistibly flavorful—this Chicken Fried Steak Chicken with Creamy Gravy will quickly become a staple in your comfort food repertoire!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cups all-purpose flour
- 2 pieces large eggs
- 1 cup buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups vegetable oil
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 2 cups whole milk
- 2 tablespoons cornstarch
- 2 tablespoons parsley (optional, for garnish)
Instructions
Place each chicken breast between two sheets of plastic wrap and pound until approximately 1/2 inch thick using a meat mallet.
In a shallow dish, combine 1 1/2 cups of the flour, salt, black pepper, garlic powder, and paprika. Mix well.
In a separate shallow dish, whisk together the buttermilk and eggs to create an egg wash.
Dredge each chicken breast in the seasoned flour mixture, ensuring it is fully coated. Then dip it into the egg wash, followed by another coating of the flour mixture. Set aside.
In a large skillet, heat the vegetable oil over medium-high heat. The oil should be about 1/2 inch deep and reach a temperature of 350°F (175°C).
Carefully place the coated chicken breasts into the hot oil, frying for 3–4 minutes on each side or until golden brown and thoroughly cooked. Remove from the skillet and place on a wire rack or paper towels to drain excess oil.
Discard the frying oil, leaving about 2 tablespoons in the skillet. Reduce the heat to medium-low.
Add the butter to the skillet and allow it to melt. Stir in the remaining 1/2 cup of flour to create a roux. Cook for 1–2 minutes, stirring constantly.
Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Simmer for 5–6 minutes until the gravy thickens.
If the gravy is too thick, thin it with a little more milk. For extra thickness, dissolve the cornstarch in 2 tablespoons of water and slowly stir it into the gravy.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve the fried chicken topped with the creamy gravy and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
6606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 515.4 g | 661% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 269.8 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 6935 mg | 302% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 37.3 g | ||
| Protein | 282.2 g | 564% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 1106 mg | 85% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1985 mg | 42% | |
*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.
