Description
This classic Country Fried Chicken with creamy homemade gravy delivers a crispy, golden crust seasoned to perfection, paired with a rich, flavorful white gravy. Perfect for a comforting Southern-style dinner that serves the whole family.
Ingredients
Scale
Chicken
- 1 lb chicken breast
- Salt, pepper, garlic powder (for seasoning chicken)
- 2/3 cup of oil
- 2 tablespoons of butter
Breading Mixture
- 1 cup of flour
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons steak seasoning
Batter
- 1 cup of milk
- 1 egg
Gravy
- 1/3 cup grease from frying chicken
- 1/3 cup flour
- 3 cups of milk
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create thinner pieces for even cooking. Season both sides generously with salt, pepper, and garlic powder to enhance flavor.
- Heat the Skillet: Place a skillet over medium heat and add the oil and butter, allowing the butter to melt and the oil to heat, creating the perfect frying medium for the chicken.
- Mix the Breading: In a bowl, combine the flour with salt, pepper, paprika, garlic powder, and steak seasoning. This mixture will create a flavorful crunchy crust for the chicken.
- Prepare the Egg Wash: Beat together the milk and egg in a separate bowl. This liquid coating helps the seasoned flour adhere to the chicken for an extra crispy texture.
- Bread the Chicken: Dredge each piece of chicken first in the seasoned flour mixture, then dip into the egg wash, and finally coat again with the flour mixture. This double dredging ensures a thick, crispy coating.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot skillet. Fry until golden brown on each side and the internal temperature reaches 165°F (74°C), ensuring they are fully cooked and crispy, about 3-4 minutes per side.
- Make the Gravy: After frying, remove the chicken and keep the grease in the skillet. Add 1/3 cup of flour to the grease to create a roux, stirring continuously. Gradually whisk in 3 cups of milk, stirring constantly until the mixture thickens. Season with salt and pepper to taste.
- Serve: Plate the fried chicken and generously ladle the creamy gravy over the top. Serve hot for a hearty, comforting meal.
Notes
- Be sure to maintain medium heat when frying to avoid burning the breading while ensuring the chicken cooks through.
- Use a meat thermometer to guarantee the chicken reaches a safe internal temperature of 165°F.
- For extra crispiness, let the breaded chicken rest for 10 minutes before frying to help the coating set.
- Save some gravy for leftovers – it reheats well and is great over mashed potatoes or biscuits.
