Description
This classic Country Fried Chicken and Gravy recipe features juicy, tender chicken breasts doubled breaded and pan-fried to a crispy golden brown, then smothered in a rich, creamy homemade gravy. It’s a comforting Southern favorite that’s perfect for a hearty weeknight dinner or a special Sunday meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts
- Salt, to taste (for chicken)
- Black pepper, to taste (for chicken)
- Garlic powder, to taste (for chicken)
- ⅔ cup vegetable oil
- 2 tablespoons butter, divided
Breading and Batter
- 1 cup all-purpose flour (for breading)
- 2 teaspoons salt (for breading)
- 2 teaspoons black pepper (for breading)
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons steak seasoning
- 1 cup milk
- 1 large egg
Gravy
- ⅓ cup reserved frying oil (from cooking chicken)
- ⅓ cup all-purpose flour (for gravy)
- 3 cups milk (for gravy)
- Salt, to taste (for gravy)
- Black pepper, to taste (for gravy)
Instructions
- Prep Chicken: Butterfly the chicken breasts lengthwise to create thinner pieces for even cooking. Season both sides of each piece generously with salt, pepper, and garlic powder to enhance the flavor.
- Make Breading and Batter: In a shallow dish, mix together 1 cup of flour, 2 teaspoons each of salt, black pepper, paprika, garlic powder, and steak seasoning. In another bowl, whisk the egg with 1 cup of milk until well combined.
- Bread and Fry Chicken: Coat each piece of chicken first in the seasoned flour mixture, then dip into the milk and egg batter, and finally dredge back into the flour mixture for a double coating. Heat ⅔ cup vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat. Fry the chicken pieces until they are golden brown and reach an internal temperature of 165°F (74°C), about 4-6 minutes per side depending on thickness. Remove the chicken and drain on paper towels.
- Make Gravy: Pour off all but ⅓ cup of the oil from the skillet used for frying. Add ⅓ cup flour to this oil and cook, stirring constantly, for about 1 minute to form a roux. Slowly whisk in 3 cups of milk and continue to stir until the mixture thickens into a smooth, creamy gravy. Season with salt and pepper to taste.
- Serve: Plate the fried chicken and generously spoon the creamy gravy over the top. Serve hot for a classic, comforting meal.
Notes
- Butterflying the chicken helps it cook evenly and remain juicy inside.
- Double dredging the chicken ensures a crispy, flavorful crust.
- Use a thermometer to check for doneness to avoid undercooked or dry chicken.
- Adjust seasoning in the gravy to your taste, adding more pepper or salt as needed.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Southern American
