Description
This classic Country Fried Chicken with Gravy recipe features tender, lightly seasoned chicken breasts hand-breaded and fried to a golden crisp, then topped with a rich, creamy homemade gravy. Perfect for a comforting Southern-style meal, it’s sure to satisfy your craving for hearty, flavorful comfort food.
Ingredients
Scale
Chicken
- 1 lb chicken breast
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
Breading and Frying
- 2/3 cup oil (vegetable or canola oil recommended)
- 2 tablespoons butter
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons steak seasoning
- 1 cup milk
- 1 large egg
Gravy
- 1/3 cup grease from frying chicken
- 1/3 cup all-purpose flour
- 3 cups milk
- Salt and black pepper to taste
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create thinner pieces. Season both sides generously with salt, black pepper, and garlic powder to infuse the meat with flavor.
- Heat the Skillet: Place a skillet over medium heat and add the oil and butter. Allow the butter to melt and combine with the oil, creating the perfect base for frying the chicken.
- Prepare the Breading Mixture: In a bowl, combine the flour with salt, black pepper, paprika, garlic powder, and steak seasoning. This seasoned flour will create a flavorful, crispy coating for the chicken.
- Mix Egg Wash: In a separate bowl, whisk together the milk and egg. This mixture helps the flour adhere to the chicken for a perfect breading.
- Bread the Chicken: Dredge each piece of chicken first in the seasoned flour, then dip into the egg wash, and finally coat again with the seasoned flour. This double-dredge technique results in a thick, crispy crust.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot skillet. Fry until the chicken is golden brown on both sides and cooked through, which should take about 5-7 minutes per side depending on thickness. Remove the chicken and set aside.
- Make the Gravy: Using the leftover grease in the skillet, whisk in 1/3 cup of flour to create a roux. Cook for a minute or two until the flour is lightly browned. Gradually whisk in 3 cups of milk, stirring constantly to prevent lumps. Season with salt and pepper to taste. Continue cooking until the gravy thickens to your desired consistency.
- Serve: Pour the creamy gravy over the freshly fried chicken and serve immediately for a comforting and hearty meal.
Notes
- For extra crispy chicken, fry in batches and avoid overcrowding the skillet to maintain oil temperature.
- You can adjust seasoning quantities based on your taste preference.
- Use full-fat milk for creamier gravy; low-fat milk works but may yield a thinner sauce.
- Leftover gravy keeps well refrigerated for up to 2 days and can be reheated gently.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
