Description
Country Fried Chicken with Gravy is a classic Southern dish featuring tender, seasoned chicken breasts that are breaded, fried to a crispy golden brown, and served smothered in a creamy homemade gravy. Perfect for a comforting family meal, this recipe combines simple pantry staples with straightforward techniques to deliver hearty, flavorful results.
Ingredients
Scale
For the Chicken
- 1 lb chicken breast, cut in half lengthwise
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- 2/3 cup oil (vegetable or canola)
- 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
For the Gravy
- 1/3 cup grease reserved from frying chicken
- 1/3 cup all-purpose flour
- 3 cups milk
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Chicken. Cut 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 Skillet. Place a skillet over medium heat and add the oil and butter. Allow the butter to melt completely to create a flavorful frying medium.
- Prepare Flour Mixture. In a bowl, combine the flour with salt, pepper, paprika, garlic powder, and steak seasoning. This seasoned flour will coat the chicken and add depth of flavor and crispy texture.
- Prepare Egg Mixture. In a separate bowl, whisk together the milk and egg until smooth. This mixture helps the flour adhere to the chicken.
- Dredge the Chicken. Dip each seasoned piece of chicken first into the flour mixture, then the egg mixture, and finally back into the flour mixture for a double coating, ensuring a crispy crust after frying.
- Fry the Chicken. Carefully place the coated chicken pieces into the hot skillet. Fry until golden brown and cooked through, about 4-5 minutes per side depending on thickness. Remove the chicken and set aside on a plate lined with paper towels to drain excess oil. Reserve 1/3 cup of the grease for the gravy.
- Make the Gravy. Using the reserved grease, whisk in 1/3 cup flour over medium heat to create a roux. Cook for 2-3 minutes until the mixture is lightly browned. Gradually whisk in 3 cups of milk, stirring constantly to prevent lumps. Continue cooking and stirring until the gravy thickens to a creamy consistency. Season with salt and pepper to taste.
- Serve. Pour the creamy gravy generously over the fried chicken pieces and serve hot. Enjoy this comforting classic with your favorite sides.
Notes
- For extra crispy chicken, ensure oil is hot enough before frying (around 350°F or 175°C).
- Use a meat thermometer to check chicken is fully cooked; internal temperature should reach 165°F (74°C).
- The gravy can be adjusted thicker or thinner by modifying the amount of milk added.
- Leftover chicken and gravy can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- For a spicier version, add cayenne pepper or hot sauce to the flour or gravy.
