Chicken Fried Chicken with Country Gravy

Crispy, golden-brown Chicken Fried Chicken served with a creamy, rich Country Gravy. A classic Southern recipe for the perfect, comforting family meal.

Chicken Fried Chicken with Country Gravy

Indulge in a classic, quintessential Southern dish that never fails to please. This Chicken Fried Chicken with Country Gravy recipe combines a super-crispy, perfectly seasoned, golden-brown chicken breast with a smooth, savory Country Gravy to create an absolute comfort-food experience. The chicken is flattened and tenderized, then dipped in a simple batter to make that signature, flaky coating, while the gravy uses simple ingredients to get a rich, buttery finish.

The Details

• Course: Main

• Cuisine: Southern American

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

• Servings: 4

Ingredients

For the Chicken Fried Chicken:

• 4 boneless, skinless chicken breasts

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 ½ teaspoons salt

• 1 teaspoon black pepper

• 2 large eggs

• ¼ cup buttermilk (or regular milk)

• 2 cups vegetable or canola oil, for frying

For the Country Gravy:

• ¼ cup bacon grease (or butter)

• ¼ cup all-purpose flour

• 2 cups whole milk

• ½ teaspoon salt

• ½ teaspoon coarse ground black pepper, or more to taste

Instructions

For the Chicken:

1. Prepare the Chicken: Start by placing your chicken breasts between two sheets of plastic wrap. Using a meat mallet or a heavy skillet, gently pound the chicken until it's an even thickness, about ½ inch. This ensures a uniform, even cook for the Chicken Fried Chicken.

2. Setup the Breading Station: In a shallow bowl, whisk together the flour, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. In a second shallow bowl, whisk together the eggs and buttermilk.

3. Bread the Chicken: Take one tenderized chicken breast and dredge it in the flour mixture, making sure it’s completely coated. Shake off any excess. Next, dip it into the egg and buttermilk mixture until fully covered. Finally, return the chicken to the flour mixture for a second, thorough coat. Press the chicken into the flour to create that signature, thick batter for the Chicken Fried Chicken. Repeat this for all the chicken.

4. Fry the Chicken: Place a large cast-iron skillet (or heavy-bottomed frying pan) over medium-high heat. Add the oil and let it reach 350°F (175°C). Carefully place two breaded chicken breasts into the hot oil. Fry for about 4 to 5 minutes per side, until they are deep golden brown and cooked through (internal temperature of 165°F / 74°C). Place the cooked chicken on a wire rack to drain. Repeat with the remaining chicken.

For the Country Gravy:

1. Start the Gravy: While the chicken is draining, use the same skillet from the chicken (or a clean one) to make the Country Gravy. Add the bacon grease (or butter) and melt over medium heat.

2. Make the Roux: Whisk the flour into the melted grease and cook for about 1-2 minutes, stirring constantly, until the mixture is smooth and slightly bubbling.

3. Add the Milk: Gradually whisk the whole milk into the roux, ensuring you add it slowly to prevent lumps. Continue to whisk as the Country Gravy heats up and starts to simmer. Cook for 3-5 minutes, whisking frequently, until the gravy has thickened to your desired consistency.

4. Season: Stir in the salt and plenty of coarse ground black pepper, to taste. Taste and adjust if needed.

To Serve

Place a fresh piece of Chicken Fried Chicken on a plate and generously ladle the warm Country Gravy right over the top. Serve immediately with your favorite Southern sides, like mashed potatoes, green beans, or homemade biscuits.