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Chicken Fried Chicken and Gravy

Crispy chicken fried chicken smothered in peppery white gravy on a white plate with mashed potatoes
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Ultra-crispy double-dredged chicken breasts pan-fried to golden perfection and smothered in rich peppery homemade white gravy. A classic Southern comfort meal ready in just 40 minutes.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon white pepper
  • Vegetable oil for frying (enough for 1 inch depth)
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Kosher salt to taste
  • Ground black pepper to taste

Instructions

  1. Slice each chicken breast in half horizontally to create four thin portions. Place between plastic wrap and pound to an even 1/2-inch thickness.
  2. In a shallow bowl, whisk together the buttermilk and egg until fully combined.
  3. In a second shallow bowl, whisk together the flour, cornstarch, salt, garlic powder, black pepper, and white pepper.
  4. Dip each piece of chicken in the buttermilk mixture, then press firmly into the flour mixture until fully coated. Place on a wire rack and let rest for 5 minutes.
  5. Heat 1 inch of vegetable oil in a large skillet over medium heat until it reaches 350 degrees F. Use a thermometer to verify temperature.
  6. Working in batches, carefully add chicken to the hot oil without crowding. Fry for 6 to 8 minutes, flipping as needed, until deeply golden brown and the internal temperature reaches 165 degrees F.
  7. Transfer fried chicken to a paper towel-lined plate to drain while you make the gravy.
  8. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly, until the mixture turns a light golden blonde color.
  9. Gradually whisk in the whole milk. Bring to a gentle simmer and cook, whisking frequently, for 3 to 4 minutes until slightly thickened.
  10. Season generously with salt and black pepper. Taste and adjust seasoning. Pour hot white gravy over the crispy chicken fried chicken and serve immediately.

Notes

  • Pound chicken to 1/2-inch thickness – thick pieces will burn outside before cooking through.
  • Maintain oil at 350 degrees F throughout frying for a crispy non-greasy crust. Use a thermometer.
  • Fry in batches – overcrowding drops oil temperature and causes soggy breading.
  • Season the gravy at the end of cooking, not during the roux stage, for best flavor and color.
  • Let dredged chicken rest on a wire rack for 5 minutes before frying so the coating adheres.

Nutrition

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