Description

This Crispy Chicken Fried Chicken with Creamy Homemade Gravy is a classic Southern-inspired dish featuring thinly sliced chicken breasts double-dredged in a seasoned flour mixture, then fried to golden perfection. The crispy chicken is complemented by a rich, creamy homemade gravy made from reserved frying oil, flour, and milk, creating a comforting and indulgent meal perfect for any occasion.

Ingredients

Scale

Chicken and Coating

1 pound Thin Sliced Chicken Breasts
1 cup Flour (gluten-free option available)
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
1/2 teaspoon Black Pepper (adjust to taste)
1 teaspoon Garlic Powder
1 cup Buttermilk (or homemade using milk and vinegar)
1 large Egg
1 tablespoon Hot Sauce (optional)

Frying and Gravy

2 cups Oil for Frying (vegetable, canola, or bacon fat)
1/4 cup Reserved Oil for Gravy
2 tablespoons Flour for Gravy
1 cup Milk
1 teaspoon Salt (for gravy)
1/2 teaspoon Black Pepper (for gravy)

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Instructions

Heat the Oil: Begin by heating oil in a deep fryer or large skillet to 325°F. Maintaining this temperature is key for achieving the perfect crispy crust while ensuring the chicken cooks through without burning.
Whisk the Dry Ingredients: In a mixing bowl, combine the flour, baking powder, baking soda, salt, black pepper, and garlic powder thoroughly. This seasoned flour mixture forms the flavorful base for the crispy coating.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and optional hot sauce until smooth and well blended. The buttermilk tenderizes the chicken and the egg helps the flour adhere properly.
Dredge the Chicken: Take each thin-sliced chicken breast and first dredge it in the dry flour mixture, then dip it fully into the wet egg and buttermilk mixture, and finally coat it again in the dry flour mixture. This double dredging creates a thick, crispy crust.
Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Fry each side for 3-5 minutes, or until they turn golden brown and the internal temperature reaches 165°F. Remove and drain on paper towels to remove excess oil.
Make the Gravy: Using the reserved 1/4 cup of frying oil, whisk in 2 tablespoons of flour over medium heat to form a roux. Gradually stir in 1 cup of milk, whisking constantly until smooth and thickened. Season the gravy with 1 teaspoon salt and 1/2 teaspoon black pepper to taste.
Serve and Enjoy: Plate the crispy fried chicken breasts and generously pour the creamy homemade gravy over the top. Serve immediately while hot and crispy for best flavor and texture.

Notes

For a gluten-free version, use gluten-free all-purpose flour for coating and gravy.
Adjust the hot sauce quantity or omit according to your spice preference.
Keep the frying oil temperature steady to ensure even cooking and avoid greasy chicken.
Use a meat thermometer to check for doneness to prevent undercooked chicken.
Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently.