Description
A comforting classic, this chicken fried chicken is crunchy on the outside, tender on the inside, and topped with a rich, velvety gravy. Perfect for a cozy dinner any night of the week.
Ingredients
- 6-8 thin sliced chicken breasts, about dinner sized
- 2 cups flour, plain and trusty
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 1/2 cup buttermilk
- 1 egg
- 1 tbsp hot sauce, optional
- Oil for frying
- 1/4 cup reserved oil from frying, for gravy
- 1/3 cup flour, for gravy roux
- 2 cups milk
- Salt & pepper, to taste
Instructions
- Heat oil in deep fryer or large pan on stove until it reaches 325°F.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another bowl, whisk together buttermilk, egg, and hot sauce until smooth.
- Dredge chicken in the flour mixture, dip into the egg mixture, then back into the flour mixture, pressing flour on to coat well.
- Fry chicken in the hot oil for 3-5 minutes on each side until golden brown. Don’t overcrowd the pan.
- Remove and drain on paper towels. Repeat with all chicken.
- For gravy, add 1/4 inch of reserved oil to a pan, heat, then stir in flour until absorbed and cook for about 1 minute.
- Gradually add milk while whisking until thickened. Season with salt and pepper.
- Serve chicken topped with gravy immediately.
Notes
Ensure oil is hot enough before frying for a crispy coating. Consider double dredging for extra crunch.