Chicken Fried Chicken with Country Gravy

This is one of my preferred solace suppers! The chicken is fresh and succulent, the sauce rich and hot. Ok, this feast just causes me to feel cheerful. We serve this dish with a major scoop of our Perfect Mashed Potatoes and whatever vegetable we happen to have available. Regardless, this down home supper is a family most loved and one of our most mentioned plans!

Nation sauce is extremely easy to make! No compelling reason to purchase those powdered parcels from the store. Utilize the drippings and overabundance breading from your griddle, that is the place the great stuff is! Scratch each one of those earthy colored bits off the skillet with a little chicken stock and afterward rush in flour and heat to the point of boiling. The entire blend will thicken up and turn into a smooth, generous sauce that is amazing!

Chicken is what’s for supper! Flexible and cheap, customary chicken can be transformed into something unprecedented with only a couple of basic fixings and some creative mind.

Chicken Fried Chicken with Country Gravy

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Recipe by favfamilyrecipesCourse: Main, DinnerCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Chicken Fried Chicken with Country Gravy is a true family favorite! Crisp fried chicken smothered in a spicy, creamy gravy.

Ingredients

  • 4 chicken breasts halved

  • 2 cups buttermilk

  • 3 eggs

  • 12/ cup milk

  • 2 cups flour

  • 1 tablespoon paprika

  • 1/2 teaspoon cayenne pepper or more if you like spicy

  • 1/2 tablespoon garlic powder

  • salt and pepper to taste

  • oil for frying

  • For the gravy:
  • 1/4 cup reserved pan drippings

  • 4 tablespoons reserved flour mixture

  • 2 cups chicken broth or stock

  • 1/2 cup milk

  • salt and pepper to taste

Directions

  • Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).
  • Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).
  • In a shallow dish, whisk together eggs and milk, set aside.
  • In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later).
  • Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.
  • Set chicken aside on a platter or on wax paper until ready to fry.
  • Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.
  • Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.
  • For the gravy:
  • Drain off all but about 1/4 c. of the oil from the pan. Whisk reserved flour mixture into the oil until the four has absorbed the oil. Slowly whisk in the chicken broth and bring to a boil. 
  • Whisk constantly and reduce heat to a simmer. Once the gravy starts to thicken, slowly add milk (you may not need all of it) to thin to desired consistency, whisking constantly. Add salt and pepper to taste. Serve over chicken.

Notes

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