Description
This Chicken Fried Chicken recipe offers a delicious Southern-style meal featuring crispy golden chicken cutlets smothered in rich, creamy gravy. Perfectly seasoned and fried to perfection, it's a comforting dinner that is both kid-approved and soul-satisfying, ready to serve in about an hour.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts (about 3)
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 1 cup all-purpose flour
- 3 large eggs
- Vegetable oil, for frying
Cream Gravy
- 4 tablespoons salted butter
- ⅓ cup all-purpose flour
- 1 ½ cups chicken stock
- 1 cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¾ teaspoon kosher salt (plus more to taste)
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare the Chicken: Pound the chicken breasts evenly to about ½ inch thick to ensure they cook uniformly. Season both sides with kosher salt, freshly cracked black pepper, garlic powder, paprika, and cayenne powder for a balanced flavor.
- Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and one empty for dredging. First, dredge each chicken breast in the flour, then dip into the beaten eggs, and again coat thoroughly with flour. This double dredge ensures a crispy crust.
- Heat the Oil: Pour vegetable oil into a heavy skillet or frying pan to a depth of about ½ inch. Heat the oil over medium-high until it reaches 350°F (175°C), which is ideal for frying.
- Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil. Fry for about 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on a wire rack or paper towels to keep the crust crispy.
- Make the Cream Gravy: In a separate saucepan, melt the salted butter over medium heat. Whisk in ⅓ cup flour and cook for 1-2 minutes until it turns a light golden color, forming a roux. Slowly whisk in chicken stock and whole milk to avoid lumps.
- Season and Simmer: Add garlic powder, dried thyme, kosher salt, and freshly ground black pepper to the gravy. Continue stirring until the gravy thickens to a creamy consistency, about 5-7 minutes. Adjust seasoning to taste.
- Serve: Plate the fried chicken cutlets and generously ladle the cream gravy over the top. Serve hot, pairing perfectly with your favorite sides like mashed potatoes, green beans, or biscuits.
Notes
- Pound chicken evenly for uniform cooking and crispy crust.
- Double dredging chicken in flour ensures extra crispiness.
- Maintain oil temperature between 350°F-375°F for proper frying.
- Use a thermometer to ensure chicken is fully cooked.
- Gravy thickens as it simmers; add stock or milk to adjust consistency.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Southern American
