Description
Crispy Chicken Fried Chicken smothered in a peppery cream gravy can only be described as the ultimate comfort food.
Ingredients
SPICE MIX
- 2 tsp. salt
- 2 tsp. pepper
- 2 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. oregano
- 1/4 tsp. cayenne pepper
CHICKEN
- 1 cup buttermilk
- 1 egg
- 2 boneless, skinless chicken breast, cut and pounded into 4 cutlets
- 1 cup flour
- 1 tsp. baking powder
GRAVY
- 4 tbsp. unsalted butter
- 1 small onion, minced
- 2 cloves garlic, minced
- 1/4 cup flour
- 2 cups low sodium chicken stock, divided
- 1 tsp. salt
- 1 tsp. pepper
- 1/4 cup heavy cream
- 4 cups peanut oil or shortening for frying
Instructions
- In a small bowl, combine salt, pepper, garlic powder, paprika, oregano and cayenne pepper. Set aside.
- In a medium-sized bowl, combine the buttermilk, egg, and 1 tablespoon of spice mixture.
- Place the flattened chicken breasts in a gallon-size resealable freezer bag. Pour the buttermilk mixture over the chicken. Seal bag and massage to distribute the marinade evenly over the chicken. Refrigerate for 4 hours and up to 8 hours. If you just don’t have the time, allow the chicken to marinate for a minimum of 30 minutes.
- Make the Gravy: In a large skillet, over medium heat melt the butter. Add the onion and cook until translucent, about 4 minutes. Add the garlic cooking until fragrant, about 30 seconds.
- Remove from heat. Whisk in the flour. Return to heat, whisk and cook the until the flour is lightly browned.
- Add 1/4 cup chicken broth and stirring to loosen any bits that are stuck to the pan. Remove from heat. Whisk in the salt and pepper then whisk in the chicken broth 1/4 cup at a time, keeping everything smooth as you go. Heat over medium heat and simmer to thicken, about 3 minutes.
- Add the cream, whisking until distributed. Keep warm while you fry the chicken.
- In a shallow bowl combine the flour, the remaining spice mixture, and baking powder.
- Remove the chicken from the freezer bag.
- Move the chicken breasts to the flour mixture allowing any excess marinade to drip into the flour. Coat both sides of the chicken breasts thoroughly in the flour mixture pressing the lumps created by the marinade into the breasts creating in a thick layer.
- In a large skillet, heat the oil or shortening to 350˚F.
- Working in batches, place two breasts at a time into the fat. Fry the chicken until the bottom is golden brown, about 4 minutes. Flip the chicken breasts carefully and cook until the second side is golden brown, about 2 more minutes.
- Remove from the oil and transfer to a wire cooling rack placed in a rimmed baking sheet.
- Repeat with the last 2 breasts and serve with gravy.
Cant wait to try this.
Chicken fried chicken is my favorite food! I’ve never been able to nail country gravy, your version looks fantastic.
Thanks, Angelica! You can do it!
Awesome! I am sure I would love this. Looks easy to make
Enjoy, Sandy!
i love this, i dont eat read meat, so this is perfect for me
Thanks, Kristi!
This looks delicious and easy to assemble. I am sure my husband would love this. I will be finding out soon!
Thanks, enjoy!
This sounds simple enough that even I could make it!
I believe in you, Janis! Enjoy!
That sauce looks sooo good, and the chicken too! Yum!
Thanks, Sharon!
My husband is a big fan of chicken fried steak so I thought I’d try to make the chicken fried chicken. It came out really delicious and he loved it. Easy to make.
So happy to hear it worked well for you, Nancy!
Looking forward to trying this. Sounds yummy!
Thanks, Sharon!
My family is going to love this.Thanks😃
You’re welcome, Anita! I hope it’s a hit!
Oh I love chicken fried chicken and this looks so good! Adding it to the menu. Can’t beat peppery gravy, yum!
I think you’ll really like it, Jamie! Thanks!
I would love to make this recipe for my hubby! He loves these types of recipes!
Let us know what you both think, Tracie! Tag @cookthestory on Insta when you make it so we can see!
Very good!
Glad you enjoyed, Rose!
My family would love this. We’re big fans of gravy!
We think it’s a crowd pleaser! Thanks, Lynne!