Description
A deliciously comforting favorite featuring crispy, golden chicken served with warm gravy.
Ingredients
Scale
- 6–8 thin sliced chicken breasts
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 1/2 cups buttermilk
- 1 egg
- 1 tbsp hot sauce
- Oil for frying
- 1/4 cup reserved oil from frying
- 1/3 cup flour (for gravy)
- 2 cups milk
- Salt and pepper (to taste)
Instructions
- Heat oil in a deep fryer or large pan on the stove to 325°F (163°C), allowing for a few inches deep.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another bowl, whisk together the buttermilk, egg, and hot sauce until combined.
- Dredge each chicken breast in the flour mixture, then dip it into the egg mixture, making sure to coat it well. Return it to the flour mixture and press down gently to ensure a thick coating.
- Carefully place the battered chicken in the hot oil and fry on each side for 3-5 minutes, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate. Repeat with all the chicken breasts.
- To make your gravy, add 1/4 cup of reserved oil from cooking into a large pan and heat on medium-high. Stir in the 1/3 cup of flour until absorbed and cook for about 1 minute.
- Slowly whisk in the milk, blending well and cooking until the mixture thickens. Season with salt and pepper to taste.
- Serve the Chicken Fried Chicken hot, drizzled with warm gravy, and watch the smiles appear around the table!
Notes
Make ahead and store coated chicken in the fridge. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg