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Chicken Fried Chicken With Gravy

A comfort food classic with crispy fried chicken topped with savory gravy, perfect for family gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken breasts Boneless and skinless preferred
  • 1 cup buttermilk For tenderizing the chicken
  • 1 cup all-purpose flour For coating the chicken
  • 1/2 cup cornstarch Helps achieve extra crispiness
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Oil for frying Such as vegetable or canola oil
For the Gravy
  • Drippings from frying Use the leftover oil and fond from the chicken
  • 1 cup milk
  • 1/4 cup flour To thicken the gravy

Method
 

Preparation
  1. Place the chicken breasts in a container and pour the buttermilk over them. Let them sit for at least 30 minutes (or refrigerate overnight).
Coating the Chicken
  1. In a large bowl, mix the flour, cornstarch, salt, pepper, garlic powder, and onion powder.
  2. Take the chicken breasts out of the buttermilk, allowing any excess to drip off, then dredge them in the flour mixture, coating thoroughly.
Frying the Chicken
  1. Heat oil in a large skillet over medium-high heat until ready.
  2. Fry the chicken breasts for about 5-7 minutes on each side, or until they reach an internal temperature of 165°F and are golden brown.
Making the Gravy
  1. Remove the chicken from the skillet and place them on a plate lined with paper towels.
  2. In the same skillet, stir in the additional flour and gradually add the milk. Whisk until smooth and simmer until thickened, seasoning to taste.
Serving
  1. Slice the chicken into portions and serve hot, topped with the gravy.

Notes

For perfect results, allow the coated chicken to rest before frying, and ensure oil is hot enough to avoid greasy outcomes. Leftovers can be refrigerated for up to three days.