Chicken Fried Chicken with White Country Gravy
Delicious southern chicken dinner with fried chicken and country gravy perfect for serving a family!
Ingredients
Chicken Fried Chicken
- 1 cup buttermilk can be made at home by adding 1 tbsp vinegar or lemon juice to 1 cup whole milk
- 3 whole chicken breasts sliced down the middle lengthwise to get 6 thin chicken breasts
- 3 cups vegetable oil depending on how deep and wide your pan is, this amount is highly variable. vegetable oil may be substituted for lard, peanut oil. or canola oil.
- 2 jumbo eggs 2 jumbo eggs or 3 large eggs for dredging
- 1¼ cup flour for coating the chicken
- ¼ cup cornstarch
- ½ tbsp chicken bouillon knorr's brand is what I use
- 1 tsp smoked paprika for flavor
White Country Gravy
- 3 tbsp butter kerrygold is the best butter for that rich, buttery flavor
- 3 tbsp flour
- 2 cups whole milk
- 2 tsp garlic powder
- 2 tsp salt/pepper adjust to taste preference
Instructions
- Butterfly cut 3 whole chicken breasts lengthwise so one breast becomes two thin slices. We do this so that it is thin enough to fry all the way through.
- Place chicken in a bowl filled with about 1 cup of buttermilk or enough to fully submerge the chicken. Allow to sit out at room temperature for about 20-30 minutes. For added tenderness, you can soak the chicken in buttermilk for 4 hours in the refrigerator.
- While waiting, blend1 ¼ cup flour with ¼ cup cornstarch in a large bowl. Add in ½ tbsp chicken bouillon for flavor and saltiness.
- In a separate bowl, add 2 eggs and whisk together until blended.
- Heat the oil in a deep frying pan or pot to medium-high heat (about 425°F). The amount of oil used will vary depending on how deep and wide your pan is, but you want to make sure the chicken is fully submerged.
- Remove the chicken from the buttermilk and dab dry with paper towels. Make sure it is close to room temperature before you fry. Dredge each piece in the flour mixture followed by the egg mixture, followed by the flour mixture once more until you have a fully coated chicken. Repeat for all pieces.
- Place each piece of chicken into the oil making sure to not overcrowd. Cook until the internal temperature reaches 165°F and the coating is a deep, golden brown color. Remove and cool on a wire rack with paper towels underneath the absorb oil drippings.
- While the chicken is cooling, make the country gravy. Melt 3 tbsp butter in a small pot set to medium-high heat and add 3 tbsp flour. Whisk vigorously until the mixture turns into a golden paste.
- Slowly add in 2 cups of whole milk while mixing to incorporate into the gravy. Add salt and 2 tsp garlic powder for flavor. Reduce heat to low and allow to simmer for 5 minutes until thickened.
- Plate the chicken and spoon the country gravy over top. Serve with vegetables of your choice and mashed potatoes. Enjoy!