Chicken Fried Chicken (Print)
Juicy chicken with a crunchy coating, smothered in creamy, homemade gravy. Easy, hearty, and so satisfying.
# Ingredients:
01 -
About 4 thinly sliced chicken pieces (1.5 lbs), flattened to 1/2 inch thickness.
02 -
Enough canola oil to fry the chicken.
03 -
1 1/2 cups plain flour.
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2 teaspoons of seasoned salt, like Lawry's.
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1 1/2 teaspoons of baking powder.
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1 teaspoon each of onion and garlic powders.
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A teaspoon of black pepper.
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1 cup buttermilk, let it warm up to room temp.
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2 big eggs, should also be at room temp.
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2 tablespoons of butter, unsalted.
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2 1/4 cups full-fat milk.
# Steps:
01 -
Pour 3-4 inches of canola oil into a heavy pan. Get it to 350°F. Put a wire rack on top of paper towels nearby.
02 -
Dry the chicken with paper towels. Combine the flour and seasonings in one shallow dish. Beat the eggs and buttermilk together in a separate dish.
03 -
Dredge each chicken piece in the flour mix, then roll in the egg mixture, and back in the flour. Set aside on a plate.
04 -
Fry 1-2 pieces at one time for about 6-7 minutes till they're crispy and golden. Keep them warm in an oven preheated to 200°F.
05 -
Melt 2 tablespoons frying oil with butter. Stir in flour and seasoning mix, cooking for a minute.
06 -
Gradually whisk in the milk. Let it gently cook for 3-4 minutes until it thickens up. Add more milk for a thinner sauce if needed.
07 -
Place chicken on plates and drizzle warm gravy over top. Sprinkle cracked pepper on if you'd like.
# Notes:
01 -
Keep oil at 350°F consistently to avoid uneven cooking.
02 -
Flatten chicken evenly so it cooks at the same pace.
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The gravy thickens as it cools, so serve it warm.