Description
Crispy and flavorful Chicken-Fried Chicken coated in a seasoned flour batter, fried to golden perfection, and served with a creamy, homemade country gravy. This classic Southern comfort dish features tender chicken cutlets double-dredged and pan-fried, creating a crunchy crust and juicy interior, perfect for a satisfying meal.
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken breasts (about 3)
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 1 cup all-purpose flour
- 3 large eggs
- Vegetable oil, for frying
For the Gravy:
- 4 tablespoons salted butter
- ⅓ cup all-purpose flour
- 1½ cups chicken stock
- 1 cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¾ teaspoon kosher salt (plus more to taste)
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare the chicken: Butterfly the chicken breasts and slice each down the center to create two cutlets per breast. Place the cutlets between sheets of plastic wrap and pound them with a mallet or rolling pin until they are about one-third inch thick to ensure even cooking.
- Make the spice mixture: In a small bowl, combine the garlic powder, paprika, cayenne, kosher salt, and black pepper. In one shallow bowl, mix the all-purpose flour with one tablespoon of this spice blend. In another shallow bowl, lightly beat the eggs.
- Prepare your cooking station: Set a cooling rack inside a rimmed sheet pan to rest the coated chicken before frying, which helps the coating adhere and prevents sogginess.
- Double-dredge the chicken: Sprinkle the chicken cutlets with the remaining spice mixture. Dip each piece into the beaten eggs, turning to coat fully, and allow excess to drip off. Press both sides of the cutlets into the seasoned flour mixture to coat thickly. Place the dredged chicken on the prepared rack and let it set for at least 15 minutes to firm up the coating.
- Cook the chicken: Pour about one inch of vegetable oil into a large cast-iron skillet and heat it over medium-high until it shimmers. Working in batches of two, fry the chicken pieces for 3 to 4 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Add more oil to maintain one inch if necessary for subsequent batches.
- Make the gravy: In a small saucepan over medium-low heat, melt the butter. In a small bowl, whisk together the flour with half a cup of chicken stock until smooth. Increase the heat to high and slowly pour this mixture into the melted butter, whisking constantly until it begins to simmer and thicken. Reduce heat to medium and gradually whisk in the remaining chicken stock, whole milk, garlic powder, dried thyme, salt, and pepper, continuing to stir until the gravy thickens to your desired consistency. Adjust seasoning to taste and keep warm on low heat, whisking occasionally.
- Serve: Drizzle the freshly cooked chicken cutlets generously with the warm country gravy and serve immediately for a comforting and delicious meal.
Notes
- Use a cast-iron skillet for even heat distribution and perfect crispiness when frying.
- Resting the coated chicken on a rack before frying helps the crust set and adhere better.
- If you prefer spicier chicken, increase the cayenne or add a pinch of hot paprika to the flour mixture.
- The gravy can be made ahead and reheated gently; whisk well before serving.
- Ensure the oil is hot enough before frying to prevent soggy chicken; test with a small piece first.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
