Description
This Crispy Chicken Fried Chicken recipe features tender boneless, skinless chicken breasts coated in a seasoned flour mixture and fried to golden perfection. Served with a rich and creamy dreamy country gravy made from butter, flour, and warmed whole milk, this comforting Southern-style dish is perfect for a hearty meal. The combination of crispy fried chicken and luscious gravy creates a classic dish that is sure to satisfy any craving for homestyle comfort food.
Ingredients
Scale
For the Fried Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon Kosher salt
- 1.5 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2.5 cups all-purpose flour
- 2 large eggs, slightly beaten
- 0.75 cup milk
- 2 dashes hot sauce
- 2 cups canola oil
For the Country Gravy
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups warmed whole milk
- 1 teaspoon Kosher salt
- 0.5 teaspoon black pepper
Instructions
- Prepare the Chicken: In a bowl, combine the 1 tablespoon Kosher salt, paprika, black pepper, garlic powder, and onion powder. Season the boneless, skinless chicken breasts thoroughly with this spice mixture to enhance flavor and aroma.
- Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, 0.75 cup milk, and 2 dashes of hot sauce. This mixture helps the flour adhere to the chicken and adds a subtle heat to the coating.
- Dredge the Chicken: Place 2.5 cups all-purpose flour in a shallow dish. Dip each chicken breast into the egg mixture, then dredge in the flour, ensuring each piece is completely coated for maximum crispiness.
- Heat the Oil: Pour 2 cups of canola oil into a large skillet or frying pan and heat over medium heat until shimmering but not smoking. Proper oil temperature is essential for a crispy crust and to avoid greasiness.
- Fry the Chicken: Carefully add the coated chicken breasts to the hot oil. Fry each side for approximately 6-8 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- Make the Country Gravy: In a separate saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted, whisk in 3 tablespoons of flour to create a roux. Cook this mixture for a couple of minutes until lightly golden and fragrant.
- Add the Milk and Seasonings: Gradually whisk in 2 cups of warmed whole milk to the roux, stirring constantly to prevent lumps. Continue cooking over medium heat until the gravy thickens to a creamy consistency. Season with 1 teaspoon Kosher salt and 0.5 teaspoon black pepper, adjusting to taste.
- Serve: Plate the crispy fried chicken breasts and generously spoon the dreamy country gravy over them. Enjoy this classic comfort dish hot for the best flavor experience.
Notes
- Ensure oil temperature is maintained at medium heat to cook chicken evenly without burning.
- Use a meat thermometer to confirm chicken is fully cooked to avoid undercooking.
- Warm the milk before adding to the roux to prevent lumps in the gravy.
- You can substitute canola oil with vegetable oil or peanut oil for frying.
- For extra crispy coating, double dredge the chicken by dipping it again into the egg mixture and flour before frying.
