Description
A classic Southern-style comfort meal with crispy, tender chicken topped with silky country gravy.
Ingredients
- 4 boneless, skinless chicken breasts (about 1–1¼ lb total)
- 1 tablespoon Kosher salt, divided
- 1½ teaspoons paprika
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2½ cups all-purpose flour, divided (reserve about ½ cup for dredging)
- 2 large eggs, slightly beaten
- ¾ cup milk (whole milk preferred; substitute buttermilk for tang and extra tenderness)
- 2 dashes hot sauce (optional)
- 2 cups canola oil (or other neutral oil)
- 3 tablespoons unsalted butter (or use reserved oil from frying)
- 3 tablespoons all-purpose flour (for the gravy)
- 2 cups warmed whole milk (for the gravy)
- 1 teaspoon Kosher salt (for the gravy)
- ½ teaspoon black pepper (for the gravy)
Instructions
- Pound the chicken between two pieces of plastic wrap to an even thickness of about ½ inch.
- Season the meat with a mix of Kosher salt, paprika, black pepper, garlic powder, and onion powder.
- Set up a dredging station with flour, egg-milk mixture, and remaining flour.
- Dredge each breast in the seasoned flour, then dip in the egg-milk mixture, and coat with flour again.
- Heat the oil in a heavy skillet until it reaches 350–375°F (175–190°C).
- Fry the chicken for 3–4 minutes on each side until golden brown and cooked through.
- Transfer cooked cutlets to a wire rack to drain.
- Make the gravy by melting butter in the skillet, whisking in flour to form a roux, and gradually adding warmed milk.
- Season the gravy with salt and pepper, adjusting consistency as needed.
- Plate the cutlets and spoon gravy over the top. Serve immediately.
Notes
For gluten-free, swap all-purpose flour with a gluten-free blend and use cornstarch in the gravy. Store cooled chicken and gravy separately for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern