Description
A crunchy, seasoned coating with velvety gravy makes this Southern country-fried chicken a comforting meal perfect for family gatherings.
Ingredients
- 4 large chicken breasts
- 2 cups buttermilk (or milk + 1 tbsp vinegar)
- Salt & pepper (for seasoning)
- 2 eggs
- 1/4 cup hot sauce (optional)
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1/3 cup of reserved flour mixture for gravy
- 1/3 cup pan drippings
- 3–4 cups chicken broth or milk
Instructions
- Cut and pound the chicken into even cutlets.
- Marinate the cutlets in buttermilk for 4–12 hours.
- Prep the dry mix and egg wash.
- Drain the chicken from buttermilk and season lightly.
- Dredge the chicken in the seasoned flour, egg wash, then flour again.
- Heat the oil to 350°F (175°C).
- Fry the chicken until golden brown and cooked through.
- Make the gravy using pan drippings and reserved flour mixture.
- Serve the chicken with gravy over top or on the side.
Notes
For lighter gravy, use milk; for deeper flavor, use chicken broth. To make gluten-free, replace flour with a gluten-free blend and use cornstarch for thickening.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern