There’s something magical about a perfectly golden, crispy piece of chicken smothered in rich, creamy country gravy. This Southern comfort classic is hearty, flavorful, and always a family favorite. Whether it’s a cozy weeknight dinner or a Sunday lunch, Chicken Fried Chicken with Country Gravy hits the spot every single time.
This recipe takes everything you love about fried chicken and pairs it with a savory white gravy that’s loaded with flavor. Let’s walk through it step-by-step so you can recreate this crispy, creamy masterpiece at home.
⭐ Why You’ll Love This Recipe:
Crispy on the outside, juicy on the inside
Rich, homemade country gravy
Uses simple pantry ingredients
Perfect for weeknight dinners or special occasions
🛒 Ingredients You’ll Need
For the Chicken:
2 large boneless, skinless chicken breasts
Salt, black pepper, garlic powder (to season chicken)
1 cup all-purpose flour
2 tsp salt
2 tsp black pepper
2 tsp paprika
2 tsp garlic powder
2 tsp steak seasoning (or seasoned salt)
1 cup whole milk
1 large egg
2/3 cup vegetable oil (or canola)
1 tbsp unsalted butter
For the Gravy:
1/3 cup reserved oil from frying
1/3 cup all-purpose flour
3 cups whole milk
Salt and black pepper to taste
🔪 Step-by-Step Instructions
1. Slice and Season the Chicken
Start by slicing each chicken breast horizontally to create two thinner cutlets. This not only helps them cook evenly but also gives you that diner-style, wide and crispy look.
Generously season both sides with salt, pepper, and garlic powder. Don’t skip this—seasoning early gives depth to the meat.
2. Heat the Skillet
In a large skillet (cast iron works best), heat 2/3 cup of oil and 1 tbsp of butter over medium heat. You want the oil hot but not smoking. The butter adds extra flavor and helps brown the crust beautifully.
3. Set Up a Dredging Station
Create two bowls:
Bowl 1 (Dry Mix):
Combine the flour, salt, pepper, paprika, garlic powder, and steak seasoning. Mix well.
Bowl 2 (Wet Mix):
Whisk the milk and egg together until fully combined.
4. Bread the Chicken
Take each seasoned chicken cutlet and:
Dredge in the flour mixture, shaking off excess.
Dip into the egg and milk mixture.
Return to the flour mixture for a second coating. Press it on well to form a thick, crispy crust.
5. Fry the Chicken
Carefully place the breaded chicken in the hot oil. Fry for 3–4 minutes per side, or until the coating is golden brown and crispy.
💡 Tip: Use a meat thermometer to ensure the internal temperature hits 165°F (74°C).
Once done, transfer to a plate lined with paper towels to drain any excess oil.
🥄 Let’s Make That Gravy
6. Make a Roux
Pour out most of the oil, leaving behind 1/3 cup in the skillet (including any crispy bits). Add 1/3 cup flour and whisk constantly to form a roux. Cook for at least 1 minute to remove the raw flour taste.
7. Add the Milk
Gradually pour in 3 cups of milk, whisking continuously to prevent lumps. The mixture will thicken as it simmers.
Season with salt and pepper to taste—you can also add a dash of garlic powder or cayenne if you want a kick.
8. Bring It All Together
Plate your fried chicken and ladle that creamy, savory gravy right on top. Serve with mashed potatoes, green beans, biscuits, or whatever comfort sides you love.
🍽️ Serving Suggestions
Creamy mashed potatoes
Southern-style green beans
Buttermilk biscuits or cornbread
Sweet tea or iced lemonade
📦 Storage Tips
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Use the oven or air fryer to re-crisp the chicken. Warm the gravy on the stovetop with a splash of milk.
💬 Final Thoughts
Chicken Fried Chicken with Country Gravy is the kind of dish that feels like a warm hug on a plate. It’s crispy, creamy, flavorful, and deeply satisfying. Once you master it, you’ll want to make it again and again.
Similar Recipes
- Creamy Pan Fried Chicken
- Creamy Chicken and Noodles
- Homemade Chicken Alfredo
- Marry Me Chicken Tortellin
Country Fried Chicken and Gravy
Ingredients
For the Chicken:
- 2 large chicken breasts
- Salt pepper, garlic powder (for seasoning)
- 1 cup all-purpose flour
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp steak seasoning
- 1 cup milk
- 1 egg
- 2/3 cup oil vegetable or canola
- 1 tbsp butter
For the Gravy:
- 1/3 cup reserved oil from frying
- 1/3 cup all-purpose flour
- 3 cups milk
- Salt and pepper to taste
Instructions
- Slice & Season: Halve chicken breasts lengthwise for thinner cutlets. Season both sides with salt, pepper, and garlic powder.
- Heat It Up: In a large skillet over medium heat, add ⅔ cup of oil and 1 tbsp butter.
- Prep Your Coatings: In one bowl, whisk 1 cup flour with 2 tsp each of salt, pepper, paprika, garlic powder, and steak seasoning. In another bowl, mix 1 cup milk with 1 egg.
- Dredge: Coat chicken in the flour mix, then the milk-egg wash, and back in the flour.
- Fry to Golden Perfection: Once oil is hot, fry chicken on both sides until golden and cooked through (165°F internally).
- Drain: Transfer to a paper towel-lined plate to soak up excess oil.
- Make the Gravy: Leave about ⅓ cup of oil in the pan. Whisk in ⅓ cup of flour to form a roux. Cook for 1 minute.
- Finish the Gravy: Slowly stir in 3 cups milk. Season with salt and pepper. Stir until thick and smooth.
- Serve: Pour that creamy, rich gravy over your crispy chicken and dig in!
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