Make Chicken Fried Chicken

Step 1: Heat the Oil

• In a deep fryer or large skillet, heat 2–3 inches of oil to 325°F (163°C). Use a thermometer to maintain the right frying temperature.

Step 2: Prepare the Coatings

• In one bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
• In another bowl, mix the buttermilk, egg, and hot sauce until fully combined.

Step 3: Bread the Chicken

• Dredge each chicken breast in the flour mixture, then dip it in the buttermilk mixture, and finally back into the flour. Press firmly to ensure the coating sticks well—this creates that extra-crispy crust.

Step 4: Fry Until Golden

• Fry the chicken in batches for 3–5 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate.

Making the Classic White Gravy

Step 1: Start with the Drippings

• Reserve ¼ cup of the oil used for frying and heat it in a clean skillet over medium-high heat.

Step 2: Create the Roux

• Whisk in the flour and cook for about 1 minute until bubbly and golden.

Step 3: Whisk and Thicken

• Gradually add the milk, whisking constantly to avoid lumps. Simmer until the gravy thickens, then season generously with salt and pepper.