Homemade Chicken Fried Chicken
Nothing says heartland comfort like Chicken Fried Chicken. The aroma of golden, seasoned flour hitting hot oil is instantly nostalgic, promising a meal that is both decadently crispy and soul-warmingly tender.
Ingredients
- 4 boneless skinless chicken breasts, pounded thin
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and plenty of black pepper to taste
- Vegetable oil for frying
- For the Gravy: 3 tbsp butter 3 tbsp flour, 2 cups whole milk, heavy black pepper
Instructions
- Pound chicken breasts to an even ½-inch thickness. Season both sides with salt and pepper.
- Set up two bowls: one with the flour mixed with garlic and onion powder, and another with the buttermilk and egg whisked together.
- Dredge chicken in flour, then buttermilk, then flour again, pressing firmly to coat.
- Heat ½ inch of oil in a large skillet to 350°F. Fry chicken for 4–5 minutes per side until golden-brown and cooked through. Drain on a wire rack.
- For the Gravy: Melt butter in a clean saucepan. Whisk in flour and cook for 1 minute. Slowly whisk in milk until thickened. Season heavily with black pepper.
- Serve chicken over mashed potatoes and top with a generous amount of gravy.