Chicken Fried Chicken with Creamy Country Gravy
Crispy, golden, and smothered in country gravy, this chicken-fried chicken brings all the comfort of the Southern classic. It's hearty, nostalgic, and surprisingly budget-friendly—just like grandma intended!
Servings: 8 servings
Cost: $3.09 per serving
Ingredients
- 8 (6-ounce) boneless, skinless chicken breasts
- 4 1/2 teaspoons Kosher salt divided
- 2 1/2 teaspoons black pepper
- 2 sleeves Saltine crackers finely crushed
- 2 1/2 cups all purpose flour divided
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper
- 8 cups whole milk divided
- 4 large eggs
- peanut oil for frying; may substitute vegetable oil
Instructions
- Place the chicken breasts between two pieces of heavy-duty plastic wrap and gently pound them to about 1/4-inch thick using the FLAT side of a meat mallet. Combine 1/2 teaspoon salt and 1/2 teaspoon black pepper in a small bowl, then season both sides of the chicken with the mixture. Set aside.8 (6-ounce) boneless, skinless chicken breasts, 4 1/2 teaspoons Kosher salt, 2 1/2 teaspoons black pepper
- In a shallow dish, stir together the cracker crumbs, 2 cups of the flour, baking powder, 1 1/2 teaspoons of the salt, 1 teaspoon of the black pepper, and cayenne. In a separate bowl, beat the eggs with 1 1/2 cups of the milk until smooth.4 1/2 teaspoons Kosher salt, 2 1/2 teaspoons black pepper, 2 sleeves Saltine crackers, 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon cayenne pepper, 8 cups whole milk, 4 large eggs
- Coat each piece of chicken in the cracker mixture, dip it in the milk and egg mixture, then return it to the cracker crumbs for a second, extra-crunchy layer.
- Add 1/2 inch of oil to a large skillet and heat to 360°F (182°C). Fry the chicken in batches for 10 minutes, adding more oil if needed. Flip and cook another 4 to 5 minutes until crisp and golden. Transfer to the prepared wire rack set over a baking sheet and keep warm in your preheated oven. Carefully pour off the oil, saving 2 tablespoons of drippings and all those flavorful browned bits in the pan.peanut oil
- In a bowl, whisk the remaining 1/2 cup flour with 2 1/2 teaspoons salt, 1 teaspoon black pepper, and 6 1/2 cups milk. Pour into the skillet with the reserved drippings and cook over medium-high heat, whisking constantly, for 10 to 12 minutes until thick and creamy. Spoon that rich gravy generously over the chicken and serve.4 1/2 teaspoons Kosher salt, 2 1/2 teaspoons black pepper, 2 1/2 cups all purpose flour, 8 cups whole milk
Video
Notes
TIP: For those massive chicken breasts from your local big box store, slicing 4 of them in half lengthwise gives you the 8 perfect cutlets for frying and it's oftentimes more cost-effective. Just be sure to pound them to an even 1/4-inch thickness for that ideal crispy texture when frying!
Make-Ahead: You can bread the chicken ahead of time and refrigerate it for a few hours before frying. Just be sure to keep it well-covered to avoid drying out.
Leftover Storage: Store leftover chicken-fried chicken in an airtight container in the fridge for up to 3 days. Reheating: For the crispiest result, reheat chicken-fried chicken in the oven at 375°F (190°C) for about 10-12 minutes, or until heated through and crispy. Avoid microwaving, as it can make the crust soggy.
Oil matters: Use a neutral, high smoke point oil like peanut or vegetable oil. Avoid olive oil, which can burn at frying temps (360°F / 182°C).
Adding the chicken to HOT oil: Gently lower the chicken into the hot oil, starting with the edge closest to you and slowly releasing it away from you to avoid splattering and burns.
Internal temp check: Chicken is safe when it reaches 165°F (74°C) inside. Use a meat thermometer for best results.
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 42g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1494mg | Potassium: 460mg | Fiber: 1g | Sugar: 12g | Vitamin A: 638IU | Vitamin C: 0.2mg | Calcium: 353mg | Iron: 2mg