Easy Homemade Chicken Fried Chicken with White Gravy

Updated at: Tue, 06 Feb 2024 23:46:38 GMT

Step 1

Mix the buttermilk, in a non-metallic bowl, with salt and black pepper.

Step 2

Lay your chicken breast flat on the board, then keeping your knife parallel to the chopping board, use a large sharp knife to cut sideways through the breast. Continue to cut through the chicken breast, keeping the knife flat until you have two plump fillets. Repeat with the other chicken breasts. Cover the chicken with parchment paper or plastic wrap and then use the smooth side of a meat mallet or a heavy-bottomed pan, to flatten the chicken to an equal thickness.

Step 3

Add the chicken to the buttermilk and let it sit at room temperature for 30 minutes to an hour. (Overnight is best!)

Step 4

Mix the coating ingredients together.

Step 5

Preheat oven to 230F/110C.

Step 6

Remove the chicken fillets from the buttermilk and whisk egg into the buttermilk.

Step 7

Dip the chicken into the seasoned flour until it has a light coating. Then dredge it into the buttermilk and egg mixture. Place chicken back into the flour mixture and turn to coat fully.

Step 8

Place the coated chicken on a plate.

Step 9

Pour vegetable/canola oil into a large heavy-based skillet/frying pan and place over medium heat.

Step 10

The oil wants to be at around 340F/170C. If you have a thermometer, you can use it. If not, drop a little bit of the flour coating into the oil. It should instantly sizzle and bubble, but not burn.

Step 11

Cook the chicken fillets two at a time.

Step 12

Carefully slide the chicken into the hot oil and cook for 2 minutes on each side or until lightly browned. Only turn each fillet once; this helps to develop the crust.

Step 13

Drain the chicken fried chicken on a piece of kitchen paper towel and place it in the oven while you fry the next two fillets breasts.

Step 14

Serve immediately.

Step 15

Melt the butter in a small saucepan over low heat.

Step 16

Stir in the flour and cook for 3-4 minutes until well combined and a good golden brown.

Step 17

Whisk in 1⁄4 cup of the milk, the mixture will become a very thick paste. Gradually whisk in 1⁄4 cup more milk. Once the mixture has thinned slightly you can gradually whisk in the remaining 1 cup of milk. (This makes a thick gravy, if you like your white gravy thinner, then add 1⁄4-1/2 cup more milk.)

Step 18

Add the salt and pepper.

Step 19

Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.

Step 20

Add the heavy cream, taste and season with additional salt and pepper as needed.

Step 21

Serve immediately with: -Traditional: Mashed potato, green beans, and white gravy -Not a fan of white gravy: try brown gravy! -Brunch: Hash brown, sunny side-up egg and fried mushrooms. -Lunch: Stuff in a bread roll with lettuce and mayo. -A bit out there but so good: Serve it with a side of cheesy pasta.

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