Who said that making chicken fried chicken has to be a long, drawn out process? This fried chicken dinner comes together in just over half an hour! With a few simple ingredients and easy steps, I always have the best flavorful, never greasy fried chicken and the creamiest gravy. This is one of my tried and true weeknight dinners that I can always count on to satisfy everyone at the table. My kids think it’s even better than KFC… and I agree with them!
What’s in This Fried Chicken and Gravy Recipe?
A huge bonus about making chicken fried chicken is that I almost always have everything I need to make it already in my kitchen. If I can avoid a trip to the grocery store, I’m happy! Here are a few of the standout ingredients:
Chicken: This fried chicken recipe is a great way to show that boneless, skinless chicken breasts don’t have to be dry! Buttermilk: Tenderizes the meat and helps the crispy breading stick. Flour: All-purpose flour creates a crispy breading and helps thicken up the gravy. Cornstarch: Makes the coating crispier, less greasy, and a beautiful golden brown color. Spices: Salt, pepper, garlic powder, and white pepper enhance the flavor of the chicken and the gravy. Oil: Vegetable oil is my favorite neutral-flavored high-smoke point oil for frying.
How to Store and Reheat
In separate airtight containers in the refrigerator, this fried chicken and gravy will stay fresh for about 2-3 days. While the gravy reheats fine in the microwave, I prefer to reheat the chicken in a warm oven until it’s heated through. That way, it stays deliciously crispy! We love to serve this chicken with something like Homemade Popeye’s Coleslaw.
How to Freeze
I like to freeze the fried chicken in individual portions in the freezer (separately from the gravy) for up to 3 months. You’ll want to let everything thaw overnight in the refrigerator before reheating it.
Notes and Tips
A big reason I’ve found that chicken ends up soggy, not crispy, is because the pan was overcrowded. It’s important to work in batches for this reason. If too many pieces of chicken are in the pan at a time, the temperature of the oil decreases, throwing everything out of balance. When the temperature lowers, the chicken will absorb the oil, making it soggy and greasy. Moral of the story – work in small batches!
How to Make Fried Chicken and Gravy Step by Step
Slice the Chicken: Slice 2 boneless, skinless chicken breasts in half horizontally, creating four thin portions. If necessary, place between two pieces of plastic wrap and pound to ½-inch thickness. Prepare the Dredging Station: In a shallow bowl, whisk together 1 cup of buttermilk and 1 large egg. In a separate shallow bowl, whisk together ¾ cup of all-purpose flour, ¼ cup of cornstarch, 1 teaspoon of kosher salt,½ teaspoon of garlic powder, ½ teaspoon of ground black pepper, and ½ teaspoon of white pepper. Dredge the Chicken: Dredge each piece of chicken in the buttermilk mixture, then in the flour mixture. Place on a wire rack and repeat until all chicken is coated. Allow to rest and make the gravy. Make a Roux: In a large saucepan set over medium heat, melt ¼ cup of unsalted butter. Whisk in ¼ cup of all-purpose flour and cook for 2-3 minutes, until golden. Simmer the Gravy: Whisk in 2 cups of milk and season with salt and pepper, to taste. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes, then remove from the heat. Taste and season as necessary, then serve with hot chicken. Fry the Chicken: When ready to cook, heat 1 inch of vegetable oil in a large skillet set over medium heat. Fry the chicken in batches (if necessary) for 6-8 minutes, flipping as needed, until golden brown. Remove to a paper towel-lined plate to drain while cooling.
More Fried Chicken Recipes We Love
Fried Chicken Sandwich Copycat Kentucky Fried Chicken Fried Chicken Tenders Hot Honey Fried Chicken Korean Fried Chicken