Ingredients
For the Chicken:
- 6-8 thin sliced chicken breasts
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 1/2 cups buttermilk
- 1 egg
- 1 tbsp hot sauce
- Oil for frying (about 2-3 cups, or enough for 2-3 inches deep)
For the Gravy:
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt & pepper to taste
Instructions
- Heat the Oil: Heat oil in a deep fryer or a large pan on the stove, making sure the oil is a few inches deep, and bring it to 325°F (163°C) to ensure perfect frying temperature.
- Mix the Flour Seasoning: In a large bowl, whisk together 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 tsp pepper, and 1 tsp garlic powder to create a flavorful coating for the chicken.
- Prepare the Buttermilk Mixture: In another bowl, whisk together 1 1/2 cups buttermilk, 1 egg, and 1 tbsp hot sauce until well combined to create a moist and tangy batter for dredging the chicken.
- Dredge the Chicken: Dip each thin sliced chicken breast first into the seasoned flour mixture, then into the buttermilk mixture, and finally back into the flour mixture. Press the flour mixture firmly onto the chicken to ensure a thick, crispy crust.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil and fry each side for 3-5 minutes, or until golden brown and cooked through. Remove the chicken and drain on paper towel-lined plates. Repeat with remaining pieces.
- Make the Gravy: In a large pan, heat 1/4 cup of the reserved frying oil on medium-high heat. Stir in 1/3 cup flour and cook for about 1 minute until absorbed and lightly toasted.
- Finish the Gravy: Slowly whisk in 2 cups milk, stirring continuously to blend and avoid lumps. Cook the mixture until it thickens to a creamy consistency, then season with salt and pepper to taste.
- Serve: Pour the creamy white gravy over the fried chicken servings immediately for a classic and comforting dish.
Notes
- Ensure the oil temperature stays steady at 325°F to avoid greasy or undercooked chicken.
- Pressing the flour onto the chicken during dredging creates a thicker, crunchier crust.
- Reserved oil from frying is essential for making flavorful gravy.
- If you don’t have buttermilk, you can substitute with milk plus a teaspoon of lemon juice or vinegar allowed to sit for 5 minutes.
- Use a thermometer to maintain accurate oil temperature for best results.
- Serve with mashed potatoes or biscuits to complete the Southern-style meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Frying
- Method: Frying
- Cuisine: Southern American
