Description
Tender, juicy chicken coated in a perfectly seasoned breading and fried until deliciously crisp and served with a smooth and peppery gravy.
Ingredients
Scale
- 2 cups buttermilk
- 3 large eggs
- 2 teaspoons hot sauce
- 1 teaspoon soy sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3/4 teaspoon cayenne
- 4 chicken breasts, pounded
- 4–5 cups oil for frying
- 1/4 cup finely chopped shallots or onions
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 1 1/2 cups chicken stock
- pinch cayenne
- Salt and pepper to taste
- Ground pepper and parsley for garnish
Instructions
- Step 1: In a large bowl, whisk together buttermilk, eggs, hot sauce and soy sauce.
- Step 2: In another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.
- Step 3: Submerge chicken in the buttermilk mixture and marinate for at least 1 hour (2 hours preferred).
- Step 4: Dip chicken, one at a time, into the seasoned flour mixture coating each side, then back into marinade, then back into seasoned flour, and place on a baking sheet.
- Step 5: Place the breaded chicken in the refrigerator for 15 minutes.
- Step 6: Add oil to a cast iron skillet or frying pan and heat over medium-high heat; preheat oven to 250 degrees.
- Step 7: Fry each chicken piece on each side until golden brown, drain on paper towels, and place on parchment covered baking sheets in the oven while preparing gravy.
- Step 8: Add 1/4 cup of the frying oil to a saute pan over medium heat, add shallots or onions and garlic, and cook for 2 minutes while stirring.
- Step 9: Stir in 3 tablespoons of flour and cook until a light brown roux forms.
- Step 10: Stir in milk and chicken stock, bring to a boil over high heat, then reduce heat to medium-low and simmer until thickened.
- Step 11: Stir in a pinch of cayenne, salt, and pepper to taste.
- Step 12: Turn off heat, spoon gravy on top of chicken, sprinkle with ground pepper and parsley, and serve.
Notes
Press the flour firmly into the chicken to ensure a thick crust. Let the breaded chicken rest in the fridge to keep the breading attached. A cast iron skillet is recommended for even heat distribution.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 752 kcal
- Sugar: 9 g
- Sodium: 1871 mg
- Fat: 29 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 64 g
- Cholesterol: 301 mg
Keywords: chicken fried chicken, southern comfort food, fried chicken with gravy, american main course