Chicken Fried Chicken With Country Gravy
- Prep
- 15 min
- Cook
- 20 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- american_southern
Thin-pounded chicken breasts triple-dredged in flour and egg, fried until golden, then served with a rich pan gravy made from butter, flour, and cream. The gravy incorporates pan drippings and browned bits for deep flavor.
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Method
7 steps- 1
Clean cutlets and pound thin using the flat side of a meat mallet, using a ziploc bag to contain mess if desired.
- 2
Whisk together milk and eggs.
- 3
Dredge cutlets in flour, then egg mixture, then flour, repeating two or three times until well coated.
- 4
Fry in oil over medium heat until golden on both sides.
- 5
Remove chicken from pan and drain off excess oil, leaving browned bits and chicken pieces behind.
- 6
Make a roux by melting butter over low heat and whisking in flour until smooth.
- 7
Add salt, pepper, and cream to the roux and whisk occasionally until thickened and heated through.
Tips
Use a ziploc bag when pounding chicken to keep mess contained.
Multiple dredging passes create a thicker, crunchier crust.
Keep pan drippings and browned bits to enrich the gravy with deeper flavor.
Good to Know
Refrigerate cooked chicken and gravy separately in airtight containers for up to 3 days. Reheat chicken gently in a warm oven to preserve crispness; warm gravy over low heat, stirring occasionally.
Pound and dredge cutlets up to 4 hours ahead; store on a parchment-lined tray uncovered in refrigerator. Fry just before serving for maximum crispness. Gravy can be made 1 day ahead and reheated.
Serve chicken hot with gravy spooned over or on the side. Pair with mashed potatoes, biscuits, or vegetables.
Common Mistakes
Fry over too-high heat to avoid burnt coating and undercooked chicken interior
Skip the resting period after pounding to avoid thin, torn cutlets
Whisk the roux continuously to avoid lumpy gravy
Substitutions
Dairy-Free Swaps
lighter result