Chicken Fried Chicken With Pan Gravy
-Recipe from two bite club
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- large chicken breasts
- 1 c
- flour plus an additional 1/3 cup for the gravy
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- garlic powder
- 1/4 tsp
- cayenne pepper
- 1 c
- milk plus an additional 2+ cups for the gravy
- canola oil for frying
- more salt and pepper ,to taste
I cut the large pieces into 3 small ones. Or leave them monster huge. It's up to you.
Season both sides of the chicken with salt and pepper.
In another shallow dish combine the milk and egg.
Beat the egg with a fork or whisk until it's completely combined with milk.
2. wet mixture
3. dry mixture
4. a clean plate for a coated chicken
Dip the chicken in the wet mixture, then the dry mixture, wet then dry again.
Each piece will be dipped 4 times before making it to the clean plate at the end.
Use enough oil to coat the bottom of the pan, but not completely cover the chicken when it's added.
Make sure it's good and hot before adding the chicken.
Don't use high heat for the oil or it will burn the coating of the chicken before the inside cooks through.
Fry the chicken in batches for about 3-31/2 minutes per side.
When you flip it, the coating should be golden and crispy.
If it's not, it's not ready to flip.
Place the cooked pieces on a paper towel lined plate.
The finished chicken should be cooked to an internal temperature of 165
Put about 1/4 cup of the oil back into the pan and add 1/3 cup flour, whisking to make a roux.
Continue whisking the oil/flour mixture, scraping the brown bits up and continue cooking until the roux is a nice golden brown color.
Add additional milk until the gravy is the consistency that you like.
Then season, season, season with salt and pepper.
Use lots of pepper and salt to taste.
If you don't add enough seasoning , the gravy will just taste like liquid flour which is just plain yucky.