Chicken Fried Chicken with Country Gravy

In this recipe, I show you the easy steps to a perfect chicken fried chicken with country white gravy. This fast southern recipe will for sure be a continuous family favorite for years to come!

When it comes to this classic southern dish, many think it could be a difficult thing to cook. But it’s truly not! It may take the first piece to get you used to it, but follow this recipe to a T, and you’ll have yourself a perfectly golden-crusted piece of chicken fried chicken so good it pleases your country-est Grampa.

Top reasons chicken fried chicken should be in your monthly meal rotations:

• It has easy ingredients. These ingredients are ones every cook will always have in their pantry.
• It’s super filling, for very little cost.
• It’s almost always a crowd-pleaser. Even picky eaters love this meal.

My husband Hunter is not exactly a picky eater…but he’s not exactly just the easiest person to cook for either. Apparently, growing up, his Granny had a garden and his family would eat wonderful home-cooked meals with amazing home-grown ingredients on a daily basis. His sweet mama made these great homemade meals fairly often and now, frankly, Hunter takes my cooking for granted. LOL. (joking..but am I???) But if there’s one meal that can ALWAYS please Hunter, it’s one that has chicken fried somewhere in it. *palm to face*

Tools you may need for this recipe:

• ” target=”_blank” rel=”noreferrer noopener”>stirring whisk
• sharp knife to easily cut the chicken (here is my favorite set of kitchen knives)
• ” target=”_blank” rel=”noreferrer noopener”>spoons
• Ziplock one gallon freezer bag
• Seran wrap (to use for easy clean up hack)
• glass bowl

Ingredients you need for making Chicken Fried Chicken:

• Oil (Enough to fill up to halfway point of chicken in pan you choose. I use Canola.)
• Chicken -I use one chicken breast sliced into two flat pieces to lessen thickness of meat.
• 1 1/2 cups of all purpose flour
• 1 tsp of Tony’s
• 1 tsp of onion powder
• 1/2 Tbsp. of garlic salt
• 1 tsp of each salt and pepper
• 2 eggs

Step by step directions to make chicken fried chicken:

• Heat oil over medium heat. (Trick is to keep the heat low and steady).
• Whip eggs in one bowl
• Pour 1 and 1/2 cups of flour into a one-gallon Ziplock freezer bag.
• Add seasonings to Ziplock baggy of flour with the following: Zip and shake to thoroughly distribute that goodness.
• Take chicken pieces and first dip in egg yolk, then shake in flour bag, re-dip in egg yolk again, and re-shake. (The trick to this chicken fried chicken is to double dip it in the yolk and the flour.)
• Test the heat of the oil by dropping a teeny bit of flour in it. You should hear the subtle sizzle.
• Place floured chicken in hot oil. I add around 3 at the same time for my pan.

• Cook on the first side until you can easily pull up and see golden crust. (Around 1-2 minutes depending on the thickness of your chicken.) The trick is to keep the heat low as to not burn crust, but still cook middle, so just keep it at medium.
• Flip, then continue to cook the other side until the crust is golden as well. Should only take around 4-5 minutes total. Chicken should be perfectly cooked through if there is a golden crust on each side! Remember: cook sloooooow and steady over medium heat.

How to Make Perfect Country Milk Gravy

This gravy is honestly such a great addition to this meal. It adds just that kick of southern salty taste that compliments the chicken fried chicken. And it is so so easy and fast to make! Now don’t worry, if you’ve heard gravy is hard to make, erase that from your mind. This recipe takes you step-by-step on how to perfect that creamy goodness.

Ingredients you’ll need for the gravy:

• 2 Tbsp. of oil (or enough to barely cover the bottom of your pan)
• 2 Tbsp. of all-purpose flour
• Salt and pepper
• 2 cups of milk (full fat preferably)

Directions on how to cook the gravy:

• Prepare all ingredients as this goes quickly and you need them ready to pour!
• If using the same pan, drain grease until there is just enough to cover the bottom of your pan.
• Keep heat at medium heat.
• Once the oil is definitely hot, sprinkle the 2 tbsp. of flour all over the oil.
• Take a fork or a whisk, and with circular motions, start whisking the flour thoroughly into the oil, until there is like a crumbly flour-y texture left.
• Season this quickly with salt and pepper. I usually just start by shaking evenly across the pan of each. You’ll taste-test in a minute.
• As SOON as oil is all soaked into the flour-y paste-like texture, pour in your milk. The reason for this is the longer your flour cooks (or browns) the darker or browner your gravy will turn out. This is how you make brown gravy…lol. We’re not, we’re making white milk gravy, so add that milk QUICK.
• Using a whisk, stir continuously. It will be very liquidy and you will think you’ve jacked it up, but just keep stirring. It’ll thicken before you know it. (you can even increase heat if you want it to thicken faster, but careful, don’t burn it!)
• If the gravy gets too thick, add more milk. Taste it! More than likely, it needs more salt. But again, careful, salt can get salty REAL QUICK. Add a lil’ at a time.

I served this meal with a side of steamed broccoli (trying to redeem myself apparently), southern fried potatoes, and corn. I hope you enjoy it!