chicken fried chicken

Chicken Fried Chicken with Country Gravy is a true family favorite! Crisp fried chicken smothered in a spicy, creamy gravy. Dinner never looked or tasted so good!

Chicken Fried Chicken with Country Gravy

chicken breasts (halved)

buttermilk

eggs

milk

flour

paprika

cayenne pepper (or more if you like spicy)

garlic powder

salt and pepper

oil for frying (You can use peanut oil, vegetable oil, or canola oil)

chicken broth (or stock)

salt and pepper (to taste)

Prep

Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).

In a pie plate or shallow bowl, whisk together eggs and milk, set aside.In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later).

Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.Set chicken aside on a platter or on wax paper until ready to fry.

Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.

Gravy

Drain off all but about 1/4 c. of the oil from the pan. Whisk reserved flour mixture into the oil until the four has absorbed the oil. Slowly whisk in the chicken broth and bring to a boil. Whisk constantly and reduce heat to a simmer. Once the gravy starts to thicken, slowly add milk (you may not need all of it) to thin to desired consistency, whisking constantly. Add salt and pepper to taste. Serve over chicken.

For the gravy:

https://content.jwplatform.com/videos/OKmefSO2.mp4

Cracker Barrell Chicken Fried Chicken with Sawmill Gravy is a delicious and comforting southern meal.

Cracker Barrel Chicken Fried Chicken

bacon grease

all-purpose flour

salt

black pepper

water

chicken breasts

Melt the bacon grease in a cast-iron skillet over medium heat. When it melts, add the flour and cook for approximately 1 minute, stirring constantly, until it becomes fragrant like pie dough.

Add the milk or heavy cream, and whisk until the gravy thickens. Season with salt and black pepper.

Sawmill Gravy

Pour 3 to 4 inches of oil into a deep fryer or large pot and heat the oil to 350°F.

Combine the flour, salt, and pepper in a bowl.

In another bowl, combine the buttermilk and water.

If your chicken breasts are not uniform in size, place them between two pieces of wax paper and gently pound them with a meat pounder until they are more uniform. Then pat them dry with a paper towel.

Season the chicken breasts with salt and pepper. Dredge the chicken breasts in the seasoned flour, dip them in the buttermilk, and then dredge again in the seasoned flour.

Deep-fry the chicken in the hot oil until done, about 7 to 8 minutes. Turn the chicken breasts over while frying to make sure both sides are golden brown. Then remove the chicken from the oil and let it drain on a wire rack.

To serve, place two chicken breasts onto a plate and pour some sawmill gravy on top.

Chicken Fried Chicken

https://content.jwplatform.com/videos/AtO8CFAA.mp4

Make fried chicken just like the Cracker Barrel does with this easy copycat fried chicken recipe.

Cracker Barrel Fried Chicken

This Chicken Fried Chicken is pure comfort! Crispy golden chicken cutlets smothered in rich cream gravy. Our favorite Southern-style dinner. Kid-approved, soul-satisfying perfection ready in an hour!

Chicken-Fried Chicken

chicken breasts, (about 3)

cayenne

Vegetable oil,

salted butter

chicken stock

thyme

kosher salt, (plus more to taste)

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Prepare the chicken

Make the chicken. Butterfly the chicken breasts, then slice them down the center to create 2 cutlets each. Cover the cutlets in plastic wrap and pound each with a mallet or rolling pin until about ⅓-inch thick. 

Make the spice mixture

In a small bowl, combine the garlic powder, paprika, cayenne, salt, and pepper. In a shallow bowl, whisk together the flour and 1 tablespoon of the spice mixture. In a separate shallow bowl, lightly beat the eggs. 

Setup the pan

Set a cooling rack inside a rimmed sheet pan.

Double-dredge

Sprinkle the chicken with the remaining spice mixture. Working with one piece at a time, dip the chicken into the egg, turning to coat and allowing the excess to drip off. Then press both sides of the chicken into the flour mixture to adhere. Transfer to the prepared rack to set for at least 15 minutes.

Cook the chicken

Pour 1 inch vegetable oil into a large cast-iron skillet. Heat over medium-high. Once the oil is glistening, working with two pieces at a time, add the chicken and cook until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining chicken, adding more oil to the skillet as needed to maintain 1 inch. 

Make the gravy

Make the gravy. Melt the butter in a small saucepan over medium-low heat. In a small bowl, whisk the flour with ½ cup of the stock until smooth. Once the butter has melted, increase the heat to high and pour the flour mixture. Cook, whisking constantly, until the mixture is simmering. Reduce the heat to medium and gradually whisk in the remaining stock, milk, garlic powder, thyme, salt, and pepper until thick. Adjust seasoning to taste. Keep the gravy warm, whisking occasionally  over low heat until ready to serve. 

Serve

Drizzle the chicken with the gravy and serve. 

I use cornstarch with the flour. Great crispy coating. I also put herbs and garlic in the cornstarch and flour mixture for flavor.

What kind of gluten free flour would you recommend for both the chicken and the gravy?  Thanks!

fabulous chicken fried chicken! We all loved this one and it was easier than it looked to make.

Best ever! perfectly crispy and the gravy is so addicting!

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