Chicken Fried Chicken Covered In White Gravy Recipe

Pound each chicken breast to an even thickness of about 1/2 inch to ensure even cooking.

In a large bowl, whisk together the buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne to make the marinade.

Add the chicken to the marinade, turn to coat, cover, and refrigerate for 1 to 2 hours (or overnight) to tenderize and season.

In a separate shallow dish, whisk together the flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1/4 tsp onion powder to make the dredge.

Remove chicken from the marinade, letting excess liquid drip off, then dredge each piece in the seasoned flour mixture, pressing to adhere. Place the coated pieces on a rack.

Heat 2 cups of vegetable oil in a large, heavy skillet or Dutch oven to 350°F (175°C).

Working in batches, fry the chicken until deeply golden and cooked through, about 3 to 4 minutes per side, or until a thermometer reads 165°F (74°C).

Transfer fried chicken to a wire rack set over a sheet tray to drain and stay crisp.

In a small saucepan, melt the butter over medium heat, then whisk in the flour to form a light roux. Cook for 1–2 minutes to remove raw flour taste.

Slowly whisk in the milk, continuing to whisk as it heats and thickens, about 3–5 minutes, until smooth and creamy.

Season the gravy with 1/4 tsp salt and 1/4 tsp black pepper; taste and adjust with more salt or pepper if needed.

Serve the hot chicken pieces with generous amounts of white gravy poured over the top.