Chicken Fried Chicken (d, E, G) Recipe
Chicken breast, house gravy, 2 farm eggs, herbed roasted fingerling potatoes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Fried Chicken
House Gravy
Herbed Roasted Fingerling Potatoes
Method
Chicken Fried Chicken
- 1
Prepare Chicken
Season the chicken breasts with salt, black pepper, and paprika. Then, dip each breast into buttermilk, coating evenly.
- 2
Dredge Chicken
In a shallow dish, place the flour. Remove the chicken from the buttermilk and dredge it in the flour, pressing gently to adhere. Set aside.
- 3
Fry Chicken
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the chicken breasts. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove and let drain on paper towels.
House Gravy
- 4
Make Roux
In the same skillet used for the chicken, remove excess oil, leaving about 2 tablespoons. Add the flour and whisk continuously over medium heat until golden brown, about 2-3 minutes.
- 5
Add Broth and Cream
Gradually whisk in the chicken broth and heavy cream. Continue whisking until the gravy thickens, about 5-7 minutes.
- 6
Season Gravy
Add salt and black pepper to taste. Keep warm until ready to serve.
Herbed Roasted Fingerling Potatoes
- 7
Prepare Potatoes
Preheat the oven to 400°F (200°C). Wash the fingerling potatoes and cut them in half lengthwise.
- 8
Season Potatoes
In a large bowl, toss the potatoes with olive oil, rosemary, thyme, salt, and black pepper until evenly coated.
- 9
Roast Potatoes
Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden and tender.