Ingredients
Scale
- 6 to 8 thinly sliced chicken breasts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 and 1/2 cups buttermilk
- 1 egg
- 1 tablespoon hot sauce (optional for extra flavor)
- Oil for frying
For the gravy
- 1/4 cup reserved oil from frying
- 1/3 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Prepare the oil Heat oil in a deep fryer or a large skillet with high sides. The oil should be about two to three inches deep. Heat it to 325°F. If you do not have a thermometer, test by dropping a small pinch of flour into the oil. If it sizzles immediately, the oil is ready.
- Prepare the dry mixture In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder. This mixture creates a flavorful coating that will crisp up beautifully when fried.
- Prepare the wet mixture In another bowl, whisk together the buttermilk, egg, and hot sauce. The buttermilk helps tenderize the chicken, while the egg helps the coating stick better.
- Dredge the chicken Coat each piece of chicken in the flour mixture, making sure to press the flour onto the surface. Dip the floured chicken into the buttermilk mixture, ensuring it is fully coated. Then, return the chicken to the flour mixture for a second coating. Press the flour firmly onto the chicken to create a thick, textured crust.
- Fry the chicken Carefully place the coated chicken into the hot oil. Fry each piece for about three to five minutes per side, depending on thickness, until golden brown. The internal temperature should reach 165°F for safe consumption. If frying in batches, avoid overcrowding the pan to maintain even cooking.
- Drain and rest Remove the fried chicken and place it on a paper towel-lined plate to drain excess oil. Let it rest for a few minutes to allow the juices to redistribute inside the meat.
- Make the gravy In a large pan over medium-high heat, add 1/4 cup of the reserved frying oil. Stir in the flour and cook for about one minute, stirring constantly, until the mixture turns golden brown. Slowly add the milk while whisking continuously to prevent lumps. Cook until thickened, then season with salt and pepper to taste.
- Serve Plate the chicken and pour the homemade gravy over each piece before serving.
Notes
- How to test oil temperature without a thermometer If you do not have a thermometer, use a wooden spoon handle or a small piece of bread. If bubbles form around it, the oil is hot enough. If the oil smokes, reduce the heat immediately.
- Preventing soggy chicken Ensure the oil is at the correct temperature before frying. If the oil is too cold, the chicken will absorb excess oil and become greasy instead of crispy.
- How to know when the chicken is done Use a meat thermometer to check that the internal temperature has reached 165°F. If you do not have a thermometer, cut into a piece to ensure there is no pink in the center, and the juices run clear.
- Making the chicken extra crispy Press the second flour coating firmly onto the chicken. This helps create a thicker, crunchier crust. Let the coated chicken rest for five minutes before frying to help the breading adhere.
- Avoiding lumps in the gravy When adding milk to the flour and oil mixture, pour it in gradually while continuously whisking. This prevents clumping and ensures a smooth, creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes