Chicken Fried Chicken with Milk Gravy

by Anthony Salemme  

4 boneless chicken breasts pounded out to about 1/3 inch (about 1/3 lb. each)

1 1/2 cups all-purpose flour

2 tsp ground black pepper, divided

2 tsp salt, divided

1 tsp smoked paprika

½ tsp ground bay leaves

1/2 tsp onion powder

1 tsp garlic powder

1/2 tsp baking soda

1/2 tsp baking powder

1 1/2 cups buttermilk

2 tsps.  Frank’s red-hot sauce

2 eggs

1 cup vegetable oil

Milk Gravy

4 tbsp remaining grease

4 tbsp flour

2 ½ cups whole milk

½ tsp salt and 1 tsp pepper

In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, baking soda, and baking powder. Set aside.

In a separate shallow bowl, whisk together buttermilk, remaining spices, Frank’s hot sauce, and eggs. Add chicken and let marinate 1-4 hours in the refrigerator.

Remove chicken breasts from buttermilk mixture and pat dry with a paper towel. Dredge the chicken breasts in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. 

Preheat oven to 350 F.

Meanwhile, heat vegetable oil in a heavy skillet over medium high heat.  It should be about 1/4-inch deep.

Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. The oil should be about 320-340 degrees F.

Place two chicken breasts into the pan at a time and fry for 4 minutes on each side or until golden brown. Do not flip the chicken more than once or the breading will fall off. Remove from pan and drain on paper towels. Place in preheated oven for 10-12 minutes while you make the Milk gravy.

Chicken Fried chicken Gravy

Pour the remaining grease into a heat safe bowl. Don’t wash the pan.

Add back in 4 tablespoons of the grease to the hot skillet.

Whisk in flour and continue whisking for two to three minutes or until nice and golden brown.

Slowly add the milk, whisking constantly. Continue whisking and bring the gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Season with a little salt and about 1 tsp of pepper to taste.

Serve chicken fried chicken with gravy and mashed potatoes, and a green vegetable.

Serves 4

Anthony Salemme, Personal Chef & Massage Therapist – 401-556-6525