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Chicken Fried Chicken

Boneless chicken breasts, breaded and pan-fried to crispy perfection, served with a rich, creamy gravy.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American Comfort Food, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken breasts or cutlets
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup vegetable oil or shortening for frying
For the Cream Gravy
  • 2-3 tbsp pan drippings from frying chicken
  • 2-3 tbsp all-purpose flour
  • 2 cups milk
  • Salt and black pepper to taste
  • 1 tbsp butter optional

Method
 

Prepare Chicken
  1. Pound chicken breasts to 1/2-inch thickness. Season with salt and pepper.
Dredge Chicken
  1. In one shallow dish, whisk eggs and 1/4 cup milk. In another, combine 1 cup flour, 1 tsp salt, 1/2 tsp black pepper, paprika, garlic powder, and onion powder.
  2. Dip chicken in egg mixture, then dredge in seasoned flour, pressing to coat. Shake off excess.
Pan-Fry Chicken
  1. Heat 1/2 inch oil in a large skillet over medium-high heat. Fry chicken 4-6 minutes per side until golden brown and cooked through (165°F/74°C). Transfer to a wire rack to drain and keep warm.
Make Gravy
  1. Pour off most oil, leaving 2-3 tbsp pan drippings. Whisk in 2-3 tbsp flour to make a roux. Gradually whisk in 2 cups milk. Cook, whisking, until thickened. Season with salt and pepper. Stir in butter if desired.
Serve
  1. Serve chicken immediately, smothered with gravy. Pairs well with mashed potatoes.

Notes

Do not overcrowd the pan when frying. Maintain consistent oil temperature for best results.