Country-Fried Chicken Breasts with Gravy

A simple country fried chicken recipe with buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy perfect over mashed potatoes or rice. 

JUMP TO RECIPE

I did something this weekend I seldom do anymore. I fried chicken.

And it was glorious.

I waited a little too long to get going with this one yesterday so my entire family was positively starving [have mercy!] on the verge of falling out and fainting [oh lawww!] writhing around on the floor delirious with hunger [hep us all!] by the time I got everything on the table.

I will admit it was a little torturous to have the whole house smelling like a Colonel Sanders convention at lunchtime to have to wait until I took these photos to eat.

I doubt too many people would complain about this particular problem when this is what you get to eat for lunch at home while still in your pjs. Am I right or amIright?

It can be quite an undertaking to fry up a good batch of chicken so I don’t do it much. I got a hankering for it this weekend and decided to make “country fried” chicken instead of the traditional bone-in chicken because it’s so much quicker!

When I just use boneless, skinless chicken breasts I call it “country fried chicken” because, to me, it’s just like country fried steak (just a portion of meat that’s been pounded out or tenderized that’s fried and served with gravy). It cooks up in half the time and tastes every bit as good!

Husband and the kids like it better this way because there’s no skin but still lots of crunchy coating. I like it better this way because it’s way quicker!

Whether I’m cooking traditional Southern style fried chicken with bone-in, skin-on pieces or thin cutlets for country fried chicken, I use the same recipe and method so feel free to use this on either type of chicken pieces.

Now, let’s talk about this gravy. 99.99% of the time, I don't use milk to make my pan gravy but decided I would today for some reason. I love all the gravy. I feel about gravy the way I feel about cornbread. You won’t see me fighting about the “right” way to make cornbread (sugar or no) – I like it all!

I usually use broth or water to make my gravy after I’ve made my roux but you can use whichever you prefer. If you like darker gravy, use broth. If you like whiter, cream gravy then use milk. It’s all delicious!

Any time I make gravy, I MUST have rice. I know most folks like mashed potatoes with their gravy (especially with chicken) but I’m a rice and gravy girl all day long. Seriously, I think that’s my favorite food.

HERE ARE SOME AWESOME SOUTHERN SIDE DISHES TO SERVE WITH THIS!

Country-Style Baby Lima Beans - A no-fail Southern recipe for tender baby lima beans (butterbeans) cooked low and slow with bacon.

Southern-Style Canned Green Beans - The trick to making perfectly cooked Southern-style green beans with canned beans - the beans don’t fall apart but taste like they’ve cooked all day!

Slow Cooker Pinto Beans - Dried pintos beans cook up creamy and tender with a smoky, silky sauce that's perfect with cornbread.

Southern-Style Coleslaw - Homemade coleslaw with mayo and white vinegar. Similar to KFC's coleslaw recipe and perfect every time!

Collard Greens - A step-by-step recipe for cooking the best authentic Southern collard greens.

Southern-Style Macaroni & Cheese - The BEST baked Macaroni & Cheese EVER. A custard-style recipe for baked southern Mac & Cheese using eggs and evaporated milk.

Recipe for Country Fried Chicken with Gravy

Southern Country-Fried Chicken Breasts with Gravy

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinCook time: 20 HourInactive time: 4 HourTotal time: 24 H & 20 M

A simple Southern country fried chicken recipe with buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy perfect over mashed potatoes or rice.

Ingredients

Country Fried Chicken

• 4 large chicken breasts
• 2 cups buttermilk
• Salt & pepper
• 2 eggs
• 1/4 cup hot sauce
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper (optional)

Pan Gravy

• 1/3 cup flour mixture from above
• 1/3 cup pan drippings
• 4 cups chicken broth or milk

Instructions

Country Fried Chicken

1. Cut each breast into two cutlets (reducing the thickness by half, not the width or length). Gently pound out the cutlets with a meat mallet (or juice glass or rolling pin or whatever gets ‘er done) until slightly flattened and even in thickness.
2. Cover chicken in buttermilk and marinate for 4-12 hours. Drain chicken then season with salt and pepper; set aside.
3. Whisk together eggs and hot sauce in a shallow bowl; set aside.
4. Combine flour and remaining ingredients in a large bowl and mix well. Reserve 1/3 cup of flour mixture for gravy. Set aside.
5. Heat 3-4 inches of oil or shortening in a large pan or skillet (I use my 12-inch Dutch oven) to 350 degrees.
6. Dredge one piece of chicken in flour and shake off any excess.
7. Dip chicken in egg wash and shake off any excess.
8. Dredge chicken back in flour once more, taking care to thoroughly coat the chicken; shake off any excess. Repeat with remaining chicken pieces.
9. Fry chicken until dark golden brown on the outside and juices run clear on the inside. Cook in batches so not to overcrowd the pan.

Pan Gravy

1. Pour off all but 1/3 cup of pan drippings (I usually just eyeball this but if you’re unsure, simply pour off all the oil then measure 1/3 cup and add back to the pan).
2. Whisk in flour then cook over medium heat until roux is light brown (about 5 minutes).
3. Slowly whisk in 3 cups broth or milk. Cook and whisk until gravy is thick and smooth. Add more milk if needed to reach desired consistency. Add salt and pepper to taste if necessary.

Notes

For traditional bone-in fried chicken, fry at 325 degrees so that the inside cooks through before the breading browns too much.

https://www.southyourmouth.com/2015/02/southern-fried-chicken-with-milk-gravy.html

fried chicken, country fried, chicken breasts, skinless, bonesless, cutless, crunchy, egg wash, buttermilk, hot sauce, best, how to, southern, gravy, pan gravy, milk, creamy, broth, flour, homemade, scratch, easy

dinner, supper

american, southern

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER