Description
Enjoy a classic Southern-style fried chicken, marinated in buttermilk for ultimate tenderness and coated in a seasoned flour mixture. This dish features a crispy exterior and juicy interior, complemented by a rich, creamy gravy that makes it the perfect comfort food.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil (for frying)
- 1/4 cup milk (for gravy)
- 2 tablespoons butter (for gravy)
- 2 tablespoons all-purpose flour (for gravy)
- 1 cup chicken broth (for gravy)
- Salt and pepper to taste (for gravy)
Instructions
- Marinate the Chicken: Place the chicken breasts in a large bowl. Pour in the buttermilk and add hot sauce if using. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight.
- Prepare the Coating: In a separate bowl, mix together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
- Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom by about 1/2 inch. Heat over medium-high until it reaches 350°F (175°C).
- Dredge the Chicken: Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge each piece in the seasoned flour, pressing to create a thick crust. Shake off excess flour.
- Fry the Chicken: Carefully place the chicken in the hot oil, frying in batches if necessary. Cook for 5-7 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Transfer to a wire rack to drain excess oil.
- Prepare the Roux: In the same skillet, reduce heat to medium. Add butter and let it melt. Whisk in 2 tablespoons of flour and cook for 2-3 minutes until light golden brown.
- Add the Liquid: Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer and cook for 5-7 minutes until thickened. Adjust consistency with more broth or milk if needed.
- Season the Gravy: Taste and season with salt and pepper. Optionally, add cayenne pepper or hot sauce for extra flavor.
- Serve the Chicken: Place a piece of fried chicken on a plate.
- Add the Gravy: Ladle the creamy gravy over the chicken or serve on the side.
- Garnish and Enjoy: Garnish with chopped parsley or chives. Serve with your favorite sides like mashed potatoes or coleslaw.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the level of heat in the coating and gravy by modifying the cayenne pepper and hot sauce to your taste.
- Ensure the oil is at the right temperature to achieve a crispy coating without overcooking the chicken.
- Prep Time: 60 minutes
- Cook Time: 30 minutes