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Chicken-Fried Chicken with Milk Gravy
Andre Lewis

Chicken-Fried Chicken with Pepper Gravy

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets pounded to 1/2 inch
  • 1 1/2 tsp kosher salt divided
  • 1 tsp ground black pepper divided
  • 1 1/2 cups all-purpose flour divided
  • 1 tsp garlic powder
  • 2 large eggs
  • 1 cup whole milk divided
  • 3 cups canola oil
  • 3 tbsp reserved skillet frying oil
  • 1 1/2 cups chicken broth

Method
 

  1. Season the cutlets with 1 teaspoon salt and 1/2 teaspoon pepper and let them stand for 10 minutes.
  2. Combine 1 1/4 cups flour with the garlic powder in one pan and whisk the eggs with 1/2 cup milk in another.
  3. Coat each cutlet in flour, egg mixture and flour again, pressing firmly so the second coat adheres.
  4. Heat 1/2 inch canola oil in a cast-iron skillet to 350°F and fry two cutlets at a time for 3 to 4 minutes per side until 165°F.
  5. Drain the chicken on a rack and carefully pour off the oil, leaving 3 tablespoons and the browned crumbs in the skillet.
  6. Whisk in the remaining 1/4 cup flour and cook for 1 minute until tan, then slowly whisk in the broth and remaining 1/2 cup milk.
  7. Simmer the gravy for 4 to 5 minutes until it coats a spoon, season with the remaining salt and pepper and serve it under the chicken so the top crust stays crisp.