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Chicken-Fried Chicken with Pepper Gravy
Andre Lewis

Chicken-Fried Chicken with Pepper Gravy

This borrows the cube-steak routine: thin meat, seasoned flour, egg wash, another firm flour coat and cream gravy from the skillet drippings. Pounding the breasts evenly matters more than the clock. If one end is twice as thick, the thin end will be dry before the center is safe.
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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.