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Country Fried Chicken with Onion Gravy
Andre Lewis

Country Fried Chicken with Onion Gravy

Country fried chicken gets a thinner crust and a brown onion gravy instead of the white pepper gravy above. The cutlets fry once in seasoned flour—no egg, no second dredge—so the edges stay tender enough to eat with a fork. Put the gravy around the chicken, not over every crisp inch.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets pounded to 1/2 inch
  • 1 cup cultured buttermilk
  • 1 1/2 cups all-purpose flour divided
  • 1 1/2 tsp kosher salt divided
  • 1 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 3 cups canola oil
  • 1 large yellow onion thinly sliced
  • 2 cups low-sodium chicken broth
  • 1 tsp Worcestershire sauce

Method
 

  1. Soak the cutlets in buttermilk for 30 minutes in the refrigerator, then let the excess drip away.
  2. Mix 1 1/4 cups flour with 1 teaspoon salt, paprika and pepper and coat each cutlet once, pressing lightly.
  3. Heat 1/2 inch oil in a wide skillet to 340°F and fry the cutlets in two batches for 3 to 4 minutes per side until 165°F.
  4. Drain the chicken on a rack, pour off the oil and return 3 tablespoons of it to the skillet.
  5. Cook the sliced onion with the remaining 1/2 teaspoon salt for 8 minutes until soft and well browned.
  6. Sprinkle in the remaining 1/4 cup flour and cook for 1 minute, then gradually stir in the broth and Worcestershire.
  7. Simmer for 5 minutes until the gravy is glossy and spoonable, then plate it around the rested chicken.