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Andre Lewis

Country-Fried Chicken with Pepper Gravy

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

Ingredients
  

  • 4 boneless skinless chicken breast cutlets 5 oz each
  • 1 cup buttermilk
  • 1 large egg
  • 1 1/2 cups all-purpose flour divided
  • 1 1/2 tsp kosher salt
  • 1 tsp coarse black pepper divided
  • 1/2 tsp paprika
  • 2 cups vegetable oil for shallow frying
  • 2 tbsp unsalted butter
  • 2 cups whole milk

Method
 

  1. Whisk the buttermilk and egg in a shallow dish, then combine 1 1/4 cups flour, salt, 1/2 teaspoon pepper and paprika in another dish.
  2. Dip each cutlet in the buttermilk mixture, press it into the seasoned flour and rest it on a rack for 10 minutes.
  3. Heat 1/2 inch vegetable oil in a heavy skillet to 350°F.
  4. Fry the cutlets in batches for 3 to 5 minutes per side, maintaining at least 325°F, until deep golden and the thickest center reaches 165°F.
  5. Drain the chicken on a clean wire rack and carefully pour off the frying oil, leaving the browned bits in the skillet.
  6. Melt the butter over medium heat, whisk in the remaining 1/4 cup flour and cook for 1 minute until it smells toasted.
  7. Gradually whisk in the milk and remaining pepper, then simmer for 4 to 6 minutes until the gravy coats a spoon.
  8. Spoon a modest amount of gravy over the crisp chicken immediately before serving.