Chicken Fried Chicken & Cream Gravy
The only thing I would change is more salt - but that's easy to add when you eat it. They reheat well in the oven and are still crispy.
From the Homesick Texan
Chicken Fried Chicken
4 boneless, skinless chicken breasts (about 2 pounds)
1 1/2 cups flour
1/2 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne
1 cup buttermilk
Oil for frying
Cream gravy, for serving for serving
Pound the breasts until they are 1/4-inch thick. (I used those thin cut breasts)
Mix together the flour with the salt, black pepper, and cayenne and place on a plate. Add a bit of the egg/buttermilk mixture to the flour to make it a bit lumpy - this will give you that thicker crunchiness ...
Whisk together the eggs with the buttermilk.
Lightly sprinkle the breasts with salt and pepper then dredge each into the flour. Dip the flour-coated breasts into the eggs and then dredge in the flour again.
Place the breaded chicken breasts on a sheet pan.
Heat up the oven to 200°F. In a large heavy skillet, such as a cast-iron skillet, on medium-high heat up an inch of oil to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying.
Working in batches, gently lower each breast into the oil and cook for 2 minutes per side, or until lightly browned, turning once. Drain on a paper towel and place in the oven while you fry the remaining breasts.
Salt to taste
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped (about 3/4 cup)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 3/4 cup heavy cream
- Kosher salt and freshly ground black pepper