MY BEST CHICKEN FRIED CHICKEN || with the BEST GRAVY ❤️

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

gravy

🥗Healthier: mushroom gravy

💰Cheaper: store-bought gravy

Mushroom gravy is lower in calories and can be homemade.

Prepare one large chicken breast weighing 3/4 pound and split it in half to make it thinner.

Pound the chicken flat using a mallet while keeping it in a bag to avoid tearing.

Wrap the chicken in paper towels to dry it thoroughly.

In a pie dish, combine 3/4 cup of all-purpose flour, 1 teaspoon of paprika, 1 teaspoon of parsley flakes, 3/4 teaspoon of garlic powder, 3/4 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of baking soda, 1/4 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.

Mix the dry ingredients together until well combined.

In another dish, whisk 1 large egg and then add 3/4 cup of buttermilk, mixing until combined.

Remove the paper towels from the chicken and season with a little salt and pepper.

Dredge the chicken in the flour mixture, then dip it into the wet mixture, back into the flour, and repeat.

Heat 1 cup of vegetable oil in a large cast iron skillet over medium-low heat.

Fry the chicken for about 3 minutes on each side until golden brown.

Remove the chicken and place it on a cooling rack over a cookie sheet, keeping it warm in the oven.

For the gravy, remove excess oil from the skillet and add 2 tablespoons of bacon grease.

Add the leftover flour mixture to the skillet and whisk until golden brown.

Gradually add 2 cups of whole milk while whisking until the gravy thickens, about 5-6 minutes.

Taste and adjust seasoning if necessary, adding a little salt if desired.

Serve the chicken fried chicken with gravy poured over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens