Fried Chicken is one of those classic main dishes. You can find it frequently on the menu of many restaurants. I have known people to eat it hot or cold, but I have always preferred eat it while it’s hot.
This recipe today takes that classic and makes it easy to make. It also produces an amazing gravy to serve along side of it making my mashed potatoes and gravy family smile!
Chicken breasts get cut in half making them the perfect thickness to cook up in no time! After breading and frying the chicken you make a pan gravy from the dripping that tastes wonderful. Try this one when you are in the mood for fried chicken.
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp cumin
- black pepper to taste
- ½ tsp garlic powder
- ¼ tsp white pepper
- 2 large chicken breasts, split in half lengthwise
- ⅔ cup flour
- ½ cup buttermilk
- 4 Tbsp canola oil
- 2 Tbsp butter
- 2 Tbsp flour
- ⅔ cup chicken broth
- ⅔ cup milk
- Preheat oven to 250 degrees.
- In a bowl, combine the salt, onion powder, cumin, black pepper, garlic powder, and white pepper together. Set aside 2 tsp of the spice mix and mix the remaining amount with the ⅔ cup flour.
- Now it's time to bread the chicken. Dip the breasts in the flour mixture, followed by the buttermilk, then finishing off with another coating of the flour.
- Add the canola oil to a large hot skillet and fry the chicken in the oil until both sides are brown and chicken is cook through.
- Place the breast on a baking sheet and keep warm in the 250 degree oven while you make the gravy.
- In the skillet you cooked the chicken in, melt the butter and the whisk in the flour cooking for a minute. Slowly add in the broth and milk while whisking Add in the 2 tsp of spice mix you set aside. Cook until gravy is thick.
- Remove chicken from the oven. Spoon gravy over chicken and hot mashed potatoes to serve. Serves 4.