Counter 03 · Poultry
Chicken Fried Chicken with Country Gravy
Pounded chicken breasts coated in a crunchy panko and flour crust, pan-fried until golden and blanketed in black pepper cream gravy made from the pan drippings.
- Prep
- 25 min
- Cook
- 25 min
- Serves
- 4
- Level
- Medium
Chicken fried steak's lighter cousin uses a thin chicken breast instead of cube steak but keeps the same Texas diner soul. The white gravy is the point: flour cooked in the frying fat, whole milk whisked in slowly and a heroic amount of black pepper. Adding panko to the second dredge gives a sturdier crust that stays crunchy under the gravy. Keep the fried cutlets in a 200 F oven on a rack while you make the sauce in the same skillet.
Method
-
Season the pounded chicken with 1 teaspoon salt and 1 teaspoon pepper. Set up three dishes: 1 cup flour with the garlic powder; eggs beaten with buttermilk; panko.
-
Coat each cutlet in flour, dip into the egg, then press firmly into the panko on both sides.
-
Heat the oil in a 12-inch skillet over medium-high to 350 F. Fry two cutlets at a time for 3 minutes per side, until deep golden and 165 F. Hold on a rack in a 200 F oven.
-
Pour off all but 3 tablespoons of oil, leaving the browned bits. Whisk in 3 tablespoons flour over medium heat and cook 1 minute until it smells toasty.
-
Slowly whisk in the milk, then simmer 3 to 4 minutes until thick. Season with the remaining salt and pepper, adding more pepper until the gravy is well speckled.
-
Set the cutlets on plates, ladle gravy over the top and finish with parsley. Serve with fries and a green salad.
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