Ingredients
Scale
- 6–8 thin sliced chicken breasts
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 1/2 cups buttermilk
- 1 egg
- 1 tbsp hot sauce
- Oil for frying
- Gravy:
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt & pepper to taste
Instructions
- Heat oil in a deep fryer or large pan to 325°F.
- In a bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
- In another bowl, whisk buttermilk, egg, and hot sauce.
- Dredge chicken in flour mixture, dip into egg mixture, then dredge again in flour, pressing to coat well.
- Fry chicken 3–5 minutes per side until golden brown. Remove and drain on paper towels.
- For gravy, heat 1/4 cup reserved oil in a pan over medium-high heat.
- Whisk in flour and cook 1 minute.
- Slowly whisk in milk and cook until thickened. Season with salt and pepper.
- Serve chicken topped with gravy.
Notes
- You can use a deep fryer instead of a skillet.
- Butter or bacon grease can replace frying oil for gravy.
- Regular chicken breasts can be sliced thin if needed.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American