Serves 4
300 min
Chicken-Fried Chicken With Cream Gravy
Recipe GLPRa247d7f6974d1c
Tender chicken cutlets seasoned with warm spices, then breaded and fried until golden and crispy. Served alongside a silky cream gravy enriched with sautéed onion and garlic. A comforting main course that delivers crispy exteriors and juicy interiors in every bite.
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Ingredients
4 cutlets Boneless, skinless chicken thighs or breasts, pounded into 4 thin cutlets (about 1/4-inch thick), approximately 1 pound total
1 cup Buttermilk
1 Large egg
2 tablespoons Paprika
2 tablespoons Freshly ground black pepper
2 teaspoons Garlic powder
2 teaspoons Dried oregano
½ teaspoon Cayenne pepper
3⅔ teaspoons Kosher salt, divided
1½ cups All-purpose flour
½ cup Cornstarch
1 teaspoon Baking powder
4 cups Vegetable shortening or peanut oil for frying
2 tablespoons Unsalted butter
1 small Small onion, finely chopped
2 cloves Medium garlic cloves, minced
1 cup Whole milk
¾ cup Heavy cream
Directions
Pat the chicken cutlets dry with paper towels. Season both sides with about 1/2 teaspoon of kosher salt per cutlet.
Combine the paprika, black pepper, garlic powder, oregano, cayenne, and remaining 1 1/2 teaspoons of kosher salt in a small bowl.
Whisk together the buttermilk and egg in a shallow bowl.
Mix the flour, cornstarch, and baking powder in another shallow bowl.
Working with one cutlet at a time, dip it into the buttermilk mixture to coat all sides, then dredge it thoroughly in the flour mixture, pressing gently so the coating adheres. Place on a clean plate and repeat with remaining cutlets.
Heat the vegetable shortening or peanut oil to 350°F in a large, heavy-bottomed pot or deep skillet. Use a thermometer to ensure accurate temperature.
Carefully place the coated chicken cutlets into the hot oil, working in batches if needed to avoid crowding. Fry for 5-7 minutes per side, until the coating is deep golden brown and the internal temperature of the chicken reaches 165°F when measured with a meat thermometer in the thickest part.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Keep warm while preparing the gravy.
Melt the unsalted butter in a medium saucepan over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly, and cook for about 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, stirring continuously to prevent lumps. Bring to a gentle simmer and cook for 3-5 minutes until the gravy thickens slightly.
Season the gravy with kosher salt and freshly ground black pepper to taste.
Serve the fried chicken cutlets hot, topped with or alongside the warm cream gravy.
