Country Fried Chicken with Gravy

Country Fried Chicken with Gravy has juicy, tender, seasoned crispy fried, and oven-baked, breaded chicken smothered in white gravy.

Why I love this recipe

This small-batch comfort food recipe serves 2 and makes a great lunch or date night dinner.

You might also enjoy these Chicken-fried Steak Bites.

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Simple Ingredients

(amounts are listed in the recipe card at the bottom of the post)

boneless skinless chicken breasts

all-purpose flour

Panko breadcrumbs

seasoned salt

onion powder

garlic powder

paprika

whole milk

vinegar

egg

cooking oil (like canola oil or vegetable oil)

salt and black pepper

evaporated milk

Substitutions and Additions

For a bit of spicy heat, try adding a little cayenne pepper or hot sauce.

Equipment used for this recipe

• meat mallet
• shallow tray set
• whisk
• wire rack
• baking sheet
• deep skillet

How to make Country Fried Chicken with Gravy

For the Chicken Fried Chicken

Step 1 – Using a meat mallet, pound the chicken breasts to about half an inch thick.

Step 2 – In a shallow bowl, whisk together the flour, Panko breadcrumbs, seasoned salt, onion powder, garlic powder, and paprika. Set aside.

Step 3 – In another shallow dish, whisk together the whole milk, vinegar, and egg.

Step 4 – Dip the chicken pieces into the seasoned flour.

Step 5 – Then dip them into the egg mixture, and then back into the seasoned flour. Shake off any excess.

Step 6 – Place the breaded chicken onto a plate in a single layer. Refrigerate uncovered for 10-15 minutes to let the breading set.

Step 7 – Preheat the oven to 350 degrees F. and place a wire rack on top of a baking sheet.

Step 8 – Add the cooking oil over medium heat to a large deep skillet.

Step 9 – Brown the chicken for about 2 minutes per side in the hot oil, turning them over carefully.

step 10 – Place the golden brown chicken onto the rack over the baking sheet and into the oven for 20 minutes or until the juices run clear.

For the Gravy (start about 10 minutes into the chicken bake cycle)

Step 1 – Discard all but 1 tablespoon of the oil drippings. If the pan is dry, add 1 tablespoon of cooking oil.

Step 2 – Heat the pan over medium-high heat.

Step 3 – Add the flour to the drippings stirring constantly. Scrape any brown bits from the bottom of the skillet. Add the salt and fresh cracked black pepper.

Step 4 – Gradually add the evaporated and whole milk whisking constantly. Turn the heat up to medium-high and bring to a boil.

Step 5 – Lower the heat and allow the gravy to gently simmer for about 5 minutes. Taste and adjust the salt and pepper to your taste. If it’s too thick add additional milk.

Step 6 – Transfer the chicken fried chicken to serving plates and serve the creamy gravy drizzled over the chicken. Garnish with more black pepper if desired.

Pro Tips

Store leftovers in an airtight container for 4-5 days in the fridge.

Recipe FAQs

You may also enjoy

• Pan Fried Chicken Strips
• Pan Fried Chicken Parmesan
• Buttermilk Fried Chicken Sandwich
• Easy Fried Chicken without Buttermilk
• Fried Chicken Bacon Sandwich