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.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
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Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
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
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
Some great side dishes include creamy mashed potatoes, southern green beans, and buttermilk biscuits.
You may also enjoy
Buttermilk Fried Chicken Sandwich
Easy Fried Chicken without Buttermilk
Country Fried Chicken with Gravy
Country Fried Chicken with Gravy has juicy, tender, seasoned crispy oven-baked breaded chicken smothered in white southern-style milk and pepper gravy.
Ingredients
For the Chicken:
- 2 boneless chicken breasts
- 3/4 cup all-purpose flour
- 1/8 cup Panko breadcrumbs
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/3 cup whole milk
- 1 teaspoon vinegar
- 1 egg
- 1/4 cup cooking oil (like canola oil or vegetable oil)
For the Gravy:
- 1/8 cup all-purpose flour
- 1 Tablespoon pan drippings
- 1/2 teaspoon fresh cracked black pepper
- 1/8 teaspoon salt
- 1/2 cup evaporated milk
- 1/3 cup whole milk (plus additional as needed to thin)
Instructions
For the Chicken
- Using a meat mallet, pound the chicken breasts to about half an inch thick.
- In a shallow dish, whisk together the flour, Panko breadcrumbs, seasoned salt, onion powder, garlic powder, and paprika. Set aside.
- In another shallow dish, whisk together the whole milk, vinegar, and egg.
- Dip chicken pieces into the seasoned flour mixture, then into the egg wash, and then back into the seasoned flour. Shake off any excess.
- Place the breaded chicken onto a plate in a single layer. Refrigerate uncovered for 10-15 minutes to let the breading set.
- Preheat the oven to 350 degrees F. and place a wire rack inside a rimmed baking sheet.
- Add the cooking oil over medium heat to a large frying pan.
- Brown the chicken for about 2 minutes per side, turning them over carefully.
- Place cooked 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):
- Discard all but 1 tablespoon of the oil drippings. If the pan is dry, add 1 tablespoon of cooking oil.
- Add the flour to the drippings stirring constantly over medium-high heat. Scrape any brown bits from the bottom of the skillet.
- Add the salt and fresh cracked black pepper.
- Gradually add the evaporated and whole milk whisking constantly. Turn the heat up to medium-high and bring to a boil.
- 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.
- Transfer the chicken fried chicken to serving plates and serve the creamy gravy drizzled over the chicken. Garnish with more black pepper if desired.
Notes
- For a bit of spicy heat, try adding a little cayenne pepper or hot sauce.
- Store leftovers in an airtight container for 4-5 days in the fridge.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
-
Spring Chef Meat Tenderizer, Heavy Duty Hammer Mallet Tool & Chicken Pounder, Black
-
Pampered Chef Coating Trays (Set of 3) Plus Tool for Dipping
-
Silicone Whisk Set of 3 - Stainless Steel
-
Goson Bakeware Baking, Cooling, Oven Roasting, Broiler Rack, 8in by 10in, Cross Wire, Chrome, Pack of 2, Compatible with Various Baking Sheets Oven Pans
-
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)
-
Nordic Ware Professional Weight 12 Inch Texas Skillet With Helper Handle
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 599Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 221mgSodium: 782mgCarbohydrates: 58gFiber: 2gSugar: 11gProtein: 54g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Chris Olson
Friday 5th of November 2021
Zona! You are just the BEST! I am glad I found you- I made this fried chicken for my husband and me tonight- Friday date night- and I have to say I have never made better fried chicken! Thanks!
Zona
Saturday 6th of November 2021
Hi Chris, I'm so glad you enjoyed the fried chicken. Thank you so much for the lovely comment :)
Debra
Friday 5th of March 2021
Dear Zona, the country fried chicken with gravy the recipe does not call out for the evaporated milk but it does in the instructions just saying thank you very much for your recipes I love the serves to recipes for it to just my husband and I
Ann
Wednesday 29th of November 2023
@Zona, does it need the evaporated milk? Or can I substitute it? I guess I never buy it. But possibly could for this recipe.
Zona
Saturday 6th of March 2021
Hi Debra, it's there, it is the second to the bottom ingredient. It's listed as "1/2 cup evaporated milk". I hope that helps and thank you for your comment :)