Chicken Fried Chicken With Milk Gravy Recipe

How to Make Chicken Fried Chicken With Milk Gravy

1. Gently pound chicken breasts to 1/2-inch thickness using a meat mallet.
2. Create a dredging station: Place flour on a plate, beaten eggs in a shallow dish, and remaining flour on another plate.
3. Dredge each chicken breast: First in flour, then dip in the egg, and finally coat thoroughly with the remaining flour, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat. The oil is ready when a pinch of flour sizzles immediately.
5. Carefully place chicken breasts in the hot oil, ensuring not to overcrowd the pan. Cook for about 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F).
6. Remove chicken from skillet and place on a wire rack to drain excess oil. Keep warm.
7. Reduce heat to medium. Add 2 tablespoons of flour to the skillet and whisk constantly for 1-2 minutes, until lightly browned and bubbly (this is your roux).
8. Gradually whisk in the milk mixture (2 cups whole milk + 1 cup buttermilk), adding a little at a time, until smooth and thickened to your desired consistency.
9. Season generously with salt and pepper.
10. Bring the gravy to a gentle boil for 1 minute, stirring occasionally. Reduce heat and simmer for 2 minutes to thicken further.
11. Spoon the creamy gravy generously over the warm, crispy chicken. Serve immediately with biscuits.