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Chicken Fried Chicken with Peppered Milk Gravy Recipe

Chicken Fried Chicken

Course Main Course
Cuisine American
Keyword chicken-fried-chicken-with-peppered-milk-gravy
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 419kcal
Author Melissa Sperka


  • 6 8 oz boneless skinless chicken breasts
  • cup all purpose flour
  • ½ cup crushed saltine crackers crumbs or panko breadcrumbs
  • teaspoon seasoned salt
  • teaspoon onion powder
  • teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 cup buttermilk
  • 2 large eggs
  • Peanut or vegetable oil for frying
  • Gravy:
  • cup all-purpose flour
  • 4 tablespoon pan drippings
  • 1 teaspoon ground black pepper divided (Adjust to your taste)
  • ½ teaspoon salt
  • 1 14 oz can evaporated milk
  • 1 cup whole milk plus additional as needed to thin


  • Using a meat mallet, pound the chicken breasts to about ½-inches for uniform thickness. Season on both sides with seasoned salt and black pepper.
  • Sift together the flour, cracker crumbs, 1½ teaspoon seasoned salt, 1½ teaspoon onion powder, 1½ teaspoon garlic powder and smoked paprika. Set aside.
  • Whisk together the buttermilk and eggs.
  • Dip the chicken pieces into the seasoned flour, then into the egg wash, then back into the seasoned flour. Shake off any excess.
  • Place onto a baking pan in a single layer. Refrigerate uncovered for 15 minutes or up to 1 hour to allow the breading to set.
  • To prepare: Preheat the oven to 350°F and fit a baking rack into a rimmed baking pan.
  • Heat ¼ cup peanut or vegetable oil in a large 12-inch cast iron skillet or similar.
  • Brown the chicken about 2 minutes per side. Repeat frying in batches with all 6 pieces.
  • Place browned chicken onto the rack and into the oven for 15-20 minutes or until the juices run clear.
  • Meanwhile to make the gravy: Discard all but 4 tablespoon of the drippings.
  • Add the flour to the drippings stirring constantly over medium high heat scraping any brown bits from the bottom of the skillet. .Add the salt and ½ teaspoon black pepper.
  • Gradually add the evaporated and regular milk whisking constantly. Increase the heat to medium-high and bring to a boil.
  • Lower the heat and allow the gravy to gently simmer for 3-5 minutes. Taste and adjust the salt to your taste. Thin further with additional milk, if needed.
  • Serve the milk gravy drizzled over the chicken fried chicken and garnish with remaining black pepper.(Adjust the amount to your taste)


Serving: 1piece | Calories: 419kcal | Carbohydrates: 50g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 859mg | Potassium: 214mg | Fiber: 2g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 3.2mg