Wednesday, February 23, 2011

Chicken Fried Chicken with Southern Peppered Milk Gravy

Similar to our beloved southern fried chicken, a boneless, skinless chicken breast is pounded thin, dredged in flour and fried. Served with a drizzle of creamy milk gravy made from some of the pan drippings, it is truly good ole comfort food.

Chicken Fried Chicken

Sounds a little silly doesn't it?  I mean fried chicken is just, well, fried chicken, how could it be a chicken fried chicken? Right?

A Facebook reader posed that very oddity when I mentioned I was making Chicken Fried Chicken for Sunday supper.  It really just refers to the preparation - a method similar to chicken fried steak - and, what sets it apart from traditional bone-in fried chicken. For this dish, a boneless, skinless chicken breast is pounded flat, sort of like a schnitzel, then dredged in flour and fried. Then, like it's kissing cousin, it is served with a drizzle of creamy milk gravy made from some of the pan drippings. Good ole southern comfort indeed.

One advantage to the huge chicken breasts that you find in the stores today is that once you pound them out, you can usually get two cutlets out of one breast. You're not tenderizing here, so all you need is a simple rubber mallet, the flat side of a tenderizer, or even a simple rolling pin to pound the thicker part of the breast flat, then cut in half for 8 cutlets. Season chicken with Cajun seasoning.

Dredge the chicken cutlets in flour seasoned with salt and pepper and set aside on a rack. Dip the cutlets in the flour, then in the egg wash, then back into the flour. Heat about a half inch of canola oil in a skillet with a couple tablespoons of bacon fat for extra flavor.

Carefully slide cutlets into the hot oil, cook until golden brown on both sides, and drain on a clean rack while you make some gravy out of the pan drippings and some milk. 

To save time, you can extract 1/4 cup of the pan drippings from the chicken fryer before you start the last batch of chicken frying and get the gravy going in a separate skillet, while you finish the chicken. Taste the gravy, season with salt and pepper and adjust to your taste.

Plate immediately, spooning some gravy over the chicken, and serve with some homemade mashed potatoes and a green vegetable. Pure heaven y'all.

Recipe: Chicken Fried Chicken with Southern Peppered Milk Gravy

© From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min | Yield: 4 servings


For the Chicken:
  • 4 boneless, skinless chicken breasts, halved and pounded flat (for 8 cutlets)
  • 1/2 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama), or to taste
  • 2 cups of self rising flour
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 1 cup of milk
  • 2 large eggs
  • One-half inch of cooking oil (canola, vegetable) for the skillet, plus 2 tablespoons of bacon drippings
For the Gravy:
  • 1/4 cup of reserved pan drippings
  • 1/4 cup of reserved seasoned flour
  • 1-1/2 to 2 cups of milk
  • 1 teaspoon of kosher salt, or to taste
  • 1/2 teaspoon of freshly cracked black pepper, or to taste

Use a rubber mallet to gently pound the thicker part of the chicken breasts between two sheets of plastic wrap until breast is flattened and even. Cut in half to make 8 cutlets, and season both sides with Cajun seasoning. Place a rack over a baking sheet covered with paper towels; set aside.

Whisk together the flour, salt and pepper; remove and set aside 1/4 cup of the seasoned flour mixture for the gravy. Beat the cup of milk with 2 large eggs for an egg wash. Dip the chicken into the seasoned flour, the egg wash and back in the flour, shaking to remove any excess flour. Let cutlets rest at room temperature for about 10 minutes.

Heat the cooking oil and bacon fat in a cast iron or heavy bottomed skillet over a medium high heat. Cook the chicken in batches to avoid overcrowding the skillet, until browned on the bottom; turn and finish cooking until golden brown and cooked through. Place onto the rack of the prepared pan and tent very loosely with aluminum foil to hold.

Remove all of the oil from the skillet except for 1/4 cup, and over medium heat, sprinkle in the 1/4 cup of reserved seasoned flour a little at a time. Cook, stirring constantly until a light blond color. Slowly whisk in 1-1/2 cups of milk until fully incorporated and until mixture begins to thicken. Bring to a boil, reduce heat and let cook for a few minutes, adding additional milk, if needed, to reach desired consistency. Taste, season with salt and plenty of pepper and adjust as needed.

Place a piece of chicken on each plate and spoon a bit of the gravy across the center of the chicken. Serve immediately with homemade mashed potatoes and a green vegetable.

Tip: To substitute for self rising flour, use 2 cups of all purpose flour with 1-1/2 teaspoons of baking powder; add salt and pepper and proceed as above. To speed up the process, remove 1/4 cup of the pan drippings and start the gravy in another skillet while the last batch of chicken is cooking. Brining also makes a difference with chicken, so if you have time, brine the chicken in advance. Place into a zipper bag filled with water and 2 tablespoons of kosher salt for about 2 hours. Drain well and proceed.

Saltine Variation: Increase flour to 4 cups and season with salt and pepper; take out 1/4 cup of the seasoned flour and set that aside for the gravy. Divide the remaining seasoned flour into 2 bowls. Crush one sleeve of saltine crackers fine and mix with one bowl of the flour. Whisk together milk and egg. Dredge the chicken in the seasoned flour. Dip into the egg wash and dredge in the cracker crumb mixture. Set on a rack until ready to fry.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too!

Chicken Fried Steak
Southern Fried Chicken
Fried Green Tomatoes

Posted by on February 23, 2011
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Bookmark and Share


  1. This just looks outstanding but brings up the question of "which came first, the chicken or the steak?"

  2. Chicken Fried Chicken-
    enough said!!
    Looks/sounds delsih!

    I hope your day is blessed!!

  3. Oh this looks great! Thanks so much for sharing this!

  4. oh, mary that looks good!! comfort food at it's best! anne

  5. I had to come check out this recipe as soon as you posted it on Facebook. Now, this is some good Southern cooking. I will definitely make this one. I know the gravy just makes the dish, too. Thanks!

  6. Oh my goodness! If I had the ingredients, I'd run into my kitchen and make this right now! Seriously!

  7. I've been craving Chicken Fried Steak and now thanks to you I'll be craving Chicken Fried Chicken! Looks fabulous Mary.

  8. Maybe it would be more clear to call it "chicken fried steak chicken", ha ha. I love it!

  9. I need to run home and gather the ingredients to make this NOW!! Looks wonderful!

  10. Very good! I was wondering if I could post your chicken pot pie recipe on my blog. It was the most phenominal pot pie I have ever had.


  11. Enjoy y'all!!

    Hi Mel! Thanks so much for asking. I looked for a way to email you but didn't see one, so I'll respond here & hope that you re-visit! Since that is one of my original recipes, I would certainly be honored to have you link to my recipe from your site with your pictures, but I prefer that the recipe not be simply reposted elsewhere in order to protect my copyright on it. That's is one recipe that will be in my future cookbook!


  12. This is definitely detrimental to my efforts to abstain from fried food! Looks delicious, and based on your other recipes I've tried, it will be! Can't wait to try it!

  13. I LOVE chicken fried chicken! Can't wait to make this.

  14. I'm going to make this asap, but Mary: COOKBOOK??!!! *dies of joy*

    The only thing that could improve this site would be to have an actual print cookbook. Everyone loves cookbooks, with their shiny pages, and lovely introductions. Cannot. Wait.

  15. I can't believe it. You are the first food blog or any website fixing fried chicken exactly the way my family does. I love it. Most people do the egg dip and then flour. You also fix your gravy the same way. There's nothing like it.

  16. Oh Mary you know I love your chicken dishes. I always just assumed the double chicken verbiage referred to the steak recipe using chicken, thanks for confirming.

    FYI- I never could prepare a decent cream gravy until I found your blog. My family thanks you!

  17. Oh I can't wait for the cookbook! I might make this this weekend

  18. Cannot wait to try this!

  19. My birthday is in May. If your cookbook is out by then, I know what to tell my husband to get me!!!

  20. Thanks Kathy - I'd sure love to have it!

  21. Can't wait to try this,Thank you so much for sharing..I'm hungry just thinking about it.

  22. Thank you so much. SO simple without all the hoopla. I have tried so many ingredient laden recipes and have forgotten that most time...keep it simple!!

  23. Thank you so much! So simple and awesome. I have tried so many ingredient heavy recipes for chicken. I have forgotten that most times...keep it simple works best!

    1. You're welcome - so glad to hear you enjoyed the recipe!

  24. Made this for dinner tonight but substituted almond milk as daughter is allergic to dairy. Delicious chicken and gravy!

  25. Made this for my family tonight. Thank you for the recipe. Everyone loved it!

    1. Oh I'm so thrilled your family enjoyed the chicken! Thanks for letting me know!!

  26. I made your recipe for dinner tonight, and it was the best fried chicken breast I have ever made! Thank you so much for the recipe!

    1. You're welcome - I'm so glad you enjoyed it & thank you so much for taking the time to stop back by and let me know!!

  27. This was amazing! I would love to share a pic of how it turned out

    1. Hi Teresa! I'd love to see a photo - you can post it on the sharing Facebook page that I run! Here's the link: Best Southern Recipes.

  28. Another delicious recipe its in my top 3 with your king ranch casserole and smothered pork chops!

    1. Aw thanks! Those are some of our favorites too!!

  29. Any substitutions for the egg? Milk maybe? I have everything but used my last eggs yesterday and HAVE to make this recipe tonight and would like to try and avoid going to the store.. if you say I NEED THE EGG ill run to the store for sure ;)

    1. Hi Abby! You can moisten the chicken with just milk. The egg helps the flour adhere but if you're careful with letting the oil get up under the chicken when frying you can get by.


Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

Related Posts with Thumbnails