Chicken-Fried Chicken With Cream Gravy Recipe

These days, chicken-fried steak and chicken-fried chicken have spread far beyond the boundaries of Texas, and you'll see the latter on menus as either "chicken-fried chicken" or "country-fried chicken." The gravy is also served under a range of monikers. Cream gravy. White gravy. Sawmill gravy. Country gravy. Whatever you want to call it, this is stick-to-your-ribs country cooking at its finest and most comforting.

Chicken-Fried Chicken With Cream Gravy Recipe

Ingredients
For the Chicken:
  1. 2 tablespoons paprika
  2. 2 tablespoons freshly ground black pepper
  3. 2 teaspoons garlic powder
  4. 2 teaspoons dried oregano
  5. 1/2 teaspoon cayenne pepper
  6. 4 boneless, skinless chicken thighs (about 4 ounces each), or 2 boneless, skinless chicken breasts (about 8 ounces each), cut and pounded into 4 cutlets (see note)
  7. 1 cup buttermilk
  8. 1 large egg
  9. 1 tablespoon plus 2 teaspoons kosher salt, divided
  10. 1 1/2 cups all-purpose flour
  11. 1/2 cup cornstarch
  12. 1 teaspoon baking powder
  13. 4 cups vegetable shortening or peanut oil, for frying

For the Cream Gravy:
  1. 2 tablespoons unsalted butter
  2. 1 small onion, finely chopped (about 3/4 cup)
  3. 2 medium cloves garlic, minced (about 2 teaspoons)
  4. 2 tablespoons all-purpose flour
  5. 1 cup whole milk
  6. 3/4 cup heavy cream
  7. Kosher salt and freshly ground black pepper

Directions
For the Chicken: 
  • Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork.
  • One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper-lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately 1/4 inch thick.
  • Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.