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+ servings
A hand ladles pan gravy over fried chicken and mashed potatoes

Chicken Fried Chicken with Pan Gravy

Course: Mains
Cuisine: North American
Keyword: chicken, gravy
Prep Time: 20 minutes
Cook Time: 20 minutes
marinating time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 1053kcal
Author: Marta Rivera
Marinated in a buttermilk brine, this crispy, juicy chicken is made even better with a luscious pan gravy.
Print Recipe

Equipment

  • 12" skillet
  • meat mallet

Ingredients

  • 2 1/2 pounds boneless, skinless chicken breast pounded to 1/2" thickness
  • 3 tablespoons Meat Spice Blend separated
  • 1 1/2 cups buttermilk (see note for making your own buttermilk)
  • 2 1/4 cups all-purpose flour separated
  • 1/2 cup cornstarch
  • 2 cups lard (or shortening, peanut oil, or vegetable oil)
  • 1 stick unsalted butter* (or 1/2 cup ghee)
  • 4 cups whole milk at room temperature
  • salt to taste
  • black pepper to taste

To Serve

  • 4 cups prepared mashed potatoes

Instructions

Season and Marinate the Chicken Breasts

  • Liberally season the chicken on both sides with 2 tablespoons of the Meat Spice Blend.
    Arrange the seasoned chicken in a dish in a single layer. Cover the chicken completely with the buttermilk. If you're using a smaller dish, layer the buttermilk and chicken so that the meat is completely submerged in the milk.
  • Cover the dish with plastic wrap and refrigerate, allowing the chicken to marinate anywhere from 30 minutes to 12 hours (or overnight).

Season the Flour and Fry the Chicken

  • In a cast iron skillet, preheat the lard and butter to 350°F over medium heat.
    Prepare a breading station by arranging the marinated chicken next to the dish that will hold the seasoned flour.
    To hold the dredged chicken breast, place a cooling rack over a sheet pan. Put these next to the flour dish. You can use a sheet pan alone for holding the dredged chicken.
  • In a shallow dish, stir together 2 cups of the flour, the cornstarch, and 2 teaspoons of the meat spice blend.
    Remove the chicken from the buttermilk marinade and allow the excess milk to drip off of the meat. Dredge both sides of the chicken breast in the flour. Shake off any excess flour before gently laying the breaded chicken breasts on the cooling rack.
  • Once your oil is hot, carefully lay one or two of your breaded chicken breasts into the skillet.
    Fry the chicken on one side for 4 minutes, or until it's golden brown and crispy.
  • Use a pair of tongs to carefully flip the meat over and fry for another 3-4 minutes, or until golden brown and cooked through. A thermometer inserted into the chicken should read 165°F.
  • Carefully transfer the chicken from the oil to a dish lined with paper towels, or to a clean rack set over a sheet pan, which will allow excess oil to drain off.
    Keep the fried chicken in a warm oven while you fry the remaining chicken breasts.

Prepare the Pan Gravy

  • Carefully pour the grease into a heatsafe glass, then wipe the skillet clean.
    Return the skillet to the stove and pour in a 1/4 cup of the reserved grease. Heat the grease for 1-2 minutes over medium heat.
  • Once the fat begins to sizzle, sprinkle the remaining flour into the pan to make a roux. Whisk the roux together, then allow it cook it for at least one minute to remove the raw, floury taste.
    If you find that your roux is too crumbly, add a splash of reserved grease to thin it out. If there are pools of grease within the roux, add a tablespoon of flour to absorb it.
    Cook the roux until it no longer smells of flour, about 1 1/2-2 minutes. It will start to bubble and take on a little color. 
  • Decrease the cooking temperature to medium-low.
    Slowly pour a cup of the room temperature whole milk into the roux, whisking constantly. Whisk until the roux is very thick.
    Add the remaining milk in a slow, steady stream, whisking constantly as you pour it into the pan. 
  • Bring the gravy up to a very gentle simmer and allow it to thicken. Whisk steadily to keep the gravy from sticking to the bottom of the pan. Don't allow the gravy to boil, or it may stick and become scorched. 
  • Once the gravy thickens enough to coat the back of a spoon, season it to taste with the remaining meat spice blend and salt and black pepper to taste. 
    Keep the gravy warm over low heat until you're ready to serve it. Stir the gravy occasionally to keep a skin from forming on the surface. If a skin does form whisk it back into the gravy or scrape it off and discard it.
  • Serve the Chicken Fried Chicken on a bed of mashed potatoes and top it with a generous ladle of creamy Pan Gravy.
    Serve the chicken while hot.

Notes

Homemade Buttermilk:
  • 1 1/2 cups of 2% milk
  •  1 1/2 tablespoons of lemon juice (or white vinegar)
    Stir together and allow the mixture to sit for 15 minutes before using as needed. Store any unused buttermilk in a sealed container in the refrigerator. 
Frying the chicken in the oil and butter combo is recommended for flavor, but is optional. If you'd prefer, you can fry the chicken breasts in 2 1/2 cups of lard, shortening, peanut oil, or vegetable oil, instead.
Store leftovers in a covered container in the refrigerator. Reheat in a 350°F oven until warmed through. Reheat the gravy in the microwave or on the stovetop over low heat, stirring frequently. You can add a splash of milk to thin it out as needed. 

Nutrition

Calories: 1053kcal | Carbohydrates: 85g | Protein: 79g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 276mg | Sodium: 4836mg | Potassium: 1606mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2238IU | Vitamin C: 10mg | Calcium: 455mg | Iron: 5mg