Description
A comforting and crispy skillet-fried chicken dish, smothered in a rich pan gravy made from drippings and broth, perfect for family dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 1 cup all-purpose flour (or gluten-free 1:1 flour for GF option)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (or smoked paprika)
- 2 eggs
- 1/4 cup milk (or buttermilk)
- Vegetable oil for frying
- 2 cups chicken broth (low-sodium)
- 1/4 cup heavy cream
Instructions
- Set up two bowls: one with the flour mixed with salt, pepper, garlic powder, and paprika; the other with eggs whisked with milk.
- Pat chicken dry and pound to an even ¾-inch thickness if needed.
- Dip each breast into the egg mixture, letting excess drip off, then press into the flour mixture until well coated.
- Heat enough vegetable oil in a large skillet over medium heat to cover about ¼ inch of the pan.
- Add chicken to the skillet without crowding. Fry for 7–8 minutes per side or until golden and internal temperature reaches 165°F.
- Transfer cooked chicken to a paper-towel-lined plate and let rest.
- Deglaze the skillet with chicken broth, scraping up browned bits from the bottom.
- Stir in heavy cream and reduce heat to simmer, cooking until gravy thickens, about 3–5 minutes.
- Spoon gravy over the rested chicken and serve immediately.
Notes
For a richer gravy, swap some broth for pan juices. Let chicken rest to keep juices locked in.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern