Step by step

Method

4 steps

1. 1

   Pound 4 boneless chicken breasts or large thighs to even ½-inch thickness between plastic wrap. Season both sides with salt and pepper. Set up dredge: plate of 1½ cups flour mixed with 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon black pepper; bowl of 1 cup buttermilk (or milk) beaten with 1 egg.

2. 2

   Dredge chicken in flour, dip in buttermilk, then flour again — press so the coating sticks. Rest on a rack 10 minutes so the crust sets. Heat ¼–½ inch neutral oil in a heavy skillet to about 350°F.

3. 3

   Fry 2 pieces at a time 3–5 minutes per side until deep golden and cooked through (165°F). Don't crowd the pan. Drain on a rack. Pour off all but 3 tablespoons of the frying fat (keep the browned bits); whisk in 3 tablespoons flour over medium heat 1 minute, then slowly whisk in 1½–2 cups milk. Simmer 3–5 minutes into a peppery cream gravy; salt and lots of black pepper to taste.

4. 4

   Plate chicken, smother with gravy. Serve with mashed potatoes or biscuits. You want crispy chicken-fried chicken under creamy pepper gravy — not soggy breading or bland pale gravy.