2poundsbonelessskinless chicken breasts (4-5 medium sized breasts)
2cupsfloursave leftover for gravy
½cupcanola or vegetable oil for frying
Salt and pepper
Homemade Chicken Gravy
1/3cupflour leftover from dredgingabove, or use fresh
Salt and pepper to taste
Place chicken breasts between two sheets of plastic wrap or in a plastic resealable bag and lightly pound to even thickness. Season both sides with salt and pepper and set aside.
In a shallow dish or bowl, whisk flour together with baking powder, paprika, salt, garlic powder and black pepper.
In another shallow dish or bowl, whisk together buttermilk and eggs.
Set up a breading station in the following order: chicken breasts (on on a plate or in a bowl), the flour mixture, the egg mixture, and finally to a parchment paper lined tray.
Dredge chicken in the flour mixture on both sides, then dip both sides in the egg mixture, then back in the flour, then place it on the wire rack. Once all the chicken is coated, let it sit for 15 minutes before frying.
Heat oil in a large (12-inch or larger), deep cast iron skillet or dutch oven over medium-high heat. Add the chicken a few pieces at a time, without crowding - at least 1-2 inches apart. Fry for 3-4 minutes per side or until golden and crispy. Transfer to a wire rack over a baking sheet. (Pro Tips: set up the wire rack and baking sheet before the chicken starts frying. Heat your oven to 200 degrees and to keep the tray with the fried chicken warm). Chicken will get a little darker and crispier as it cools but must register 165 degrees F.
Remove all but about 3-4 tablespoons of oil from the pan (or use whatever is left). Reduce heat to medium-low.
Sprinkle about 1/3 cup of your leftover seasoned flour evenly into the pan and whisk until the mixture is golden brown. If the mixture seems oily add additional flour a tablespoon at a time. Keep whisking and slowly add 2 cups of milk. Let the gravy come to a simmer. It will thicken gradually, about 5-10 minutes. Season to taste with additional salt and pepper, if desired. (Note - you can also just use fresh flour if you don't have enough leftover).
Storing leftovers: To store, you'll want to make sure that the chicken is cooled completely, but store within 2 hours of cooking. Place in an airtight container with layers separated by parchment paper and keep in the refrigerator for 3-4 days.Freezer: To freeze, follow the same directions as above and store in a freezer safe container for up to 3-4 months.Reheating: Do not re-fry chicken as it will soak up the oil and become greasy. We love fried chicken cold as a salad topper or in a wrap, but if you want to warm it up, place on a parchment lined baking sheet and bake at 350 degrees for about 10 minutes or until warmed to your liking. Keep in mind that fried chicken is best eaten fresh, and won't have the same texture when reheated.