Chicken Fried Chicken with gravy


2 thinly sliced chicken breasts (or 1 breast, butterflied)

2 cups all purpose flour

2 teaspoon baking soda

2 teaspoon baking powder

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoon paprika

2 teaspoon cayenne pepper

1 tablespoon cajun seasoning

1 1/2 cups buttermilk

1 egg

4 tbs hot sauce (use your fav and as much as you want!)

salt and black pepper

oil, for frying

NOTE: the measurements for the seasonings are simply suggestions, as I just usually eyeball mine. Season to your own personal preferences :)


1/4 cup bacon grease or butter

1/3 cup all purpose flour

black pepper, to taste

cajun seasoning, to taste

2 cups milk


  1. In a bowl, combine the flour, baking soda, baking powder, and seasonings as you like them. In a second mixing bowl, whisk together the buttermilk, egg, and hot sauce.

  2. Season both sides of the chicken breast with salt and black pepper. Coat the chicken in the flour, shake off the excess. Dip in the egg/milk mixture and drip off the excess. Dredge again in the flour mixture, being sure to press the flour onto the chicken so ensure a good coating.

  3. In a skillet, pour in enough oil ( about 1 inch deep) and heat to 325 degrees F. While it heats, make the gravy.

  4. In a separate skillet, heat the grease or butter until it's hot. Whisk in the flour and let cook for about 3 minutes; just to cook out the flour taste. Season heavily with black pepper and then cajun seasoning to taste. Slowly whisk in the milk, and let it simmer for about 3 minutes on low heat. The gravy will begin to thicken; then you can remove it from the heat.

  5. Back in the other skillet, place the chicken in the hot oil and cook for 3-5 minutes on both sides. (I did 5 for extra crispiness!) Remove and drain on a wire rack.

  6. Serve over rice or mashed potatoes!

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