The CRISPIEST Chicken Fried Chicken with Gravy

Ingredients

• 2 cups All-Purpose Flour (for dry coating)
• 2 tbsp Bacon Powder (adds smoky flavor to coating)
• 2 tbsp Cornstarch (helps coating adhere and stay crisp)
• 1 tsp Coarse Black Pepper (seasoning for dry mix)
• 1 tsp Kosher Salt (seasoning for dry mix)
• 1 tsp Garlic Powder (seasoning for dry mix)
• 1 cup Half‑and‑Half (base for wet batter, adds richness)
• 2 Eggs (binds wet batter)
• 1 tbsp Cornstarch (wet batter) (helps batter stick to chicken)
• 2 Chicken Breast (large, skinless; can be halved for 4 servings)
• 4 quarts Vegetable Oil (or Peanut Oil) (for deep frying, high smoke point)
• 4 tbsp Flour (for white gravy roux)
• 12 oz Canned Milk (evaporated) (adds richness and golden color to gravy)
• 1 tsp Black Pepper (seasoning for gravy)
• 1 tsp Salt (seasoning for gravy)

Instructions

1. Mix Dry Coating

   In a large mixing bowl combine 2 cups all‑purpose flour, 2 tbsp bacon powder, 2 tbsp cornstarch, 1 tsp coarse black pepper, 1 tsp kosher salt, and 1 tsp garlic powder. Whisk until evenly distributed and taste for seasoning.

   Time: PT5M

2. Prepare Wet Batter

   In a separate bowl whisk together 1 cup half‑and‑half, 2 eggs, 1 tbsp cornstarch, and 1 tsp bacon powder until smooth and slightly thickened.

   Time: PT5M

3. Tenderize Chicken

   Place each chicken breast on a cutting board, cover with plastic wrap, and gently pound with a meat tenderizer until about ½‑inch thick (roughly the thickness of two ears). If breasts are very large, cut each in half to make four equal pieces.

   Time: PT5M

4. First Coat – Dry

   Place the chicken pieces in a zip‑lock bag, add about ½ cup of the dry coating mixture, seal loosely and shake until each piece is fully coated. Shake off excess.

   Time: PT2M

5. Second Coat – Wet

   Transfer the lightly coated chicken to a shallow dish, dip each piece into the wet batter, ensuring full coverage.

   Time: PT2M

6. Third Coat – Dry Again

   Return the wet‑battered chicken to the dry mixture (or a fresh bowl of dry mix) and coat again, pressing gently so the coating adheres. Shake off any loose crumbs.

   Time: PT2M

7. Rest Coated Chicken

   Lay the coated chicken on a wire rack and let rest for 10 minutes at room temperature. This allows the batter to set and bond to the meat.

   Time: PT10M

8. Heat Oil

   Fill a deep fryer or large pot with enough vegetable oil to submerge the chicken (about 3‑4 inches). Heat to 350°F (175°C) using the Chef’s Temp probe.

   Time: PT5M

   Temperature: 350°F

9. Fry Chicken

   Carefully lower the chicken pieces into the hot oil using tongs. Fry for about 6‑7 minutes per side, or until the crust is deep golden‑brown and an internal thermometer reads 165°F.

   Time: PT12M

   Temperature: 350°F

10. Drain

    Remove the chicken with tongs and place on a wire rack set over paper towels to drain excess oil.

    Time: PT2M

11. Make White Gravy

    Pour about ½ cup of the hot frying grease into a skillet (reserve the rest for future use). Whisk in 4 tbsp flour and cook over medium heat, stirring constantly, until the roux turns a light tan (about 2‑3 minutes). Slowly whisk in the 12 oz can of evaporated milk, stirring vigorously to prevent lumps. Simmer until thickened, about 5‑7 minutes, then season with 1 tsp salt and 1 tsp black pepper. If too thick, thin with a splash of cold water or extra milk; if too thin, whisk in a slurry of 1 tsp cornstarch mixed with 1 tbsp water.

    Time: PT10M

    Temperature: Medium heat

12. Serve

    Plate the chicken fried chicken, drizzle or spoon generous white gravy over each piece, and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

45g

Fat

25g

Fiber

2g