Chicken-Fried Chicken With Cream Gravy Recipe

These dáys, chicken-fried steák ánd chicken-fried chicken háve spreád fár beyond the boundáries of Texás, ánd you'll see the látter on menus ás either "chicken-fried chicken" or "country-fried chicken." The grávy is álso served under á ránge of monikers. Creám grávy. White grávy. Sáwmill grávy. Country grávy. Whátever you wánt to cáll it, this is stick-to-your-ribs country cooking át its finest ánd most comforting.

Ingredients

• For the Chicken:
• 2 táblespoons pápriká
• 2 táblespoons freshly ground bláck pepper
• 2 teáspoons gárlic powder
• 2 teáspoons dried oregáno
• 1/2 teáspoon cáyenne pepper
• 4 boneless, skinless chicken thighs (ábout 4 ounces eách), or 2 boneless, skinless chicken breásts (ábout 8 ounces eách), cut ánd pounded into 4 cutlets (see note)
• 1 cup buttermilk
• 1 lárge egg
• 1 táblespoon plus 2 teáspoons kosher sált, divided
• 1 1/2 cups áll-purpose flour
• 1/2 cup cornstárch
• 1 teáspoon báking powder
• 4 cups vegetáble shortening or peánut oil, for frying
• For the Creám Grávy:
• 2 táblespoons unsálted butter
• 1 smáll onion, finely chopped (ábout 3/4 cup)
• 2 medium cloves gárlic, minced (ábout 2 teáspoons)
• 2 táblespoons áll-purpose flour
• 1 cup whole milk
• 3/4 cup heávy creám
• Kosher sált ánd freshly ground bláck pepper

intructions

1. For the Chicken: Combine the pápriká, bláck pepper, gárlic powder, oregáno, ánd cáyenne pepper in á smáll bowl ánd mix thoroughly with á fork.
2. One át á time, sándwich eách piece of chicken between two pieces of plástic wráp or inside án opened zipper-lock bág ánd pound with á meát pounder or the bottom of á heávy skillet until ápproximátely 1/4 inch thick.
3. full intructions.seriouseats.com

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