Chicken Fried Chicken with Cream Gravy

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Meat mallet or heavy skillet for pounding
• •Instant-read thermometer
• •Wire cooling rack
• •Sheet pan

Instructions

1. 1

   Pound the chicken

   Place one chicken breast between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound from the center outward until the cutlet is an even half-inch thick throughout. The edges will want to get too thin. Focus your force on the thick center. Repeat with remaining breasts.

   If the chicken tears, you're hitting too hard. Firm, controlled strokes work better than aggression.
2. 2

   Season the cutlets

   Pat the pounded cutlets dry with paper towels. Season both sides generously with kosher salt. The salt draws moisture to the surface, which helps the flour adhere. Let them sit while you prepare the dredging station.

3. 3

   Set up the breading station

   In a wide, shallow dish, whisk together 1 1/2 cups flour, the tablespoon of salt, 2 teaspoons black pepper, garlic powder, onion powder, cayenne, and smoked paprika. In a second dish, beat the eggs with 1/4 cup milk until smooth. Reserve the remaining 1/2 cup flour for the gravy.

4. 4

   Bread the chicken

   Working with one cutlet at a time: press it firmly into the seasoned flour, coating both sides and the edges. Shake off excess. Dip into the egg mixture, letting the excess drip off for a count of three. Return to the flour and press again, turning to coat completely. The coating should look shaggy and uneven. That's correct. Place breaded cutlets on a wire rack and let them rest for 10 minutes. This step is not optional.

   Use one hand for dry ingredients and one for wet. This keeps you from developing 'club hands' coated in paste.
5. 5

   Heat the oil

   Pour oil into a 12-inch cast iron skillet to a depth of about 1/4 inch. Heat over medium-high until the oil reaches 350°F on an instant-read thermometer. If you don't have a thermometer, drop a pinch of flour into the oil. It should sizzle immediately and turn golden within 10 seconds. Too fast and your oil is too hot. Too slow and you'll get greasy chicken.

6. 6

   Fry the cutlets

   Carefully lay two cutlets into the hot oil, away from you to prevent splashing. The oil should bubble vigorously around the edges. Fry without moving for 4 to 5 minutes until the bottom is deep golden brown and the edges look set. Flip once using a spatula and fry another 3 to 4 minutes until the second side matches. The internal temperature should reach 165°F. Transfer to a clean wire rack set over a sheet pan. Season immediately with a pinch of salt. Repeat with remaining cutlets, letting the oil return to 350°F between batches.

   Resist the urge to crowd the pan. Two cutlets at a time maintains proper oil temperature. Crowding causes steaming instead of frying.
7. 7

   Make the cream gravy

   Pour off all but 3 tablespoons of the frying oil, keeping the browned bits in the skillet. Return to medium heat. Whisk in the reserved 1/2 cup flour and cook, stirring constantly, for 2 minutes. The raw flour smell will fade and the roux will turn the color of wet sand. Pour in 2 1/2 cups milk in a slow, steady stream, whisking constantly to prevent lumps. The gravy will seize up initially. Keep whisking. It will smooth out.

8. 8

   Finish the gravy

   Continue cooking over medium heat, whisking frequently, until the gravy thickens enough to coat the back of a spoon, about 5 to 7 minutes. Add 1 teaspoon black pepper. Taste and add salt as needed. The gravy should be aggressively seasoned. It's carrying a lot of bland starch, and the chicken is rich. If the gravy gets too thick, whisk in more milk a tablespoon at a time.

9. 9

   Serve immediately

   Place each cutlet on a warm plate. Ladle cream gravy generously over one half of each cutlet, leaving the other half exposed to preserve the crunch. Serve immediately with mashed potatoes, green beans, or Texas toast. This dish does not wait well. The crust softens. Eat while it still shatters.

Chef Tips

• •Lard produces a superior crust with better flavor than vegetable oil. If you can find it, use it. Your grandmother did.
• •The resting time after breading is the difference between a crust that clings and one that slides off in the pan. Set a timer if you must, but don't skip it.
• •Save any leftover gravy for biscuits the next morning. Refrigerate it covered and reheat gently with a splash of milk to restore the proper consistency.
• •For extra insurance against dry chicken, brine the breasts in salted water (1/4 cup salt per quart of water) for 30 minutes before pounding. Rinse and pat dry before proceeding.

Advance Preparation

• •Chicken can be pounded, seasoned, and refrigerated up to 4 hours ahead. Bring to room temperature for 15 minutes before breading.
• •The seasoned flour mixture keeps in an airtight container for months. Make a double batch and store it in your pantry for spontaneous frying.
• •Leftover fried chicken reheats well on a wire rack in a 375°F oven for 10 to 12 minutes. The oven crisps what the refrigerator softened. Do not microwave unless you enjoy the texture of damp cardboard.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)