Chicken Fried Chicken with Thick Pepper Gravy

• servings: Servings: 4
• total time: 5 minutes

Ingredients

Chicken Fried Chicken

4 boneless, skinless chicken breasts

Salt & black pepper, to taste

1 tsp garlic powder

1 tsp paprika

Breading

1½ cups all-purpose flour

1 tsp salt

1 tsp black pepper

½ tsp cayenne pepper (optional, for heat)

Egg Wash

2 large eggs

½ cup milk

For Frying

Vegetable oil or shortening (for shallow frying)

Thick Pepper Gravy

3 tbsp reserved frying oil

3 tbsp all-purpose flour

2½ cups whole milk (warm)

1½ tsp freshly ground black pepper (or more to taste)

Salt, to taste

Directions

Prep the Chicken

Pound chicken breasts to even thickness. Season both sides with salt, pepper, garlic powder, and paprika.

Bread the Chicken

Dredge chicken in flour mixture, dip into egg wash, then back into flour. Press coating firmly for extra crunch.

Fry Until Golden

Heat oil in a skillet over medium-high heat. Fry chicken 4–5 minutes per side until deeply golden and cooked through. Remove and keep warm.

Make the Pepper Gravy

Leave 3 tbsp oil in skillet. Whisk in flour and cook 1 minute. Slowly add warm milk, whisking constantly.

Thicken & Season

Simmer until thick and glossy. Add black pepper and salt to taste. Gravy should be rich, smooth, and spoon-coating.

Serve

Pour hot pepper gravy generously over crispy chicken. Serve immediately.

Tips & Substitutions

Extra crispy: Double-dip the chicken in flour and egg wash

Spicy kick: Add a pinch of cayenne or hot sauce to the gravy

No chicken breasts? Use chicken thighs for even juicier results

Best sides: Mashed potatoes, biscuits, fried okra, or corn on the cob