Country Fried Chicken Recipe (with Video)

Preparing the Chicken
1. Start by splitting your chicken breast in half.
2. Once your chicken breast is split in half, place a piece of plastic wrap over the top half of the chicken and pound thin.
3. Mix together all of the ingredients for the wet dredge.
4. Mix together all of the ingredients for the dry dredge. I don't have measurements on this section as you can season to taste. Everybody has a different salt preference.
5. Season your chicken with the seasonings listed above.
6. Dip each piece of chicken in a dry, wet, dry pattern. Shake off any excess. And let rest on a rack for at least 15 minutes.
7. While your chicken is resting in the dredge, heat your oil to 350° F.
8. Once your oil is hot, cook your chicken in the skillet. I suggest not overcrowding the pan to keep the oil nice and hot.
9. Once those are golden brown perfection, remove and let cool on a wire rack.
Preparing the Gravy
1. Start your gravy while your chicken is cooling.
2. For the gravy, add butter to a pan and melt until it is bubbly. Your pan should be set to medium heat.
3. Then add in your flour and immediately whisk your flour so that it does not stick to the bottom. It will become a little bit of a gummy texture and that's when you're going to season with your black pepper.
4. Once your flour has cooked down for 3 minutes, add in your cream and milk.
5. Once you've added your cream and milk, whisk to remove any lumps.
6. Start adding in seasonings like onion powder, paprika, and black pepper.
7. You will notice that your gravy will start to thicken. Once it is thick, sprinkle a little bit of salt and then taste.
8. Note if you think that your gravy is too thick, just add a little bit of room temperature milk and it will loosen up.
9. Once your gravy can coat the back of a spoon, it's ready.
Serving the Dish
1. Serve everything over a bed of mashed potatoes and layer on the gravy!
2. Enjoy!