Southern Chicken Fried Chicken

Ingredients

• 4 pieces (about 6 oz each) chicken breasts, boneless and skinless
• 1.5 cups buttermilk
• 1.5 cups all-purpose flour
• ¼ cup cornstarch
• 1.5 teaspoons salt
• ¾ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ cup vegetable oil
• 3 tablespoons butter
• 2 tablespoons all-purpose flour (for gravy)
• 1.5 cups whole milk

Instructions

1. 1

   Place each chicken breast flat on a cutting board, place your hand on top, and slice horizontally through the middle to split each breast into two thinner, even pieces—about 0.5 inches thick.

2. 2

   Pour buttermilk into a large bowl and place the split chicken pieces into it; stir to coat all sides, then set aside at room temperature for 15 minutes so the chicken absorbs the liquid.

3. 3

   In a shallow bowl or plate, whisk together flour, cornstarch, salt, black pepper, garlic powder, and paprika until the spices are evenly distributed throughout the flour mixture.

4. 4

   Pour vegetable oil into a 12-inch cast iron skillet and heat over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 2 minutes.

5. 5

   Working one piece at a time, lift a chicken piece from the buttermilk, let excess drip back into the bowl, then dredge both sides and edges in the flour mixture until completely coated; tap off excess and lay on a plate.

6. 6

   Carefully slide all four chicken pieces into the hot oil—you should hear a loud, steady sizzle—and do not move them for 5 minutes so they develop a golden crust on the bottom.

7. 7

   Using tongs, flip each piece over and cook for another 5 minutes until the second side is golden brown and the thickest part registers 165°F on an instant-read thermometer.

8. 8

   Transfer the fried chicken to a paper-towel-lined plate to drain excess oil, then cover loosely with foil and set aside while you make the gravy.

9. 9

   Pour off all but 3 tablespoons of oil from the skillet (discard the excess), then place the skillet over medium heat for 30 seconds to warm the remaining oil.

10. 10

    Add the 3 tablespoons of butter to the hot oil and stir until melted, then sprinkle in 2 tablespoons of flour and stir constantly for 2 minutes until the mixture looks like wet sand and smells nutty.

11. 11

    Pour in 1.5 cups of whole milk slowly while whisking constantly to prevent lumps; continue whisking until the gravy is smooth and thickens enough to coat the back of a spoon, about 3 minutes.

12. 12

    Taste the gravy and add salt and pepper as needed, then pour it into a gravy boat or serving bowl.

13. 13

    Arrange the fried chicken pieces on a serving platter, pour the warm gravy over the top in a thin stream, and serve immediately with your choice of sides.

Tools you’ll need

• 12-inch cast iron skillet
• large mixing bowl
• shallow bowl or plate
• whisk
• tongs
• paper towels
• aluminum foil
• instant-read thermometer
• gravy boat or serving bowl

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