Chicken-Fried Chicken with Black Pepper Gravy

Why You’ll Love This Recipe

• Ultra-crispy, craggy crust thanks to a smart double-dredge and cornstarch.
• Classic black-pepper cream gravy made right in the skillet with the tasty drippings.
• Comfort-food pairing with creamy mashed potatoes, ready in about an hour.
• Home-cook friendly method using pantry staples and one skillet.

Grocery List

• Produce: Russet or Yukon Gold potatoes (2 lb), chives or parsley (optional)
• Dairy: Buttermilk, whole milk, sour cream, butter, eggs
• Pantry: Boneless skinless chicken breasts, all-purpose flour, cornstarch, baking powder, neutral oil, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne, hot sauce

Full Ingredients

For the Chicken-Fried Chicken

• 4 boneless, skinless chicken breasts (about 8 oz each), trimmed and pounded to 1/2 inch thick
• 1 1/2 cups buttermilk
• 2 large eggs
• 2 teaspoons hot sauce
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper
• 2 teaspoons paprika (sweet or smoked)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/4 teaspoon cayenne pepper (optional, to taste)
• 3 to 4 cups neutral oil (peanut, canola, or vegetable), for frying

For the Black-Pepper Cream Gravy

• 3 tablespoons pan drippings (or unsalted butter if needed)
• 3 tablespoons all-purpose flour
• 2 1/4 cups whole milk, warmed
• 1/2 teaspoon kosher salt, plus more to taste
• 1 to 1 1/2 teaspoons freshly ground black pepper (coarse grind preferred)

For the Mashed Potatoes

• 2 pounds Russet or Yukon Gold potatoes, peeled and cut into 1 1/2 inch chunks
• 1 tablespoon kosher salt, for the cooking water
• 4 tablespoons unsalted butter
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream
• Salt and pepper to taste

To Serve

• Chopped chives or parsley (optional)

Step-by-Step Instructions

Step 1: Pound and quick-soak the chicken

Lay each chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet or rolling pin to an even 1/2 inch thickness. In a medium bowl, whisk the buttermilk, eggs, hot sauce, and 1 teaspoon kosher salt. Add the cutlets, turning to coat, and let sit at room temperature for 15 minutes (or refrigerate up to 8 hours). This quick soak seasons the meat and helps the coating cling.

Step 2: Mix the seasoned flour and set up dredging station

In a shallow dish, combine the flour, cornstarch, baking powder, remaining 1 teaspoon kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Stir well. Set up a station: from left to right, buttermilk bowl, seasoned flour, then a wire rack set over a sheet pan for the breaded cutlets.

Step 3: Start the mashed potatoes

Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon kosher salt. Bring to a boil, reduce to a lively simmer, and cook until very tender, 15 to 20 minutes. Drain well, return to the hot pot, and let steam off for 1 minute. Mash with butter, warm milk, and sour cream until smooth and creamy. Season to taste with salt and pepper. Cover to keep warm.

Step 4: Heat the oil

Pour 1/2 inch of oil into a large, heavy skillet (12-inch cast iron is ideal). Heat to 350°F over medium to medium-high heat. Use a thermometer for accuracy; stable oil temperature is key to a craggy, crisp crust.

Step 5: Double-dredge for a craggy crust

Working one piece at a time, lift a cutlet from the buttermilk, letting excess drip off, and press firmly into the seasoned flour. Dip back into the buttermilk, then return to the flour and press again, pinching and raking the surface so shaggy bits form. Lay on the wire rack and let the breaded cutlets rest 10 minutes; this helps the coating set and adhere.

Step 6: Skillet-fry the cutlets

Fry in batches without crowding, 3 to 4 minutes per side, turning once, until deep golden brown and the internal temperature reaches 165°F. Adjust heat to maintain 325°F to 350°F oil. Transfer fried cutlets to a clean wire rack set over a sheet pan and hold in a 200°F oven while you finish the rest.

Step 7: Make the black-pepper cream gravy and serve

Pour off all but 3 tablespoons of the drippings from the skillet, leaving brown bits behind. Return to medium heat and whisk in the flour, cooking 1 to 2 minutes until blond and bubbly. Gradually whisk in the warmed milk, stirring constantly until smooth. Simmer 3 to 5 minutes to thicken to a pourable gravy. Season with 1/2 teaspoon salt and 1 to 1 1/2 teaspoons freshly ground black pepper, tasting and adjusting as needed. Plate the cutlets with a scoop of mashed potatoes and ladle warm gravy over the chicken. Garnish with chives or parsley if using.

Pro Tips

• For maximum craggy crunch, press the second flour coat firmly and pinch the surface to create little ridges and nubs.
• Let breaded cutlets rest 10 minutes before frying to help the coating adhere.
• Keep oil at 325°F to 350°F; too cool yields greasy crust, too hot scorches before the chicken cooks through.
• Warm the milk for gravy to avoid lumps and speed thickening.
• Hold fried cutlets on a wire rack in a 200°F oven—never stack or cover, which softens the crust.

Variations

• Extra-spicy: Double the cayenne and add 1 teaspoon hot sauce to the gravy.
• Gluten-friendly: Use a cup-for-cup gluten-free flour blend and cornstarch; check that your baking powder is gluten-free.
• Air-fryer riff: Spritz double-dredged cutlets with oil and cook at 400°F for 12 to 14 minutes, flipping halfway, until 165°F. Gravy still made on the stovetop.

Storage & Make-Ahead

Refrigerate leftover chicken and gravy separately for up to 3 days. Reheat chicken on a wire rack at 400°F for 10 to 12 minutes until crisp and hot; warm gravy gently on the stove, thinning with a splash of milk if needed. Mashed potatoes keep 3 days; rewarm with a bit of milk. For make-ahead, bread cutlets and refrigerate uncovered on a rack up to 6 hours before frying, or freeze breaded cutlets on a sheet pan, then store in a freezer bag up to 2 months; fry from frozen at 325°F to 350°F a minute or two longer per side.

Nutrition (per serving)

Approximate values: 1,000 calories; 48 g protein; 70 g carbohydrates; 55 g fat; 2.5 g fiber; 1,050 mg sodium. Values will vary based on oil absorption and portion size.