Ingredients
Scale
- 2 boneless skinless chicken breasts, halved lengthwise to make 4 thin pieces
- 1 large egg
- ⅔ cup buttermilk
- ¼ cup cornstarch
- ⅔ cup all-purpose flour
- ½ teaspoon ground cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- Vegetable oil, for frying
FOR THE GRAVY:
- ¼ cup all-purpose flour
- 4 tablespoon unsalted butter (or cooking oil or bacon grease)
- 2 ½ cups milk
- Pinch of ground cayenne pepper
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 225°F.
- Whisk the buttermilk with the egg in one bowl and the flour, cornstarch, garlic, salt, black pepper, and cayenne pepper in another bowl.
- Heat an inch of oil in a heavy pot until it’s 325 to 350°F.
- Dip each piece of chicken first in the flour mixture and then dip it in the buttermilk mixture before dipping it in the flour mixture again.
- Fry the chicken until golden brown underneath and then flip and cook until it’s golden on the other side too.
- Remove to a paper towel-lined plate and put in the oven to keep warm.
- Now make the sauce.
- Melt the butter in a skillet, whisk in the flour and cook 2 minutes, whisking all the time.
- Whisk in the milk gradually until the mixture is smooth, and then the cayenne pepper.
- Season to taste and keep cooking until thick.
- Serve the chicken with the gravy.