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Ingredients
Scale
- 6 boneless, skinless chicken breasts (about 8 oz each)
- 2 tbsp Worcestershire sauce
- 2 tbsp hot sauce
- 2 tbsp seasoned salt (such as Adobo)
- Fresh cracked black pepper, to taste
- 1 cup cornstarch
- 3 cups all-purpose flour, divided
- 1/2 cup chicken stock
- 1 cup milk (may need more if the batter is too thick)
- 1 large egg
- 1 tbsp chili powder
- 1 tsp onion salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- Oil for frying
- 2 tbsp bacon grease or butter
- 2 to 3 tbsp all-purpose flour (for gravy)
- 2 cups milk (for gravy)
- 1 cup heavy cream (for gravy)
- Salt and pepper, to taste (for gravy)
Instructions
- Season chicken breasts with Worcestershire sauce, hot sauce, seasoned salt, and pepper; marinate for at least 30 minutes.
- Set up dredging stations: one for cornstarch, one for wet batter (flour, chicken stock, milk, egg, spices), and one for seasoned flour.
- Coat each marinated chicken breast in cornstarch, then dip in wet batter, and coat with seasoned flour.
- Heat oil in a skillet to 350°F, fry chicken in batches for about 8 minutes until golden brown.
- In another skillet, melt bacon grease or butter, whisk in flour, gradually add milk and cream, cook until thickened for gravy.
- Serve chicken topped with gravy.
Notes
Ensure oil is hot enough for a crispy crust.
Marinate chicken well for enhanced flavor.
Avoid overcrowding the pan to keep chicken crispy.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Calories: 650
- Sugar: 3g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg