Country Fried Chicken or Steak with White Pepper Gravy.
Country Fried Chicken Southern Style
Ingredients
- Ingredients:
- 4 boneless skinless chicken breasts or thighs pounded to ½ inch thick
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- Vegetable oil or peanut oil for frying
- 2 tablespoons bacon grease or unsalted butter for extra richness
For the white pepper gravy
3 tablespoons reserved pan drippings or unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk warmed
½ teaspoon kosher salt
1 teaspoon freshly cracked black pepper or more to taste
Instructions
- Instructions:
- In a large bowl whisk together the buttermilk and hot sauce. Add the pounded chicken pieces and turn to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.
- In a shallow dish whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper.
- Remove chicken from buttermilk letting excess drip off. Dredge each piece in the seasoned flour pressing firmly so the coating adheres well. Shake off excess and set on a plate. For extra crispy crust dip back in buttermilk then dredge in flour a second time.
- Heat ½ inch of oil in a large cast iron skillet over medium-high heat until shimmering hot (about 350°F). Add the bacon grease or butter for richer flavor.
- Carefully add the chicken pieces without crowding. Fry 6-8 minutes per side until deep golden brown and cooked through (internal temperature 165°F). Transfer to a wire rack set over a baking sheet to drain. Keep warm in a 200°F oven if needed.
- Make the gravy while chicken rests. Pour off all but 3 tablespoons of drippings from the skillet. Whisk in 3 tablespoons flour and cook 1-2 minutes until golden and nutty. Slowly whisk in the warm milk. Bring to a simmer stirring constantly until thick and creamy. Season with salt and plenty of black pepper.
- Serve hot with the white pepper gravy spooned generously over the chicken. Classic sides include mashed potatoes green beans or cornbread.
Notes
Tip text
Tip text
For Steak: Use cube steak (tenderized round steak) — it’s the traditional cut. If using regular steak (like top round or sirloin), pound it thin to about ½ inch thick with a meat mallet so it cooks evenly and stays tender.
