Southern Crispy Chicken with Country Milk Gravy
Ingredients
Tap the ingredients you have on hand
- 2 chicken breasts, cut into cutlets≈ $6.40
- 1 cup all-purpose flour≈ $1.00
- 1 large egg≈ $0.40
- 1 cup whole milk, divided≈ $1.30
- 2 medium potatoes, cut into wedges≈ $1.00
- 3 tbsp butter≈ $1.00
- 3 tbsp cooking oil≈ $0.40
- 1 tsp salt≈ $0.10
- 1/2 tsp black pepper≈ $0.10
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Toss potato wedges with 1 tablespoon cooking oil, salt, and pepper; pan-fry or roast in a hot skillet until crispy and fork-tender, about 20 minutes.
- 2
Whisk the egg with 2 tablespoons of milk in a shallow bowl. Place flour seasoned with 1/2 tsp salt and 1/4 tsp pepper in a second bowl.
- 3
Dredge chicken cutlets in flour, dip into egg wash, then press firmly into the seasoned flour for a thick crust.
- 4
Heat remaining cooking oil and 1 tablespoon butter in a skillet over medium heat; fry chicken for 4-5 minutes per side until deeply crisp and cooked through, then rest on paper towels.
- 5
Pour off all but 2 tablespoons of pan fat, melt in remaining 2 tablespoons butter, and whisk in 2 tablespoons flour to form a golden roux.
- 6
Slowly pour in remaining milk while whisking constantly; simmer until a thick, peppery country gravy forms, then serve spooned over the crispy chicken and wedges.