Chicken Fried Chicken with Milk Gravy

Instructions

1. 1

   Use four chicken breasts weighing about 170 g each. Place between sheets of baking paper and gently pound to an even 1.25 cm (1/2-inch) thickness.

2. 2

   Mix the buttermilk, hot sauce, 0.5 tsp salt and 0.25 tsp black pepper in a shallow dish. Turn the chicken in the mixture, cover and refrigerate for 10 minutes.

3. 3

   During the soak, combine 120 g flour, the cornstarch, paprika, garlic powder, onion powder, cayenne, 0.75 tsp salt and 0.5 tsp black pepper in another shallow dish. Set a wire rack over a tray. Heat the oil in a heavy 30 cm skillet with a flat base at least 24 cm wide over medium-high heat until it reaches 180°C/355°F.

4. 4

   Lift two breasts from the buttermilk, letting excess drip back into the dish. Press firmly into the flour mixture on both sides, shake off loose coating and place straight into the oil without a coating rest. Fry without crowding for about 4–5 minutes per side, adjusting the heat to keep the oil around 175–185°C/350–365°F. Check each breast with a thermometer; the center must reach 74°C/165°F.

5. 5

   Transfer the cooked chicken to the rack and loosely cover with foil. Let the oil return to temperature, then coat and fry the remaining two breasts the same way. Discard the leftover buttermilk and coating mixture.

6. 6

   Take the skillet off the heat. Carefully ladle the frying oil into a heatproof metal container, leaving 30 ml in the skillet for the gravy. Remove any very dark crumbs, keeping lightly browned bits. Set the removed oil aside safely to cool.

7. 7

   Return the skillet to medium-low heat. Stir in the remaining 20 g flour and cook for 1 minute. Gradually whisk in the milk until smooth, then bring to a gentle simmer. Cook for 3–5 minutes, stirring frequently, until the gravy coats a spoon. Stir in the remaining 0.25 tsp salt and 0.5 tsp black pepper.

8. 8

   Place one chicken breast on each of four plates and spoon the hot milk gravy over the top. Serve immediately.