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Begin by preparing the chicken. Place each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness (about 1/2 inch) using a meat mallet or rolling pin.
In a shallow dish, combine the flour and seasonings, mixing well.
In another shallow dish, whisk together the eggs and milk with ½ teaspoon salt and pepper.
Dip each chicken breast into the flour mixture, ensuring they are evenly coated. Then dip them into the egg mixture, and finally back into the flour mixture. Press the flour mixture onto the chicken to adhere.
Heat frying oil on the Blackstone to medium-high heat. Test the oil by dropping a small bit of the flour mixture into it. If it sizzles, it's ready.
Carefully place the breaded chicken into the hot oil. Fry for about 4-5 minutes per side or until the chicken is golden brown and reaches an internal temperature of 165°F.
Once the chicken is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil.
To make the gravy, in the same skillet with the remaining oil and pan drippings, add 1/4 cup of flour. Stir constantly over medium heat for a couple of minutes to make a roux.
Slowly pour in the milk while continuing to whisk to avoid lumps. Cook the gravy until it thickens, about 5-7 minutes. Season with salt and pepper to taste.
Serve the hot chicken fried chicken with the creamy gravy poured over the top. You can also pair it with mashed potatoes, biscuits, or your favorite sides.
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