Chicken Fried Chicken (Texas Road House)

By michelle1026

Ingredients

• Gravy:
• 2-3 lbs chicken breast (halved & pounded flat
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• Vegetable oil, for frying
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup chicken stock
• Salt and pepper to taste

Preparation

Step 1

Place chicken in a large, shallow tray or dish.
Pour the buttermilk over the chicken and cover.
Refrigerate for one hour.
Drain the chicken in a colander.
In a sturdy plastic or paper bag, mix together the flour, salt, pepper, and cayenne pepper.
Heat 2 - 3 cups of oil in a large cast iron skillet on medium-high heat.
One at a time, add the pieces of chicken to the flour mixture and shake the bag to fully coat the chicken.
Fry each piece of chicken for 12 - 15 minutes on each side, or until the chicken is golden brown.
Remove the chicken from the pan and place on a rack over a cookie sheet to drain.

Make the Gravy
Drain all but approximately two tablespoons of the drippings in the skillet.
Stir in two tablespoons of flour and cook for about two minutes.
Gradually add the milk, stirring constantly.
Gradually add the chicken stock, stirring consistently.
Bring the gravy to a boil over medium heat and stir for two or three minutes, until thickened.
Season with salt and pepper.
Serve the chicken with a generous amount of gravy.