Country style fried chicken with gravy

Main Dish
6 servings
20 min
30 min


Number of serving: 6
8 boneless chicken breast halves, pound lightly using a meat mallet to flatten the meat

1 1/2 tablespoons of calamansi or lemon juice

2 tablespoons salt. divided

2 teaspoons pepper, divided

1 1/4 cup flour

1 teaspoon cayenne pepper

1 teaspoon ground oregano

1 egg, beaten

1/4 cup milk

cooking oil or lard for deep-frying

For the gravy

2 1/2 tablespoons butter

2 1/2 tablespoons flour

1/4 cup warm milk

1 cup warm chicken stock

1 teaspoon liquid seasoning

salt and pepper to taste


  • 1. Season chicken with calamansi or lemon juice, 1 teaspoon salt, and 1 teaspoon pepper.
    2. In a medium bowl, combine flour, remaining salt and pepper, cayenne pepper, and oregano. Mix well. In a shallow bowl, mix together the beaten egg and milk.
    3. Dredge the chicken in the flour mix then dip in egg mixture, then dredge again in flour mix. Let stand for 1 to 2 minutes.
    4. Heat oil or lard in a deep-frying pan over medium heat. Deep-fry the chicken a few pieces at a time, about 8 minutes, until the coating is golden brown and chicken is cooked through.
    5. Make the gravy. Melt the butter in a saucepan. Add flour and cook for 1 minute, until lightly golden. Add warm milk and whisk until smooth. Add stock and continue whisking until thick. Season with salt and pepper. Keep warm until ready to serve.

    It is recommended that you serve the chicken with mashed potatoes and buttered vegetables. Or do what I did, I partnered it with a salad with thousand island dressing.


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