Fried Chicken Breasts with Jalapeño Gravy
These Fried Chicken Breasts with Jalapeño Gravy are the kicked up version of a Southern classic & are absolutely delicious. It’s super simple to make too!
Fried chicken and gravy – it’s really hard to get any better than that. Well, unless you’re a jalapeño lover like me and you turn that gravy into jalapeño cream gravy.
Fried chicken with jalapeño cream gravy. Yup, that’s what I said. And yes, it’s absolutely delicious.
It’s not spicy, just full of flavor – but you could definitely make it spicier by adding the jalapeño seeds.
It’s pretty darned easy too. I totally take the shortcut method and use chicken breader (House of Autry is what I use, not an add but I really do like them) to season and fry my chicken breasts with.
I like to soak my chicken in buttermilk overnight before I fry it, but that’s just a personal preference. I really think it adds something.
If you’re soaking your chicken in buttermilk, let it soak for at least 4 hours or up to overnight. If you’re not using it, dip your chicken in buttermilk, milk, or even a little water – then coat them in chicken breading (or flour seasoned with the spices of your choice).
Allow the chicken to sit at room temperature for about 10 or 15 minutes so that the breading sticks to the chicken in the hot oil and forms a good crust.
Dice up 2-4 jalapeños – removing the seeds if you don’t want it to be spicy, leaving a few if you do want a little heat.
Heat oil in a large skillet or dutch oven. You’ll want it pretty hot so you can fry the chicken properly.
Place the chicken in the hot oil & fry until golden brown & the inside of the chicken is no longer pink. Drain on paper towels or on a wire rack over a baking sheet.
Season the chicken with salt & pepper right when it comes out of the oil.
While the chicken is resting, make the gravy. Reserve a couple tablespoons of the oil from frying the chicken. Saute the jalapeños in the oil for about 1 to 2 minutes.
Whisk in a couple tablespoons of flour & cook for about 30 minutes. Then whisk in 2.5 to 3 cups of milk (depending on how thick you like your gravy) – cooking on medium heat, whisking occasionally, until the gravy is thickened to your liking. Season with salt, pepper, & a pinch of cayenne pepper (optional).
Pour the gravy over the fried chicken breasts & serve.
This is SO good!
Fried Chicken Breasts with Jalapeno Cream Gravy
- 4 to 6 boneless skinless chicken breasts
- chicken breader (I use House of Autry) or seasoned flour
- buttermilk, milk, or water for dipping before dredging
- 2-4 jalapeños, diced – reserving some seeds if you want it a little spicy
- vegetable oil to fry
- 2 tablespoons of flour
- 2.5 to 3 cups of milk (depending on how thick you like it your gravy)
- salt & pepper, to taste
- cayenne pepper (optional)
If marinating in buttermilk first, soak for 4 hours to overnight. Then dredge in the chicken breeder or seasoned flour. If not soaking, dip in water, milk, or buttermilk then dredge in breading. Let the breaded chicken sit at room temp for about 10 minutes for the breading to set.
Fry in hot oil to cover until the chicken is golden brown & the inside juices run clear. Drain on paper towels or a wire rack over a baking sheet. Season with salt & pepper.
Reserve a couple tablespoons from the frying oil & sauté the diced jalapeños (adding some seeds if you want) for a minute, scraping the browned bits from the bottom. Whisk in the 2 tablespoons of flour, and cook for 30 to 60 seconds – then whisk in the milk. Cook on medium heat, whisking occasionally, until the gravy is thickened to your liking. Season the gravy with salt, pepper, & cayenne pepper (optional).
Serve the jalapeño gravy over top of the fried chicken breasts immediately.