[Homemade] Chicken fried chicken and black pepper gravy

You're telling me a chicken fried this... chicken?

Over the fried remains of its beaten children. Savage.

I want a bite.

Eggs aren’t fertilised. So its the beaten remains of chicken ovulation.
- As if you've never had a beak in your scrambled. 🤮
- Most of them are fertilized, they just aren't incubated so it doesn't really matter

We just call it fried chicken. I should know, I'm Mr. Manager. That being said, looks great and I want all of that.

I think it's due to being cooked like chicken fried steak not sure how regional it is.
- But chicken fried steak is called that because it’s fried in the style of fried chicken.
  
  “Chicken fried like a steak that was fried like chicken” is very needlessly redundant.
- It'll be a flattened or cubed cutlet, not a natural piece of the bird, means you can fry in a pan with a little oil and not a big pot or fryer.
I’ve always took bone-in deep fried chicken as fried chicken. This was a boneless breast fired in a pan, which I understood to be chicken fried chicken. Can’t remember where I read that though.
- I get the clarification. Just wanted to make an Arrested Development joke and it turned into a whole semantic argument. Alas, as Michael tells Tobias: "There's gotta be a better way to say that."
Just manager.

How do you make that gravy?

It looks like a standard white gravy, in which case it's mostly milk, butter, and flour (plus some salt and pepper).
- And a little of the grease used to fry the chicken.
- Could be grated coconut instead of flour
Cook equal parts flour and some fat (butter or oil) until it’s a thick paste. Slowly drizzle cold milk and mix. Add milk until consistency you want. Add salt and shit load of pepper.
- I'm confused. You mix cold flour, cold butter, and cold milk?

From Texas and gotta give props - looks great!

I would inhale this in an instant. Looks great!

I still don't understand why people pour gravy or sauce over fried meat. Doesn't it get soggy?

It like cereal, the longer it rests the mushier it gets.
- Gotta chew fast while it's still got that cronch
It sort of does but it’s not really crispness you’re going for in a chicken fried steak (or chicken). It’s just downright hearty and rich and so dang good. Have you had it before?
- it’s not really crispness you’re going for in a chicken fried steak (or chicken).
  
  You stop your filthy lies right this instant.
- I haven't tried chicken fried steak yet. But when I make Schnitzel or Backhendl crispiness is key. Whether or not pouring sauce over fried meat is ok seems to be a regional issue here in the German-speaking parts of the world. There are Reddit and Lemmy communities collecting "crimes" against Schnitzel (r/schnitzelverbrechen).
Doesn’t get too mushy if you eat in a timely fashion. There’s also enough crispiness from the underside.

Can you share the recipe?

No real recipe. I dry-brined some boneless breasts overnight. Then did a traditional flour, egg, flour dredge and fried in a pan with a little oil. I added some hot sauce to the egg and some spices to the last flour stage. Cheers!
- Thank you, it looks fabulous!

Looks good homie.

Gonna need a recipe

You can tell someone is American when they call milky flour "gravy"

White gravy, often flavored with chicken stock and herbs, sometimes pepper, is particularly popular in the south, and it slaps. Its the same kind of gravy you might have with biscuits and gravy (these 'biscuits' being closer to scones than hard shortbread or tea biscuits) To use a brown gravy in the same scenario would be a travesty, thats mainly reserved for roasted red meats.
- And Americans have the gall to mock British food.

Why kill innocent chickens for mouth-pleasure tho