Chicken Fried Mushrooms with Gravy (Printable)

Crispy golden mushrooms with creamy peppery gravy

# What You'll Need:

→ For the Fried Mushrooms

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→ For the Gravy

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# How to Make It:

01 - Pat mushrooms dry with paper towels. If large, halve or quarter them for bite-size pieces.
02 - Arrange three shallow bowls: first with flour mixed with garlic powder, paprika, salt, and black pepper; second with beaten eggs and milk whisked together; third with breadcrumbs.
03 - Dredge each mushroom in seasoned flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumbs. Place on a tray.
04 - Pour 1 inch of vegetable oil into a deep skillet. Heat to 350°F.
05 - Fry mushrooms in batches for 3-5 minutes, turning occasionally, until golden and crisp. Remove with slotted spoon and drain on paper towels.
06 - In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, stirring constantly to create a roux.
07 - Slowly whisk in milk until smooth. Add salt, pepper, garlic powder, and cayenne. Simmer, whisking constantly, until thickened (3-5 minutes). Adjust seasoning to taste.
08 - Serve fried mushrooms hot, generously topped with warm gravy.

# Expert Advice:

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  • The shrooms stay juicy inside while developing the most satisfying crunch
  • That gravy comes together in minutes but tastes like it simmered all afternoon
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  • Let your mushrooms sit out for 20 minutes before coating so they release excess moisture
  • Hot oil is the secret to crispy mushrooms that do not absorb too much fat
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  • Keep fried mushrooms warm in a 200°F oven while you finish batches
  • Pour your gravy through a fine mesh strainer if you want it ultra smooth

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