Chicken Fried Chukar with White Gravy over Mashed Potatoes
This Chicken Fried Chukar is pure comfort food done right. Boneless chukar breasts are double-dredged and double-dipped, then pressed into a seasoned breadcrumb and panko blend to create an extra-thick, ultra-crunchy crust. The breasts are fried in olive oil until perfectly golden, then finished in the oven to keep that crust crisp while a rich, creamy white gravy comes together.
The gravy is infused with a flavorful mix of vegetables, adding depth and savoriness to every bite. Ladle it generously over the crispy chukar and serve with a side of buttery mashed potatoes for a hearty wild game dinner that feels both rustic and indulgent.
Chicken Fried Chukar with White Gravy Serving Suggestions
Serve Chicken Fried Chukar smothered in creamy white gravy over a bed of buttery mashed potatoes for a classic comfort-food meal. Fluffy buttermilk biscuits are perfect for soaking up every last bit of gravy, while steamed white rice or rice pilaf makes a hearty, satisfying alternative. Add a simple green vegetable or crisp side salad to round out the plate.
More Chukar Recipes
Don’t miss these flavorful favorites: Chukar Piccata – Two Delicious Ways, Chukar Parmesan with Orzo Pasta and my Chicken Fried Chukar Sandwich.
Chicken Fried Chukar with Creamy White Gravy
Ingredients
- 6 boneless chukar breasts
- 1/2 cup all-purpose flour
- 2 eggs, beaten with 1 tablespoon water
- 1/2 cup plain breadcrumbs
- 1/2 cup panko breadcrumbs
- 1 tbsp granulated garlic powder
- 2 tsp dried parsley
- 1 tsp kosher salt
- 1 tsp black pepper
- 3/4 cup olive oil or vegetable oil
- 4 oz mushrooms, sliced
- 1 small onion, thinly sliced
- 1/2 cup red bell pepper, diced
- 2 tbsp unsalted butter
White Gravy
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 cups milk, plus more as needed for thinning plus extra for thinner gravy
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 350°F.
- Using a meat mallet, gently pound each chukar breast to about ¼-inch thickness.
- In a shallow bowl, combine plain breadcrumbs, panko breadcrumbs, granulated garlic powder, dried parsley, kosher salt, and black pepper. Place flour on a plate. In a separate bowl, beat the eggs with 1 tablespoon of water.
- Heat olive oil in a large skillet over medium-low heat. Working in batches, dredge each chukar breast in flour, dip into the egg wash, return to flour, dip again into the egg wash, then press firmly into the seasoned breadcrumb mixture.
- Fry chukar breasts until golden brown, about 1 minute per side. Transfer to a glass baking dish, cover tightly with foil, and bake for 25-30 minutes.
- Carefully drain excess oil from the skillet and return it to medium-low heat. Add butter, mushrooms, onions, and red bell pepper. Cook until vegetables are softened and lightly caramelized, about 10 minutes. Remove from skillet and set aside.
- To make the gravy, melt butter in the same skillet over medium-low heat. Whisk in flour and cook for 1–2 minutes until lightly golden. Slowly whisk in milk, stirring constantly until smooth and thickened. Season with salt and pepper to taste. Add additional milk if a thinner gravy is desired.
- Stir the cooked vegetables into the gravy. Serve the crispy chukar hot, generously ladled with white gravy.