If you’re craving a dish that feels like a warm hug from the South, look no further than this Southern Fried Chicken with Creamy Gravy Recipe. It’s the perfect balance of crispy, juicy fried chicken paired with a luscious, rich gravy that’s so comforting you’ll want seconds and thirds. The way the tender, buttermilk-soaked chicken crisps up golden brown in the skillet, combined with the dreamy creamy gravy spooned generously on top, makes this a true Southern classic that brings people to the table with smiles all around.
Ingredients You’ll Need
These simple, pantry-friendly ingredients work in harmony to deliver a mouthwatering combination of flavor, crunch, and creaminess. Each one plays an essential role in bringing this beloved Southern Fried Chicken with Creamy Gravy Recipe to life, so gather them with excitement!
- Whole chicken (3 to 4 lbs), cut into 8 pieces: Fresh chicken pieces are the canvas for this crispy masterpiece, perfect for soaking up buttermilk and seasoning.
- Buttermilk (2 cups): The key to tender, juicy chicken with a tangy depth of flavor that also helps the coating stick beautifully.
- All-purpose flour (2 cups for dredging, plus ¼ cup for gravy): Provides the crispy, golden crust on the chicken and thickens the creamy gravy.
- Salt (1 teaspoon for coating, ½ teaspoon for gravy): Enhances every morsel, balancing flavors throughout.
- Black pepper (1 teaspoon for coating, ½ teaspoon for gravy): Adds a subtle heat and complexity.
- Paprika (1 teaspoon): Offers a smoky warmth and beautiful color to the flour mix.
- Garlic powder (½ teaspoon): Brings savory depth without overpowering.
- Onion powder (½ teaspoon): Provides a subtle sweetness that blends seamlessly.
- Cayenne pepper (½ teaspoon, optional): A gentle kick of spicy heat to wake up your taste buds if you like it bold.
- Vegetable oil for frying: Vital for achieving that perfect crispy crust without absorbing too much grease.
- Butter or pan drippings (¼ cup): The flavorful fat that forms the base of the creamy gravy.
- Whole milk (2 cups): Creates the silky smooth texture in the cream gravy.
How to Make Southern Fried Chicken with Creamy Gravy Recipe
Step 1: Marinate the Chicken
Start by placing your chicken pieces in a large bowl and smothering them thoroughly with buttermilk. This soak isn’t just tradition—it’s key for tenderizing and infusing the meat with subtle tang. Cover it up and let it chill in the fridge for at least 4 hours or, better yet, overnight. Trust me, this slow soak makes all the difference in flavor and juiciness.
Step 2: Prepare the Flour Coating
While your chicken marines, combine the flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper in a shallow dish. This spice blend is what turns simple flour into a golden crust bursting with layers of flavor. The paprika adds a beautiful color that makes your chicken irresistible even before the first bite!
Step 3: Dredge the Chicken
Remove each piece of chicken from the buttermilk, letting the extra drip off gently so your coating sticks without clumping. Press each piece into your seasoned flour mixture, making sure every nook and cranny is generously covered. This step builds the crispy shell that we all love.
Step 4: Fry to Perfection
Heat about an inch of vegetable oil in a deep skillet until it reaches 350°F (175°C). Fry your chicken in batches so you don’t overcrowd the pan, which helps maintain heat and crispiness. Each side cooks for about 10 to 12 minutes until that gorgeous golden brown appears and the chicken is cooked through. Adjust your heat as necessary to avoid burning, because patience here rewards you with the ultimate crunch and flavor.
Step 5: Make the Creamy Gravy
While your chicken rests on a wire rack or paper towels to drain, use the pan drippings or melt butter in the skillet for a gravy base. Whisk in flour and cook it just until golden, then slowly add milk while stirring constantly. This creates a smooth, thick gravy that is creamy without being heavy. Season to taste with salt and pepper, and keep warm until serving.
How to Serve Southern Fried Chicken with Creamy Gravy Recipe
Garnishes
For that extra touch, sprinkle freshly chopped parsley or a pinch of cracked black pepper over the gravy. It introduces a pop of color and a hint of freshness that complements the richness of the dish beautifully.
Side Dishes
Mashed potatoes are the quintessential match for this Southern Fried Chicken with Creamy Gravy Recipe since they soak up all that luscious sauce like little clouds of comfort. But don’t stop there—serve with buttery biscuits, collard greens, or coleslaw for an authentic Southern feast everyone will adore.
Creative Ways to Present
Why not turn this classic into a delightful dinner platter? Arrange the fried chicken pieces over a bed of creamy mashed potatoes, ladle generous gravy over the top, and surround everything with crispy fried okra or corn on the cob. This makes for a feast as inviting visually as it is in flavor.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store fried chicken and gravy separately in airtight containers in the refrigerator for up to 3 days. This helps keep the crust crispy and prevents the gravy from soaking into the chicken, which can make it soggy.
Freezing
To enjoy this Southern Fried Chicken with Creamy Gravy Recipe another day, freeze the cooked chicken pieces wrapped well in plastic wrap and foil for up to 2 months. Freeze gravy in a separate container. When ready, thaw both in the fridge overnight for best results.
Reheating
Reheat chicken in a 350°F oven on a wire rack to maintain crispiness, usually about 15-20 minutes. Warm the gravy gently on the stovetop or microwave, stirring occasionally. Avoid reheating together so your chicken remains crispy and your gravy stays smooth and creamy.
FAQs
Can I use chicken breasts instead of a whole chicken?
Absolutely! Chicken breasts can be used, but they may cook faster and tend to be less juicy than dark meat. Adjust frying time accordingly and consider keeping the skin on for more flavor and crispness.
Is buttermilk essential for this recipe?
Buttermilk is highly recommended because it tenderizes the chicken and adds a subtle tang, which enhances flavor and texture. If you don’t have buttermilk, you can sour regular milk with a tablespoon of lemon juice or vinegar as a substitute.
Can I bake this chicken instead of frying?
You can, but the hallmark crispy crust and that authentic Southern fried texture come from frying in oil. Baking will give you a different, less crispy texture but can be a healthier alternative.
How spicy is the Southern Fried Chicken with Creamy Gravy Recipe?
The recipe includes optional cayenne pepper for a gentle kick. You can easily omit it if you prefer milder flavors or add more for extra heat—it’s entirely up to your taste!
What can I do if my gravy is too thick or too thin?
If the gravy is too thick, whisk in a splash of milk until you reach your desired consistency. If it’s too thin, continue cooking a little longer to reduce it, stirring regularly to prevent lumps.
Final Thoughts
There’s something so heartwarming about this Southern Fried Chicken with Creamy Gravy Recipe that makes every mealtime feel like a gathering of family and friends. The blend of crispy, juicy chicken with silky, flavorful gravy is an unbeatable combination. I promise, once you try it, this recipe will become one of your go-to comfort foods too. So roll up your sleeves, get frying, and enjoy every delicious bite!
Print
Southern Fried Chicken with Creamy Gravy Recipe
- Prep Time: 20 minutes (plus 4+ hours marinating)
- Cook Time: 30 minutes
- Total Time: 50 minutes (excluding marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This Southern Fried Chicken with Creamy Gravy recipe features crispy, golden-brown fried chicken marinated in buttermilk for tenderness and flavor, served with a rich, homemade creamy gravy. A classic Southern American comfort food perfect for a hearty main course.
Ingredients
For the Chicken
- 1 whole chicken (about 3 to 4 lbs), cut into 8 pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- Vegetable oil for frying
For the Creamy Gravy
- ¼ cup pan drippings or butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 4 hours or overnight to tenderize the meat and enhance the flavor.
- Prepare the Seasoned Flour: In a shallow dish, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if using to create a flavorful coating.
- Coat the Chicken: Remove each piece of chicken from the buttermilk, allowing excess to drip off. Dredge the chicken pieces thoroughly in the seasoned flour mixture, pressing gently to ensure even coating.
- Heat the Oil: Pour about 1 inch of vegetable oil into a deep skillet and heat over medium-high heat until it reaches 350°F (175°C), ideal for frying.
- Fry the Chicken: Fry the chicken in batches to avoid overcrowding, cooking each side for 10–12 minutes until the chicken is golden brown and fully cooked through, adjusting heat as necessary to prevent burning.
- Drain the Chicken: Remove the fried chicken pieces and place them on a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
- Make the Creamy Gravy: Using ¼ cup of the pan drippings from the fried chicken or melting butter in a skillet, whisk in ¼ cup of flour. Cook for 1–2 minutes until the mixture turns golden and forms a roux. Gradually whisk in 2 cups of whole milk, stirring constantly to avoid lumps, until the gravy thickens smoothly.
- Season the Gravy: Add salt and black pepper to taste, stirring well, then remove from heat once the gravy reaches desired consistency.
- Serve: Serve the hot fried chicken pieces with generous spoonfuls of creamy gravy on top or on the side, pairing beautifully with mashed potatoes or biscuits for a classic Southern meal.
Notes
- Soaking the chicken in buttermilk helps tenderize the meat and adds rich flavor.
- For extra-crispy chicken, consider double-dipping the pieces by repeating the buttermilk and flour coating process before frying.
- The creamy gravy complements mashed potatoes or biscuits perfectly, making this a well-rounded comfort food dish.
