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
Scale
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.
