Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Southern Fried Chicken with Creamy Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 30 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes (plus marinating time)
  • Cook Time: 30 minutes
  • Total Time: 50 minutes (plus marinating time)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern American
  • Diet: Nut-Free

Description

This Southern Fried Chicken with Creamy Gravy recipe offers crispy, juicy chicken pieces marinated in buttermilk and fried to golden perfection in a cast iron skillet. Paired with a rich homemade cream gravy, it’s a comforting classic Southern American dish perfect for a hearty meal.

Ingredients

Chicken and Coating

  • 8 bone-in, skin-on chicken pieces (legs, thighs, breasts)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Vegetable oil for frying

Gravy

  • 2 tablespoons reserved frying oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • Salt and black pepper to taste

Instructions

  1. Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag and pour in the buttermilk. Cover or seal and refrigerate for at least 4 hours or overnight to tenderize and flavor the meat.
  2. Prepare the Flour Coating: In a shallow dish, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if using. This flavorful mix will create a crispy and seasoned crust.
  3. Dredge the Chicken: Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating onto the chicken to help it stick. Place the coated chicken on a tray and let it rest for 15 to 20 minutes to set the crust.
  4. Heat the Oil: Pour about 1 inch of vegetable oil into a large, heavy skillet (preferably cast iron). Heat over medium until the oil reaches 350°F (175°C), the optimal frying temperature for a crispy crust without burning.
  5. Fry the Chicken: Fry the chicken in batches to avoid overcrowding, turning occasionally. Cook for 12 to 15 minutes until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and transfer to a wire rack over paper towels to drain excess oil and rest.
  6. Make the Gravy: Carefully reserve 2 tablespoons of the frying oil from the skillet. Whisk in 2 tablespoons of flour and cook over medium heat for 1 to 2 minutes until it turns golden. Slowly whisk in 1 1/2 cups whole milk, stirring constantly. Cook for 4 to 5 minutes until the gravy thickens and is smooth. Season with salt and black pepper to taste.
  7. Serve: Serve the hot, crispy fried chicken with generous spoonfuls of creamy gravy for a classic Southern comfort food experience.

Notes

  • For extra crispiness, double dredge the chicken by dipping it back into buttermilk and flour for a second coating before frying.
  • This dish is traditionally paired with mashed potatoes or biscuits to complete a classic Southern meal.
  • Using a cast iron skillet helps achieve an even, crispy crust on the fried chicken.
  • The cayenne pepper in the coating is optional and can be omitted for a milder flavor.

Find it online: https://slsrecipes.com/southern-fried-chicken-with-creamy-gravy-recipe/