Nothing says comfort quite like a plate of Southern Fried Chicken with Creamy Gravy Recipe. This dish brings together juicy, buttermilk-soaked chicken coated in a perfectly seasoned crispy crust, paired with a luxuriously smooth, velvety gravy that elevates every bite. Whether you’re feeding family or impressing friends, this classic Southern favorite has a way of making everyone feel instantly at home.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step toward creating that unforgettable Southern magic. Each one plays a crucial role, from tenderizing the chicken to building rich flavor and achieving that golden crispy texture.
- 1 whole chicken cut into 8 pieces: Provides juicy, tender meat perfect for soaking in buttermilk and frying.
- 2 cups buttermilk: Essential for marinating, it tenderizes the chicken and adds tangy depth.
- 2 teaspoons hot sauce (optional): Adds a subtle kick to the marinade without overpowering.
- 2 cups all-purpose flour: The base for the seasoning mixture that crisps up beautifully.
- 1 tablespoon paprika: Adds a smoky, slightly sweet color and flavor to the coating.
- 1 teaspoon garlic powder: Infuses the crust with savory warmth.
- 1 teaspoon onion powder: Enhances the overall flavor profile with depth.
- 1 teaspoon salt: Balances flavors and seasons the chicken inside and out.
- 1/2 teaspoon black pepper: Adds mild heat and earthiness.
- 1/2 teaspoon cayenne pepper: Brings a gentle spicy note to the crust.
- Vegetable oil for frying: Needed to achieve that perfect golden crispiness in a deep skillet or Dutch oven.
- 3 tablespoons reserved frying drippings: The flavorful fat left after frying, key to making the creamy gravy.
- 3 tablespoons all-purpose flour for gravy: Used to thicken the velvety gravy.
- 2 cups whole milk: Forms the creamy base of the gravy, bringing richness and smoothness.
- Salt and black pepper to taste: For final seasoning of the gravy.
How to Make Southern Fried Chicken with Creamy Gravy Recipe
Step 1: Marinate the Chicken
Start this delicious journey by placing your chicken pieces in a large bowl and pouring the tangy buttermilk over them. If you’re up for a little heat, toss in the hot sauce here. Cover and let the chicken soak in the fridge for at least 2 hours or, even better, overnight. This step is the secret to tender, juicy meat that practically melts in your mouth.
Step 2: Prepare the Seasoned Flour Mixture
While the chicken is marinating, mix the flour with paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a shallow dish. This combination adds a vibrant color and a perfect balance of spices to your crust, making each bite irresistibly flavorful.
Step 3: Dredge the Chicken
Once marinated, remove the chicken pieces letting excess buttermilk drip off, then thoroughly coat them in the seasoned flour. Taking your time here ensures every nook of the chicken is beautifully dusted, which means that crispy, crunchy golden perfection we all crave.
Step 4: Fry to Golden Perfection
Heat about one inch of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the chicken pieces in batches for 12 to 15 minutes per side, keeping an eye on that gorgeous deep golden color. The internal temperature should hit 165°F for safe, juicy meat. Once done, transfer to a wire rack to drain excess oil and maintain that crisp crust.
Step 5: Make the Creamy Gravy
Carefully drain all but 3 tablespoons of the frying drippings from the skillet and sprinkle in the flour. Whisk over medium heat for about 1 minute to cook out the raw flour taste. Slowly add the milk while stirring constantly until the gravy thickens into a luscious, smooth sauce. Season with salt and black pepper to taste. If the gravy feels too thick, just whisk in a splash more milk until it reaches your perfect consistency.
How to Serve Southern Fried Chicken with Creamy Gravy Recipe
Garnishes
Fresh herbs like chopped parsley or chives work wonders as a simple garnish, adding a lively pop of color and a fresh contrast to the rich gravy. A sprinkle of cracked black pepper on top also adds a touch of rustic charm and enhances the dish visually and in flavor.
Side Dishes
Classic Southern sides complement this dish beautifully. Think creamy mashed potatoes soaking up extra gravy, collard greens for some earthiness, and buttery cornbread to round out the meal. These sides bring texture and balance, making each bite rewarding.
Creative Ways to Present
For a fun twist, serve your Southern Fried Chicken with Creamy Gravy Recipe atop a bed of creamy grits or even on a split biscuit for a Southern sandwich sensation. Consider plating with pickles or spicy slaw for a tangy crunch that contrasts perfectly with the rich flavors.
Make Ahead and Storage
Storing Leftovers
Leftover fried chicken stays best in an airtight container in the refrigerator for 3 to 4 days. Keep the gravy separate to maintain its silky texture. Reheat gently to preserve crispiness in the chicken coating as much as possible.
Freezing
You can freeze both the fried chicken and gravy separately for up to 2 months. Wrap the chicken pieces tightly in foil and place in freezer bags, and store gravy in airtight containers or freezer-safe bags. Thaw overnight in the fridge before reheating.
Reheating
To revive leftover chicken, reheat in a preheated oven at 375°F on a wire rack over a baking sheet to keep crisp edges. Warm the gravy on the stovetop over low heat, stirring gently until heated through. Avoid microwaving the chicken directly to prevent sogginess.
FAQs
Can I use skinless chicken pieces for this recipe?
While skin-on chicken yields the crispiest crust and juiciest bite, you can absolutely use skinless pieces. Just be mindful that the coating might not stick quite as well and the texture will differ slightly.
How important is buttermilk in this Southern Fried Chicken with Creamy Gravy Recipe?
Buttermilk is essential for tenderizing the chicken and adding that subtle tang that balances the richness. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk.
What oil is best for frying the chicken?
Vegetable oil is ideal because of its high smoke point and neutral flavor. Canola or peanut oil are great alternatives that also give you the golden crispiness we all crave.
Can I make the gravy without the reserved frying drippings?
The drippings add deep flavor to the gravy, but if you don’t have enough, you can butter the skillet instead. Just make sure to cook the flour well to avoid a raw taste and add milk gradually.
How do I know when the chicken is cooked perfectly?
The safest method is to use a meat thermometer. The internal temperature should reach 165°F in the thickest part of the chicken. This ensures it’s juicy and fully cooked without drying out.
Final Thoughts
If you’re craving a soulful, satisfying meal, the Southern Fried Chicken with Creamy Gravy Recipe is your answer. This dish brings warmth, flavor, and comfort to your table in a way that’s hard to beat. I encourage you to try it soon — once you do, it’ll become that beloved go-to recipe for family dinners and special occasions alike.
Print
Southern Fried Chicken with Creamy Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Description
This Southern Fried Chicken with Creamy Gravy recipe offers perfectly crispy, golden fried chicken coated in a flavorful seasoned flour mix and served with a rich, creamy homemade gravy. Marinated overnight in buttermilk and lightly spiced, the chicken achieves tender juiciness inside with a crispy crust outside. The creamy gravy made with pan drippings, flour, and milk adds a comforting, classic Southern touch.
Ingredients
Chicken Marinade
- 1 whole chicken cut into 8 pieces
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Frying and Gravy
- Vegetable oil for frying (enough for 1 inch deep)
- 3 tablespoons reserved frying drippings (oil)
- 3 tablespoons all-purpose flour (for gravy)
- 2 cups whole milk
- Salt and black pepper to taste
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them, adding hot sauce if using. Cover and refrigerate for at least 2 hours or overnight. This step tenderizes the chicken and adds flavor.
- Prepare the Flour Coating: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This seasoned flour mixture will form the crispy coating on the chicken.
- Dredge the Chicken: Remove the chicken from the buttermilk, allowing excess liquid to drip off. Thoroughly dredge each piece in the seasoned flour mix, ensuring a good coating for frying.
- Heat the Oil: In a deep skillet or Dutch oven, heat about 1 inch of vegetable oil to 350°F (175°C). Proper oil temperature ensures even cooking and a crispy crust.
- Fry the Chicken: Fry the chicken in batches for 12-15 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Avoid overcrowding to keep the oil temperature stable.
- Drain the Chicken: Transfer the fried chicken pieces to a wire rack to drain excess oil and maintain crispiness.
- Make the Gravy: Carefully remove all but 3 tablespoons of oil from the skillet, reserving the drippings. Sprinkle in 3 tablespoons of flour and whisk over medium heat for 1 minute to form a roux.
- Add Milk and Thicken: Gradually whisk in 2 cups of whole milk, cooking and stirring constantly until the gravy thickens and becomes smooth. Season with salt and black pepper to taste.
- Serve: Serve the fried chicken hot with the creamy gravy spooned generously over the top. Enjoy this comforting classic Southern dish.
Notes
- Letting the chicken rest after breading helps the coating adhere better during frying.
- If the gravy becomes too thick, whisk in a little extra milk until the desired consistency is reached.
- Use a thermometer to maintain oil temperature for best frying results and safety.
- Chicken can be marinated overnight for enhanced tenderness and flavor.
