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
Scale
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.
