Country Pan Fried Chicken and Gravy
Indulge in the ultimate comfort food with this classic Country Pan Fried Chicken and Gravy recipe, a true celebration of Southern-style cooking. Juicy, flavorful chicken thighs and drumsticks are marinated in tangy buttermilk, double-coated in a perfectly seasoned flour mixture with hints of paprika, garlic, and a touch of heat from optional cayenne, and then fried to golden, crispy perfection. The dish is taken to the next level with a luxurious, homemade gravy made from the flavorful pan drippings, creamy milk, and robust chicken stock, creating the perfect balance of rich, savory goodness. Ideal for a hearty family dinner or a nostalgic weekend treat, this crowd-pleaser is best served steaming hot with mashed potatoes, biscuits, or buttery greens. Whether you're craving crispy fried chicken or velvety Southern gravy, this dish delivers comfort and flavor in every irresistible bite!
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Recipe Information
Ingredients
- 4 pieces each chicken thighs and drumsticks
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 2 eggs
- 2 cups vegetable oil (or other frying oil)
- 2 tablespoons unsalted butter
- 2 cups chicken stock
- 1 cup whole milk
- 1 teaspoon ground black pepper (for gravy)
- 1 teaspoon salt (for gravy)
Instructions
In a large bowl, pour the buttermilk over the chicken thighs and drumsticks. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for best flavor.
In a shallow dish, combine the flour, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Mix well.
In another shallow dish, whisk the eggs together.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dip each piece into the flour mixture, then into the egg mixture, and finally back into the flour mixture, pressing lightly to adhere. Set the coated chicken aside on a plate.
In a large cast-iron skillet or heavy-bottomed pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully add the chicken to the hot oil, skin side down. Fry in batches if necessary to avoid overcrowding the pan. Cook for about 7-9 minutes per side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C). Remove the chicken and place on a wire rack or paper towel-lined plate to drain.
Discard all but 2 tablespoons of oil from the skillet and reduce the heat to medium. Add the unsalted butter to the skillet and let it melt.
Whisk in 2 tablespoons of the leftover flour mixture from the coating process to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is golden and fragrant.
Slowly whisk in the chicken stock, followed by the milk, and continue whisking until the gravy thickens and reaches your desired consistency. This should take 3-5 minutes.
Season the gravy with salt and ground black pepper to taste.
Serve the fried chicken hot with the gravy drizzled over the top or on the side. Enjoy!
Nutrition Facts
Calories |
7230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 622.1 g | 798% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 8432 mg | 367% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 39.3 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 12.1 mcg | 61% | |
| Calcium | 1116 mg | 86% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3071 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
