Fried Chicken with Chicken Gravy
Crispy, golden perfection meets rich, comforting indulgence with this Fried Chicken with Chicken Gravy recipe—a dish that's guaranteed to be a crowd-pleaser. Tender chicken drumsticks and thighs are marinated in tangy buttermilk, coated in a spiced flour and cornstarch blend for an extra-crunchy crust, and fried to juicy perfection. The accompanying homemade chicken gravy, made with a luscious combination of chicken stock, butter, and a touch of heavy cream, adds a velvety finish that's irresistibly savory. Ready in just an hour, this soul-satisfying classic is perfect for family dinners, potlucks, or any time you're craving comfort food at its finest. Pair it with mashed potatoes or biscuits to complete the ultimate Southern feast! Keywords: crispy fried chicken recipe, homemade chicken gravy, Southern comfort food.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks and thighs
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 2 large Eggs
- 4 cups Vegetable oil
- 2 tablespoons Unsalted butter
- 2 cups Chicken stock
- 2 tablespoons All-purpose flour (for gravy)
- 0.5 cup Heavy cream
- 0.5 teaspoon Salt (for gravy)
- 0.5 teaspoon Black pepper (for gravy)
Instructions
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours, or overnight for best results.
In a large shallow dish, combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well.
In another shallow dish, beat the eggs.
Remove the chicken pieces from the buttermilk, allowing excess liquid to drip off. Dip each piece first into the flour mixture, then into the egg mixture, and back into the flour mixture to form a thick, even coating. Set aside on a wire rack.
Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C). Ensure the oil level is sufficient to submerge the chicken pieces.
Carefully place the chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 12–15 minutes, turning occasionally, until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain excess oil.
To make the chicken gravy, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
Slowly whisk in the chicken stock, ensuring there are no lumps. Cook for 3–4 minutes until the mixture begins to thicken.
Stir in heavy cream, salt, and black pepper. Cook for an additional 2 minutes, stirring constantly, until the gravy is smooth and velvety.
Serve the fried chicken hot, generously drizzled with chicken gravy or with the gravy on the side for dipping.
Nutrition Facts
Calories |
11105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1024.1 g | 1313% | |
| Saturated Fat | 195.2 g | 976% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 1362 mg | 454% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 27.1 g | ||
| Protein | 258.6 g | 517% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 830 mg | 64% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3031 mg | 64% | |
*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.
