Fried Chicken with Peppery Gravy
Crispy, golden, and irresistibly flavorful, this Fried Chicken with Peppery Gravy is the ultimate comfort food experience. Featuring juicy drumsticks or thighs marinated in tangy buttermilk for extra tenderness, each piece is perfectly coated in a blend of seasoned flour spiced with garlic, onion powder, and a hint of smoky paprika. Fried to crunchy perfection, the chicken pairs beautifully with a creamy homemade gravy infused with black pepper for a fiery kick. Ideal for a hearty family dinner or a crowd-pleasing centerpiece, this dish offers the perfect balance of crunch and smooth, savory richness. Serve it up with a drizzle of gravy or a steaming bowl of mashed potatoes for a meal that satisfies on every level.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Black pepper
- 2 teaspoons Salt
- 4 cups Vegetable oil
- 3 tablespoons Butter
- 2 cups Milk
- 1 cup Chicken broth
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours or preferably overnight to tenderize the meat.
In a large bowl, combine the flour, paprika, garlic powder, onion powder, 1 teaspoon of black pepper, and 1 teaspoon of salt. Mix well to create the dredging mixture.
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring they are fully coated. Set aside on a wire rack for 10 minutes to allow the coating to adhere.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.
Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 12-15 minutes, turning occasionally, until the coating is golden brown and the chicken reaches an internal temperature of 165°F. Remove to a wire rack to drain excess oil.
In a medium saucepan, melt the butter over medium heat. Stir in 2 tablespoons of the seasoned flour mixture (from the dredging step) and cook for 1 minute to remove the raw flour taste.
Slowly whisk in the chicken broth and milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the gravy thickens, about 5 minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Stir it into the gravy, then add the remaining teaspoon of black pepper and 1 teaspoon of salt. Adjust the seasoning to taste.
Serve the fried chicken hot with the peppery gravy on the side or drizzled over the top for a comforting and delicious meal.
Nutrition Facts
Calories |
11076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1010.5 g | 1296% | |
| Saturated Fat | 184.4 g | 922% | |
| Polyunsaturated Fat | 540.0 g | ||
| Cholesterol | 1312 mg | 437% | |
| Sodium | 7048 mg | 306% | |
| Total Carbohydrate | 251.4 g | 91% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 49.2 g | ||
| Protein | 327.8 g | 656% | |
| Vitamin D | 11.9 mcg | 59% | |
| Calcium | 1385 mg | 107% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4668 mg | 99% | |
*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.
