My Mamas Fried Chicken with Milk Gravy
Savor the nostalgic flavors of the South with "My Mama's Fried Chicken with Milk Gravy," a comforting, timeless recipe that brings traditional home cooking to your table. Juicy, bone-in, skin-on chicken pieces are soaked in tangy buttermilk for ultimate tenderness, then coated in a perfectly seasoned flour mixture featuring paprika, garlic, and onion powders for that crave-worthy crispy crust. Fried to golden perfection in a cast-iron skillet, this chicken is topped off with a velvety homemade milk gravy, crafted from pan drippings and infused with rich butter and a touch of black pepper. Ready in just over an hour, this classic dish is perfect for family dinners, Sunday suppers, or any time you’re craving a taste of old-fashioned comfort food. Serve it with creamy mashed potatoes or fluffy biscuits for an unforgettable meal.
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Recipe Information
Ingredients
- 8 pieces chicken pieces (bone-in, skin-on)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 cups vegetable oil (for frying)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (for gravy)
- 2 cups whole milk
- 0.5 teaspoon additional salt (for gravy)
- 0.5 teaspoon additional 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 flavor.
In a shallow dish, mix together 2 cups of flour, paprika, garlic powder, onion powder, 2 teaspoons of salt, and 1 teaspoon of black pepper.
Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour, ensuring it’s well coated. Set aside on a plate.
In a large cast-iron skillet or heavy-bottomed pan, heat 3 cups of vegetable oil over medium heat until it reaches 350°F (180°C). (Use a thermometer for accuracy.)
Carefully place the chicken pieces in the hot oil, skin-side down, ensuring not to overcrowd the pan. Fry in batches if necessary.
Cook the chicken for 10–12 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove and set on a wire rack or paper towels to drain excess oil.
To make the milk gravy, drain most of the oil from the skillet, leaving about 2 tablespoons along with any browned bits.
Melt the butter in the skillet and stir in 2 tablespoons of flour, whisking constantly, to form a roux. Cook for 1–2 minutes until lightly golden.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 3–5 minutes over medium heat until the gravy thickens.
Season the gravy with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning as needed.
Serve the fried chicken hot, drizzled with the milk gravy, or with the gravy on the side for dipping. Enjoy!
Nutrition Facts
Calories |
10430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 949.4 g | 1217% | |
| Saturated Fat | 185.8 g | 929% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 7374 mg | 321% | |
| Total Carbohydrate | 249.2 g | 91% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 48.2 g | ||
| Protein | 282.9 g | 566% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 1370 mg | 105% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4076 mg | 87% | |
*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.
