Southern Comfort Chicken
Indulge in the ultimate comfort food experience with this Southern Comfort Chicken recipe, a delectable fusion of crispy, golden-brown fried chicken and rich, creamy homemade gravy. Marinated in tangy buttermilk and a dash of hot sauce, the chicken boasts tender, flavorful meat encased in a perfectly seasoned crust made with flour, cornstarch, and a blend of spices like paprika and cayenne pepper. This Southern classic comes together with a luscious gravy made from butter, chicken broth, and cream, creating the perfect pairing for a hearty meal. Serve it hot alongside traditional Southern sides like fluffy mashed potatoes or buttery cornbread for a taste of true down-home cooking. Perfect for satisfying cravings or wowing guests, this recipe brings the essence of Southern comfort straight to your table.
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Recipe Information
Ingredients
- 8 pieces bone-in, skin-on chicken pieces (legs, thighs, breasts, or wings)
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 0.25 cups cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.25 teaspoon cayenne pepper
- 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 chicken broth
- 0.5 cups heavy cream
- 0.5 teaspoons salt (for gravy)
- 0.25 teaspoons black pepper (for gravy)
Instructions
In a large mixing bowl, combine the buttermilk and hot sauce. Submerge the chicken pieces in the mixture, ensuring they are fully coated. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the chicken from the buttermilk mixture, allowing any excess to drip off, and dredge each piece thoroughly in the seasoned flour mixture. Place the coated chicken on a wire rack and let rest for 10-15 minutes to help the coating adhere.
Heat the vegetable oil in a large cast-iron skillet or deep frying pan over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain a consistent temperature.
Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry each piece for 8-10 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a clean wire rack to drain excess oil.
To make the gravy, melt the butter in a small saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes until lightly golden.
Gradually add the chicken broth to the saucepan, whisking to prevent lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Stir in the heavy cream, salt, and black pepper. Cook for another 2-3 minutes, stirring frequently, until the gravy reaches your desired thickness.
Serve the fried chicken hot, drizzled with the homemade gravy or with the gravy on the side. Pair with your favorite Southern sides like mashed potatoes, collard greens, or cornbread.
Nutrition Facts
Calories |
9779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 917.3 g | 1176% | |
| Saturated Fat | 185.2 g | 926% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 8423 mg | 366% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 26.3 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 772 mg | 59% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3114 mg | 66% | |
*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.
