Southern Fried Chicken and Gravy
Discover the ultimate comfort food with this Southern Fried Chicken and Gravy recipe, a crispy, golden delight that's paired with rich, velvety gravy for an irresistible duo. Marinated in tangy buttermilk and a hint of hot sauce, the chicken is coated in a perfectly seasoned flour mixture for that signature crunch. Fried to golden perfection, it's served alongside a luscious homemade gravy made from a buttery roux, chicken broth, and a splash of milk. Perfect for family dinners or a special indulgent treat, this recipe combines the best of Southern cooking with crispy textures and creamy flavors. Serve it up with your favorite sides and enjoy a true Southern feast!
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Recipe Information
Ingredients
- 3.5 pounds Chicken (bone-in, skin-on pieces)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 3 cups All-purpose flour
- 1 cup Cornstarch
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Cayenne pepper
- 4 cups Vegetable oil (for frying)
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour (for gravy)
- 2 cups Chicken broth
- 0.5 cups Milk
- 1 teaspoon Salt (for gravy)
- 0.5 teaspoon Black pepper (for gravy)
Instructions
Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken and add the hot sauce. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
In a large, shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well.
Remove the chicken pieces from the buttermilk, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Set the coated chicken pieces aside on a wire rack to rest for 15 minutes.
In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature during frying.
Fry the chicken in batches (do not overcrowd the skillet) for 12–14 minutes per batch, turning halfway through, until golden brown and crispy and the internal temperature reads 165°F (74°C). Transfer cooked chicken to a wire rack to drain and stay crisp.
To make the gravy, melt the butter in a medium saucepan over medium heat. Stir in the 3 tablespoons of flour and cook, stirring constantly, for 2–3 minutes until the mixture turns golden and begins to smell nutty.
Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring the mixture to a simmer, stirring frequently, and cook for 5–7 minutes until thickened.
Season the gravy with salt and black pepper to taste. Adjust the consistency with a little more milk if it's too thick.
Serve the crispy fried chicken hot with the creamy gravy drizzled on top or served on the side. Enjoy!
Nutrition Facts
Calories |
14038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1255.3 g | 1609% | |
| Saturated Fat | 240.5 g | 1202% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1466 mg | 489% | |
| Sodium | 9563 mg | 416% | |
| Total Carbohydrate | 396.1 g | 144% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 32.7 g | ||
| Protein | 364.4 g | 729% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 1047 mg | 81% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 4956 mg | 105% | |
*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.
