Southern Fried Chicken W Cream Gravy
Indulge in the ultimate comfort food with this Southern Fried Chicken with Cream Gravy recipe, a true celebration of crispy, golden perfection paired with irresistible, velvety gravy. Marinated in tangy buttermilk with an optional kick of hot sauce, the chicken is dredged in a flavorful blend of garlic, onion powder, paprika, and cayenne before being fried to mouthwatering crispiness. The star of the dish, a rich cream gravy made with butter, flour, and milk, perfectly complements the succulent chicken, creating a soulful pairing that captures the essence of Southern cooking. Ready in just an hour, this classic recipe is perfect for family dinners or weekend gatherings, bringing bold flavor and comforting textures to your table.
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Recipe Information
Ingredients
- 4 pieces Chicken (bone-in, skin-on pieces such as thighs, drumsticks, or breasts)
- 2 cups Buttermilk
- 1 tablespoon Hot sauce (optional)
- 2 cups All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cups Vegetable oil (for frying)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour (for gravy)
- 2 cups Milk
- 1 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. Add the hot sauce if using, stir to coat, cover, and refrigerate for at least 2 hours or up to overnight.
In another bowl, combine 2 cups of all-purpose flour with garlic powder, onion powder, paprika, cayenne pepper, 1 teaspoon salt, and 1 teaspoon black pepper. Mix well.
Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, making sure it's completely coated. Set the pieces aside on a wire rack.
Heat the vegetable oil in a large, deep frying pan or cast-iron skillet over medium heat until it reaches 350°F (175°C).
Carefully add the chicken pieces, skin-side down, to the hot oil. Fry in batches to avoid overcrowding the pan. Cook each piece for about 10-12 minutes per side, or until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (75°C).
As they finish, transfer the fried chicken pieces to a wire rack set over a baking sheet to drain and keep them crispy.
For the cream gravy, heat 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour and cook for 1 minute.
Gradually pour in 2 cups of milk while whisking constantly to prevent lumps. Simmer and stir until the gravy thickens, about 5 minutes.
Season the gravy with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Adjust seasoning to taste.
Serve the fried chicken hot, generously topped with the cream gravy. Enjoy!
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.0 g | 371% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.2 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 327 mg | 25% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 908 mg | 19% | |
*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.
