Southern Fried Chicken with Cream Gravy
Experience a true taste of Southern comfort with this irresistible Southern Fried Chicken with Cream Gravy recipe. Featuring succulent, bone-in chicken pieces marinated in tangy buttermilk and optional hot sauce, this dish boasts a crispy, golden crust thanks to a perfectly seasoned flour coating infused with paprika, garlic powder, and a touch of cayenne. Fried to perfection in bubbling oil, the chicken emerges juicy on the inside and crunchy on the outside. But the indulgence doesn’t stop there—a rich, creamy gravy made from a buttery roux and whole milk adds the finishing touch, making each bite pure bliss. Perfect for family gatherings or casual dinners, this classic Southern staple is sure to impress. Serve it hot with the smooth, peppery cream gravy either drizzled lovingly over the chicken or on the side for dipping. Keywords: Southern fried chicken, cream gravy, crispy chicken, buttermilk marinade, homemade gravy.
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Recipe Information
Ingredients
- 3 lbs bone-in chicken pieces (legs, thighs, wings, or breasts)
- 2 cups buttermilk
- 2 tbsp hot sauce (optional)
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 2 tsp salt
- 1 tsp black pepper
- 4 cups vegetable oil (for frying)
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour (for gravy)
- 2 cups whole milk
- 0.5 tsp salt (for gravy)
- 0.5 tsp black pepper (for gravy)
Instructions
Rinse the chicken pieces thoroughly and pat them dry with paper towels.
In a large bowl, combine the buttermilk and hot sauce (if using). Submerge the chicken pieces in the buttermilk mixture and let them marinate in the refrigerator for at least 1 hour, or up to overnight for more flavor.
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coating. Place the coated chicken pieces on a wire rack and let them rest for 10 minutes to allow the coating to adhere.
In a large, heavy skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain a consistent frying temperature.
Working in batches to avoid overcrowding, carefully place the chicken pieces in the hot oil. Fry each piece for about 12-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (75°C).
Remove the chicken from the oil and let it drain on a wire rack or paper towels. Keep the fried chicken warm in the oven set to 200°F (95°C) if needed while frying the remaining batches.
To make the cream gravy, melt the butter in a medium saucepan over medium heat. Add the 3 tablespoons of flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the milk while whisking vigorously to prevent lumps. Continue stirring and cook until the gravy is thickened and smooth, about 5-7 minutes.
Season the gravy with salt and black pepper to taste. Adjust the seasoning if necessary.
Serve the fried chicken hot with the cream gravy drizzled on top or served on the side.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 8.5 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 225 mg | 17% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 723 mg | 15% | |
*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.
