Southern Fried Chicken with Milk Gravy
Crispy, golden, and irresistibly flavorful, Southern Fried Chicken with Milk Gravy is the ultimate comfort-food classic that brings the taste of the South to your table. This recipe features tender chicken pieces marinated in tangy buttermilk for maximum juiciness, then coated in a perfectly seasoned flour mix with hints of smoked paprika, cayenne, and garlic for that extra kick. Fried to crunchy perfection and paired with a velvety homemade milk gravy made from butter, flour, and whole milk, this dish is a harmonious blend of rich, savory flavors and textures. Perfect for family dinners or special occasions, this southern staple promises to satisfy with every bite. Serve it with your favorite sides like mashed potatoes or biscuits for a true down-home experience!
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Recipe Information
Ingredients
- 4 pounds Chicken pieces (drumsticks, thighs, breasts, or wings)
- 2 cups Buttermilk
- 2.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable oil (for frying)
- 2 cups Whole milk
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour (for gravy)
- 0.5 teaspoon Salt (for gravy)
- 0.5 teaspoon Black pepper (for gravy)
Instructions
Rinse the chicken pieces and pat them dry with paper towels.
Pour the buttermilk into a large bowl and submerge the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
In a large shallow dish, mix together 2.5 cups of flour, 2 teaspoons of salt, 1 teaspoon of black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
Remove the chicken from the buttermilk and allow the excess to drip off. Dredge each piece in the seasoned flour mixture, coating evenly. Place the coated chicken on a wire rack and let it sit for 10 minutes to allow the breading to adhere.
In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C). Ensure you use enough oil to submerge the chicken pieces halfway.
Carefully place the chicken into the hot oil, cooking in batches to avoid overcrowding. Fry for 12-15 minutes per side, or until the chicken is golden brown, crisp, and cooked through. Internal temperature should read 165°F (74°C). Remove and place on a wire rack to drain excess oil.
To prepare the milk gravy, melt the butter in a skillet over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes to make a roux.
Slowly pour in the milk while whisking constantly to avoid lumps. Cook the gravy until it thickens, about 4-5 minutes.
Season the gravy with 0.5 teaspoons of salt and 0.5 teaspoons of black pepper. Taste and adjust seasoning as needed.
Serve the fried chicken hot with a generous drizzle of milk gravy over the top, or on the side for dipping.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 31.5 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 8.2 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1068 mg | 23% | |
*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.
