Ready to dive into a dish that’s the epitome of comfort food? This country fried chicken with creamy gravy is a game-changer. Rich, flavorful, and with the perfect crunch, it’s a recipe that’ll have everyone asking for seconds.
Why This Recipe Works
- The buttermilk marinade ensures the chicken is tender and juicy, locking in flavors that make every bite irresistible.
- A double dredge in seasoned flour gives that iconic crispy coating that’s golden and crunchy.
- The creamy gravy, made with pan drippings, adds a rich, velvety finish that ties the dish together beautifully.
Ingredients
- 4 chicken breasts, pounded to 1/2 inch thickness
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup vegetable oil, for frying
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour (for gravy)
Equipment Needed
- Large mixing bowls
- Heavy-duty skillet
- Meat thermometer
- Whisk
Instructions
Marinate the Chicken
Start by placing your chicken breasts in a large bowl and covering them with buttermilk. Let them soak for at least 4 hours, or overnight if possible. This step is crucial for tender, flavorful chicken. Tip: Adding a dash of hot sauce to the buttermilk can give your chicken an extra kick.
Prepare the Dredge
In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. This seasoned flour is what will give your chicken its signature crunch. Make sure it’s well combined for even coating.
Dredge and Fry the Chicken
Remove the chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture. Dip back into the buttermilk and dredge again for an extra crispy coating. Heat oil in a skillet over medium-high heat (350°F) and fry the chicken until golden brown and internal temperature reaches 165°F, about 5-6 minutes per side.
Make the Creamy Gravy
After frying, pour off all but 2 tablespoons of the oil. Melt butter in the same skillet, whisk in 2 tablespoons of flour, and cook for a minute. Gradually whisk in milk, scraping up any browned bits, and simmer until thickened. Season with salt and pepper to taste. Tip: For a smoother gravy, strain it before serving.
Serve and Enjoy
Plate your crispy chicken and drizzle generously with the creamy gravy. Serve hot with your favorite sides for a meal that’s sure to impress.
Tips and Tricks
For the crispiest chicken, let the dredged chicken sit for a few minutes before frying to allow the coating to set. If you’re feeding a crowd, keep cooked chicken warm in a 200°F oven while you finish frying. And don’t overcrowd the skillet—fry in batches to ensure even cooking and crispiness. For an extra flavor boost, try adding a teaspoon of cayenne pepper to the flour mixture.
Recipe Variations
- Swap buttermilk for yogurt for a tangier marinade.
- Add grated Parmesan to the flour mixture for a cheesy crust.
- Use chicken thighs instead of breasts for a juicier option.
- For a gluten-free version, substitute the flour with almond flour and cornstarch.
- Spice it up by adding chili powder or cayenne to the flour mix.
Frequently Asked Questions
Can I bake the chicken instead of frying?
Yes, for a healthier version, you can bake the chicken at 400°F for about 25-30 minutes. Place it on a wire rack over a baking sheet to ensure it gets crispy all around. Just remember, the texture will be slightly different from the fried version.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness. Microwaving will make the coating soggy.
Can I make the gravy ahead of time?
Absolutely! The gravy can be made up to 2 days in advance. Just reheat it gently on the stove, adding a little milk if it’s too thick. Stir frequently to prevent a skin from forming on top.
Summary
This country fried chicken with creamy gravy is the ultimate comfort food, combining crispy, juicy chicken with a rich, velvety gravy. Perfect for a cozy dinner or a special occasion, it’s a recipe that’s sure to become a favorite.