Prepare yourself for a mouthwatering journey into the heart of Southern cuisine! This Chicken Fried Chicken with Cream Gravy isn't just a recipe—it's a culinary experience that transforms ordinary chicken into a crispy, golden masterpiece that will have your family begging for seconds. Imagine cutting into a perfectly seasoned, crunchy exterior to reveal tender, juicy chicken, all smothered in a rich, creamy gravy that's pure comfort on a plate. Whether you're a Southern food enthusiast or just craving some serious home-style cooking, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- Salt and pepper to taste
- 1/4 cup vegetable oil
- 2 cups milk (for gravy)
- 2 tbsp flour (for gravy)
- 1/4 tsp black pepper (for gravy)
Instructions
- Begin by preparing the chicken breasts. Pat them dry with paper towels and season both sides generously with salt and pepper.
- In a shallow bowl, pour the buttermilk and add the chicken breasts, ensuring they are fully submerged. Allow the chicken to marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor and tenderness.
- While the chicken is marinating, prepare the flour mixture. In a separate shallow dish, combine the all-purpose flour, paprika, and a pinch of salt and pepper. Mix well to ensure the spices are evenly distributed.
- After marinating, remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each chicken breast in the flour mixture, pressing gently to ensure an even coating. Shake off any excess flour and set the coated chicken aside on a plate.
- In a large skillet, heat the vegetable oil over medium heat. To check if the oil is hot enough, drop a small amount of flour into the oil; if it sizzles, the oil is ready.
- Once the oil is hot, carefully add the coated chicken breasts to the skillet. Cook the chicken for about 5-7 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C). You may need to cook the chicken in batches to avoid overcrowding the skillet.
- Once cooked, transfer the chicken to a wire rack or a plate lined with paper towels to drain any excess oil. Cover with foil to keep warm while you prepare the gravy.
- For the gravy, use the same skillet with the remaining oil (if there is too much oil, drain some, leaving about 2 tablespoons). Sprinkle in 2 tablespoons of flour and whisk continuously over medium heat for about 1-2 minutes until the flour is lightly browned.
- Gradually whisk in the 2 cups of milk, ensuring there are no lumps. Continue to whisk until the gravy thickens, about 5-7 minutes. Season with salt and black pepper to taste.
- Once the gravy has reached your desired consistency, remove it from the heat. Serve the chicken fried chicken hot, generously topped with the cream gravy.
- Enjoy your homemade Southern Chicken Fried Chicken with Cream Gravy alongside your favorite sides!
Tips
- Marinating is Key: Don't rush the buttermilk soak! The longer the chicken marinates (up to 2 hours), the more tender and flavorful it becomes.
- Oil Temperature Matters: Use a thermometer if possible. The ideal frying temperature is between 350-375°F for that perfect golden-brown crust.
- Avoid Overcrowding: Cook the chicken in batches to ensure each piece gets crispy and cooks evenly.
- Let It Rest: After frying, let the chicken rest on a wire rack to maintain its crispiness and prevent sogginess.
- Gravy Consistency Trick: Whisk continuously and add milk gradually to prevent lumps in your cream gravy.
- Season Generously: Don't be shy with salt and pepper—they're crucial for building deep flavor in both the chicken and gravy.
- Internal Temperature is Crucial: Always check that chicken reaches 165°F internally to ensure it's fully cooked and safe to eat.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 45g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 140mg
