Best 10 Fried Chicken With Creamy Gravy Recipes

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Craving a mouthwatering, indulgent meal that promises both crispy, savory chicken and a velvety, luscious gravy? Look no further than our comprehensive guide to cooking the ultimate fried chicken with creamy gravy. Whether you're a seasoned cook yearning to elevate your culinary skills or a novice eager to master this iconic dish, we've gathered expert insights, step-by-step instructions, and invaluable tips to ensure a delectable, restaurant-quality experience in the comfort of your own kitchen.

Here are our top 10 tried and tested recipes!

FRIED CHICKEN WITH CREAMY GRAVY



Fried Chicken with Creamy Gravy image

Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!

Provided by Gina

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 55m

Yield 8

Number Of Ingredients 11

½ cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
¼ teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk

Steps:

  • In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
  • In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
  • Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Nutrition Facts : Calories 507.2 calories, Carbohydrate 18.6 g, Cholesterol 141.8 mg, Fat 29 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 7 g, Sodium 588.3 mg, Sugar 2.3 g

CHICKEN-FRIED CHICKEN WITH CREAM GRAVY RECIPE



Chicken-Fried Chicken With Cream Gravy Recipe image

We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a peppery cream gravy, of course.

Provided by J. Kenji López-Alt

Categories     Entree     Dinner     Mains

Time 5h

Yield 4

Number Of Ingredients 22

For the Chicken:
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
4 boneless, skinless chicken thighs (about 4 ounces each), or 2 boneless, skinless chicken breasts (about 8 ounces each), cut and pounded into 4 cutlets (see note)
1 cup buttermilk
1 large egg
1 tablespoon plus 2 teaspoons kosher salt, divided
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
4 cups vegetable shortening or peanut oil, for frying
For the Cream Gravy:
2 tablespoons unsalted butter
1 small onion, finely chopped (about 3/4 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons all-purpose flour
1 cup whole milk
3/4 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • For the Chicken: Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork.
  • One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper-lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately 1/4 inch thick.
  • Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
  • For the Gravy: When ready to fry the chicken, make the gravy: Heat the butter in a 10-inch heavy-bottomed nonstick skillet over medium-high until foamy. Add the onion and cook until softened, about 4 minutes (lower the heat if the butter starts to brown). Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until fully absorbed, about 1 minute. Add the milk in a thin stream, whisking constantly. Add the cream, whisking, and bring to a simmer, whisking constantly. Simmer, whisking, until thickened, about 3 minutes. Season to taste with salt and plenty of pepper. Keep warm while you fry the chicken.
  • Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove the chicken from the bag, allowing the excess buttermilk to drip off. Drop the chicken into the flour mixture and toss and flip until thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Shake the chicken over the bowl to remove excess flour, then transfer to a large plate.
  • Adjust an oven rack to the middle position and preheat the oven to 175°F. Heat the shortening or oil to 425°F in a wok or 12-inch cast iron skillet over medium-high heat, about 6 minutes. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
  • Carefully lower 2 pieces of chicken into the pan. Adjust the heat to maintain the temperature at 325°F for the duration of cooking. Fry the chicken pieces without moving them for 2 minutes. Carefully agitate the chicken with a wire-mesh spider or tongs, making sure not to knock off any breading, and cook until the bottom is a deep golden brown, about 3 minutes. Carefully flip the chicken and continue to cook until the second side is golden brown, about 2 minutes longer.
  • Transfer the chicken to a paper towel-lined plate to drain for 30 seconds, flipping once, then transfer to a wire rack set on a rimmed baking sheet and transfer to the oven to keep warm. Repeat with the remaining 2 pieces of chicken. Serve with the cream gravy.

Nutrition Facts : Calories 742 kcal, Carbohydrate 34 g, Cholesterol 258 mg, Fiber 2 g, Protein 37 g, SaturatedFat 21 g, Sodium 951 mg, Sugar 9 g, Fat 53 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHICKEN-FRIED STEAK WITH CREAM



Chicken-Fried Steak With Cream image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/3 cup all-purpose flour
2 1/2 cups whole milk
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 beef cube steaks (1 1/2 to 2 pounds total)
Kosher salt and freshly ground pepper
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup whole milk
2 large eggs
Vegetable oil, for frying
Sliced scallions, for topping (optional)

Steps:

  • Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.
  • Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.
  • Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.
  • Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.

MARYLAND FRIED CHICKEN WITH CREAM GRAVY



Maryland Fried Chicken with Cream Gravy image

Categories     Milk/Cream     Chicken     Fry     Family Reunion     Potluck     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 cup plus 1 tablespoon all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1 (3-pound) chicken, cut into 8 serving pieces
1/2 cup milk
2 cups vegetable oil
1 cup water
1 1/2 cups half-and-half or light cream
Special Equipment
a deep 12-inch skillet with a tight-fitting lid (preferably not cast-iron); a deep-fat thermometer

Steps:

  • Put 1 cup flour with salt and pepper in a large (1-gallon) sealable plastic bag, then seal bag and shake to combine.
  • Turn chicken pieces in milk in a bowl, then add chicken to flour mixture and seal bag (discard milk). Shake to coat and let stand in bag while oil heats.
  • Heat oil in skillet over moderately high heat until it registers 360°F on thermometer (see cooks' note, below). Add chicken, skin sides down, and cook, covered, until golden, about 5 minutes. Turn chicken over with tongs and cook, covered, 5 minutes more.
  • Transfer chicken with tongs to a plate. Pour fat from skillet into a heatproof bowl (to cool before discarding) and add 1/2 cup water to skillet. Return chicken to skillet, skin sides up, and cook, covered, over moderate heat, turning over twice, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter and cover loosely with foil to keep warm.
  • Pour off and discard all but 1 tablespoon fat from skillet, then stir 1 tablespoon flour into remaining fat and cook over moderate heat, whisking, 2 minutes. Add 1/2 cup water and cook, scraping up brown bits, 2 minutes. Add half-and-half, whisking, and bring to a boil. Reduce heat and simmer, whisking occasionally, until sauce is thick and creamy, about 4 minutes. Season with salt and pepper and spoon over chicken.

CHICKEN-FRIED STEAK WITH CREAM GRAVY



Chicken-Fried Steak with Cream Gravy image

Chicken-fried steak an iconic dish found in many southern states and each state has its own delicious version. This recipe is a Texas-style CFS with lots of peppery, creamy gravy and a crispy crust that's flavored with onion and garlic powders, plus a hit of heat from paprika and hot sauce.

Provided by Rick Martinez

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 14

Four 6-ounce top round steaks (London Broil)
Kosher salt and freshly ground black pepper
1 1/2 cups plus 3 tablespoons all-purpose flour
1 1/2 cups cornstarch
1 tablespoon Hungarian paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 cups buttermilk
2 tablespoons hot sauce, such as Frank's RedHot
3 tablespoons unsalted butter
2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon sugar
Vegetable oil, for frying

Steps:

  • Pound each steak between 2 sheets of plastic wrap to 1/4 inch thick. Liberally sprinkle the steaks with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet.
  • Whisk together the 1 1/2 cups flour with the cornstarch, paprika, onion powder, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk together the buttermilk and hot sauce in a medium bowl.
  • Working with one steak at a time, lightly dredge in the flour mixture, shaking off the excess. Dip in the buttermilk mixture, letting the excess drip off. Dredge again in the flour mixture, packing it onto the steaks and pressing firmly into crevices, and gently shake off the excess. Return the steaks to the same wire rack. (If time allows, refrigerate, uncovered, 2 to 6 hours. This rest time will ensure that the crust is extra crispy and adheres to the steak. Let the steaks stand at room temperature 30 minutes before frying.)
  • Meanwhile, make the gravy. Melt the butter in a medium saucepan over medium-high heat. Stir in the remaining 3 tablespoons flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the milk, heavy cream, sugar, 1 teaspoon salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm. (Cream gravy will seem very loose, but it will thicken as it sits.)
  • Heat a large cast-iron skillet over medium heat with enough oil to come halfway up the sides. Fit the skillet with a deep-fry thermometer then heat over high heat until the oil registers 375 degrees F. Fry the steaks in 2 batches until golden brown, about 1 minute per side. Transfer to a paper towel-lined plate to drain.
  • Whisk the warm cream gravy to loosen and serve over the chicken-fried steaks.

FRIED CHICKEN WITH PAN GRAVY



Fried Chicken with Pan Gravy image

Mom's traditional fried chicken always cooked up golden brown and crispy. Drizzled with the pan gravy, this dish is real comfort food. -Ginny Werkmeister, Tilden, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings (1-1/2 cups gravy).

Number Of Ingredients 11

1 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Oil for frying
GRAVY:
2 tablespoons all-purpose flour
1/8 teaspoon salt
1-1/3 cups 2% milk

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 468 calories, Fat 32g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 232mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 35g protein.

OVEN-FRIED CHICKEN WITH CREAMY GRAVY



Oven-Fried Chicken With Creamy Gravy image

If desired you could omit oven baking and completely fry the chicken pieces in oil, increase oil to 3 cups for this, fry turning occasionally for about 30 minutes or until chicken is cooked through. One 3-1/2 to 4-pound chicken cut up can be used instead of the chicken thighs or use all breasts, I prefer to use all the same so the chicken cooks at the same time. *NOTE* if you wanted to take this chicken to a whole new level then brine in recipe#168990 for 24 hours, rinse the chicken thoroughly and completely under cold water, then continue with the recipe as stated, if you are using skin on chicken breasts I would highly recommend using the brine ;-)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup half-and-half cream (or use milk)
1 large egg, beaten
2 cups flour
1 1/2 teaspoons garlic salt
2 teaspoons paprika
2 teaspoons black pepper
1/2 teaspoon poultry seasoning
8 chicken thighs
1/2 cup vegetable oil
1 cup canned low sodium chicken broth (use only low-sodium!)
1 cup half-and-half cream (can use milk but half and half cream is better)

Steps:

  • In a shallow bowl beat 1/2 cup milk with 1 egg.
  • In a shallow bowl mix together flour, garlic salt, paprika, black pepper and poultry seasoning until well combined.
  • Dip one piece of chicken into the flour mixture, then dip into the egg/milk mixture.
  • Coat once again generously into the flour mixture (RESERVE any remaining flour mixture) place the chicken onto a plate/s.
  • Repeat with remaining chicken pieces using the same method.
  • In a large heavy skillet heat 1/2 cup vegetable oil (can use more or less but no less than 1/4 cup oil) over medium-high heat.
  • Add in the flour-coated chicken into hot oil and brown on both sides, turning frequently until cooked (about 5-6 minutes per side).
  • Using large tongs remove the chicken to a foil-lined greased baking sheet.
  • Set oven to 400 degrees.
  • Bake for about 30 minutes or until cooked through.
  • Meanwhile while the chicken is baking discard all but 2 tablespoons of the frying oil (leave the 2 tablespoons oil in the skillet) heat over low heat then add in 2 tablespoons of the RESERVED flour mixture; cook about 2 minutes whisking constantly.
  • Whisk in in the chicken stock scraping any browned bits on the bottom of the skillet.
  • Stir in half and half cream; bring to a boil over medium-high heat, whisking vigorously and constantly until thickened and very smooth.
  • Reduce heat to low and simmer for about 3-5 minutes.
  • Season with black pepper to taste and salt if desired.
  • Serve immediately with the baked chicken.

Nutrition Facts : Calories 1017.3, Fat 68.8, SaturatedFat 18.9, Cholesterol 244.4, Sodium 217.7, Carbohydrate 53.8, Fiber 2.4, Sugar 0.6, Protein 44.7

SOUTHERN FRIED CHICKEN W/CREAM GRAVY



Southern Fried Chicken W/Cream Gravy image

This chicken is crispy and the best I've eaten! It is important to follow the instructions on when to cover or uncover chicken during frying. That's what makes it crispy. To me, this is the ultimate comfort food with the delicious cream gravy. Prep and cook times are approximate.

Provided by keen5

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken, cut up into separate pieces (about 3 lbs.)
1 cup all-purpose flour
2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 cup light cream or 1/2 cup half-and-half
vegetable oil
2 tablespoons reserved fat, from skillet
2 tablespoons flour
1 cup light cream
salt and pepper

Steps:

  • Wash and dry chicken pieces; shake in a bag with flour, salt, pepper and poultry seasoning.
  • Dip coated pieces in cream in pie plate; then dip in remaining flour mixture again to coat evenly.
  • Pour enough oil into a large skillet to make a depth of 1".
  • Heat over moderate heat to 375 degrees on deep-fat frying thermometer (if you have one).
  • If not, just test heat by sprinkling a drop of water into grease, if it pops, it's ready enough.
  • (Stand back, so you don't get splattered).
  • Add chicken, skin side down.
  • When underside of chicken starts to brown, lower heat and partially cover skillet with lid.
  • Turn chicken pieces after 15 minutes.
  • Continue cooking second side, uncovered, until browned and chicken is tender, 10 minutes longer.
  • Drain on paper toweling, keep warm.
  • Serve with Cream Gravy, if you wish.
  • For Cream Gravy: Pour off fat from skillet, leaving brown bits; return 2 tablespoons fat to pan.
  • Stir in 2 tablespoons flour; heat until light brown.
  • Remove from heat; gradually stir in 1 cup light cream.
  • Return to heat; cook, stirring constantly, until thickened and bubbly.
  • If too thick, add more cream.
  • Taste; add salt and pepper as needed.
  • Makes about 1-1/4 cups.

SOUTHERN FRIED CHICKEN WITH GRAVY



Southern Fried Chicken with Gravy image

Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 large egg
1/2 cup whole milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
Oil for frying
CREAMY GRAVY:
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup heavy whipping cream

Steps:

  • In a shallow dish, combine the first 7 ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then place in flour mixture, a few pieces at a time, and turn to coat. , In a large skillet, heat 1/4 in. oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings. , For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 750 calories, Fat 52g fat (14g saturated fat), Cholesterol 170mg cholesterol, Sodium 554mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

DEEP-FRIED CREAMY CHICKEN GRAVY



Deep-Fried Creamy Chicken Gravy image

These came out a lot creamier than what I was after, so these chicken croquettes are more like deep-fried chicken gravy. Still, they're delicious. If you reduce the amount of butter and milk, you'll come closer to what I was after.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h45m

Yield 16

Number Of Ingredients 15

½ cup unsalted butter
½ yellow onion, finely chopped
½ cup all-purpose flour
¼ teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 ½ cups whole milk
1 teaspoon salt, plus more to taste
2 cups finely chopped, cooked chicken meat
½ cup finely chopped ham
2 tablespoons freshly chopped Italian parsley
1 cup all-purpose flour, or as needed for dredging
2 eggs, beaten
2 cups bread crumbs
2 cups vegetable oil for frying

Steps:

  • Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
  • Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
  • Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
  • Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  • Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
  • Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
  • Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 20.8 g, Cholesterol 57.8 mg, Fat 13.3 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 5.7 g, Sodium 334.6 mg, Sugar 2.8 g

Tips:

  • Use a well-seasoned cast iron skillet: This will help to ensure that the chicken is evenly cooked and has a crispy crust.
  • Brine the chicken overnight: This will help to keep the chicken moist and flavorful.
  • Use a buttermilk marinade: This will help to tenderize the chicken and give it a slightly tangy flavor.
  • Dredge the chicken in flour seasoned with salt, pepper, and paprika: This will help to create a crispy crust.
  • Fry the chicken in hot oil: This will help to ensure that the chicken is cooked through and has a crispy crust.
  • Make the gravy while the chicken is frying: This will help to save time.
  • Serve the chicken with mashed potatoes, green beans, and cornbread: This is a classic Southern meal that is sure to please everyone.

Conclusion:

Fried chicken with creamy gravy is a delicious and comforting dish that is perfect for any occasion. With a few simple tips, you can make this dish at home that is just as good as anything you would find in a restaurant. So next time you are looking for a delicious and easy meal, give this recipe a try.

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