Buttermilk Fried Chicken with Gravy

Crispy, succulent, and packed with bold Southern flavors, this Buttermilk Fried Chicken with Gravy recipe is the ultimate comfort food indulgence. Tender chicken drumsticks and thighs are marinated in tangy buttermilk and a touch of hot sauce, then coated in a perfectly seasoned flour mixture for a golden, crunchy crust that shatters with every bite. Fried to perfection and paired with a velvety homemade gravy made from chicken broth, butter, and milk, this dish strikes the perfect balance between hearty and decadent. Whether served as the star of a family dinner or a crowd-pleasing centerpiece, this recipe delivers a satisfying combination of crispiness, spice, and creamy richness. Perfect for fans of classic fried chicken with a gourmet twist, it's time to bring Southern charm to your table.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces Chicken (drumsticks or thighs, bone-in and skin-on)
• 2 cups Buttermilk
• 2 tablespoons Hot sauce
• 2 cups All-purpose flour
• 2 teaspoons Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Cayenne pepper (optional, for extra spice)
• 4 cups Vegetable oil (for frying)
• 2 tablespoons Unsalted butter
• 2 cups Chicken broth
• 1 cup Milk
• 2 tablespoons All-purpose flour (for gravy)
• 0.5 teaspoon Salt (for gravy)
• 0.5 teaspoon Black pepper (for gravy)

Directions

Step 1

Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk over the chicken and add the hot sauce. Mix to coat evenly. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

Step 2

In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well.

Step 3

Remove the chicken from the buttermilk marinade, allowing the excess to drip off, and dredge each piece in the seasoned flour mixture. Press the flour onto the chicken to ensure an even coating. Place the coated chicken on a plate and let it rest for 10 minutes to help the coating stick better.

Step 4

In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to monitor the temperature for consistent frying.

Step 5

Carefully place the chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook each piece for about 7-10 minutes per side, or until the chicken is golden brown and registers 165°F (75°C) on a meat thermometer. Transfer the fried chicken to a wire rack set over a baking sheet to drain.

Step 6

To prepare the gravy, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.

Step 7

Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Continue to cook until the gravy thickens, about 5-7 minutes. Season with salt and black pepper to taste.

Step 8

Serve the buttermilk fried chicken hot with the rich gravy drizzled over the top or on the side for dipping.

Nutrition Facts

Serving size	(2012.6g)

Amount per serving	% Daily Value*
Calories	9445.5

Total Fat 978.6g	0%
Saturated Fat 152.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 84.0mg	0%
Sodium 7763.1mg	0%
Total Carbohydrate 218.1g	0%
Dietary Fiber 10.3g	0%
Total Sugars 14.1g
Protein 43.1g	0%

Vitamin D 107.4IU	0%
Calcium 425.1mg	0%
Iron 14.9mg	0%
Potassium 1264.4mg	0%

*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.

Source of Calories

Fat: 89.4%

Protein: 1.7%

Carbs: 8.9%