Southern Fried Chicken and Gravy

Discover the ultimate comfort food with this Southern Fried Chicken and Gravy recipe, a crispy, golden delight that's paired with rich, velvety gravy for an irresistible duo. Marinated in tangy buttermilk and a hint of hot sauce, the chicken is coated in a perfectly seasoned flour mixture for that signature crunch. Fried to golden perfection, it's served alongside a luscious homemade gravy made from a buttery roux, chicken broth, and a splash of milk. Perfect for family dinners or a special indulgent treat, this recipe combines the best of Southern cooking with crispy textures and creamy flavors. Serve it up with your favorite sides and enjoy a true Southern feast!

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3.5 pounds Chicken (bone-in, skin-on pieces)
• 2 cups Buttermilk
• 2 tablespoons Hot sauce
• 3 cups All-purpose flour
• 1 cup Cornstarch
• 2 teaspoons Garlic powder
• 2 teaspoons Onion powder
• 2 teaspoons Paprika
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 teaspoons Cayenne pepper
• 4 cups Vegetable oil (for frying)
• 4 tablespoons Butter
• 3 tablespoons All-purpose flour (for gravy)
• 2 cups Chicken broth
• 0.5 cups Milk
• 1 teaspoon Salt (for gravy)
• 0.5 teaspoon Black pepper (for gravy)

Directions

Step 1

Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken and add the hot sauce. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.

Step 2

In a large, shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well.

Step 3

Remove the chicken pieces from the buttermilk, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Set the coated chicken pieces aside on a wire rack to rest for 15 minutes.

Step 4

In a large, deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature during frying.

Step 5

Fry the chicken in batches (do not overcrowd the skillet) for 12–14 minutes per batch, turning halfway through, until golden brown and crispy and the internal temperature reads 165°F (74°C). Transfer cooked chicken to a wire rack to drain and stay crisp.

Step 6

To make the gravy, melt the butter in a medium saucepan over medium heat. Stir in the 3 tablespoons of flour and cook, stirring constantly, for 2–3 minutes until the mixture turns golden and begins to smell nutty.

Step 7

Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring the mixture to a simmer, stirring frequently, and cook for 5–7 minutes until thickened.

Step 8

Season the gravy with salt and black pepper to taste. Adjust the consistency with a little more milk if it's too thick.

Step 9

Serve the crispy fried chicken hot with the creamy gravy drizzled on top or served on the side. Enjoy!

Nutrition Facts

Serving size	(4191.4g)

Amount per serving	% Daily Value*
Calories	14038.0

Total Fat 1255.3g	0%
Saturated Fat 240.5g	0%
Polyunsaturated Fat 2.5g
Cholesterol 1466.3mg	0%
Sodium 9563.0mg	0%
Total Carbohydrate 396.1g	0%
Dietary Fiber 15.1g	0%
Total Sugars 32.7g
Protein 364.4g	0%

Vitamin D 395.8IU	0%
Calcium 1047.1mg	0%
Iron 35.7mg	0%
Potassium 4956.1mg	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: 78.8%

Protein: 10.2%

Carbs: 11.0%