Oh, the crispy, juicy delight of fried chicken paired with creamy gravy is a match made in heaven. This recipe brings the comfort of Southern cooking right to your kitchen, with a fun twist and foolproof steps that guarantee delicious results every time.
Why This Recipe Works
- The buttermilk marinade ensures the chicken is tender and flavorful.
- A double dredge in seasoned flour gives that irresistible crispy crust.
- Slow frying at the perfect temperature keeps the chicken juicy inside.
- The gravy, made with pan drippings, adds a rich, savory finish.
Ingredients
- 4 cups buttermilk
- 1 whole chicken, cut into pieces
- 3 cups all-purpose flour
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and pepper to taste
- Oil for frying
- 2 cups chicken broth
- 1/4 cup milk
- 2 tbsp flour (for gravy)
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Meat thermometer
- Wire rack
- Large mixing bowls
- Whisk
Instructions
Step 1: Marinate the Chicken
Start by soaking the chicken pieces in buttermilk for at least 4 hours, or overnight if possible. This not only tenderizes the chicken but also infuses it with flavor. Tip: Adding a dash of hot sauce to the buttermilk can give the chicken an extra kick.
Step 2: Prepare the Dredge
In a large bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. Remove the chicken from the buttermilk, letting the excess drip off, then dredge each piece in the flour mixture. For extra crispiness, dip the chicken back in the buttermilk and dredge in flour again.
Step 3: Fry the Chicken
Heat oil in your fryer or pot to 350°F. Fry the chicken in batches, ensuring not to overcrowd the pot. Cook for about 15-18 minutes, turning occasionally, until the internal temperature reaches 165°F and the crust is golden brown. Tip: Keeping the oil temperature steady is key to avoiding greasy chicken.
Step 4: Make the Gravy
After frying, pour off all but 2 tablespoons of the oil. Whisk in 2 tablespoons of flour over medium heat until golden. Gradually add chicken broth and milk, whisking constantly until the gravy thickens. Season with salt and pepper to taste.
Step 5: Serve and Enjoy
Let the chicken rest on a wire rack for a few minutes before serving. Pour the gravy over the chicken or serve it on the side for dipping. This dish pairs wonderfully with mashed potatoes and coleslaw.
Tips and Tricks
For the crispiest chicken, let the dredged pieces sit on a wire rack for about 10 minutes before frying. This allows the coating to set. When making gravy, if it’s too thick, add a little more broth; if too thin, let it simmer a bit longer. Always use a meat thermometer to ensure the chicken is perfectly cooked without overdoing it.
Recipe Variations
- Spicy Version: Add cayenne pepper to the flour mixture for a spicy kick.
- Herb-Infused: Mix dried herbs like thyme and rosemary into the flour for an aromatic twist.
- Gluten-Free: Use almond flour and cornstarch instead of all-purpose flour.
- Oven-Baked: For a healthier version, bake the chicken at 400°F for about 40 minutes.
Frequently Asked Questions
Q: Can I use boneless chicken for this recipe?
A: Absolutely! Boneless chicken breasts or thighs will work just fine. Adjust the cooking time accordingly, as boneless pieces cook faster.
Q: How can I store leftovers?
A: Store the chicken and gravy separately in airtight containers in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Q: What oil is best for frying?
A: Peanut or vegetable oil is ideal due to their high smoke points, but canola oil works well too.
Summary
This fried chicken and gravy recipe is a crowd-pleaser, combining crispy, juicy chicken with rich, savory gravy. Perfect for any occasion, it’s sure to become a favorite in your recipe collection.
