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Southern Chicken Gravy Dinner

Southern Chicken Gravy Dinner

Crispy pan-fried chicken served with creamy Southern country gravy over mashed potatoes or rice
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

INGREDIENTS

Chicken

  • 1 1/2 lb chicken cutlets or boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 2 tsp kosher salt divided
  • 1 tsp black pepper divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne optional
  • 2 cups vegetable oil for frying.

Country Gravy

  • 3 tbsp pan drippings from frying
  • 3 tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • salt to taste
  • black pepper to taste.

To Serve

  • 4 cups mashed potatoes or cooked white rice
  • hot biscuits optional
  • chopped parsley for garnish optional.

INSTRUCTIONS

Chicken

  • Pat chicken dry then toss with a pinch of salt and pepper
  • dip chicken in buttermilk then dredge in flour mixed with remaining salt
  • pepper
  • garlic powder
  • onion powder
  • paprika
  • and cayenne
  • rest breaded chicken 5 minutes to help coating adhere
  • heat oil in a heavy skillet to 350 F and fry chicken until deep golden and cooked through 8 to 14 minutes total depending on thickness turning once
  • drain on a wire rack or paper towels and keep warm.

Country Gravy

  • Carefully pour off oil leaving about 3 tbsp drippings in the skillet
  • whisk in flour and cook stirring until blond and nutty 1 to 2 minutes
  • slowly whisk in milk until smooth then simmer until thickened 3 to 6 minutes
  • season with salt and plenty of black pepper and thin with a splash of milk if needed.

Serve

  • Spoon mashed potatoes or rice onto plates
  • top with chicken
  • pour over hot gravy
  • garnish as desired and serve immediately.

Notes

1. For extra tender chicken soak in buttermilk 30 to 60 minutes before dredging; Swap whole milk with 2 percent plus 2 tbsp butter for similar richness; Bake fried chicken on a rack at 250 F to keep warm and crisp while finishing batches; Use gluten-free flour blend for dredge and gravy if needed adjusting gravy thickness with extra milk

Nutrition

Calories: 680kcal | Carbohydrates: 46g | Protein: 33g | Fat: 39g