Golden Fried Chicken and Gravy

The perfect balance of crispy, golden exterior with juicy, tender meat inside, complemented by rich, velvety gravy, makes this southern fried chicken with cream gravy the quintessential comfort food experience you've been searching for.

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Course: Main Course

Cuisine: American, Southern

Keyword: Fried Chicken, Southern Fried Chicken, Cream Gravy, Comfort Food

Prep Time: 30

Cook Time: 45

Marinating Time: 4

Total Time: 5 15

Servings: servings

Calories: 620kcal

Equipment

Cast Iron Skillet
Wire rack
Deep-Fry Thermometer

Ingredients

For the Chicken

3 pounds chicken pieces thighs, drumsticks, and breasts
2 cups buttermilk substitute: 2 cups milk + 2 tablespoons white vinegar
2 tablespoons hot sauce Frank's RedHot recommended
2½ cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons smoked paprika substitute: sweet paprika
2 teaspoons dried thyme
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon cayenne pepper adjust to taste
3 cups vegetable oil or peanut oil for frying

For the Gravy

¼ cup reserved frying oil with browned bits
4 tablespoons all-purpose flour
2½ cups whole milk substitute: 2 cups milk + ½ cup half-and-half
½ teaspoon garlic powder
¼ teaspoon dried thyme
salt and freshly ground black pepper to taste
¼ teaspoon nutmeg optional, for depth of flavor

Instructions

In a large bowl, combine buttermilk and hot sauce, whisking until fully incorporated. Place chicken pieces in a large zipper bag or shallow dish and pour the buttermilk mixture over them, ensuring each piece is fully submerged. Seal or cover and refrigerate for at least 4 hours, preferably overnight.
In a large bowl, whisk together flour, garlic powder, onion powder, smoked paprika, dried thyme, black pepper, salt, and cayenne until thoroughly combined. Mix with a fork to ensure even distribution of spices throughout the flour.
Remove chicken from the marinade, allowing excess to drip off. Working with one piece at a time, dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure the coating adheres well. For extra crispiness, double-dip by returning the floured chicken to the buttermilk briefly, then into the flour again. Place the coated pieces on a wire rack and allow to rest for 15-20 minutes.
Pour oil into a large cast iron skillet to a depth of about 1 inch and heat over medium-high until it reaches 350°F (175°C). Use a candy or deep-fry thermometer for accuracy, or test by sprinkling a pinch of flour into the oil—it should sizzle immediately without burning.
Carefully place chicken pieces skin-side down into the hot oil, working in batches to avoid overcrowding. Maintain oil temperature between 325-350°F (163-175°C). Fry for 10-12 minutes per side until golden brown and internal temperature reaches 165°F (74°C) for white meat and 175°F (79°C) for dark meat.
Transfer fried chicken to a clean wire rack set over a baking sheet. Allow to rest for 10 minutes before serving to let the juices redistribute throughout the meat, ensuring maximum tenderness.
Pour off all but ¼ cup of the frying oil, keeping the browned bits (fond) in the pan. Return the skillet to medium heat and whisk in flour, creating a roux. Cook for 2-3 minutes until the mixture turns golden brown and smells nutty.
Slowly pour in the milk while continually whisking to prevent lumps, and bring to a gentle simmer. Add garlic powder, dried thyme, salt, and pepper. Cook for 5-7 minutes, stirring frequently, until thickened to coat the back of a spoon. Adjust seasonings to taste.
Arrange the golden fried chicken on a serving platter and transfer the warm gravy to a gravy boat or bowl with a ladle. For the traditional Southern service, you can also spoon gravy directly over portions of the fried chicken just before serving.

Notes

For healthier alternatives:
- Air fryer adaptation: Spray coated chicken with olive oil cooking spray and air fry at 380°F for 25-30 minutes, flipping halfway through
- Baked version: Place on a wire rack over a baking sheet and bake at 425°F for 35-40 minutes
- Lighter gravy: Use 2% milk and reduce butter by half, adding 1 tablespoon Greek yogurt for creaminess
- Gluten-free option: Substitute all-purpose flour with a one-to-one gluten-free flour blend in both the coating and gravy
- Lower-fat choice: Remove chicken skin before marinating and use skinless pieces to reduce fat content

Nutrition

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