Description
Indulge in the ultimate comfort food with this Southern Fried Chicken recipe. Crispy, juicy chicken pieces are served with a creamy gravy that is sure to satisfy your cravings. Perfect for a hearty meal any day of the week!
Ingredients
Scale
For the Fried Chicken:
- 8 bone-in, skin-on chicken pieces (legs, thighs, breasts)
- 2 cups buttermilk
- 2 teaspoons hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
For the Gravy:
- 1/4 cup pan drippings (or reserved frying oil)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions
- Marinate the Chicken: Place chicken in a large bowl or zip-top bag with buttermilk and hot sauce. Marinate in the fridge for at least 4 hours or overnight.
- Prepare the Coating: Mix flour with paprika, garlic powder, onion powder, salt, pepper, and cayenne in a shallow dish.
- Dredge the Chicken: Remove chicken from buttermilk, coat in seasoned flour, and let rest on a wire rack.
- Fry the Chicken: Heat oil and fry chicken until golden brown and cooked through.
- Make the Gravy: Prepare a roux with pan drippings, flour, and milk. Season with salt and pepper.
- Serve: Enjoy the fried chicken with creamy gravy on the side or drizzled over top.
Notes
- Double dredging (dipping in buttermilk then flour twice) makes for an extra-crispy crust.
- Serve with mashed potatoes, biscuits, or collard greens for a true Southern meal.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Stovetop
- Cuisine: Southern, American
Nutrition
- Serving Size: 2 pieces chicken + gravy
- Calories: 610
- Sugar: 4g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 145mg
