The Best Southern Chicken Fried Chicken with Cream Gravy
Servings: 4
Calories: 762kcal
This classic Southern Chicken Fried Chicken features tender, pounded-thin breasts with a signature "craggy" crust. Smothered in a rich, peppery cream gravy, it’s a crispy, golden-brown comfort food favorite that pairs perfectly with mashed potatoes and fried okra.
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Equipment
- 1 large sturdy skillet cast-iron is ideal
- Digital thermometer or candy thermometer
Ingredients
- 2 large chicken breasts skinless, boneless. Cut in half lengthwise and pounded to ½-inch thickness
- salt and pepper
For the Dry Mixture
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
For the Wet Mixture
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon hot sauce ie, Franks or Tobasco
For Frying and Serving
- vegetable oil enough to fill the pan halfway up
- cream gravy
Instructions
- Cut each breast in half, lengthwise. Place them in a plastic baggie or between two pieces of plastic wrap and pound them to a consistent ½-inch thickness. Lightly season each cutlet with salt and pepper.2 large chicken breasts, salt and pepper
- In a shallow bowl or pan, whisk the dry ingredients together. Set aside.2 cups all-purpose flour, ¼ cup cornstarch, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper
- In a second bowl or pan, whisk the wet ingredients together.1 cup buttermilk, 1 large egg, 1 teaspoon hot sauce
- Drizzle 3 tablespoons of the wet mixture into the dry mixture and toss with a fork to create small lumps in the flour (this makes extra crispy bits on the fried chicken).
- Working one cutlet at a time, dredge the chicken in the flour (shake off excess). Next, place in the wet batter. Flip to fully coat. Add the cutlet back into the dry mixture, pressing the flour firmly into the chicken to ensure a thick coating.
- Place the coated cutlets on a wire rack in a baking pan for 10 minutes. Meanwhile, heat your oil in a cast-iron skillet (only halfway up) to 350°F.vegetable oil
- Working in batches, carefully add the chicken to the hot oil. Fry until golden, flipping with a pair of metal tongs every minute or so. The cutlets should be perfectly fried after about 8 to 10 minutes. Place on a clean baking rack on a baking pan and keep warm in a low-temperature oven (220°F) while you fry the remaining cutlets and make the gravy.
- Once the chicken is finished frying, prepare the cream gravy. Serve at once with extra gravy on the side.cream gravy
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Uniform Thickness: Pounding the chicken to a consistent ½-inch thickness is the secret to ensuring the meat stays juicy while the crust reaches a perfect golden brown.
- Don't Skip the Rest: Letting the breaded chicken sit on a wire rack for 10 minutes before frying is essential; it allows the coating to "set" so it doesn't fall off in the skillet.
- The "Craggy" Secret: For extra texture, remember to drizzle a small amount of buttermilk into your flour mixture and toss with a fork before dredging.
- Oil Temperature: Maintain a steady oil temperature of 350°F. Use a kitchen thermometer to ensure the chicken fries properly without absorbing excess grease.
- The Gravy: This recipe is designed to be paired with our [Homemade Cream Gravy]. Be sure to reserve ¼ cup of the flavorful pan drippings after frying the chicken to use as your gravy base!
- Storage: Store chicken and gravy in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer to restore its crispy texture.
Nutrition
Calories: 762kcal | Carbohydrates: 60g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 1404mg | Potassium: 622mg | Fiber: 2g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 4mg