Description
Fried Chicken with Creamy Gravy
Ingredients for Fried Chicken:
4 boneless chicken breasts
2 cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1 cup buttermilk
1 egg
Oil for frying
Ingredients for Gravy:
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Instructions:
1. Prepare Chicken: Pound chicken breasts to an even thickness. In one bowl, mix buttermilk and egg. In another, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
2. Coat Chicken: Dip chicken into buttermilk mixture, then dredge in flour mixture, pressing lightly to adhere.
3. Fry Chicken: Heat oil in a skillet. Fry chicken until golden and cooked through, about 4-5 minutes per side. Remove and let rest on a wire rack.
4. Make Gravy: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add chicken broth, whisking constantly. Stir in heavy cream, and season with salt and pepper. Simmer until thickened.
5. Serve: Pour gravy over fried chicken and garnish with fresh parsley.
##ComfortFood ##CrispyChicken
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your chicken breasts are pounded to a uniform 1/2-inch thickness for even cooking. For the coating, let the flour mixture sit for 10 minutes after mixing to allow the spices to bloom. When dredging, use one hand for the wet mixture and the other for the dry to avoid clumpy fingers. Heat your frying oil (vegetable or canola) to 350°F (175°C) and maintain that temperature. Fry in batches to prevent overcrowding and oil temperature drop. For the gravy, cook the butter and flour mixture (roux) until it turns a light golden color for a richer, nuttier flavor base before slowly adding the warm chicken broth.
Serving Suggestions
This classic dish pairs beautifully with simple, comforting sides. Serve the chicken and gravy over a bed of creamy mashed potatoes or fluffy buttermilk biscuits to soak up every drop. For a lighter accompaniment, try steamed green beans, honey-glazed carrots, or a simple coleslaw to cut through the richness. A drizzle of hot sauce or a sprinkle of fresh chopped chives on top of the gravy adds a wonderful finishing touch.
How-to Summary
Pound chicken to even thickness. Create a seasoned flour mixture and a buttermilk-egg wash. Dredge chicken in wet mix, then dry mix. Fry at 350°F for 4-5 minutes per side until golden and cooked. For gravy, make a roux with butter and flour, whisk in chicken broth and heavy cream, then simmer to thicken. Serve gravy over rested chicken.
Frequently Asked Questions
Can I use bone-in chicken? Yes, but adjust cooking time. Bone-in thighs or drumsticks will need 12-15 minutes total frying time. Ensure internal temperature reaches 165°F.
What can I substitute for buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes until slightly curdled before using.
How do I keep the coating crispy? Let the coated chicken rest for 5-10 minutes before frying to set the crust. Always drain on a wire rack, not paper towels, to prevent sogginess.
Can I make the gravy ahead of time? Absolutely. Prepare the gravy, let it cool, and store it in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream to loosen it.
Why is my gravy lumpy? This happens if the broth is added too quickly. Ensure you whisk constantly and add the broth in a slow, steady stream. If lumps form, simply strain the gravy through a fine-mesh sieve.
Common Mistakes to Avoid
- Frying chicken straight from the fridge. Let it sit at room temperature for 15-20 minutes for more even cooking.
- Not letting the oil return to temperature between batches. This leads to greasy, soggy coating.
- Moving the chicken too soon after placing it in the oil. Let it fry undisturbed for at least 2-3 minutes to form a solid crust.
- Adding cold broth to the roux, which can cause the fat to solidify and create a grainy texture. Use warm or room-temperature broth.
- Overcrowding the saucepan when making the gravy. Use a pan large enough to whisk vigorously without spilling.
Conclusion
This Fried Chicken with Creamy Gravy recipe delivers the ultimate comfort food experience by combining a crispy, well-seasoned crust with a rich and velvety sauce. Mastering the techniques of proper dredging, temperature control, and gravy-making transforms simple ingredients into a spectacular meal. With the detailed steps, serving ideas, and troubleshooting tips provided, you’re equipped to create a restaurant-quality dish that is sure to become a family favorite. Enjoy the process and the delicious results.