Southern Fried Chicken And Milk Gravy
Southern Fried Chicken with crispy coating and rich milk gravy offers a comforting, flavorful meal perfect for family dinners and gatherings, showcasing classic Southern cuisine.
Ingredients
Instructions
- Soak the chicken in buttermilk for at least 30 minutes.
- In a paper bag, put flour and seasonings, then shake vigorously.
- Remove the chicken and dry on waxed paper, then shake again in the flour mixture.
- Use an electric or iron skillet with hot oil.
- Brown the chicken on both sides in hot oil.
- Reduce heat and cook, uncovered, until the chicken is done.
Tips & Substitutions
For extra flavor, consider adding spices like paprika or cayenne to the flour mixture. If you don't have buttermilk, a mixture of milk and vinegar or lemon juice can be a great substitute. Ensure the oil is hot enough by dropping a small piece of bread into it; it should brown in about 60 seconds. For a different twist, try serving this dish alongside Korean Roast Chicken.
Serving Suggestions
Southern fried chicken pairs beautifully with classic sides like coleslaw, mashed potatoes, or cornbread. You can also serve it with a drizzle of milk gravy for added richness. For a refreshing contrast, consider a side of pickles or a light salad. This dish is perfect for family gatherings or picnics.
Storage & Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in a preheated oven at 375°F (190°C) for about 15-20 minutes. This will help keep the skin crispy while ensuring the chicken is heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Fried Chicken And Milk Gravy contains roughly 146 calories, with 8g protein, 12g carbohydrates, and 8g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and vitamin D. Note that it is relatively high in sodium, at 736mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
While skinless chicken can be used, the skin adds flavor and helps retain moisture during frying. If you prefer skinless, consider marinating the chicken longer in buttermilk to help keep it juicy. Additionally, you may want to adjust the cooking time to ensure it doesn't dry out.
How do I know when the chicken is fully cooked?
The best way to check if your chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don't have a thermometer, you can cut into the thickest part of the chicken; the juices should run clear without any pink.
Can I make this recipe gluten-free?
Yes! To make gluten-free fried chicken, simply substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your buttermilk is also gluten-free, as some brands may contain additives. The cooking method remains the same for a delicious gluten-free option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).