Southern-Fried Chicken With Cream Gravy
Golden crispy Southern-fried chicken with rich cream gravy offers satisfying comfort food with savory flavors, perfect for family dinners or special gatherings.
Ingredients
Instructions
- Wash and dry the chicken pieces.
- Roll the chicken in 1/2 cup of seasoned flour with salt and pepper.
- Melt butter in a skillet.
- Add the chicken to the skillet and brown quickly on all sides.
- Reduce heat, cover, and cook for 25 minutes, turning occasionally.
- Remove cover during the last 10 minutes of cooking.
- Drain the chicken on absorbent paper and arrange on a platter.
Tips & Substitutions
For extra crunch, let the chicken rest in the seasoned flour for about 10 minutes before frying. If you run out of butter, you can use vegetable oil as a substitute. To enhance flavor, consider adding a pinch of cayenne pepper to the flour mixture. Ensure the oil is hot enough before adding the chicken to achieve a crispy crust.
Serving Suggestions
Serve this Southern-Fried Chicken with a generous drizzle of cream gravy on top for a classic touch. It pairs beautifully with sides like coleslaw, cornbread, or mashed potatoes. For a refreshing complement, consider a salad or some seasonal vegetables. This dish is a hearty option perfect for family gatherings or Sunday dinners.
Storage & Reheating
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken on a baking sheet and warm it in a preheated oven at 375°F for about 15-20 minutes until heated through and crispy. Avoid microwaving, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Southern-Fried Chicken With Cream Gravy contains roughly 260 calories, with 4g protein, 26g carbohydrates, and 16g fat. It is an excellent source of vitamin C (23% of the Daily Value). Note that it is relatively high in sodium, at 1764mg per serving (77% 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 chicken breasts instead of a whole chicken?
Yes, you can use chicken breasts, but they may cook faster than dark meat. Adjust the cooking time accordingly to avoid drying them out. Ensure they reach an internal temperature of 165°F for safe consumption.
What can I do if I don’t have milk for the gravy?
If you don't have milk, you can substitute with chicken broth or a non-dairy milk alternative like almond milk or soy milk. For a richer flavor, consider adding a bit of cream or sour cream if available.
How can I make the gravy thicker?
To thicken the gravy, you can whisk in a bit more flour to the melted butter before adding the milk. Alternatively, make a slurry with cornstarch and cold water, then stir it into the gravy while it simmers until it reaches your desired thickness.
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).