Pan-fried chicken with creamy gravy is such a comforting dish! It’s crispy, juicy, and smothered in a rich, velvety sauce. Here’s a recipe to make this classic meal:
Pan-Fried Chicken with Cream Gravy
Ingredients:
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts if you prefer), patted dry
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt (plus more for seasoning)
- 1/4 tsp freshly ground black pepper (plus more for seasoning)
- 1/2 cup buttermilk (or regular milk if you don’t have buttermilk)
- 1 egg (optional, for extra crispiness)
- 2 tbsp vegetable oil (or any neutral oil like canola, for frying)
For the Cream Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk (or heavy cream for extra richness)
- 1/2 cup chicken broth (for more flavor)
- Salt and black pepper to taste
- A pinch of cayenne pepper (optional, for a bit of heat)
- Fresh parsley or thyme for garnish (optional)
Directions:
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Prepare the Chicken:
- In a shallow bowl or plate, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, whisk together the buttermilk and egg (if using). This will help the flour coating stick to the chicken.
- Dredge each chicken piece first in the buttermilk mixture, then coat it in the seasoned flour, pressing down gently to ensure a nice even coating.
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Fry the Chicken:
- Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking—test it by dropping a pinch of flour into the oil; it should sizzle.
- Add the chicken to the pan, skin-side down, and cook for 6-7 minutes on the first side, or until the skin is golden brown and crispy.
- Flip the chicken and reduce the heat to medium. Continue to cook for another 7-8 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
- Remove the chicken from the skillet and set it aside on a paper towel-lined plate to drain any excess oil.
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Make the Cream Gravy:
- In the same skillet, remove excess oil, leaving about 1-2 tbsp. Add the butter and let it melt over medium heat, scraping up any browned bits from the bottom of the pan for extra flavor.
- Once the butter has melted, whisk in the flour and cook for 1-2 minutes until the mixture becomes a light golden color. This is your roux, which will thicken the gravy.
- Slowly pour in the milk and chicken broth while whisking continuously to avoid lumps. Keep stirring until the gravy thickens, about 3-4 minutes. If it gets too thick, add a splash more milk or broth to reach your desired consistency.
- Season with salt, pepper, and a pinch of cayenne if using. Taste and adjust seasoning as needed.
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Serve:
- To serve, place the crispy fried chicken on plates and generously spoon the creamy gravy over the top.
- Garnish with chopped fresh parsley or thyme, if desired, and serve immediately.
Serving Suggestions:
- This dish pairs perfectly with mashed potatoes, rice, or even a side of greens like sautéed spinach or collard greens.
- For extra flavor, you can add sautéed onions or mushrooms into the gravy while it simmers.
Tips:
- For a Crispier Chicken: After dredging the chicken in flour, you can let it sit on a rack for a few minutes before frying. This helps the coating stick better and become even crispier.
- Make-Ahead Gravy: If you have leftover gravy, it keeps well in the fridge for a few days. Just reheat and adjust the consistency with a little more milk if necessary.
- Different Cuts of Chicken: You can also use boneless, skinless chicken breasts or tenders for a quicker cooking time, but bone-in thighs or breasts give the best flavor and juiciness.
This pan-fried chicken with cream gravy is comfort food at its finest—crispy, juicy, and smothered in that irresistible creamy sauce. It’s a meal everyone will love!
Would you like any side dish recommendations or adjustments to the recipe?