Southern Fried Chicken With Cream Gravy Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/1/22
Fried chicken with gravy
StockFood - Noel Barnhurst/Riser/Getty Images
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 4 servings

This old-fashioned Southern fried chicken recipe is an excellent choice. The chicken is fried to perfection and served with simple creamy milk gravy. The gravy is a typical accompaniment, and it's very easy to make with some of the pan drippings, flour, and milk. 

This is the Southern dish everyone loves, and it is very easy to prepare. Use a heavy, deep skillet or sauté pan for the chicken pieces. You begin with the dark meat because the chicken breasts take less time to cook. The best way to check for doneness is with a reliable instant-read thermometer. Insert it into the thickest part of the chicken pieces, but take care to keep it from touching bone. The chicken is cooked to at least 165 F, the minimum safe temperature for chicken (USDA).

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Ingredients

  • Oil, for frying

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 (2- to 2 1/2-pound) chicken, cut up

For the Cream Gravy:

  • 2 tablespoons unsalted butter

  • 1/4 cup all-purpose flour

  • 1 cup milk

  • 1 cup low-sodium chicken stock

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Put about 1 to 2 inches of oil or melted shortening in a deep skillet or Dutch oven. Heat the fat to about 350 F.

  2. Combine the flour, salt, and pepper; sift into a pie plate or wide bowl.

  3. Roll each piece of chicken in the flour and place in the hot fat. Put the largest pieces in first, in the hottest part of the pan. When all pieces are in the skillet and heat is regulated (try to keep it at 350 F), cover and cook for 5 minutes.

  4. Remove the cover and turn chicken pieces when the underside is well browned. Replace the cover for another 5 minutes and then remove it and let the chicken cook in open pan until the bottom side is browned.

  5. About 30 to 35 minutes in all will be required for cooking chicken if the pieces are not overly large. Try to resist the urge to turn the chicken more than the one time.

  6. The fat should be deep enough to cover the pieces when it boils up, but make sure you use a deep skillet, preferably one made for frying chicken and watch carefully.

  7. Serve the fried chicken hot with creamy gravy, hot biscuits, and potatoes or rice. For a side dish, try green beans, peas, or corn. Macaroni and cheese is an excellent choice as well.

Cream Gravy

  1. Pour off all but about 2 tablespoons of the fat from the skillet. Add 2 tablespoons butter and 4 tablespoons flour; blend and cook until golden brown, scraping browned bits from bottom of skillet.

  2. Gradually stir in 1 cup milk and 1 cup hot water. Stir until smooth and thickened; add salt and black pepper, to taste. Pour the gravy into a serving dish and serve with the chicken and hot biscuits, potatoes, or rice.

Tips

Nutrition Facts (per serving)
1394 Calories
76g Fat
57g Carbs
112g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1394
% Daily Value*
Total Fat 76g 98%
Saturated Fat 19g 97%
Cholesterol 347mg 116%
Sodium 1077mg 47%
Total Carbohydrate 57g 21%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 112g
Vitamin C 0mg 1%
Calcium 151mg 12%
Iron 8mg 45%
Potassium 1058mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)