Print Options

Back to Southern Fried Chicken with Gravy >

Include these items:

Select reviews >

Taste of Home Logo

Southern Fried Chicken with Gravy

 Southern Fried Chicken with Gravy
In the South, fried chicken is served with a creamy seasoned gravy. —Taste of Home Test Kitchen, Greendale, Wisconsin
6 ServingsPrep: 25 min. Cook: 45 min.


  • 1 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 egg
  • 1/2 cup milk
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • Oil for frying
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon pepper
  • 2-1/2 cups milk
  • 1/2 cup heavy whipping cream


  • In a large resealable plastic bag, combine the first seven
  • ingredients. In a shallow bowl, beat egg and milk. Dip chicken
  • pieces into egg mixture, then add to flour mixture, a few pieces at

2 of 2

Southern Fried Chicken with Gravy (continued)

Directions (continued)

  • a time, and shake to coat.
  • In a large skillet, heat 1/4 in. of oil; fry chicken until browned on
  • all sides. Cover and simmer for 35-40 minutes or until juices run
  • clear and chicken is tender, turning occasionally. Uncover and cook
  • 5 minutes longer. Drain on paper towels and keep warm. Drain
  • skillet, reserving 3 tablespoons drippings.
  • For gravy, in a small bowl, combine the flour, salt, thyme and
  • pepper. Gradually whisk in milk and cream until smooth; add to
  • skillet. Bring to a boil over medium heat; cook and stir for 2
  • minutes or until thickened. Serve with chicken. Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.