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Southern Fried Chicken with Gravy

Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. —Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. Cook: 45 min.
  • Makes
    6 servings

Ingredients

  • 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 large egg
  • 1/2 cup whole milk
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • Oil for frying
  • CREAMY GRAVY:
  • 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 whole milk
  • 1/2 cup heavy whipping cream

Directions

  • In a shallow dish, combine the first 7 ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then place in flour mixture, a few pieces at a time, and turn to coat.
  • In a large skillet, heat 1/4 in. 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.
Nutrition Facts
1 serving: 750 calories, 52g fat (14g saturated fat), 170mg cholesterol, 554mg sodium, 28g carbohydrate (7g sugars, 1g fiber), 41g protein.

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Reviews

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Average Rating:
  • Angie
    Jul 10, 2020

    No comment left

  • Bill
    Feb 27, 2019

    You have got to love southern fried chicken with gravy! I also add 1 tbsp paprika to the gravy or Frank's Red Hot sauce.

  • Roxanne
    Apr 29, 2018

    The gravy was just tasteless and boring.

  • Maria
    Feb 23, 2018

    Going to use this today except my chicken will be baked, spraying Pam for the oil on the baking sheet instead of frying in oil.The gravy (going to cross my finger )and use butter but still going by the recipe.

  • Ann
    Mar 5, 2017

    Chicken was moist and tender. I bought a whole chicken used the back to make chicken stock celery, onion, carrot simmer when done strained, gave meat off bone to my doggie put in a mason jar in fridge, removed all fat, I seasoned the chicken with salt and ground pepper and ground sage and refrigerated overnight. I added the other spices to the flour. I did not add the salt and pepper to the flour. When the chicken is brown be sure to lower the heat thenThen turn it back up to crisp up. Smaller tender chickens work best.

  • Katharine
    Jul 2, 2013

    Chicken, mashed potatoes makes my husband very happy. This is a tasty recipe. The only thing I would do different is marinate the chicken in a buttermilk/salt solution to give the chicken more flavor and tenderness.

  • Katharine
    Jul 2, 2013

    Chicken, mashed potatoes makes my husband very happy. This is a tasty recipe. The only thing I would do different is marinate the chicken in a buttermilk/salt solution to give the chicken more flavor and tenderness.

  • chefnelle
    Jul 22, 2012

    No comment left