Step-by-step instructions
Prepare the Chicken: Begin by soaking the chicken in buttermilk for at least 30 minutes. This step ensures maximum tenderness. While it’s soaking, mix the seasoned flour with salt, pepper, paprika, garlic powder, and onion powder in a separate bowl. When the chicken is ready, dip each piece in the seasoned flour, coating it thoroughly.
Fry the Chicken: Heat vegetable oil in a deep skillet until it reaches 350°F (175°C). Carefully place the coated chicken into the hot oil and fry until golden brown, about 6–8 minutes per side. Once done, remove the chicken and let it drain on paper towels to keep it crispy.
Make the Milk Gravy: In the same skillet, leave about 1/4 cup of the drippings or butter. Whisk in a couple of tablespoons of flour, cooking for a few minutes until lightly golden. Gradually add the whole milk while continually whisking to avoid lumps. Let it simmer until thickened, roughly 5 minutes. Season the gravy with additional salt, pepper, and garlic powder to taste.
Serve: Generously spoon the creamy gravy over the fried chicken and serve it hot. It pairs beautifully with fluffy biscuits for a truly satisfying meal.
How to plate and pair
To serve milk gravy with fried chicken beautifully, place a piece of golden-brown chicken on a large plate and ladle the rich gravy over the top. Pair it with buttery biscuits and a side of collard greens or a fresh garden salad for a well-rounded meal. You can also elevate your dinner by adding a pickle or two for a zesty crunch.
Storage and reheating tips
Proper storage is key to enjoying your leftovers. Store any extra fried chicken and gravy in airtight containers in the refrigerator for up to 4 days. If you need to freeze the dish, the chicken can go directly into a freezer-safe bag for up to 3 months, but the gravy is best kept refrigerated to maintain its texture. When reheating, use low heat on the stovetop for the gravy to prevent it from becoming too thick or separating.
Helpful cooking tips
- For an extra crunch, consider double coating your chicken: dip it back into the buttermilk after the first flour coating, then repeat the flouring process.
- If you don’t have all the spices on hand, you can use pre-made chicken seasoning instead.
- Always ensure your oil is hot enough before frying; this prevents greasy chicken and promotes that desirable crispy texture.
Creative twists
Want to shake things up? Try adding some cayenne pepper to the flour mix for a spicy kick, or experiment with herbs like thyme or rosemary in your gravy. You could also make this dish with turkey or even a plant-based alternative for a vegetarian option. Alternate serving ideas could include crispy fried tofu or oyster mushrooms for a delightful twist.
Your questions answered
How long does it take to soak the chicken in buttermilk?
- At least 30 minutes is preferred, but you can soak it for several hours for even better flavor and tenderness.
What can I substitute for buttermilk?
- Mix regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes until it thickens slightly.
Can I freeze the gravy?
- While it’s best to store the gravy in the fridge, you can freeze it for up to a month. Just be sure to reheat it slowly and whisk it well to get back that smooth texture.
Embrace this soulful dish, and soon you’ll understand why milk gravy with fried chicken has earned its rightful place at the table!
