Step-by-step instructions
Marinate the Chicken: Soak the chicken in buttermilk for at least 30 minutes. This will enhance flavor and tenderness.
Prepare the Coating: In a separate bowl, mix the flour, salt, pepper, paprika, garlic powder, and onion powder well.
Coat the Chicken: Remove the chicken from the buttermilk and generously coat it in the seasoned flour mixture. Make sure all sides are covered.
Fry the Chicken: Heat vegetable oil in a deep skillet to 350°F (175°C). Fry each piece of chicken until golden brown and crispy, around 6–8 minutes per side. Once done, place the fried chicken on paper towels to drain excess oil.
Make the Gravy: In the same pan, leave about 1/4 cup of the drippings. Whisk in a tablespoon of flour and cook for 1–2 minutes until it’s lightly golden. Gradually pour in the milk while whisking continuously to avoid lumps. Continue cooking until thick and smooth, roughly 5 minutes. Season with salt, black pepper, and garlic powder.
Serve: Spoon the creamy milk gravy generously over the crispy fried chicken and serve hot.
Best ways to enjoy it
While this dish already stands strong on its own, pairing it with sides can elevate your meal. Classic options include creamy mashed potatoes and buttery biscuits, but don’t forget about sautéed greens or a fresh garden salad to balance out the richness. For an authentic Southern experience, serve it with fluffy dinner rolls or cornbread on the side.
Storage and reheating tips
If you have leftovers (which is rare with this dish!), here’s how to keep them fresh:
- Store the chicken in an airtight container in the refrigerator for up to 3 days.
- The gravy can also be stored separately for the same duration.
- To reheat, place the chicken in an oven at 350°F until warmed through, while the gravy can be gently reheated on the stovetop.
If you intend to freeze, make sure to wrap the chicken tightly and consume within three months for the best quality.
Helpful cooking tips
- Don’t Rush the Marination: Allowing the chicken to soak in buttermilk long enough ensures it absorbs flavors and remains juicy.
- Oil Temperature Matters: Use a thermometer to maintain the right frying temperature. If the oil is too hot, the chicken will burn; too cool, and it becomes greasy.
- Make Extra Gravy: If you love gravy as much as I do, double the ingredients for the sauce! Nothing beats a drizzle of creamy gravy on sides like mashed potatoes.
Creative twists
Feeling adventurous? Here are a few variations to consider:
- Add cayenne pepper to the flour for a spicy kick.
- Incorporate parmesan cheese into the flour mixture for a cheesy crust.
- For a twist on the gravy, try adding herbs like rosemary or thyme for extra flavor complexity.
Common questions
1. How long does it take to prep and cook this meal?
From start to finish, expect about 1 hour for prepping and cooking, with 30 minutes of that being marinating time.
2. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer even more juiciness, and the recipe will work perfectly with either cut.
3. Is there a gluten-free option?
Yes! Substitute all-purpose flour with a gluten-free flour blend for the coating and gravy. Just ensure the buttermilk is also gluten-free.
Now that you have this detailed guide, it’s time to roll up your sleeves and enjoy a nostalgic culinary experience with Milk Gravy and Fried Chicken! Happy cooking!
