Southern Fried Chicken with Cream Gravy

Save to My Recipes

This is truly one of the rock stars of Southern cooking, and it’s a dish that people in the South like to talk about. This is a typical fried-chicken recipe, but there are many, many variations. You’ll even find a few great cookbooks devoted to fried chicken from the South and other areas of the country.

Difficulty: Medium

Hands-on: 1 hourTotal: 1 hour

Serves: 8

Ingredients

  • 2 cups canola oil
  • 2 large eggs
  • 2 cups whole milk
  • 2½ cups plus 2 Tbsp. all-purpose flour, divided
  • 1 Tbsp. plus ¼ tsp. salt, divided
  • 2½ tsp. ground black pepper, divided
  • ½ tsp. paprika
  • 5 lbs. bone-in chicken pieces (breasts, thighs, wings, legs)
  • 1 cup chicken broth
  • 1 cup half-and-half

Directions

  • Heat oil in a large, deep skillet with a heavy bottom and a cover. The oil is ready when it registers 350°F. Watch carefully for overheating.
  • Meanwhile, in a large bowl, whisk together eggs and milk. Combine 2½ cups flour, 1 tablespoon salt, 2 teaspoons pepper, and paprika in a large food storage bag. Dip a few chicken pieces in milk mixture, then drop into bag and shake gently to coat thoroughly.
  • Working with about 4 pieces of chicken at a time, place in hot oil. Cover and fry for 5 minutes. Uncover, fry for 5 more minutes on that side, then turn and fry the other side for about 10 minutes. Depending on thickness and whether meat is white or dark, the time could vary a bit. White meat generally takes less time. Check a few pieces of chicken by cutting into meat to see if juices run clear. Remove chicken to a plate lined with paper towels to drain and keep warm. Repeat with remaining chicken pieces.
  • Carefully pour all but 2 tablespoons of the oil into a metal bowl or another pan; set it aside to cool before discarding. Place the skillet over medium heat; stir in remaining 2 tablespoons flour, stirring up browned bits in the bottom of the skillet. Cook flour and oil for about 30 seconds, stirring constantly. Gradually stir in chicken broth and half-and-half. Cook gravy mixture, stirring constantly, until thickened and bubbly. Season gravy with remaining salt and pepper. If desired, strain before serving with fried chicken.

Recipe Information

Serves: 8

Ingredients

  • 2 cups canola oil
  • 2 large eggs
  • 2 cups whole milk
  • 2½ cups plus 2 Tbsp. all-purpose flour, divided
  • 1 Tbsp. plus ¼ tsp. salt, divided
  • 2½ tsp. ground black pepper, divided
  • ½ tsp. paprika
  • 5 lbs. bone-in chicken pieces (breasts, thighs, wings, legs)
  • 1 cup chicken broth
  • 1 cup half-and-half

Directions

  • Heat oil in a large, deep skillet with a heavy bottom and a cover. The oil is ready when it registers 350°F. Watch carefully for overheating.
  • Meanwhile, in a large bowl, whisk together eggs and milk. Combine 2½ cups flour, 1 tablespoon salt, 2 teaspoons pepper, and paprika in a large food storage bag. Dip a few chicken pieces in milk mixture, then drop into bag and shake gently to coat thoroughly.
  • Working with about 4 pieces of chicken at a time, place in hot oil. Cover and fry for 5 minutes. Uncover, fry for 5 more minutes on that side, then turn and fry the other side for about 10 minutes. Depending on thickness and whether meat is white or dark, the time could vary a bit. White meat generally takes less time. Check a few pieces of chicken by cutting into meat to see if juices run clear. Remove chicken to a plate lined with paper towels to drain and keep warm. Repeat with remaining chicken pieces.
  • Carefully pour all but 2 tablespoons of the oil into a metal bowl or another pan; set it aside to cool before discarding. Place the skillet over medium heat; stir in remaining 2 tablespoons flour, stirring up browned bits in the bottom of the skillet. Cook flour and oil for about 30 seconds, stirring constantly. Gradually stir in chicken broth and half-and-half. Cook gravy mixture, stirring constantly, until thickened and bubbly. Season gravy with remaining salt and pepper. If desired, strain before serving with fried chicken.

Nutrition Information

Nutrition Information
Amount per serving
Calories620
Total Fat42g
Saturated Fat9g
Cholesterol145mg
Sodium1190mg
Total Carbohydrate34g
Dietary Fiber1g
Sugars5g
Protein27g