Pan-Fried Chicken with Cream Gravy

 

Pan-Fried Chicken with Cream Gravy: A Southern Classic Made at Home

Few dishes capture the heart of Southern comfort food like pan-fried chicken with cream gravy. Crispy on the outside, juicy on the inside, and drenched in a velvety, peppery white gravy—this is the kind of soul-satisfying meal that brings families together around the dinner table.

Whether you grew up with it or you're discovering it for the first time, this dish is a delicious throwback to traditional home cooking, and it's easier to make than you might think.

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Why You'll Love This Recipe

• 🍗 Crispy, golden chicken made right on the stovetop

• 🥣 Creamy, peppery gravy made from scratch using pan drippings

• 👩‍🍳 Simple ingredients you already have at home

• 🍽️ Perfect for weeknight dinners or Sunday suppers

This dish brings the nostalgia of grandma’s kitchen with all the satisfying crunch and creamy richness you could want.

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Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)

• 1 cup all-purpose flour

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 cup buttermilk (or milk with a splash of vinegar)

• Vegetable oil, for frying (about ½ inch in a skillet)

For the Cream Gravy:

• 2–3 tablespoons chicken drippings (from frying)

• 2 tablespoons all-purpose flour

• 1 ½ cups whole milk

• Salt and black pepper, to taste

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Instructions

🍗 1. Prep the Chicken

• Pat the chicken dry with paper towels.

• In a shallow bowl, pour the buttermilk.

• In another bowl, mix flour with salt, pepper, paprika, garlic powder, and onion powder.

🔄 2. Dredge the Chicken

• Dip each piece into the buttermilk, then dredge in the seasoned flour, pressing to adhere.

🔥 3. Pan-Fry

• Heat about ½ inch of vegetable oil in a large cast iron skillet or heavy pan over medium heat.

• When hot (about 350°F/175°C), add chicken skin-side down. Don’t overcrowd the pan.

• Fry for about 7–10 minutes per side, depending on thickness, until golden brown and cooked to 165°F internally.

• Transfer to a paper towel-lined plate and keep warm.

🥣 4. Make the Cream Gravy

• Carefully pour off most of the oil, leaving 2–3 tablespoons of drippings in the pan.

• Add the flour and whisk over medium heat for 1–2 minutes to make a roux.

• Slowly whisk in the milk, scraping up any brown bits from the pan.

• Simmer, stirring constantly, until thickened—about 3–5 minutes.

• Season with salt and a generous amount of black pepper.

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Serving Suggestions

Serve this comforting dish with:

• Mashed potatoes or buttermilk biscuits (to soak up that gravy!)

• Collard greens or green beans

• Cornbread or creamed corn

• Sweet tea or lemonade

Top the chicken with a spoonful of the cream gravy and let the Southern magic happen.

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Tips & Tricks

• 🐔 Use a meat thermometer to ensure the chicken is cooked through without drying out.

• 🧄 Add extra herbs like thyme or sage to the flour mix for an aromatic twist.

• 🥛 No buttermilk? Use milk mixed with 1 tbsp of lemon juice or vinegar as a quick substitute.

• 🔥 Don’t rush the frying—keep the oil at a steady medium heat for crispy, golden perfection.

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Make-Ahead & Storage

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat in the oven at 350°F to maintain crispiness.

• Gravy can be stored separately and reheated on the stove with a splash of milk if too thick.

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Final Thoughts

Pan-fried chicken with cream gravy is more than just a meal—it’s a reminder of what makes comfort food so comforting. From the crispy golden crust to the rich, peppery gravy, this dish wraps you in warmth and flavor from the very first bite.

Whether it’s Sunday dinner or a midweek pick-me-up, you’ll come back to this recipe again and again.