Description
This classic pan fried chicken with cream gravy is crispy on the outside, juicy inside, and smothered in a rich, homemade Southern-style gravy.
Ingredients
Chicken
2–4 boneless, skinless chicken breasts (halved or pounded thin)
⅔ cup all-purpose flour
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
½ tsp paprika or cumin (optional)
½ cup buttermilk (or milk + 1 tsp vinegar)
2–4 tbsp oil (canola or vegetable)
2 tbsp butter
Cream Gravy
2 tbsp butter
2 tbsp all-purpose flour
⅔ cup chicken broth
⅔ cup milk (or as needed)
2 tsp reserved flour seasoning mix
Salt and pepper to taste
Instructions
Prep Chicken: In a shallow bowl, mix flour, salt, onion powder, garlic powder, pepper, and paprika. Reserve 2 tsp of this for the gravy.
Dredge Chicken: Dip chicken into the seasoned flour, then buttermilk, then back into the flour mixture for a double coating.
Pan Fry: Heat oil and butter in a skillet over medium heat. Fry chicken for 5–6 minutes per side until crispy, golden, and internal temp reaches 165°F. Transfer to a warm oven to keep hot.
Make Gravy Roux: In the same skillet, melt 2 tbsp butter over low heat. Whisk in 2 tbsp flour (plus reserved seasoning) and cook 3–5 minutes, whisking constantly.
Finish Gravy: Slowly whisk in broth and milk. Add salt and pepper to taste. Stir until thick and creamy, about 5–7 minutes.
Serve: Spoon hot gravy over crispy chicken and serve immediately—ideally with mashed potatoes or biscuits.
Notes
Boneless thighs can replace breasts for juicier results.
For extra kick, add smoked paprika or cayenne to the dredge or gravy.
Stir in 1 tbsp sour cream to the gravy before serving for richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Comfort Food
- Method: Skillet, Pan-Fried
- Cuisine: Southern, American
