If you’re craving something creamy and comforting, this is your new favorite meal.
There is nothing quite like Southern Fried Chicken and Gravy on a cold evening.
I promise this recipe delivers the crunchiest skin and the smoothest potatoes ever.
Why You’ll Make This Again
This dish is the ultimate comfort food for a cozy Sunday dinner.
The buttermilk soak makes the chicken incredibly juicy every single time.
You will love how the rich gravy ties everything together perfectly.
It is a family-friendly classic that everyone at the table will enjoy.
How This Comes Together
We start by marinating the chicken to ensure deep flavor and tenderness.
While the chicken fries, we whip up the buttered mashed potatoes.
The gravy uses the same pan drippings for maximum flavor with minimal effort.
It is a straightforward process that even beginners can master easily.
What You’ll Need
Grab these simple staples to start your Southern Fried Chicken and Gravy dinner.
- 3 lbs chicken pieces (bone-in, skin-on)
- 2 cups buttermilk
- 1 tsp hot sauce
- 2 cups all-purpose flour
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 quart vegetable oil for frying
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/4 cup all-purpose flour (for gravy)
- 2 cups whole milk (for gravy)
- Salt and black pepper to taste
Step-By-Step Directions
- Marinate chicken in buttermilk and hot sauce for at least 4 hours.
- Boil potatoes in salted water until fork-tender, about 15 to 20 minutes.
- Drain potatoes and mash with butter and 1/2 cup milk until smooth.
- In a shallow bowl, whisk 2 cups flour with salt, pepper, and spices.
- Remove chicken from buttermilk and dredge in flour. Press firmly for a thick coating.
- Heat oil in a large cast-iron skillet to 350 degrees Fahrenheit.
- Fry chicken in batches until golden brown. Cook until internal temperature reaches 165°F.
- Drain chicken on a wire rack.
- Keep 1/4 cup drippings in the skillet. Whisk in 1/4 cup flour for 2 minutes.
- Slowly whisk in 2 cups milk. Simmer until thickened and season with salt and pepper.
How to Serve It
Pile a large scoop of mash onto each plate first.
Create a small well in the center for the rich country gravy.
Place two pieces of crispy chicken right next to the potatoes.
I love serving this with steamed green beans or honey-glazed carrots.
Leftovers & Storage
Store your leftovers in an airtight container in the fridge.
The chicken and mash will stay fresh for up to four days.
To keep the chicken crispy, reheat it in the oven at 350°F.
Avoid the microwave for the chicken or the skin will get soggy.
The gravy can be reheated on the stove with a splash of milk.
Make It Even Better (Pro Tips)
- Don’t skip the buttermilk soak for at least four hours.
- Use a thermometer to ensure the oil stays at 350 degrees.
- Avoid crowding the skillet so the chicken stays extra crispy.
- Press the flour into the chicken firmly for a thick crust.
- This is the perfect winter meal for a rainy afternoon.
- Swap Yukon Golds for Russets if you want fluffier mashed potatoes.
- Let the chicken rest for five minutes before serving to keep juices in.
Easy Ways to Change It Up
- Add garlic powder and onion powder to the flour for extra zest.
- Drizzle some hot honey over the chicken for a sweet kick.
- Use gluten-free all-purpose flour for a friendly dietary alternative.
- Stir in fresh herbs like thyme to the gravy for fall vibes.
Quick Questions
Can I use chicken breasts instead?
Yes, you can use boneless breasts if you prefer. Just reduce the frying time to about 8 to 10 minutes.
What if my gravy is too thick?
Simply whisk in a little more milk until it reaches your desired consistency. Keep the heat low while you adjust it.
I hope you love this cozy Southern classic as much as I do. It is the ultimate way to feed your soul after a long day.
— Ethan
Golden Southern Fried Chicken with Creamy Mash and Gravy
Ingredients
Method
- Marinate chicken pieces in buttermilk and hot sauce for at least 4 hours or overnight in the refrigerator.
- Boil potatoes in salted water until fork-tender, approximately 15 to 20 minutes.
- Drain potatoes and mash with butter and 1/2 cup milk until smooth; keep warm.
- In a shallow bowl, whisk 2 cups flour with salt, pepper, paprika, and cayenne.
- Remove chicken from buttermilk and dredge thoroughly in the flour mixture, pressing to ensure a thick coating.
- Heat oil in a large cast-iron skillet to 350 degrees Fahrenheit.
- Fry chicken in batches until golden brown and the internal temperature reaches 165 degrees Fahrenheit, about 12 to 15 minutes per batch.
- Drain chicken on a wire rack.
- For the gravy, retain 1/4 cup of the frying drippings in a skillet and whisk in 1/4 cup flour over medium heat for 2 minutes.
- Slowly whisk in 2 cups milk and simmer until thickened, seasoning generously with salt and black pepper.
