Fried Chicken with Creamy Gravy Recipe -

Indulge in a classic, comforting meal featuring crisp, golden-brown fried chicken paired with a savory, homemade pan gravy. This recipe brings traditional home-style cooking straight to your kitchen table.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8

Ingredients

For the Chicken:

1 whole chicken (approx. 4 pounds), cut into standard pieces (breasts, wings, thighs, drums)
½ cup milk
1 large egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
¼ teaspoon poultry seasoning
3 cups vegetable oil (for frying)

For the Creamy Gravy:

2 tablespoons of the reserved seasoned flour mixture
1 cup chicken broth
1 cup milk
Salt and pepper (to taste)

Step-by-Step Instructions

1. Prepare the Breading Station

In a medium-sized bowl, whisk together the half-cup of milk and the beaten egg until well combined.
In a large, sealable plastic bag, combine the all-purpose flour, garlic salt, paprika, black pepper, and poultry seasoning. Shake the bag to mix the dry ingredients thoroughly.

2. Coat the Chicken

Place the chicken pieces into the bag with the seasoned flour mixture. Seal the bag tightly and shake well until every piece is evenly coated.
Remove the chicken from the bag, dip each piece into the milk-and-egg mixture, and then return them to the flour bag for a second coating to ensure an extra-crispy crust.
Note: Be sure to set aside 2 tablespoons of the leftover dry flour mixture for the gravy later.

3. Fry the Chicken

Pour the vegetable oil into a large, deep skillet and heat it to 365 degrees Fahrenheit (185 degrees Celsius).
Carefully place the coated chicken pieces into the hot oil in batches to avoid overcrowding the pan. Brown the chicken evenly on all sides.
Once browned, reduce the heat to medium-low, cover partially if needed, and let the chicken cook through until tender—about 30 minutes.
Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.

4. Make the Creamy Gravy

Carefully pour out the frying oil from the skillet, leaving behind about 2 tablespoons of drippings and residual oil.
Place the skillet over low heat and sprinkle in the 2 tablespoons of reserved seasoned flour. Stir continuously with a whisk or wooden spoon for about 2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth, whisking vigorously to scrape up all the delicious browned bits stuck to the bottom of the pan.
Pour in the remaining cup of milk. Turn the heat up to high and bring the mixture to a boil, stirring constantly so it thickens smoothly.
Reduce the heat to low and let the gravy simmer for about 5 minutes until rich and creamy. Season with additional salt and pepper if desired.

5. Serve

Plate the hot, crispy fried chicken alongside a generous ladle of the steaming creamy gravy. Enjoy immediately!

Chef’s Cooking Tips

Oil Temperature Control

Use a deep-fry thermometer to monitor the oil. If the oil is too hot, the outside will burn before the inside cooks; if it’s too cool, the chicken will absorb too much grease and turn soggy.

Double Coating

The double-dip method (flour, wet mix, flour again) creates a thicker, crunchier crust that holds up exceptionally well against the creamy gravy.

Pan Drippings

The secret to incredible gravy is the browned bits left in the skillet after frying. Make sure to scrape them thoroughly into your broth and milk mixture.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	507 kcal	—
Total Fat	29g	37%
Saturated Fat	7g	35%
Cholesterol	142mg	47%
Sodium	588mg	26%
Total Carbohydrates	19g	7%
Dietary Fiber	1g	3%
Total Sugars	2g	—
Protein	41g	81%
Vitamin C	0mg	0%
Calcium	84mg	6%
Iron	3mg	16%
Potassium	405mg	9%