Introduction:
Pan-Fried Chicken with Cream Gravy is a comforting Southern-style dish that combines crispy, golden fried chicken with a rich, creamy gravy. This dish is perfect for family dinners or when you’re craving something indulgent. The crispy chicken is tender on the inside, while the smooth gravy adds a savory depth of flavor. With a few simple ingredients and easy steps, you can recreate this classic dish right at home!
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
Salt and pepper to taste
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for heat)
2 eggs, beaten
1/4 cup milk
1 cup vegetable oil (for frying)
For the Cream Gravy:
1/4 cup butter
2 tablespoons all-purpose flour
2 cups whole milk (or heavy cream for a richer gravy)
Salt and pepper to taste
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
1 tablespoon chicken broth (optional for extra flavor)
Instructions:
Prepare the Chicken:
Season the chicken breasts with salt and pepper on both sides.
In a shallow bowl, mix flour, garlic powder, onion powder, paprika, and cayenne pepper.
In another bowl, whisk together eggs and milk.
Dredge the Chicken:
Dip each chicken breast into the egg mixture, then coat thoroughly with the flour mixture. Make sure it’s evenly coated.
Fry the Chicken:
Heat vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add the chicken breasts. Fry for about 6-7 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
Make the Cream Gravy:
In the same skillet, remove excess oil, leaving about 2 tablespoons of drippings.
Add butter to the skillet and melt over medium heat.
Stir in flour and cook for 1-2 minutes to form a roux.
Gradually add milk (or cream), whisking constantly to avoid lumps. Cook and stir until the gravy thickens, about 4-5 minutes.
Season with salt, pepper, garlic powder, onion powder, and chicken broth (if using).
Serve:
Place the fried chicken on plates and pour the creamy gravy over the top.
Garnish with fresh herbs, if desired, and serve immediately.
Description:
This Pan-Fried Chicken with Cream Gravy is a comforting meal that features crispy, golden-brown chicken served with a luscious, creamy gravy. The chicken is tender and juicy on the inside, with a perfectly seasoned crust on the outside. The rich gravy, made from pan drippings, butter, and cream, ties the whole dish together. Serve it with mashed potatoes, rice, or even cornbread for a full meal that’s sure to please everyone at the table.
Tips:
To make the chicken extra crispy: After coating the chicken with flour, let it sit for a few minutes to allow the coating to adhere better.
For an even coating: Dip the chicken in the flour mixture twice—first in the egg wash, then back into the flour.
Keep the oil at the right temperature: If the oil is too hot, the chicken will burn on the outside before cooking through; if it’s too cold, the chicken will absorb too much oil and become greasy.
Rest the chicken: Allow the chicken to rest for a few minutes after frying so that the juices redistribute and stay moist.
Variations:
Spicy Version: Add hot sauce to the egg wash for a spicier fried chicken.
Herb Gravy: Add fresh or dried herbs like thyme or rosemary to the gravy for a more aromatic flavor.
Buttermilk Chicken: For even more flavor, marinate the chicken in buttermilk for a few hours before frying.
Correction:
Ensure that the chicken reaches an internal temperature of 165°F (74°C) to be safe to eat. If you’re unsure, a meat thermometer will help ensure it’s cooked through and safe.
Enjoy:
Serve the Pan-Fried Chicken with Cream Gravy alongside your favorite sides, like mashed potatoes, green beans, or cornbread. This rich, flavorful dish will satisfy your comfort food cravings!