If you’re craving a comforting and satisfying meal, Pan-Fried Chicken with Cream Gravy is the perfect choice. This Southern classic features crispy, golden-brown chicken with a rich and creamy gravy that brings everything together beautifully.
The buttermilk coating gives the chicken a tender, juicy texture, while the flavorful seasoning adds just the right touch of warmth. The homemade cream gravy, made in the same pan, ensures that every bite is packed with deep, savory flavor.
Whether served with fluffy mashed potatoes, buttery biscuits, or steamed vegetables, this dish is perfect for a cozy family dinner. If you’ve never tried making pan-fried chicken at home, this recipe will become one of your favorites.
Why You’ll Love This Recipe
✔ Crispy, Flavorful Chicken – The perfect blend of seasonings makes this chicken incredibly delicious.
✔ Rich and Creamy Gravy – A smooth, homemade gravy that ties everything together.
✔ Easy to Make – No deep-frying required, just simple pan-frying.
✔ Perfect Comfort Food – A warm, satisfying dish that pairs well with a variety of sides.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/2 cup buttermilk
- 1/4 cup vegetable oil (for frying)
For the Cream Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Pound the chicken breasts – Use a meat mallet or rolling pin to pound each piece to an even thickness. This helps the chicken cook evenly.
- Season with salt and pepper – Sprinkle both sides with salt and black pepper.
Step 2: Prepare the Coating
- Mix the dry ingredients – In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Prepare the buttermilk dip – In another dish, pour the buttermilk.
Step 3: Coat the Chicken
- Dip each chicken breast into the buttermilk.
- Dredge the chicken in the flour mixture, ensuring it is well coated.
- Let the coated chicken rest for 5 minutes – This helps the coating stick better when frying.
Step 4: Fry the Chicken
- Heat vegetable oil in a large skillet over medium heat.
- Add the coated chicken breasts and fry for 5-7 minutes per side, until golden brown and crispy.
- Check for doneness – The internal temperature should reach 165°F (75°C).
- Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
Step 5: Make the Cream Gravy
- In the same skillet, reduce the heat to medium-low and melt 2 tablespoons of butter.
- Add 2 tablespoons of flour, whisking constantly for 1 minute until smooth.
- Gradually pour in 1 1/2 cups of milk, whisking to combine.
- Simmer until the gravy thickens, about 3-5 minutes.
- Season with salt and black pepper to taste.
Step 6: Serve and Enjoy
- Place the fried chicken on a serving plate.
- Pour the warm, creamy gravy over the chicken.
- Garnish with chopped parsley (optional) for added color.
- Serve immediately with your favorite side dishes.
Cooking Tips for Perfect Fried Chicken
✔ Use Buttermilk – It tenderizes the chicken and helps the coating stick better.
✔ Let the Coated Chicken Rest – This prevents the breading from falling off when frying.
✔ Don’t Overcrowd the Pan – Cook in batches if necessary to ensure even frying.
✔ Adjust Heat as Needed – If the coating browns too fast, reduce the heat to prevent burning.
✔ For a Thicker Gravy – Add an extra tablespoon of flour.
Substitutions and Variations
- Gluten-Free Option: Use gluten-free flour for coating and gravy.
- Dairy-Free Option: Substitute almond or oat milk for the gravy and use dairy-free buttermilk.
- Spicy Variation: Add 1/2 teaspoon cayenne pepper to the flour mixture for extra heat.
- Herb-Infused Gravy: Add a pinch of thyme or rosemary to enhance the flavor.
Serving Suggestions
This Pan-Fried Chicken with Cream Gravy pairs well with:
- Mashed Potatoes – The perfect base to soak up the delicious gravy.
- Buttermilk Biscuits – Soft, flaky biscuits complement the crispy chicken.
- Steamed Green Beans – A fresh and healthy contrast to the richness.
- Coleslaw – Adds a crisp, tangy balance to the meal.
- Corn on the Cob – A classic Southern side dish.
Frequently Asked Questions (FAQs)
Can I Use Bone-In Chicken?
Yes, but adjust the cooking time. Bone-in chicken takes longer to cook, about 8-10 minutes per side.
How Do I Store Leftovers?
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness.
Can I Freeze This Dish?
- Yes! Freeze the cooked chicken (without gravy) in a sealed container for up to 2 months.
- Reheat in a 375°F (190°C) oven for 20 minutes.
How Can I Make the Gravy Thicker?
- Increase the flour to 3 tablespoons for a thicker consistency.
- Simmer the gravy for a few extra minutes to reduce it.
Can I Bake Instead of Frying?
- Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Conclusion
Pan-Fried Chicken with Cream Gravy is a Southern comfort food classic that delivers crispy, flavorful chicken with a rich, creamy gravy. The buttermilk coating ensures tender, juicy meat, while the homemade gravy adds the perfect finishing touch.
With simple ingredients and easy steps, this dish is ideal for family dinners, special occasions, or whenever you’re in the mood for something deliciously satisfying.
Give it a try, and enjoy a homemade version of a restaurant favorite—it’s sure to become a staple in your kitchen!