Fried Chicken with Creamy Gravy Recipe - Allrecipes.com
Fried Chicken with Creamy Gravy Recipe
  • READY IN 55 mins

Fried Chicken with Creamy Gravy

Recipe by  

"Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

Directions

  1. In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
  2. In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
  3. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
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Footnotes

  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2003

Wow! This is amazing. A lot of people complimented on how amazing the gravy was, but I thought the chicken took the prize. I substituted garlic salt for garlic powder and added onion salt and I doubled the spices. I felt 3 cups of oil was way too much, so I used 1 1/2 cups and it was fine; I just flipped the chicken pieces as it was cooking. I also doubled the gravy and served it over mashed potatoes. It was to die for.

 
Most Helpful Critical Review
Aug 10, 2012

I followed this recipe EXACTLY. I thought it was pretty good, but I think my oil was too hot (I didn't have thermometer). So the skin cooked fast and was REALLY brown, almost too cooked. The meat inside was nice and moist but the outside was too crunchy and no much flavor. I think I will try this again because I found it super easy. However, next time, I'll keep my flame at medium (not high) and brown a little less. I may also increase the seasonings a bit more. My husband thought it was bland. It has super potential.

 
Nov 18, 2003

GINA, YOU HAVE GOT TO BE A COUNTRYSOUTHERN COOK! I KNOW A GOOD SOUTHERN RECIPE WHEN I TASTE IT :) FOR THOSE OF YOU WHO THINK THIS IS BLAND , TRY A SEASONED FLOUR SUCH AS KENTUCKY KERNEL. ANOTHER THING IS, I READ WHERE ONE REVIEWER THOUGHT THE RECIPE CALLED FOR TOO MUCH OIL TO COOK THE CHICKEN IN. I BELIEVE THAT THROUGH TRIAL AND ERROR YOU WILL FIND THAT IF YOU FOLLOW GINA'S RECIPE AND USE THE OIL CALLED FOR , YOU WILL GET THE ULTIMATE CRISPY FRIED CHICKEN THAT WILL STILL BE JUICY ON THE INSIDE.I WOULD LIKE TO ADD THAT I ENJOYED TRYING SOMEONE ELSES RECIPE AND HAVING IT TURN OUT SOOOO DELICIOUS!!! THANKS GINA!!

 
Aug 29, 2002

YUMM! This is one of the best fried chicken recipes I have tried! The gravy was good, but I did add quite a bit of garlic salt, salt and pepper. The chicken was very moist. Great recipe!

 
Dec 28, 2006

Awesome and very, very easy. I used garlic powder and seasoning salt instead of the garlic salt, being that I didn't have any. Instead of deep frying for all that time, I just did about 4 minutes per side and then put it in a 400 degree oven for about 25 minutes until it was done. Very good.

 
Jan 14, 2007

Excellent!!! This came out SOOOO good! I used chicken breasts and fried them in skillet for about 4-5 min. per side and then cooked them in a preheated 400 degree oven for 20 min. Mmmmm....Both chicken and gravy were PERFECT! THANK YOU!

 
Jul 26, 2007

Practically foolproof fried chicken (just make sure you watch the temperature of the oil!) and an okay basic gravy. I've made this recipe twice; the first time completely as instructed, with gravy, and the second time with a couple spice additions to the flour mixture as well as with a store bought gravy mix. The reason why I think I'll stay with the store bought is that the gravy does not have enough flavor for me and it was also too greasy and thin. It's too easy to just open up a pouch and spend two minutes boiling it up, you know? I also end up adding more pepper and paprika to my flour mixture because my boyfriend and I like it a little more spicy. If you take anything away from this recipe, though, make it what I call the triple dunk technique: flour, milk/egg, and flour again. This combo really makes the glue like consistency that helps the flour STICK to the chicken so it doesn't all fall off when you put it into the oil. Overall a nice basic recipe for those who need to practice on perfecting their fried chicken.

 
Nov 21, 2005

I am rating the GRAVY only because I have not made the chicken yet. Oh....my....word. If the chicken turns out HALF as good as the gravy, this deserves 10 stars! I bought a rotisserie chicken for dinner last night and had mashed potatoes and green beans, and my husband wanted a gravy to put on the chicken and potatoes. My jarred gravy was expired, so I thought I would try this. EASY to make and the taste was unbelievable.......and I didn't even have the chicken 'drippings' to include in it! I will NEVER use jarred chicken gravy again. Only changes - I didn't have poultry seasoning, so I added some thyme and rosemary instead, and I had to add a bit more flour mixture to get it to thicken up more. I am so anxious now to try the chicken and will add my review when I do.

 

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Nutrition

  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 40.5 g
  • 81%
  • Sodium
  • 588 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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