Southern Chicken in Gravy is a comforting, flavorful dish that features tender fried chicken smothered in a rich, savory gravy. The crispy, golden-brown chicken is perfectly complemented by the creamy gravy, making it a soul-satisfying meal that’s perfect for any dinner table. Serve it over mashed potatoes, rice, or your favorite side dish for a hearty and delicious meal!

Why You’ll Love This Recipe

This Southern Chicken in Gravy recipe is a classic comfort food at its best. The crispy fried chicken, coated in seasoned flour and cooked until golden, is the perfect match for the rich and flavorful gravy. With onions, garlic, and chicken broth adding depth to the gravy, it creates a perfect dish that’s both satisfying and easy to make. The addition of milk makes the gravy creamy, and the chicken stays juicy and tender after simmering in it.

Southern Chicken in Gravy

Ingredients

For the Chicken:

2 pounds chicken thighs and/or drumsticks (about 5 pieces)
1 ⅓ cups all-purpose flour
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
1 teaspoon paprika

For the Gravy:

⅔ cup vegetable oil
1 large onion, diced
1 teaspoon chicken bouillon (or 1 bouillon cube)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 cups chicken broth
1 cup whole milk
Fresh parsley (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Seasoned Flour:

In a large mixing bowl, whisk together the flour, onion powder, garlic powder, salt, pepper, poultry seasoning, and paprika.
Remove 3 tablespoons of the seasoned flour and set it aside for later.

Dredge the Chicken:

Coat each piece of chicken completely in the seasoned flour mixture, making sure it’s evenly coated on all sides.

Fry the Chicken:

Heat the vegetable oil in a large, deep skillet (preferably cast iron) over medium heat.
Add the coated chicken pieces, ensuring not to overcrowd the pan. You may need to cook in batches.
Fry the chicken until it’s golden brown on all sides, about 8-10 minutes.
Once browned, transfer the chicken to a wire rack set over a baking sheet, leaving the oil in the pan.

Prepare the Gravy:

Add the diced onion to the skillet and cook until golden brown, about 5 minutes.
Whisk the reserved 3 tablespoons of seasoned flour into the oil and onion mixture.
Stir in the chicken bouillon, salt, pepper, garlic powder, and chicken broth. Cook for 2-3 minutes, whisking frequently to avoid lumps (aside from the onions).

Add the Milk:

Whisk in the milk, ensuring the mixture remains smooth.
Bring the gravy to a boil and cook for an additional 2-3 minutes, stirring constantly.

Simmer the Chicken:

Return the fried chicken to the pan, ensuring it’s coated in the gravy.
Cover the pan and let it simmer over medium heat for 30 minutes, turning the chicken occasionally.
Cook until the chicken reaches an internal temperature of 165°F and is fully cooked through.

Serve:

Garnish with fresh parsley, if desired.
Serve the smothered chicken over mashed potatoes, rice, or with your favorite side dish.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

Use Boneless Chicken: You can use boneless chicken thighs or breasts for a quicker cooking time. Adjust the simmering time accordingly.
Spicy Version: Add a pinch of cayenne pepper or a chopped jalapeño to the gravy for some heat.
Herb Variations: Add thyme, rosemary, or a bay leaf to the gravy for extra flavor.
Gravy without Milk: For a lighter gravy, you can skip the milk and add extra chicken broth instead.

Storage/Reheating

Storage: Leftover chicken and gravy can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the chicken and gravy in a skillet over medium heat, adding a little more chicken broth or water if the gravy has thickened too much.

FAQs

1. Can I use chicken breasts instead of thighs or drumsticks?

Yes, you can use chicken breasts, but they will cook faster than thighs or drumsticks. Make sure to adjust the cooking time so the chicken doesn’t dry out.

2. Can I skip frying the chicken and cook it all in the gravy?

For a lighter version, you can skip frying the chicken and cook it directly in the gravy. You may need to simmer it for a longer time to cook the chicken through.

3. Can I use a different type of oil for frying the chicken?

Yes, you can use vegetable oil, canola oil, or even peanut oil for frying the chicken, depending on your preference.

4. How can I make the gravy thicker?

If you want a thicker gravy, you can whisk in a little cornstarch or flour mixed with water to form a slurry, then add it to the gravy. Cook for a few more minutes until thickened.

5. Can I make this dish ahead of time?

Yes, you can make the chicken and gravy ahead of time and store it in the refrigerator. Reheat on the stove over low heat before serving.

6. Can I freeze this dish?

Yes, you can freeze the chicken and gravy. Place it in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Conclusion

Southern Chicken in Gravy is a hearty, flavorful meal that’s perfect for a cozy dinner. The crispy, golden chicken combined with the rich, savory gravy creates a delicious dish that’s perfect for serving over mashed potatoes or rice. It’s a comforting, soul-satisfying meal that will surely become a family favorite. Enjoy!