Best 10 Southern Fried Chicken With Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the Southern charm with our finger-licking Southern Fried Chicken with Gravy! This classic dish is a symphony of crispy, juicy chicken enveloped in a velvety, flavorful gravy. Our recipe includes a secret blend of herbs and spices that create a tantalizing aroma and a crispy, golden-brown crust. Paired with our creamy and rich gravy, each bite is a journey through Southern culinary heritage. But that's not all; we also offer variations to suit your taste buds. Craving a spicy kick? Try our Nashville Hot Chicken recipe, where the chicken is coated in a fiery cayenne pepper paste. Prefer a tangy twist? Our Lemon Pepper Fried Chicken is infused with citrusy goodness. And for those who love the simplicity of the classics, our Original Southern Fried Chicken recipe delivers the authentic taste you've been longing for. Whichever recipe you choose, prepare to embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

BURTON'S SOUTHERN FRIED CHICKEN WITH WHITE GRAVY



Burton's Southern Fried Chicken with White Gravy image

Breaded buttermilk fried chicken and a pan-drippings gravy with milk or cream. The gravy is great on the chicken, but mash up some potatoes with some butter and cream and bake up some cornbread or biscuits and you have the quintessential southern meal with some northern urban twists.

Provided by Jinbellroc

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 8h50m

Yield 4

Number Of Ingredients 21

2 cups buttermilk
1 teaspoon onion powder
¼ cup chopped fresh parsley
¼ cup chopped fresh tarragon
¼ cup chopped fresh sage
1 teaspoon paprika
1 teaspoon ground cayenne pepper
2 skinless, boneless chicken breast halves, halved
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon ground cayenne pepper
salt and ground black pepper to taste
2 eggs
2 tablespoons whole milk
ground black pepper to taste
2 cups grapeseed oil for frying
½ cup all-purpose flour
½ cup quick-mixing flour (such as Wondra®)
2 cups whole milk
1 pinch salt and ground white pepper to taste

Steps:

  • Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander.
  • Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.
  • Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl.
  • Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken.
  • Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack.
  • Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.

Nutrition Facts : Calories 661.4 calories, Carbohydrate 85.3 g, Cholesterol 139.4 mg, Fat 21 g, Fiber 3.3 g, Protein 32.4 g, SaturatedFat 5.6 g, Sodium 1147.7 mg, Sugar 12.2 g

FRIED CHICKEN WITH BLACK PEPPER GRAVY



Fried Chicken with Black Pepper Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon yellow mustard powder
1 tablespoon Hungarian paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne
Kosher salt and freshly cracked black pepper
2 cups low-fat buttermilk
1/4 cup hot sauce
1 tablespoon apple cider vinegar
2 pounds bone-in, skin-on chicken thighs (about 8)
One 16-ounce container vegetable shortening
1 quart neutral frying oil
2 cups whole milk
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 dashes hot sauce

Steps:

  • For the chicken: Whisk together the flour, baking powder, mustard powder, paprika, garlic and onion powders, cayenne and 1 teaspoon salt in a large mixing bowl. Whisk together the buttermilk, hot sauce and vinegar in a second bowl.
  • Line a baking sheet with parchment paper. Line a second baking sheet with a cooling rack.
  • Place the chicken on the parchment-lined baking sheet. Sprinkle both sides generously with salt and pepper.
  • Working with one hand dedicated to the flour mixture and one hand dedicated to the buttermilk, dredge the chicken thoroughly in the flour mixture. Shake each piece individually to make sure it is fully coated and any excess flour is released. Place in the buttermilk mixture and toss gently to coat. Place the chicken back into the flour mixture to dredge again. Remove from the flour mixture and place on the parchment-lined baking sheet. (Reserve flour mixture.)
  • Place a large cast-iron skillet over medium heat. Add the vegetable shortening to the skillet and heat until melted. Once all the shortening has turned to liquid, add oil to the skillet until it comes up 1 inch from the rim. Attach a deep-frying thermometer to the skillet and preheat the oil to 350 degrees F.
  • Carefully add half the chicken to the oil. This will cause the temperature to decrease, so adjust the heat to maintain 325 degrees F. Fry the chicken, flipping only once halfway through, until an instant-read thermometer inserted in the thickest part of the meat, avoiding bone, registers 170 degrees F, 14 to 18 minutes. Remove the chicken to the cooling rack. Sprinkle with kosher salt and set aside; fry the remaining chicken.
  • For the gravy: Transfer 1/4 cup of the frying oil to another cast-iron skillet over medium heat. Whisk in 1/4 cup of the flour mixture used to dredge the chicken. Cook until a smooth paste is formed, 2 to 3 minutes. While whisking continuously, pour in the milk. Simmer until the sauce thickens and can easily coat the back of a spoon, about 8 minutes. Season with salt, pepper and hot sauce. Pour the gravy over the fried chicken.

SOUTHERN FRIED CHICKEN WITH GRAVY



Southern Fried Chicken with Gravy image

Fried chicken may have been perfected in the South, but it is loved everywhere! Seasonings add a little something extra to this recipe, as does a rich gravy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 large egg
1/2 cup whole milk
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
Oil for frying
CREAMY GRAVY:
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup heavy whipping cream

Steps:

  • In a shallow dish, combine the first 7 ingredients. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then place in flour mixture, a few pieces at a time, and turn to coat. , In a large skillet, heat 1/4 in. oil; fry chicken until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels and keep warm. Drain skillet, reserving 3 tablespoons drippings. , For gravy, in a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 750 calories, Fat 52g fat (14g saturated fat), Cholesterol 170mg cholesterol, Sodium 554mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

FRIED CHICKEN AND GRAVY



Fried Chicken and Gravy image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 5 servings

Number Of Ingredients 7

1 pound self-rising flour
1 tablespoon pepper
1 tablespoon garlic salt
1 tablespoon salt
5 pieces bone-in chicken
Vegetable oil, for frying
1 small yellow onion, chopped

Steps:

  • Place the flour, pepper, garlic salt and salt in a large plastic resealable bag, and shake to mix. Set aside 5 tablespoons of the flour mixture for later use. Add the chicken to the resealable bag and shake until evenly coated.
  • Fill a cast-iron frying pan halfway with vegetable oil and heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
  • Add the chicken and fry until both sides are fully browned and reach an internal temperature of 165 degrees F, about 7 minutes for the white meat and 14 minutes for the dark meat. Drain the fried chicken on a paper-towel-lined plate.
  • Drain the oil from the frying pan, leaving behind the brown bits. Add the onions and saute over medium-high heat until they begin to brown, about 3 minutes. Add 3 cups of water and the reserved flour, and whisk until the gravy thickens, about 15 minutes.
  • Plate the chicken and pour some gravy over the top to serve.

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

This recipe is originally from Alabama, and has been passed down for generations.

Provided by Cindy Garrick

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

Steps:

  • Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  • Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g

CHICKEN FRIED CHICKEN WITH WHITE GRAVY



Chicken Fried Chicken with White Gravy image

A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 3/4 cups all-purpose flour
3/4 cup cornstarch
2 teaspoons paprika
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/4 cups buttermilk
1 tablespoon hot sauce
1 large egg
Canola, vegetable or peanut oil, for frying
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
Kosher salt and freshly ground black pepper
1/2 teaspoon apple cider vinegar

Steps:

  • Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
  • Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
  • Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
  • Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
  • For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
  • Serve the chicken fried chicken topped with the white gravy.

SOUTHERN-FRIED STUFFED CHICKEN WITH ROASTED RED PEPPER-AND-VIDALIA ONION GRAVY



Southern-Fried Stuffed Chicken with Roasted Red Pepper-and-Vidalia Onion Gravy image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 25

4 ounces cream cheese, softened
1 cup dry chicken-flavored stuffing mix
1/2 cup (2 ounces) finely shredded Romano cheese
1/2 cup chopped Vidalia onion
1/4 cup minced fresh basil leaves
4 large boned chicken breast halves with skin
4 ready-to-serve bacon slices
1 large egg
1 cup milk
1 cup all-purpose baking mix
2 teaspoons Creole seasoning
1 teaspoon black pepper
Canola oil
Roasted Red Pepper-and-Vidalia Onion Gravy, recipe follows
1 large Vidalia onion, halved vertically
1 large sweet red bell pepper, halved and seeded
1 tablespoon olive oil
Nonstick aluminum foil
1/4 teaspoon kosher salt
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
2 teaspoons Creole seasoning
2 tablespoons minced fresh basil leaves
Black pepper

Steps:

  • Stir together first 5 ingredients in a medium bowl. Set aside.
  • Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a mallet or rolling pin.
  • Spread 1/4 of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon. Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.
  • Whisk together egg and milk in a bowl. Combine baking mix, Creole seasoning, and pepper in a shallow dish. Dip chicken rolls in egg mixture; dredge in baking mix mixture.
  • Pour oil to depth of 2 inches in a large skillet; heat to 350 degrees F. Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often. Drain on a wire rack over paper towels.
  • Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll. Drizzle with remaining gravy.
  • Dice 1 onion half; set aside.
  • Cut remaining onion half into slices. Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
  • Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered. Place bell pepper halves in a zip-top freezer bag; seal and let stand 10 minutes to loosen skin. Peel bell pepper halves, and dice 1 half. Reserve diced bell pepper and remaining half. Dice roasted onion, and set aside.
  • Melt butter in a large skillet over medium-high heat. Add reserved diced raw onion, and saute 10 minutes or until onion begins to brown. Stir in flour; cook, stirring constantly, 5 minutes, or until flour mixture is caramel-colored. Stir in chicken broth and Creole seasoning. Reduce heat to medium, and cook, stirring constantly, until thickened.
  • Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
  • Combine gravy mixture, reserved diced roasted bell pepper, diced roasted onion, basil, and black pepper.

GWEN'S FRIED CHICKEN WITH MILK GRAVY



Gwen's Fried Chicken with Milk Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h50m

Yield 4 to 6 servings

Number Of Ingredients 9

8 serving pieces chicken, light or dark meat
Salt
2 cups peanut oil, more if needed
Black pepper
2 cups all-purpose flour
4 tablespoons oil from fried chicken
4 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper

Steps:

  • For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
  • Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
  • Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
  • Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
  • For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
  • Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.

SOUTHERN FRIED CHICKEN WITH COUNTRY GRAVY



Southern Fried Chicken with Country Gravy image

Categories     Picnic     Dinner     Family Reunion     Deep-Fry     Party     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

1 fryer chicken (2 1/2-3 1/2 lb)
Salt and freshly ground pepper
1 cup buttermilk
1 Tbsp mustard
2 tsp chopped fresh tarragon
2 tsp all-purpose flour, plus more for dredging
Vegetable oil for pan-frying
1 cup whole milk, warmed

Steps:

  • Cut the chicken into serving pieces. Trim the pieces of excess fat and season well with salt and pepper.
  • Whisk together the buttermilk, mustard, and tarragon in a large bowl to make a marinade.
  • Put the marinade and chicken pieces in a resealable plastic bag, close, and squeeze until coated evenly. Place in the refrigerator and marinate for at least 4 hours and up to 12 hours, turning occasionally.
  • Preheat the oven to 300°F.
  • Remove the chicken from the marinade, allowing any excess to drip off. Dredge in the flour.
  • Pour the oil into a skillet to a depth of 1/2 inch. Heat over medium heat until it registers 350°F on a deep-frying thermometer. Add the legs and thighs to the hot oil, in batches as needed. Pan-fry until golden brown on the first side, 6-7 minutes, then turn and fry on the second side until golden, 7-8 minutes more. Place on a rack in a baking pan and put in the oven. Use a slotted spoon to remove browned bits from the oil and let the oil return to 350°F. Continue frying the breast pieces in the same way, then add to the pan in the oven. Bake until the chicken is opaque throughout and an instant-read thermometer inserted into the thickest parts registers 180°F for thigh and leg portions, about 25 minutes, and 170°F for breast portions, about 10 minutes.
  • Meanwhile, make the gravy. Use the slotted spoon to remove any browned bits from the oil in the pan and pour off all but 2-3 tsp. Add the 2 tsp flour and cook, stirring frequently with a wooden spoon, to make a blond roux, 2 minutes. Add the milk to the roux, stirring well to remove all lumps. Cook over low heat, stirring and skimming as necessary, until thickened to a saucelike consistency, 5-10 minutes. Taste and season with salt and pepper. Strain the gravy and serve with the chicken.

MEAN CHEF'S SOUTHERN FRIED CHICKEN AND GRAVY



Mean Chef's Southern Fried Chicken and Gravy image

Make and share this Mean Chef's Southern Fried Chicken and Gravy recipe from Food.com.

Provided by Jeff Hixson

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 quarts water, mixed with
1 tablespoon salt (or substitute 2 cups buttermilk)
2 -2 1/2 lbs broiler-fryer chickens, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings (optional)
1/4 cup all-purpose flour
2 cups milk (or a combination of the two) or 2 cups chicken broth (or a combination of the two)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
  • Cover and refrigerate 8 hours.
  • Or cover chicken pieces with buttermilk and refrigerate for 8 hours - if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate.
  • Drain chicken; rinse with cold water, and pat dry.
  • Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken - for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture .
  • Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag.
  • Place 2 pieces of chicken in bag; seal.
  • Shake to coat completely.
  • Remove chicken, and repeat procedure with remaining pieces.
  • Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF.
  • Add chicken, a few pieces at a time, skin side down.
  • Cover and cook 6 minutes; uncover and cook 9 minutes.
  • Turn chicken pieces; cover and cook 6 minutes.
  • Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.
  • Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
  • FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet.
  • Place skillet over medium heat.
  • Add flour to drippings, stirring constantly, until browned.
  • Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes).
  • Stir in salt and pepper.
  • Serve immediately.
  • Yield: 1 2/3 cups.
  • Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.

Tips:

  • Use fresh, high-quality chicken: This will make a big difference in the final flavor of the dish.
  • Brine the chicken before frying: This helps to keep the chicken moist and juicy.
  • Use a well-seasoned cast iron skillet: This will help to evenly cook the chicken and create a crispy crust.
  • Fry the chicken in small batches: This will help to prevent the chicken from overcrowding the skillet and ensure that it cooks evenly.
  • Use a meat thermometer to check the internal temperature of the chicken: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Make the gravy while the chicken is frying: This will allow the flavors to develop and thicken.
  • Serve the chicken and gravy immediately: This is when it will be at its best.

Conclusion:

Southern fried chicken with gravy is a classic dish that is loved by people of all ages. It is a delicious and comforting meal that is perfect for any occasion. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!

Related Topics