Chicken Fried Chicken with Gravy

Why You’ll Love This Recipe

I love this recipe because it gives me everything I want in a comfort meal: crispy fried chicken, savory spices, and that creamy, peppery gravy poured generously over the top. The pickle juice and buttermilk marinade makes the chicken tangy and tender, while the textured flour coating creates that classic crunchy bite. It’s satisfying, simple, and absolutely mouthwatering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 1 cup buttermilk

• ¼ cup pickle juice (from a jar)

• 1 large egg

• 2 lbs boneless, skinless chicken thighs

• 1 ½ cups self-rising flour

• 1 tablespoon seasoned salt

• 2 teaspoons black pepper

• ¼ teaspoon cayenne pepper

• 3 tablespoons reserved marinade

• Vegetable or peanut oil, for frying

For the Gravy:

• ¼ cup salted butter

• ⅓ cup all-purpose flour

• 4 cups whole milk, warmed (add more if needed)

• ¾ teaspoon salt (plus more to taste)

• ½ teaspoon black pepper (plus more to taste)

Directions

Marinate the Chicken

1. I whisk the buttermilk, pickle juice, and egg together in a large bowl until smooth.

2. I add the chicken thighs, making sure they’re fully coated, then cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.

3. I remove the chicken from the fridge about 10 minutes before frying to bring it closer to room temperature.

Dredge and Coat

4. In a shallow bowl, I mix the flour with seasoned salt, black pepper, cayenne, and 3 tablespoons of the reserved marinade. It turns a little crumbly—that’s perfect for creating a textured crust.

5. I dredge each piece of chicken in the flour mixture, pressing firmly so it sticks. I shake off the excess and set them aside on a wire rack or plate.

Fry the Chicken

6. I heat 1½ inches of oil in a heavy skillet or Dutch oven over medium heat to 350°F. While the oil heats, I preheat my oven to 200°F to keep the chicken warm after frying.

7. Working in batches, I fry the chicken for about 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F.

8. Once cooked, I transfer the chicken to a wire rack over a baking sheet and keep it warm in the oven while I make the gravy.

Make the Gravy

9. After frying, I carefully discard the oil and wipe the skillet clean.

10. I melt the butter over medium heat, then whisk in the flour. I cook for about 2 minutes, stirring constantly, until the roux turns a light golden color and smells nutty.

11. Gradually, I whisk in 3 cups of warm milk, salt, and pepper. I simmer for about 3 minutes until the gravy thickens, adding more milk if needed for my preferred consistency. I always taste and adjust the seasoning.

Serve

12. I plate the crispy fried chicken and ladle the warm gravy generously over the top. A sprinkle of freshly cracked black pepper finishes it off just right.

Servings And Timing

Yield: 6 servings
Prep Time: 40 minutes (including marinating)
Cook Time: 25 minutes
Total Time: Approximately 1 hour

This recipe serves up a hearty portion, perfect for a family-style dinner or weekend gathering.

Variations

• Spicier Kick: I increase the cayenne or add a splash of hot sauce to the marinade.

• Chicken Breasts: I sometimes use boneless chicken breasts, pounded to an even thickness, for a different texture.

• Buttermilk Sub: If I’m out of buttermilk, I use regular milk with 1 tablespoon of vinegar or lemon juice.

• Herb Gravy: I stir in chopped fresh thyme or parsley into the gravy for added flavor.

• Air Fryer Option: I spray coated chicken lightly with oil and cook it in the air fryer at 375°F for 18–20 minutes, flipping halfway through.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To keep the coating crisp, I reheat the chicken in a 375°F oven for about 10–12 minutes. The gravy reheats best on the stovetop over low heat, with a splash of milk stirred in to loosen it.

FAQs

What’s The Difference Between Chicken Fried Chicken And Fried Chicken?

Chicken fried chicken uses boneless cuts and is typically pounded or left thin, then breaded and fried like chicken-fried steak. I like how quick and even it cooks compared to bone-in versions.

Can I Make This Recipe With Chicken Breasts?

Yes, I can use boneless, skinless chicken breasts. I usually pound them slightly to an even thickness for more consistent frying.

Why Use Pickle Juice In The Marinade?

The pickle juice adds a tangy brine-like flavor and helps tenderize the chicken. It’s a subtle boost that makes a big difference.

Can I Make The Gravy Ahead Of Time?

Yes, I often make the gravy earlier in the day and reheat it gently. I just add a splash of milk to loosen it up and whisk until smooth.

What Oil Is Best For Frying?

I like using vegetable oil or peanut oil for their high smoke points and neutral flavor. I always make sure the oil is at the right temperature before frying for best results.

Conclusion

Chicken Fried Chicken with Gravy is the kind of down-home meal I turn to when I want pure comfort on a plate. Crispy, juicy chicken paired with creamy peppered gravy—it’s everything I crave in a southern-style dinner. Whether I’m making it for guests or just treating myself, this recipe always delivers that golden, satisfying crunch with every bite.

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