Country Fried Chicken with Sausage Gravy
Description
Crispy, golden chicken breasts topped with rich, creamy sausage gravy make up the traditional southern comfort food meal Country Fried Chicken with Sausage Gravy. For holidays like Christmas or Thanksgiving, it's the ideal crowd-pleaser; it also goes well with roasted veggies and creamy mashed potatoes.
Ingredients (What Do You Need)
For the Fried Chicken:
For the Sausage Gravy:
Instructions - How To Prepare
For the Chicken:
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Prepare the Chicken:
Flatten the chicken breasts so they cook evenly. Marinate the chicken in buttermilk for 15-20 minutes to tenderize.
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Make the Breading:
In a big bowl, combine flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
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Bread the Chicken:
Take the chicken out of the buttermilk, letting excess drip off. Coat each piece in the flour mixture so it’s evenly coated.
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Fry the Chicken:
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Heat vegetable oil in a deep skillet to 375°F.
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Fry the chicken in batches for 6-8 minutes per side or until golden brown and cooked through.
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Place on a paper towel.
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For the Sausage Gravy:
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Cook the Sausage:
In a skillet, cook the sausage medium high. Remove and set aside.
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Make the Roux:
Melt butter in the skillet, then whisk in the flour. Cook for 1–2 minutes until lightly golden.
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Add Milk and Seasoning:
Gradually whisk in the milk, stirring constantly to prevent lumps.
Add the sausage back into the gravy and season with salt and pepper. Cook until thickened.
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Serve:
Place fried chicken on a plate, pour the sausage gravy over the top, and garnish with parsley if desired.
Nutrition Facts
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Cholesterol 90mg30%
- Sodium 780mg33%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do you not have buttermilk? 3 cups whole milk and 3 tsp lemon juice will get you close. You can use it in place of buttermilk if you don’t have the real deal but it won’t be the same.
Large chicken breasts will cook fast if you butterfly them or pound them with a meat mallet until they are about 1/2 inch thick. When I make this I use a cast iron skillet. In my opinion it makes the crispiest outside. Alternative is to use a deep fryer and cook until 185 inside.