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.
Flatten the chicken breasts so they cook evenly. Marinate the chicken in buttermilk for 15-20 minutes to tenderize.
In a big bowl, combine flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
Take the chicken out of the buttermilk, letting excess drip off. Coat each piece in the flour mixture so it’s evenly coated.
Heat vegetable oil in a deep skillet to 375°F.
Fry the chicken in batches for 6-8 minutes per side or until golden brown and cooked through.
Place on a paper towel.
In a skillet, cook the sausage medium high. Remove and set aside.
Melt butter in the skillet, then whisk in the flour. Cook for 1–2 minutes until lightly golden.
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.
Place fried chicken on a plate, pour the sausage gravy over the top, and garnish with parsley if desired.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
