Introduction:
Pan-Fried Chicken with Cream Gravy is a comforting and satisfying dish that brings together crispy, golden-brown chicken and a rich, creamy gravy. This Southern-inspired meal is perfect for a hearty dinner that’s full of flavor and warmth. The combination of perfectly seasoned chicken and a smooth gravy makes this dish a family favorite that will have everyone coming back for seconds.
Overview of the Recipe:
Pan-Fried Chicken with Cream Gravy is a delicious dish that combines the savory flavors of well-seasoned chicken with the creamy richness of homemade gravy. The chicken breasts are dredged in a seasoned flour mixture, fried to golden perfection, and then served with a creamy gravy made from the flavorful drippings left in the skillet. This dish is quick to prepare and provides a wonderful balance of textures and flavors.
History and Origin:
Pan-fried chicken is a staple in Southern American cuisine, where frying food has long been a traditional cooking method. The cream gravy, often referred to as “country gravy” or “white gravy,” is also a classic Southern recipe, typically served over chicken, biscuits, or mashed potatoes. This dish reflects the hearty and comforting nature of Southern cooking, where simple ingredients are transformed into deeply satisfying meals.
Ingredients:
For the Chicken:
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- 2 large chicken breasts, halved lengthwise
- ⅔ cup all-purpose flour
- ½ cup buttermilk
- 4 tablespoons canola oil
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- ⅔ cup low-sodium chicken broth
- ⅔ cup milk
Instructions:
- Prepare the Chicken:
- Preheat your oven to 250°F to keep the chicken warm after frying.
- In a shallow dish, combine the all-purpose flour with salt, onion powder, cumin, black pepper, garlic powder, and white pepper. Mix well to evenly distribute the spices.
- Dredge the Chicken:
- Take each chicken breast half and dredge it in the seasoned flour, making sure to coat all sides.
- Dip the floured chicken breast into the buttermilk, allowing any excess to drip off.
- Dredge the chicken again in the flour mixture, pressing lightly to ensure the flour adheres well.
- Fry the Chicken:
- Heat the canola oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Carefully place the dredged chicken breasts into the skillet. Fry the chicken for 6-8 minutes on each side, or until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F.
- Once cooked, transfer the chicken to a baking sheet and place it in the preheated oven to keep warm while you prepare the gravy.
- Make the Cream Gravy:
- In the same skillet, reduce the heat to medium and add the butter. Allow the butter to melt, then stir in the flour.
- Cook the flour and butter mixture (roux) for about 1 minute, stirring constantly, until it becomes lightly golden and has a slightly nutty aroma.
- Gradually whisk in the low-sodium chicken broth, followed by the milk, ensuring a smooth consistency. Continue to cook the gravy, stirring constantly, until it thickens to your desired consistency. This should take about 3-5 minutes.
- Taste the gravy and adjust the seasoning with salt and pepper if necessary.
- Serve:
- Remove the chicken from the oven and plate it. Pour the warm cream gravy over the fried chicken, or serve it on the side for dipping.
Serving:
This recipe makes 4 servings, with each serving containing approximately 520 kcal. Pan-Fried Chicken with Cream Gravy is best served hot and pairs well with classic sides like mashed potatoes, green beans, or biscuits. The rich gravy also complements these sides, making it a perfect addition to your plate.
Pairing and Serving Suggestions:
Pan-Fried Chicken with Cream Gravy is a versatile dish that pairs well with a variety of side dishes. Serve it with fluffy mashed potatoes, which can be topped with extra gravy, or alongside buttery biscuits for a true Southern experience. For a lighter meal, consider pairing the chicken with a fresh garden salad or steamed vegetables like green beans or broccoli. A crisp coleslaw would also add a nice contrast to the richness of the chicken and gravy.
Variations of the Recipe:
- Spicy Pan-Fried Chicken: Add 1/2 teaspoon of cayenne pepper or paprika to the flour mixture for a spicy kick.
- Herb-Infused Gravy: Stir in finely chopped fresh herbs like thyme, parsley, or rosemary into the gravy for added flavor.
- Crispy Oven-Fried Chicken: For a lighter version, bake the breaded chicken in a preheated 400°F oven on a wire rack over a baking sheet for 20-25 minutes, flipping halfway through, until crispy and cooked through.
- Gluten-Free Option: Use gluten-free flour for dredging the chicken and for making the gravy, ensuring the recipe is suitable for those with gluten sensitivities.
Health Benefits:
This dish, while indulgent, offers some nutritional value. Chicken breasts are a lean source of protein, which is essential for muscle repair and growth. By using low-sodium chicken broth and controlling the amount of added salt, you can make the gravy a bit healthier. Additionally, buttermilk, despite its name, is low in fat and adds moisture to the chicken without a significant increase in calories.
FAQs:
Q1: Can I use a different type of chicken?
A1: Yes, you can use chicken thighs or drumsticks instead of chicken breasts. Adjust the cooking time to ensure the chicken is cooked through.
Q2: Can I make this dish ahead of time?
A2: While Pan-Fried Chicken is best served fresh, you can prepare the chicken and keep it warm in the oven for up to an hour before serving. The gravy can be made ahead and reheated gently before serving.
Q3: What can I use instead of buttermilk?
A3: If you don’t have buttermilk on hand, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Q4: How do I store leftovers?
A4: Store any leftover chicken and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain its crispiness, and gently reheat the gravy on the stovetop.
Q5: Can I make the gravy without chicken broth?
A5: Yes, you can make the gravy using only milk, though it will be less savory. Consider adding a bouillon cube or some extra seasoning to enhance the flavor.
Conclusion:
Pan-Fried Chicken with Cream Gravy is a delightful and comforting dish that showcases the best of Southern cooking. With its crispy, flavorful chicken and rich, creamy gravy, it’s a meal that’s sure to satisfy. This recipe is straightforward enough for a weeknight dinner but special enough to serve to guests. With a few simple ingredients and techniques, you can create a dish that’s full of flavor and sure to become a favorite in your home.