If you’re craving a dish that’s crispy on the outside, tender and juicy on the inside, and smothered in rich, flavorful gravy, then this pan-fried chicken with cream gravy recipe is exactly what you need. It’s a classic comfort food that brings warmth and satisfaction to any meal. Whether you’re cooking for your family, impressing guests, or simply treating yourself, this recipe is straightforward enough for beginners and delicious enough for seasoned cooks.
In this post, you’ll find everything from ingredients and step-by-step instructions to tips and tricks for the best results, nutritional info, and suggestions for sides that perfectly complement the dish. Let’s dive in!
Why This Recipe Works So Well
The secret to the perfect pan-fried chicken is all about the technique and the seasoning. This recipe uses a double dredging method — first coating the chicken in a seasoned flour mix, then dipping it into buttermilk, and back into the flour mixture. This creates a wonderfully crispy crust that locks in moisture.
The accompanying cream gravy is made right in the same pan after frying, absorbing all those delicious browned bits (fond) left behind. The gravy is thickened with a roux made from butter and flour, then enriched with chicken broth and milk, and seasoned with the reserved spice blend from the chicken. This results in a luscious, savory gravy that pairs perfectly with the crispy chicken.
Ingredients: What You’ll Need
For the Chicken:
-
2 large boneless, skinless chicken breasts (split in half lengthwise to make 4 thinner pieces)
-
1 teaspoon salt
-
1 teaspoon onion powder
-
1 teaspoon ground cumin
-
½ teaspoon black pepper
-
½ teaspoon garlic powder
-
¼ teaspoon white pepper
-
⅔ cup all-purpose flour (for dredging)
-
½ cup buttermilk
-
4 tablespoons canola oil (or another neutral oil for frying)
For the Cream Gravy:
-
2 tablespoons butter
-
2 tablespoons all-purpose flour
-
⅔ cup low-sodium chicken broth
-
⅔ cup milk
-
Reserved spice mixture from chicken seasoning
Equipment Needed
-
Large skillet or frying pan (preferably cast iron or heavy-bottomed for even heat)
-
Oven-safe plate or baking sheet (to keep chicken warm)
-
Mixing bowls and shallow plates for dredging
-
Whisk for making gravy
-
Tongs or spatula for flipping chicken
Step-by-Step Directions
Step 1: Prepare Your Chicken
Start by slicing each chicken breast horizontally to create two thinner pieces. This helps the chicken cook evenly and quickly. Season the chicken well with salt, onion powder, cumin, black pepper, garlic powder, and white pepper. These spices add warmth and depth of flavor to the chicken.
Step 2: Mix the Dredging Flour
Combine ⅔ cup all-purpose flour with the seasoned spice mix in a shallow plate or bowl. This seasoned flour will be the coating that crisps up during frying.
Step 3: Prepare Buttermilk Dip
Pour ½ cup buttermilk into a separate wide bowl. The buttermilk adds moisture and a slight tang that helps tenderize the chicken, plus it helps the flour coating stick better.
Step 4: Dredge the Chicken Twice
Now, double-dip your chicken pieces:
-
First, coat the chicken in the seasoned flour mixture.
-
Dip it into the buttermilk.
-
Coat again in the seasoned flour mixture.
This double dredging creates that irresistible crispy crust.
Step 5: Fry the Chicken
Heat 2 tablespoons of canola oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add two pieces of chicken. Fry them about 4-5 minutes per side or until they turn a beautiful golden brown. Once cooked, transfer the chicken to an oven-safe plate or baking sheet and place in a preheated oven at 250°F (121°C) to keep warm and crispy.
Add the remaining 2 tablespoons of oil and fry the rest of the chicken in the same way.
Step 6: Make the Cream Gravy
After all the chicken is cooked, reduce the heat to low. Using the same skillet with the leftover oil and browned bits:
-
Melt 2 tablespoons butter.
-
Whisk in 2 tablespoons flour to form a roux.
-
Cook the roux for 4-5 minutes, stirring constantly, to remove the raw flour taste.
-
Gradually whisk in ⅔ cup chicken broth and ⅔ cup milk, alternating between the two to avoid lumps.
-
Stir in the reserved spice mixture from the chicken seasoning.
-
Continue whisking and cooking until the gravy thickens to your desired consistency.
Step 7: Serve
Plate your crispy pan-fried chicken and generously spoon the creamy gravy over the top. Serve immediately with your favorite sides!
Prep Time, Cooking Time & Servings
-
Prep Time: 10 minutes
-
Cook Time: 20 minutes
-
Total Time: 30 minutes
-
Servings: 4
Nutrition Facts (Approximate Per Serving)
-
Calories: 447 kcal
-
Protein: 35g
-
Fat: 26g
-
Carbohydrates: 15g
-
Fiber: 1g
-
Sugar: 2g
-
Sodium: 450mg
Tips for the Best Pan-Fried Chicken & Gravy
-
Use a cast iron skillet if possible. It retains and distributes heat evenly, giving you that perfect crispy crust.
-
Don’t overcrowd the pan. Fry in batches to maintain the oil temperature and avoid steaming your chicken.
-
Keep cooked chicken warm in the oven uncovered. This keeps the crust crispy instead of soggy.
-
Make your own buttermilk substitute by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup milk and letting it sit for 5 minutes.
-
Adjust gravy thickness by adding extra broth or milk if it gets too thick.
-
For extra crispy chicken, let the coated chicken rest on a wire rack for 10 minutes before frying. This helps the flour adhere better.
-
Use fresh spices for the best flavor impact.
Serving Suggestions: What to Pair With Pan-Fried Chicken and Cream Gravy
This dish pairs beautifully with a variety of sides. Some favorites include:
-
Mashed potatoes — The creamy gravy is perfect poured over fluffy mashed potatoes.
-
Green beans — Steamed or sautéed green beans add a fresh, crunchy contrast.
-
Cornbread — Sweet, crumbly cornbread balances the savory richness.
-
Roasted vegetables — Carrots, Brussels sprouts, or asparagus roasted with a bit of olive oil and herbs.
-
Coleslaw — A tangy coleslaw adds crunch and acidity to cut through the richness.
Variations & Customizations
-
Spicy kick: Add cayenne pepper or smoked paprika to the seasoning mix.
-
Gluten-free: Use a gluten-free flour blend for dredging and thickening the gravy.
-
Dairy-free: Substitute milk with almond or oat milk, and use a dairy-free butter alternative.
-
Herbaceous: Add fresh herbs like thyme or rosemary to the gravy for extra aroma.
-
Buttermilk brine: Instead of just dipping, marinate chicken in buttermilk with spices for a few hours or overnight to boost tenderness and flavor.
Frequently Asked Questions (FAQs)
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Bone-in or boneless thighs work well and are even juicier. Adjust cooking time accordingly.
Q: What oil is best for frying?
A: Use neutral oils with high smoke points like canola, vegetable, or peanut oil.
Q: How do I know when the chicken is cooked?
A: The internal temperature should reach 165°F (74°C). Use a meat thermometer for accuracy.
Q: Can I make this recipe ahead of time?
A: You can prep the chicken and dredge it in advance, but fry and make the gravy fresh for best results.
Final Thoughts
This crispy pan-fried chicken with cream gravy is the kind of dish that feels like a warm hug on a plate. With its golden crust and rich, velvety gravy, it’s a true classic that never disappoints. The recipe is easy to follow, uses simple ingredients, and delivers outstanding flavor.
Perfect for weeknight dinners or weekend family gatherings, it’s guaranteed to be a crowd-pleaser. Pair it with your favorite sides, and you have a wholesome, satisfying meal ready in under 30 minutes.
Enjoy the comforting flavors, and happy cooking!