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Spicy Fried Chicken with Buttermilk Gravy

Spicy Fried Chicken with Buttermilk Gravy prepared dish

This spicy fried chicken is perfectly seasoned and fried to a golden crisp, delivering a delightful crunch with every bite. Accompanied by a rich and creamy buttermilk gravy, this dish is a comforting classic that will satisfy your cravings. Serve it with your favorite sides for a hearty meal!

This recipe is american style, dinner, scaled for 6 servings, with 30 min prep and 45 min cook.

Prep: 30 min · Cook: 45 min · Total: 75 min · Serves: 6

Quick cooking notes

  • Core ingredients include onion powder, black pepper, buttermilk, chicken broth.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tbsp onion powder (for seasoning)
  • 1 tbsp black pepper (for seasoning)
  • 1 cup buttermilk (for gravy)
  • 2 cups chicken broth (for gravy)
  • 0.5 cup all-purpose flour (for gravy)
  • 1 tbsp paprika (for seasoning)
  • 4 cups vegetable oil (for frying)
  • 0.5 tsp black pepper (for gravy)
  • 2 cups buttermilk (for marinating)
  • 2 cups all-purpose flour (for coating)
  • 1 tbsp garlic powder (for seasoning)
  • 2 tbsp cayenne pepper (for seasoning)
  • 1 tbsp salt (for seasoning)
  • 1.5 kg chicken pieces (cut into pieces)

Instructions

  1. In a large bowl, combine the buttermilk, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper to create a marinade.
  2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.
  3. In a separate bowl, mix the all-purpose flour with additional cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.
  4. Heat the vegetable oil in a deep skillet or fryer over medium-high heat until it reaches 350°F (175°C).
  5. Remove the chicken from the marinade, allowing excess buttermilk to drip off, then dredge each piece in the seasoned flour mixture, pressing lightly to adhere.
  6. Carefully place the coated chicken pieces in the hot oil, frying in batches to avoid overcrowding. Fry for about 15-18 minutes, or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
  7. Once cooked, transfer the fried chicken to a wire rack or paper towels to drain excess oil.
  8. For the gravy, in a saucepan over medium heat, melt the butter and whisk in the flour, cooking for about 2 minutes until lightly browned.
  9. Gradually whisk in the chicken broth and buttermilk, stirring continuously until the mixture thickens. Season with black pepper to taste.
  10. Serve the spicy fried chicken hot, drizzled with the buttermilk gravy.

Nutrition (per serving)

  • Calories: 540
  • Protein: 34 g
  • Fat: 30 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Sugar: 2 g
  • Sodium: 950 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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