Description
Crispy fried chicken smothered in a rich, spicy cream gravy with a kick of cayenne and black pepper – a Southern comfort food classic with some heat!
Ingredients
3 boneless, skinless chicken breasts
2 teaspoons Cajun seasoning, Tony Chachere’s
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon paprika
Salt and black pepper
2 teaspoons olive oil
4 tablespoons butter
1/2 cup yellow onion, thinly sliced
2 bell peppers, sliced
1 stalk celery, diced
1/4 cup all-purpose flour
2 cups chicken broth
1 teaspoon chicken bouillon powder
Instructions
- Marinate chicken in buttermilk and hot sauce 4 hours or overnight.
- Whisk flour and seasonings in shallow dish. Dredge chicken, shaking off excess.
- Heat 1/2-inch oil in cast iron skillet to 350°F (175°C). Fry chicken 12-15 minutes per side until golden and 165°F (74°C) internal temp. Drain on rack.
- Make gravy: Pour off all but 3 tbsp drippings. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth.
- Add seasonings and Worcestershire. Simmer 5-7 minutes until thickened.
- Serve chicken smothered in gravy with mashed potatoes or biscuits.
Notes
- For extra crispiness, double-dredge chicken in flour mixture
- Adjust cayenne to taste – 1/4 tsp for mild, 1 tsp for very spicy
- Gravy thickens as it cools – thin with milk if needed
- Leftovers reheat well in oven at 350°F (175°C) for 15 minutes
- Prep Time: 20 mins (plus marinating)
- Cook Time: 30 mins
- Category: Main Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 thigh + 1/4 cup gravy
- Calories: 520
- Sugar: 6g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg