Crispy Chicken with Homemade Creamy Herb Gravy Recipe

Ingredients:

For the Crispy Chicken:

Chicken pieces: 4-6 (drumsticks, thighs, or breasts)
Buttermilk: 2 cups
Flour: 2 cups
Cornstarch: 1/2 cup
Garlic powder: 1 teaspoon
Onion powder: 1 teaspoon
Paprika: 1 teaspoon
Salt and pepper: To taste
Oil: For frying (vegetable or canola oil)

For the Creamy Herb Gravy:

Butter: 3 tablespoons
Flour: 3 tablespoons
Milk: 2 cups

Chicken broth: 1 cup
Fresh herbs: 2 tablespoons, chopped (parsley, thyme, or rosemary)
Salt and pepper: To taste

Instructions:

Marinate the Chicken:

Place the chicken pieces in a large bowl and pour over the buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.

Prepare the Dredge:

In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

Coat the Chicken:

Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the seasoned flour mixture, pressing it on to ensure a good coating. Place the coated chicken on a wire rack and let it rest for 10-15 minutes.

Fry the Chicken:

Heat oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the chicken pieces in the hot oil, frying in batches if necessary. Cook for about 8-10 minutes per side, or until golden brown and cooked through. Transfer to a wire rack to drain excess oil.

Make the Creamy Herb Gravy:

In the same skillet (or a clean one if preferred), melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 2 minutes until lightly browned.
Gradually whisk in the milk and chicken broth, continuing to whisk until the gravy thickens. Stir in the fresh herbs and season with salt and pepper to taste.

Serve:

Plate the crispy chicken and generously spoon the creamy herb gravy over the top. Garnish with additional fresh herbs if desired. Serve hot with your favorite sides like mashed potatoes, steamed vegetables, or biscuits. Enjoy!