Crispy Buttermilk Fried Chicken with Creamy Gravy & Potatoes
This recipe delivers a comforting, crispy fried chicken meal paired with tender boiled potatoes and a rich, savory gravy. The chicken is marinated in a seasoned buttermilk mixture, then coated in a flavorful flour blend inspired by a classic herb-and-spice combination, creating a crunchy exterior and juicy interior with every bite.
Served alongside simple boiled russet potatoes and finished with a homemade gravy made from butter, flour, stocks, milk, and spices, this dish is hearty, indulgent, and deeply satisfying. The balance of warm spices, creamy gravy, and golden fried chicken makes it perfect for a family-style main course.
Crispy Buttermilk Fried Chicken with Creamy Gravy & Potatoes
Course: MainCuisine: American-Style Comfort FoodDifficulty: Medium5
servings25
minutes35
minutes700
kcalIngredients
10 chicken legs (or wings, breasts, thighs)
1 egg
1½ cups (355 ml) buttermilk
1 tsp salt
2 cups all-purpose flour
2 tsp salt
1 tsp celery salt
1 tbsp white pepper
1½ tsp thyme
1½ tsp basil
1 tsp oregano
1 tsp mustard powder
2 tsp sweet paprika
1 tsp ginger powder
2 tsp garlic powder
1½ tsp onion powder
1 kg (2 lb) russet potatoes
Pinch of salt
6 tbsp butter (divided)
3 tbsp flour
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp sweet paprika
1 cup (240 ml) chicken stock
1½ cups (360 ml) beef stock
1 beef stock cube
½ cup (180 ml) warm milk
2 cups (500 ml) avocado oil (or vegetable, canola, or peanut oil)
Directions
- Prepare the Buttermilk Marinade
In a large bowl, whisk together the egg, buttermilk, and salt until well combined. Add the chicken legs (or your preferred cuts), making sure each piece is fully coated. Cover the bowl and marinate for at least 30 minutes, or refrigerate overnight for deeper flavor. - Make the Seasoned Breading
In another bowl, combine the all-purpose flour with salt, celery salt, white pepper, thyme, basil, oregano, mustard powder, sweet paprika, ginger powder, garlic powder, and onion powder. Mix thoroughly so the spices are evenly distributed throughout the flour. - Cook the Potatoes
Peel and cut the russet potatoes if needed, then place them in a pot of salted water. Boil until tender, about 15–20 minutes. Drain and set aside, keeping them warm for serving. - Bread the Chicken
Remove a piece of chicken from the marinade and place it into the seasoned flour. Press firmly so the coating adheres well. Transfer to a plate and repeat with a few more pieces, preparing only enough for one frying batch at a time. - Fry the Chicken
Heat the avocado oil in a deep pan over medium heat. Carefully place the breaded chicken into the hot oil. Fry for 7–8 minutes until deep golden brown, then flip and cook for another 4–5 minutes. Once cooked through, transfer the chicken to a rack and keep warm in a low oven at 180°F (80°C). - Prepare the Gravy
In a saucepan, melt the butter and add the flour, black pepper, onion powder, garlic powder, and sweet paprika. Cook for about 2 minutes, stirring constantly. Gradually whisk in the chicken stock, then add the beef stock, bouillon cube, remaining butter, and warm milk. Stir until smooth and slightly thickened. - Serve
Arrange the cooked potatoes on a plate, pour the hot gravy over them, and serve alongside the crispy fried chicken. Enjoy while hot.
Recipe Video
Notes
- For extra-crispy chicken, let the breaded pieces rest for a few minutes before frying so the coating sets firmly.
