⏱️ Prep Time
- 15–20 minutes
🔥 Cook Time
- 40–45 minutes
⏲️ Total Time
- About 1 hour
🧾 Ingredients
For the Chicken:
- 4–6 chicken thighs or drumsticks (bone-in, skin-on)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup vegetable oil (for frying)
For the Gravy:
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup milk or heavy cream
- 2–3 tablespoons of leftover flour (from dredging)
- 1/2 teaspoon thyme (optional)
- Salt and pepper to taste
👩🍳 Directions
- Season and dredge chicken
- In a bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Coat chicken pieces thoroughly in the seasoned flour. Shake off excess.
- Brown the chicken
- Heat oil in a large skillet over medium-high heat.
- Fry chicken until golden brown on both sides (about 4–5 minutes per side).
- Remove and set aside (it will finish cooking later).
- Make the gravy base
- In the same skillet, reduce heat to medium.
- Add sliced onions and cook until soft and slightly caramelized (about 5–7 minutes).
- Add garlic and cook for another minute.
- Create the gravy
- Sprinkle in 2–3 tablespoons of leftover seasoned flour.
- Stir constantly to form a roux (about 2 minutes).
- Slowly whisk in chicken broth, then add milk or cream.
- Stir until smooth and thickened.
- Smother the chicken
- Return chicken to the skillet, nestling it into the gravy.
- Reduce heat to low, cover, and simmer for 25–30 minutes until chicken is tender and fully cooked.
- Final touches
- Taste gravy and adjust seasoning with salt and pepper.
- Spoon gravy over chicken before serving.
🔥 Tips for That True Southern Flavor
- Cook in a cast iron skillet for best flavor.
- Let the gravy get rich and slightly thick—not too runny.
- Serve over rice, mashed potatoes, or with cornbread to soak up that gravy.