This delectable Easy Pan Fried Chicken with Cream Gravy calls for double-breaded chicken breasts pan-fried and drizzled with perfectly seasoned cream gravy. It is the ultimate comfort food. When served with Traditional Irish Colcannon Potatoes and Cabbage and Southern Green Beans it is the ultimate comfort meal.
I am of the belief that one can never have enough good chicken recipes. After all chicken is just so incredibly versatile. This super easy chicken dinner comes together quickly and easily. Except for one plate and a bowl, it is made in one easy skillet.
How do you make Pan Fried Chicken with Cream Gravy?
First, in a small Ziploc bag, combine the salt, onion powder, cumin, black pepper, garlic powder, and white pepper. Shake well to combine and remove 2 teaspoons of the mixture and set it aside. On a large shallow plate, combine the remaining spice with 2/3 cup of flour. Pour the buttermilk into a nice wide bowl. Dip the chicken in the flour mixture, then in the buttermilk, and finally back in the flour mixture. Repeat until all chicken breasts are coated.
In a large skillet over medium heat, add 2 tablespoons of canola oil and heat until it is good and hot. It is hot enough when a drop of water placed in the pan with the oil crackles and pops. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place the cooked chicken on a plate in the oven uncovered while you make the cream gravy.
Melt the butter in the same skillet over low heat. Sprinkle in 2 tablespoons of flour and cook for 4-5 minutes, whisking constantly. Slowly whisk in the chicken broth and the milk alternating between the two. Add the 2 teaspoons of spices that you set aside. Continue cooking until slightly thickened, whisking frequently. Spoon over the chicken breasts and serve immediately.
Recipe notes and helpful tips
- Chicken breasts are often too thick. If so, cut them in half lengthwise or gently pound them with a kitchen meat mallet until a more reasonable thickness has been achieved.
- For cooking the chicken, get the skillet fairly hot, and don’t overcrowd the skillet. That is why I advise cooking the breasts in two batches.
- When the chicken is done, place it on a plate and put it in a warm oven uncovered. That way, the chicken will stay crispy, and the breading will not come off.
- Do not fret about the buttermilk. Just make it yourself by adding 1 1/2 teaspoons of white vinegar or lemon juice to a 1/2 cup of milk. Give it just a little stir and wait 5 minutes. The acids will curdle the milk, and now you have buttermilk without a run to the store.
- Additional black pepper can be substituted for the white pepper.
- For best results, after sprinkling the flour into the butter (to make the gravy), whisk for several minutes to slightly brown the flour and cook out some of the floury taste. I usually do this for about 3-5 minutes, depending on how much chaos is going on and how hungry I am.
Whenever I think of the perfect Sunday meal, this dish comes to mind. It is delicious (I mean plate-licking good), dependable and easy. Even the novice cook can tackle this one. Treat your family and put this on the weekend list. Leave a comment and let me know what you think.
Other chicken recipes you will love!
- Chicken Chow Mein
- Chicken Scallopini
- Chicken Caesar Salad
- Chicken Tetrazzini
- Chicken Quesadillas
- Spinach Stuffed Chicken
Pan Fried Chicken with Cream Gravy
Ingredients
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 2 large chicken breasts split in half lengthwise creating 4
- 2/3 cup all purpose flour
- 1/2 cup buttermilk
- 4 tablespoons canola oil
- 2 tablespoons butter
- 2 tablespoons flour
- 2/3 cup low sodium chicken broth
- 2/3 cup milk
Instructions
- Preheat oven to 250 degrees.
- In small Ziploc bag combine salt, onion powder, cumin, black pepper, garlic powder and white pepper. Remove 2 teaspoons and set aside. On a large shallow plate combine the remaining spice with the 2/3 cup flour, Pour buttermilk in a wide bowl. Dip chicken in flour mixture, then in buttermilk, back in flour mixture. Repeat until all breasts are coated.
- In large skillet over medium heat add 2 tablespoons canola oil until it is good and hot. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place on plate in oven UNCOVERED.
- Melt butter in same skillet over low heat. Sprinkle in 2 tablespoons of flour; cook for 4-5 minutes whisking constantly. Slowly whisk in chicken broth and milk; alternating between the two. Add remaining spices that you set aside. Continue cooking until slightly thickened; whisking frequently. Spoon over chicken breasts and serve immediately.
Notes
- Chicken breasts are often too thick. If so, cut them in half lengthwise or gently pound them with a kitchen meat mallet until a more reasonable thickness has been achieved.
- For cooking the chicken, get the skillet fairly hot, and don't overcrowd the skillet. That is why I advise cooking the breasts in two batches.
- When the chicken is done, place it on a plate and put it in a warm oven uncovered. That way, the chicken will stay crispy, and the breading will not come off.
- Do not fret about the buttermilk. Just make it yourself by adding 1 1/2 teaspoons of white vinegar or lemon juice to a 1/2 cup of milk. Give it just a little stir and wait 5 minutes. The acids will curdle the milk, and now you have buttermilk without a run to the store.
- Additional black pepper can be substituted for the white pepper.
- For best results, after sprinkling the flour into the butter (to make the gravy), whisk for several minutes to slightly brown the flour and cook out some of the floury taste. I usually do this for about 3-5 minutes, depending on how much chaos is going on and how hungry I am.
Nutrition
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Tonje Svepstad
My partner absolutely LOVED this recipe! We’ll be making it again for sure!
Dannii
Gravy is very different here in the UK, but I love the look of this.
Danielle
Mmmmm…. that gravy though! There is no better thing than a piece of fried chicken with some incredibly flavorful gravy on top. Simple as that. Definitely giving this recipe a try.
Michelle Miller
Love this! Pinning it for the next time I make pan fried chicken for sure! Looks so yummy!
Kimberly
This looks like such yummy comfort food and a meal my whole family will enjoy!
Michelle Goth
This is one of my all time favorite meals! I love it!
Sara Welch
What a savory recipe! Perfect for busy weeknights; I’ll be enjoying this for dinner tonight, indeed!
Allyson Zea
Came out so good for dinner! I can’t wait to serve them again! Thank you for the easy recipe!
Taylor
Love the crispy coating on the chicken! Comfort food at it’s finest!
Emily
Making this tonight smells amazing!! Thank you for the recipe!
Beth Pierce
Thanks so much Emily! Enjoy!
Dorothy Reinhold
This is classic comfort food! My family is going to love me!
Kelly Heitzman
Great cream gravy recipe with a chicken flavor!! It was perfect and will be our “go to” cream gravy for buttermilk fried chicken. The only thing I did different was with the chicken itself cutting into tender sizes and letting it marinate in the buttermilk at room temp for an hour. We really appreciate your recipe & seasonings!
Beth Pierce
I am so glad that you liked it Kelly! It is such great comfort food! Love your marination idea! Thanks for the tip!
Bonnie
Just made this tonight. Loved it! I did exactly as written. Served with mash potatoes and fluffy dark green salad. Husband loved your gravy, me too. Thank you. Ps. One thing I did do different, I did not slice the chicken breast, every time I try that, it turns out wrong, so I put each chicken breast in plastic bad and pounded with smooth side of meat mallet. Turned out wonderful
Sonya
I’ve made this recipe several times now and it never disappoints. Thank you for posting it!
Beth Pierce
Thanks so much Sonya! I appreciate your kind words!
Sonya
This recipe is delicious! The chicken is flavorful and the gravy is as well. Thank you for posting, we enjoyed it very much!
Beth Pierce
The pleasure is all mine. So glad that you enjoyed it.
Kayla
Is there a video to watch this being made?
Beth Pierce
No I am sorry there is not.
Linda Douglas
Sounds delicious, what is the remaining spice that goes in the flour ????
Beth Pierce
It is the 2 teaspoons of spice you set aside. Let me know if you have any more questions. I might try to rephrase that to make it clearer!
Beth Pierce
Hold on I am still not making that clear. You are going to set aside 2 teaspoons of spice for the gravy. What remains in the ziploc bag goes in with the flour to bread the chicken. Let me know if you have any more questions.