Creamy Buttermilk Chicken-Fried Chicken covered with white gravy next to mashed potatoes with gravy and steamed corn on a round white plate

Creamy Buttermilk Chicken-Fried Chicken

Southern-Comfort Food doesn't get any better than a delicious Chicken-Fried Chicken made with a buttermilk marinade and creamy gravy on top.
Course Main Dish
Cuisine American
Keyword buttermilk, chicken, fried, gravy
Prep Time 30 minutes
Cook Time 20 minutes
Marinading Time 4 hours
Total Time 50 minutes
Servings 4 servings
Calories 860kcal
Author Stephanie Lynch



Chicken Marinade

  • 2 tbsp paprika
  • 2 tbsp pepper
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 1/2 tsp cayenne pepper
  • 1 lb chicken breasts boneless, skinless
  • 1 cup buttermilk
  • 1 egg
  • 2 tbsp salt


  • 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 4 cups oil for frying


  • 2 tbsp butter unsalted
  • 3/4 cup onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 1/2 cup milk
  • 1 cup heavy cream
  • Salt & Pepper


Chicken Marinade

  • In a small bowl combine paprika, pepper, garlic powder, oregano, and cayenne pepper
  • Flatten chicken breasts with meat pounder between two pieces of plastic wrap until about 1/4" thick
  • In a medium bowl, whisk together buttermilk, egg, 1 tbsp salt, and 2 tbsp of spice mixture (reserve the rest for later)
  • Place the chicken in the mixture
  • Cover and refrigerate for at least 4 hours (up to overnight), turning occasionally


  • When you are ready to cook, heat the butter in a large skillet over medium-high heat until foamy
  • Add the onion and cook for about 3-4 minutes, until soft
  • Add the minced garlic for another 1-2 minutes
  • Whisk in the flour, stirring constantly, until it's fully absorbed
  • Pour in the milk and cream and bring to a simmer
  • Let the gravy simmer for about 3-4 minutes, until thickened
  • Season with salt and pepper, to taste
  • Lower the heat to low to keep the gravy warm while frying the chicken, stirring occasionally

Frying Chicken

  • Heat the oil in a large skillet over medium-high heat
  • In a large bowl, whisk flour, cornstarch, baking powder, 1 tbsp salt, and remaining spice mixture
  • Add 3 tbsp of buttermilk from the bag and work it into the flour
  • Remove the chicken from the bag, allowing excess buttermilk to drip off, and coat heavily with the flour mixture
  • Set the chicken on a large plate and continue with remaining chicken
  • Carefully add the chicken to the oil and fry for 3-4 minutes, until the bottom is golden brown
  • Flip with tongs, being careful not to knock off breading, and cook another 2-3 minutes, until the chicken is cooked through
  • Place the chicken on a wire rack to allow any excess oil to drip off
  • Serve warm with gravy




Calories: 860kcal | Carbohydrates: 46g | Protein: 35g | Fat: 60g | Saturated Fat: 23g | Cholesterol: 226mg | Sodium: 3818mg | Potassium: 949mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3175IU | Vitamin C: 4.4mg | Calcium: 292mg | Iron: 3.3mg