There’s just something about the crunch of country-fried chicken paired with rich, creamy sausage gravy that speaks to the heart and comforts the soul. This dish is a true Southern classic, a masterpiece of flavor and texture that never fails to impress. Imagine golden, crispy chicken smothered in savory sausage gravy—it’s down-home cooking at its finest! Let’s dive into this mouthwatering recipe, one that will soon become a family favorite at your table.
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Why You’ll Love This Country Fried Chicken with Sausage Gravy
- Perfectly Crispy Texture: Each chicken breast is coated with a triple-layer dredging process for the ultimate crunch.
- Savory Sausage Gravy: Creamy, rich, and with just the right hint of spice, the gravy is packed with flavor.
- Easy Comfort Food: This recipe uses simple ingredients to create a warm, hearty meal that feels like a big Southern hug!
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts 🐔
- 1 cup all-purpose flour 🌾
- 1 tsp garlic powder 🧄
- 1 tsp onion powder 🧅
- 1/2 tsp paprika 🌶️
- Salt & pepper to taste 🧂
- 2 eggs, beaten 🥚
- 1/2 cup buttermilk 🥛
- 1 cup breadcrumbs 🍞
- Vegetable oil for frying 🛢️
For the Sausage Gravy
- 1/2 lb ground breakfast sausage 🍖
- 3 tbsp butter 🧈
- 1/4 cup all-purpose flour 🌾
- 2 cups whole milk 🥛
- Salt & pepper to taste 🧂
Essential Tools
- Meat mallet: For pounding chicken breasts to an even thickness.
- Three mixing bowls: To set up the dredging station.
- Large skillet: For frying the chicken and making the gravy.
- Whisk: For a smooth, lump-free gravy.
Recipe Instructions
Step 1: Prepare the Chicken
- Pound the Chicken: Using a meat mallet, pound each chicken breast to an even thickness. This helps the chicken cook evenly, resulting in tender, juicy meat.
- Season Generously: Season each piece of chicken with salt and pepper to taste.
Step 2: Set Up the Dredging Station
- Mix Flour and Seasonings: In the first bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper.
- Whisk Egg Mixture: In the second bowl, whisk together the eggs and buttermilk until smooth.
- Bread Crumbs: Pour breadcrumbs into the third bowl.
Step 3: Coat and Fry the Chicken
- Dredge: Coat each chicken breast in the seasoned flour, dip it in the egg mixture, and then press it into the breadcrumbs until fully covered.
- Heat Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat.
- Fry: Fry each chicken breast for 5-7 minutes per side until golden brown and crispy. Place the fried chicken on a paper towel-lined plate to drain.
Step 4: Make the Sausage Gravy
- Cook Sausage: In the same skillet, cook the ground breakfast sausage over medium heat until it’s browned and crumbled. Remove the sausage from the pan and set aside.
- Create a Roux: Add butter to the skillet and melt it. Whisk in the flour and cook for 2-3 minutes until the roux is golden.
- Add Milk: Slowly pour in the milk, whisking constantly to ensure a smooth gravy. Let the mixture simmer until it thickens.
- Combine and Season: Stir the cooked sausage back into the gravy and season with salt and pepper.
What to Serve with Country Fried Chicken and Sausage Gravy
This dish pairs wonderfully with classic Southern sides! Here are some suggestions:
- Mashed Potatoes 🥔: A creamy base to soak up extra gravy.
- Green Beans: Lightly sautéed or steamed for a fresh, crunchy side.
- Buttermilk Biscuits: Soft and fluffy, ideal for mopping up gravy.
- Collard Greens: Adds a hint of bitterness that complements the richness of the gravy.
Tips for Perfect Country Fried Chicken and Gravy
- Pound Evenly: Pounding the chicken ensures it cooks evenly, which prevents dryness.
- Don’t Overcrowd the Pan: Fry the chicken in batches if necessary to keep the oil at the right temperature.
- Whisk the Gravy Continuously: This prevents lumps and creates a smooth, creamy gravy.
- Adjust Seasoning to Taste: Sausage can vary in saltiness, so taste your gravy before adding additional salt.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) to maintain its crispy texture. The sausage gravy can be reheated on the stovetop over low heat, adding a splash of milk if needed to reach your desired consistency.
Frequently Asked Questions (FAQ)
Q: Can I use bone-in chicken for this recipe? A: Yes, bone-in chicken works, but it will require a longer frying time to cook through.
Q: What can I substitute for buttermilk? A: You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using.
Q: Can I make the gravy without sausage? A: Absolutely! Simply skip the sausage and follow the remaining steps. For a bit of extra flavor, consider adding a pinch of smoked paprika or garlic powder to the gravy.
Summing Up: Southern Comfort on a Plate
This Country Fried Chicken with Sausage Gravy is the epitome of Southern comfort food. Every crispy bite of the chicken paired with that rich, flavorful gravy transports you to a warm, welcoming place where food is made with love. It’s simple to make, but incredibly rewarding—just what we all need in a cozy meal.
If you loved this recipe, be sure to check out these Southern-inspired dishes:
- Classic Biscuits and Gravy
- Southern-Style Meatloaf
- Chicken-Fried Steak with White Gravy
Share Your Culinary Creations
I’d love to see how this turned out for you! Please leave a review and share photos on Pinterest. Happy cooking! 🍽️
Nutritional Information (Per Serving)
Approximate values:
- Calories: 650 kcal
- Protein: 32g
- Fat: 44g
- Carbohydrates: 35g
- Fiber: 2g
Country Fried Chicken with Sausage Gravy
There’s just something about the crunch of country-fried chicken paired with rich, creamy sausage gravy that speaks to the heart and comforts the soul. This dish is a true Southern classic, a masterpiece of flavor and texture that never fails to impress. Imagine golden, crispy chicken smothered in savory sausage gravy—it’s down-home cooking at its finest! Let’s dive into this mouthwatering recipe, one that will soon become a family favorite at your table.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts 🐔
- 1 cup all-purpose flour 🌾
- 1 tsp garlic powder 🧄
- 1 tsp onion powder 🧅
- 1/2 tsp paprika 🌶️
- Salt & pepper to taste 🧂
- 2 eggs, beaten 🥚
- 1/2 cup buttermilk 🥛
- 1 cup breadcrumbs 🍞
- Vegetable oil for frying 🛢️
For the Sausage Gravy
- 1/2 lb ground breakfast sausage 🍖
- 3 tbsp butter 🧈
- 1/4 cup all-purpose flour 🌾
- 2 cups whole milk 🥛
- Salt & pepper to taste 🧂
Essential Tools
- Meat mallet: For pounding chicken breasts to an even thickness.
- Three mixing bowls: To set up the dredging station.
- Large skillet: For frying the chicken and making the gravy.
- Whisk: For a smooth, lump-free gravy.
Instructions
Step 1: Prepare the Chicken
- Pound the Chicken: Using a meat mallet, pound each chicken breast to an even thickness. This helps the chicken cook evenly, resulting in tender, juicy meat.
- Season Generously: Season each piece of chicken with salt and pepper to taste.
Step 2: Set Up the Dredging Station
- Mix Flour and Seasonings: In the first bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper.
- Whisk Egg Mixture: In the second bowl, whisk together the eggs and buttermilk until smooth.
- Bread Crumbs: Pour breadcrumbs into the third bowl.
Step 3: Coat and Fry the Chicken
- Dredge: Coat each chicken breast in the seasoned flour, dip it in the egg mixture, and then press it into the breadcrumbs until fully covered.
- Heat Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat.
- Fry: Fry each chicken breast for 5-7 minutes per side until golden brown and crispy. Place the fried chicken on a paper towel-lined plate to drain.
Step 4: Make the Sausage Gravy
- Cook Sausage: In the same skillet, cook the ground breakfast sausage over medium heat until it’s browned and crumbled. Remove the sausage from the pan and set aside.
- Create a Roux: Add butter to the skillet and melt it. Whisk in the flour and cook for 2-3 minutes until the roux is golden.
- Add Milk: Slowly pour in the milk, whisking constantly to ensure a smooth gravy. Let the mixture simmer until it thickens.
- Combine and Season: Stir the cooked sausage back into the gravy and season with salt and pepper.
