Fried Chicken with Herb Dressing and Chicken Gravy
1️⃣ Title:
Easy Homemade Fried Chicken with Herb Dressing and Chicken Gravy — A Traditional, Healthy Weeknight Favorite
2️⃣ Introduction (Storytelling + Emotion):
The first time I made Fried Chicken with Herb Dressing and Chicken Gravy for my family, the whole house smelled like Sunday — warm butter, fresh herbs, and that crispy frying-scent that makes everyone gather around the kitchen. It’s one of those recipes that feels both traditional and comforting, the kind you serve for a cozy weeknight dinner or a celebratory Sunday meal. Whether you’re feeding hungry kids after a soccer game, hosting friends for a holiday, or craving a nostalgic bite, this easy, homemade fried chicken will make the table feel like home.
3️⃣ 🧂 Ingredients:
Makes about 4–6 servings
For the fried chicken:
- 3–4 lbs chicken pieces (thighs, drumsticks, and/or breasts; bone-in, skin-on)
- 2 cups all-purpose flour (or 2 cups gluten-free flour blend)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
- 2 large eggs
- 1 tbsp hot sauce (optional, for marinade)
- 1 tbsp kosher salt, plus extra for seasoning
- 2 tsp black pepper
- 1 tsp paprika (smoked or sweet)
- 1 tsp garlic powder
- 1 tsp onion powder
- Oil for frying (vegetable, canola, or healthier: avocado oil)
For the herb dressing:
- 6 tbsp unsalted butter
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
- 1 tsp fresh rosemary, finely chopped (or ¼ tsp dried)
- 1 clove garlic, minced
- 1 tsp lemon zest
- 1–2 tsp lemon juice (to taste)
- Salt and pepper to taste
For the chicken gravy:
- 3–4 tbsp pan drippings (from frying) or butter
- 3 tbsp all-purpose flour (use GF flour for GF)
- 2–2½ cups low-sodium chicken broth
- ½ cup whole milk or cream (or plant-based milk for dairy-free)
- Salt and black pepper to taste
- Optional: a splash of soy sauce or Worcestershire for depth
Suggested sides (optional):
- Candied yams (sweet potatoes, butter, brown sugar, cinnamon)
- 4-cheese macaroni (macaroni, cheese, milk, butter)
- Collard greens or sautéed greens
- Honey-glazed cornbread
4️⃣ 👩🍳 Directions:
- Brine/marinate (optional but recommended): In a large bowl, whisk buttermilk, eggs, hot sauce, and 1 tsp salt. Add chicken, cover, and chill 1–4 hours (or overnight) to tenderize and flavor.
- Prep the dredge: In a shallow dish, combine flour, paprika, garlic powder, onion powder, 1 tbsp salt, and black pepper. Set aside.
- Dredge the chicken: Remove chicken from buttermilk (let excess drip), then thoroughly coat each piece in the seasoned flour. Press flour into skin to form a good crust.
- Heat the oil: In a heavy skillet or Dutch oven, pour oil to a depth of about 1–1½ inches. Heat to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle immediately.
- Fry in batches: Fry chicken skin-side down first, careful not to overcrowd. Cook 12–15 minutes for thighs/drumsticks, 10–12 minutes for breasts (times vary by size). Turn halfway. Aim for an internal temperature of 165°F (74°C) for safety.
- Rest on a rack: Transfer to a wire rack set over a baking sheet and rest 10 minutes. This keeps the crust crisp and finishes cooking.
- Make the herb dressing: While chicken rests, melt butter in a small saucepan over low heat. Add garlic, parsley, thyme, rosemary, lemon zest, and lemon juice. Warm 1–2 minutes until fragrant. Drizzle over hot fried chicken before serving.
- Make the chicken gravy: Pour off most oil from the frying pan but keep about 3–4 tbsp of drippings (or use butter). Heat over medium, whisk in 3 tbsp flour until golden (1–2 minutes). Slowly whisk in chicken broth, then milk. Simmer 6–10 minutes, stirring, until slightly thickened. Season with salt, pepper, and a splash of Worcestershire if using. Simmer until desired thickness.
- Serve: Plate fried chicken, spoon herb dressing over the pieces, and ladle gravy on the side. Add candied yams, mac & cheese, greens, and warm cornbread for a full spread.
Timing note: Active time ~45–60 minutes (plus optional marinating). Gravy simmers ~6–10 minutes.
5️⃣ 💡 Tips & Variations:
- Keep it crispy: Rest fried chicken on a wire rack, not paper towels. Oven-finish at 350°F for 8–10 minutes if pieces are thick.
- Thermometer tip: Use a probe thermometer for safe, juicy results (165°F / 74°C).
- Low-carb swap: Use almond flour or crushed pork rinds for dredging and fry or air-fry for a lighter finish.
- Gluten-free: Substitute a 1:1 gluten-free flour blend for the dredge and gravy (or use cornstarch slurry for gravy).
- Vegan option: Use battered cauliflower steaks or thick slices of seasoned seitan/soy-based chicken, fry or bake, and make a vegan “gravy” with vegetable stock and a plant-based roux or cashew cream.
- Healthier oil: Choose avocado oil (high smoke point) or shallow-pan fry and finish in the oven to reduce oil absorption.
- Make-ahead & storage: Store leftovers in airtight containers—chicken 3–4 days refrigerated, gravy 3 days. Freeze chicken up to 3 months (best if wrapped well); thaw overnight and reheat in a 350°F oven until crisp. Reheat gravy gently on the stove with a splash of broth or milk.
- Serving idea: Serve family-style with bowls of gravy on the table, herb butter on the side, and a simple green salad to balance richness.
7️⃣ 🩺 Health & Lifestyle Tie-in (Optional):
Fried chicken gets a reputation, but this version can be balanced: leaner cuts (skin removed after cooking if you like), fresh herbs (antioxidants), and mindful oils make it a more heart-conscious comfort meal. Cooking at home is also kinder to your wallet — a homemade feast usually costs less than dining out and can help lower long-term healthcare spending by supporting healthier eating habits. Small changes—like swapping to avocado oil or adding a big green salad—can support both your health and financial well-being (something insurance companies and financial planners alike will applaud).
8️⃣ Conclusion:
This Fried Chicken with Herb Dressing and Chicken Gravy is the kind of meal that brings people together — it’s crispy, comforting, and just a little bit nostalgic. If you make this dish, let me know in the comments or tag me on social — I’d love to see your version and any creative twists you try. Happy cooking, and may your kitchen be warm and full of good memories!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Fried Chicken with Herb Dressing and Chicken Gravy
Ingredients
Method
- In a large bowl, whisk buttermilk, eggs, hot sauce, and 1 tsp salt. Add chicken, cover, and chill 1–4 hours (or overnight) to tenderize and flavor.
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, 1 tbsp salt, and black pepper. Set aside.
- Remove chicken from buttermilk (let excess drip), then thoroughly coat each piece in the seasoned flour. Press flour into skin to form a good crust.
- In a heavy skillet or Dutch oven, pour oil to a depth of about 1–1½ inches. Heat to 350°F (175°C).
- Fry chicken skin-side down first, careful not to overcrowd. Cook 12–15 minutes for thighs/drumsticks, 10–12 minutes for breasts, turning halfway.
- Transfer to a wire rack set over a baking sheet and rest for 10 minutes.
- While chicken rests, melt butter in a small saucepan over low heat. Add garlic, parsley, thyme, rosemary, lemon zest, and lemon juice. Warm 1–2 minutes until fragrant. Drizzle over the hot fried chicken before serving.
- Pour off most oil from the frying pan but keep about 3–4 tbsp of drippings. Heat over medium, whisk in 3 tbsp flour until golden (1–2 minutes). Slowly whisk in chicken broth, then milk. Simmer 6–10 minutes, stirring, until slightly thickened. Season with salt, pepper, and a splash of Worcestershire if using.
- Plate fried chicken, spoon herb dressing over the pieces, and ladle gravy on the side. Serve with optional sides like candied yams, macaroni and cheese, and greens.
