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Fried Chicken with Herb Dressing and Chicken Gravy

This easy, homemade fried chicken with herb dressing and chicken gravy is a comforting dish perfect for weeknight dinners or special occasions. It's both traditional and healthy with fresh herbs and mindful oils.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the fried chicken
  • 3-4 lbs chicken pieces (thighs, drumsticks, and/or breasts; bone-in, skin-on)
  • 2 cups all-purpose flour (or gluten-free flour blend)
  • 1 cup buttermilk (or use milk + 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 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 (or butter)
  • 3 tbsp all-purpose flour (use GF for GF)
  • 2-2.5 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

Method
 

Preparation
  1. 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.
  2. In a shallow dish, combine flour, paprika, garlic powder, onion powder, 1 tbsp salt, and black pepper. Set aside.
Cooking
  1. 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.
  2. In a heavy skillet or Dutch oven, pour oil to a depth of about 1–1½ inches. Heat to 350°F (175°C).
  3. Fry chicken skin-side down first, careful not to overcrowd. Cook 12–15 minutes for thighs/drumsticks, 10–12 minutes for breasts, turning halfway.
  4. Transfer to a wire rack set over a baking sheet and rest for 10 minutes.
Finishing Touches
  1. 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.
  2. 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.
Serving
  1. 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.

Notes

Keep the chicken crispy by resting on a wire rack. Oven-finish at 350°F for a few minutes if needed. Use a probe thermometer to ensure safe cooking. Make-ahead and store leftovers in airtight containers; chicken lasts 3–4 days in the fridge.