Crispy Chicken Fried Chicken Recipe with Creamy Sausage Gravy Easy and Perfect

Introduction

Let me tell you, the scent of sizzling chicken frying up to a golden brown, mingled with the rich aroma of creamy sausage gravy, is enough to make anyone’s mouth water. The first time I made this crispy chicken fried chicken with creamy sausage gravy, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a rainy weekend years ago, and I was craving something comforting and hearty, something that felt like a warm hug on a plate.

When I was knee-high to a grasshopper, my grandma used to make something similar, but honestly, this version adds a crispy texture and a velvety gravy that I wish I’d discovered years ago. My family couldn’t stop sneaking bites from the skillet, and I can’t really blame them. You know what? This dish is dangerously easy to make, and it’s pure, nostalgic comfort—perfect for those lazy Sundays or a sweet treat to brighten up your weeknight dinners.

Whether you’re serving it at a cozy brunch, a Sunday family dinner, or just need a crowd-pleaser for your next potluck, this crispy chicken fried chicken with creamy sausage gravy recipe is going to be your go-to. I’ve tested it multiple times in the name of research, of course, and it’s become a staple at family gatherings and gifting occasions. Honestly, it feels like a warm hug on a plate, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

With years of kitchen experiments behind me, I can confidently say this crispy chicken fried chicken with creamy sausage gravy recipe stands out because it hits all the right notes—crispy, creamy, and comforting. Here’s why you’re going to love it:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or holiday mornings.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, the crispy coating is addictive.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food, with a crispy crust and a rich, creamy gravy that melts in your mouth.

This isn’t just another fried chicken recipe. The secret lies in the double-dredging technique that seals in juiciness and creates that perfect crunch. Plus, the sausage gravy isn’t your run-of-the-mill white sauce—it’s loaded with savory sausage bits and just the right amount of creaminess. It’s comfort food reimagined—faster, simpler, but with the same soul-soothing satisfaction.

Whether you want to impress guests without stress or turn a simple meal into something memorable, this recipe will make you close your eyes after the first bite and savor every mouthful.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and if you’ve got a well-stocked kitchen, you’re halfway there already.

For the Crispy Chicken Fried Chicken:

• 4 boneless, skinless chicken breasts (pounded to even thickness for even cooking)
• 2 cups buttermilk (adds tenderness and tang)
• 2 cups all-purpose flour (I recommend King Arthur for best texture)
• 1 tablespoon paprika (for a smoky flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon cayenne pepper (optional, for a little heat)
• Vegetable oil or canola oil for frying (enough to fill about 2 inches in your skillet)

For the Creamy Sausage Gravy:

• 1 pound breakfast sausage (spicy or mild, depending on your preference)
• ¼ cup all-purpose flour (to thicken the gravy)
• 3 cups whole milk (or 2% if preferred)
• Salt and black pepper to taste
• ½ teaspoon crushed red pepper flakes (optional, for a subtle kick)

For substitutions, you can swap all-purpose flour with almond flour to make the chicken gluten-free, but the texture will be slightly different. Use dairy-free milk like coconut or almond milk if needed for a lactose-free version, but it may affect the gravy creaminess a bit. For the sausage, turkey sausage works well for a leaner option.

Equipment Needed

• Large cast-iron skillet or heavy-bottomed frying pan – great for even heat distribution and that perfect crispy crust.
• Meat mallet or rolling pin – for pounding chicken breasts to an even thickness.
• Shallow bowls or pie plates – perfect for dredging the chicken.
• Tongs – for flipping the chicken safely and easily.
• Wire rack – to drain excess oil and keep the chicken crispy after frying.
• Whisk and wooden spoon – for stirring the gravy smoothly.

If you don’t have a meat mallet, a heavy pan or rolling pin works just fine. For budget-friendly options, non-stick skillets are okay but don’t expect the same crust quality. Cast iron requires seasoning and upkeep, but it pays off big time in flavor and texture.

Preparation Method

1. Prepare the chicken: Start by placing the chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to pound them to about ½ inch thick. This ensures even cooking and prevents dry spots. (Approx. 5 minutes)
2. Marinate in buttermilk: Pour the buttermilk into a shallow bowl and submerge the chicken breasts. Let them soak for at least 30 minutes, or up to 4 hours if you have time. This tenderizes the chicken and adds a subtle tang. (30 minutes to 4 hours)
3. Mix the dredge: In a separate shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Stir thoroughly so the spices are evenly distributed.
4. Dredge the chicken: Remove each breast from the buttermilk, letting excess drip off. Press firmly into the flour mixture, coating both sides well. For extra crispiness, dip the chicken back into the buttermilk and dredge again in the flour mixture. Set aside on a plate. (Approx. 10 minutes)
5. Heat the oil: Pour about 2 inches of vegetable oil into a cast-iron skillet. Heat over medium-high until the oil reaches 350°F (175°C). Use a thermometer if you have one, or test by dropping a pinch of flour into the oil—it should sizzle immediately.
6. Fry the chicken: Carefully place the chicken breasts in the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Adjust heat as needed to prevent burning. (Approx. 10 minutes per batch)
7. Drain and rest: Remove the chicken and place on a wire rack over a baking sheet to drain excess oil and keep the crust crispy. Let rest for 5 minutes before serving.
8. Make the sausage gravy: In a separate skillet, crumble and brown the sausage over medium heat until fully cooked, about 6-7 minutes. Drain excess fat, leaving about 2 tablespoons in the pan.
9. Prepare the gravy base: Sprinkle the flour over the sausage and stir constantly for 2-3 minutes to cook out the raw flour taste. Slowly whisk in the milk, stirring continuously to avoid lumps. Bring to a gentle simmer and cook until thickened, about 5-7 minutes.
10. Season the gravy: Add salt, black pepper, and crushed red pepper flakes if using. Taste and adjust seasoning as needed. Keep warm until ready to serve.
11. Serve: Plate the crispy chicken fried chicken and generously spoon the creamy sausage gravy over the top. Enjoy immediately for the best texture and flavor.

Cooking Tips & Techniques

One trick I learned the hard way: never rush the oil temperature. Too low, and you get greasy chicken; too high, and you risk burning the crust before the inside cooks. A thermometer is your best friend here, but if you don’t have one, test with a small piece of batter first.

Double dredging the chicken is key for that irresistible crunch. Honestly, it might feel like extra work, but it’s worth every second. Press the flour firmly onto the chicken to build a thick crust that holds up well when fried.

When making the gravy, keep stirring once you add the milk to prevent lumps. If lumps happen, whisk vigorously or strain the gravy through a fine sieve. Also, don’t forget to brown the sausage well—it adds that deep, savory flavor that makes the gravy sing.

Timing-wise, multitasking is your friend: while the chicken is marinating, prep your dredge mixture and get your equipment ready. It saves time and keeps you from feeling overwhelmed.

Variations & Adaptations

Here are some fun ways to switch up this crispy chicken fried chicken with creamy sausage gravy recipe:

• Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the gravy for a fiery twist.
• Herb-Infused: Mix fresh rosemary or thyme into the flour dredge for a fragrant, earthy note.
• Gluten-Free: Use almond flour or gluten-free all-purpose flour in place of regular flour for both the chicken and gravy. Just expect a slightly different texture.
• Dairy-Free Gravy: Substitute milk with canned coconut milk or unsweetened almond milk, and swap sausage for a plant-based alternative for a vegan-friendly version.
• Oven-Baked Chicken: For a lighter option, bake the dredged chicken at 425°F (220°C) for 20-25 minutes, flipping halfway through, until crispy and cooked through.

I personally tried adding a pinch of smoked paprika and a splash of maple syrup to the gravy once—surprisingly fantastic! It gave a sweet-smoky undertone that my family couldn’t stop talking about.

Serving & Storage Suggestions

This crispy chicken fried chicken with creamy sausage gravy is best served hot, straight from the skillet. Plate it with a side of buttery mashed potatoes or flaky biscuits to soak up every last bit of that luscious gravy. For drinks, a crisp iced tea or a cold glass of buttermilk is just the ticket.

If you have leftovers (which, let’s be honest, probably won’t last long), store the chicken and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 375°F (190°C) oven on a wire rack to keep it crisp, and warm the gravy gently on the stovetop, stirring occasionally.

Flavors tend to meld beautifully after a day, so leftovers might even taste better the next day. Just be mindful of the chicken’s texture during reheating to avoid sogginess.

Nutritional Information & Benefits

One serving of this crispy chicken fried chicken with creamy sausage gravy (about 1 chicken breast with gravy) contains approximately:

Calories	650
Protein	45g
Fat	40g
Carbohydrates	25g
Fiber	1g
Sodium	900mg

Thanks to the lean chicken breast and protein-packed sausage, this dish provides a hearty dose of protein. The buttermilk adds calcium and helps with digestion, and while the dish is indulgent, you can lighten it up by using turkey sausage or baking instead of frying. For those watching gluten or dairy, simple ingredient swaps make this recipe accessible.

Conclusion

This crispy chicken fried chicken with creamy sausage gravy recipe is truly a winner for anyone craving a hearty, comforting meal that doesn’t take all day to make. It’s crispy, creamy, and downright satisfying in every bite. Honestly, I love this recipe because it brings back those cozy feelings of family dinners while still being easy enough for a weeknight.

Feel free to customize the seasoning, try different sausage types, or add your own spin on the gravy. I’d love to hear how you make it your own—drop a comment, share your tips, or tell me what sides you paired it with. Give it a try and see why this recipe has become a staple in my kitchen (and hopefully yours, too!).

Happy cooking—and remember, sometimes the best dishes are the ones that remind you of home.

FAQs

What’s the best way to keep the chicken crispy after frying?

Place the fried chicken on a wire rack set over a baking sheet to drain excess oil and keep the crust crispy. Avoid stacking pieces or putting them on paper towels, which can make the crust soggy.

Can I make the sausage gravy ahead of time?

Yes! You can make the sausage gravy a day ahead and reheat it gently on the stove, stirring occasionally. It thickens as it cools, so add a splash of milk when reheating if needed.

Is there a healthier way to prepare this recipe?

Definitely. Use turkey sausage instead of pork, bake the chicken instead of frying, and swap whole milk for a lower-fat or plant-based milk in the gravy.

What can I serve alongside this crispy chicken fried chicken with creamy sausage gravy?

Mashed potatoes, flaky biscuits, steamed green beans, or a fresh side salad all pair beautifully. Don’t forget a cold glass of buttermilk or iced tea to complete the meal!

Can I freeze leftovers?

You can freeze the cooked chicken and gravy separately in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating gently.

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