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Crispy Chicken Fried Chicken Recipe with Creamy Sausage Gravy

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A comforting and hearty dish featuring crispy fried chicken breasts topped with a rich and creamy sausage gravy. Perfect for family dinners, brunch, or potlucks.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (pounded to even thickness)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon cayenne pepper (optional)
  • Vegetable oil or canola oil for frying (enough to fill about 2 inches in skillet)
  • 1 pound breakfast sausage (spicy or mild)
  • ¼ cup all-purpose flour
  • 3 cups whole milk (or 2% milk)
  • Salt and black pepper to taste
  • ½ teaspoon crushed red pepper flakes (optional)

Instructions

  1. Place chicken breasts between two sheets of plastic wrap or in a large zip-top bag and pound to about ½ inch thickness.
  2. Pour buttermilk into a shallow bowl and submerge chicken breasts. Soak for at least 30 minutes or up to 4 hours.
  3. In a separate shallow dish, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
  4. Remove chicken from buttermilk, letting excess drip off. Press firmly into flour mixture, coating both sides. For extra crispiness, dip back into buttermilk and dredge again in flour mixture. Set aside.
  5. Pour about 2 inches of vegetable oil into a cast-iron skillet and heat over medium-high until oil reaches 350°F (175°C).
  6. Carefully place chicken breasts in hot oil, frying in batches if needed. Fry about 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F or 74°C).
  7. Remove chicken and place on wire rack over baking sheet to drain excess oil. Let rest 5 minutes.
  8. In a separate skillet, crumble and brown sausage over medium heat until fully cooked, about 6-7 minutes. Drain excess fat, leaving about 2 tablespoons.
  9. Sprinkle flour over sausage and stir constantly for 2-3 minutes to cook out raw flour taste.
  10. Slowly whisk in milk, stirring continuously to avoid lumps. Bring to gentle simmer and cook until thickened, about 5-7 minutes.
  11. Season gravy with salt, black pepper, and crushed red pepper flakes if using. Adjust seasoning to taste and keep warm.
  12. Serve crispy fried chicken topped generously with creamy sausage gravy.

Notes

Use a thermometer to maintain oil temperature at 350°F to avoid greasy or burnt chicken. Double dredging the chicken ensures extra crispiness. Stir gravy continuously to prevent lumps. For gluten-free, substitute almond flour; for dairy-free, use plant-based milk and plant-based sausage. Leftovers store well separately in the fridge for up to 3 days.

Nutrition

Keywords: crispy chicken, fried chicken, sausage gravy, comfort food, easy dinner, southern cooking, creamy gravy

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