Homestyle Chicken and Gravy
Introduction
Homestyle Chicken and Gravy is a classic comfort food that has been a staple of American home cooking for generations. The dish consists of tender, crispy fried or baked chicken served with a rich, savory gravy made from the pan drippings. It’s a hearty and filling meal, often enjoyed with mashed potatoes, rice, or biscuits. With its simple yet satisfying flavors, this dish evokes feelings of warmth and nostalgia, making it a go-to for family dinners or cozy gatherings.
The History of Ingredients
The history of Chicken and Gravy is deeply rooted in traditional Southern and American cooking. The origins of fried chicken date back to the 18th century in the Southern United States, where it became a popular dish for its delicious, crispy exterior and juicy interior. Gravy, made from pan drippings, has long been used as a way to add richness and flavor to meals, especially when served over mashed potatoes or other starches. The pairing of chicken and gravy evolved over time, with various regions and families putting their own twist on the dish.
While fried chicken is the most common preparation for this meal, baked or roasted chicken is also popular in modern variations of the dish. Gravy recipes vary, but the basic elements remain the same: fat (often from the chicken), flour, and liquid (like broth or milk) combined to create a smooth, flavorful sauce.
Breakdown of Ingredients
- Chicken: Typically, bone-in, skin-on chicken pieces (like breasts, thighs, or drumsticks) are used, either fried, roasted, or baked. The skin adds flavor and crispness to the dish.
- Flour: Used in both the chicken batter (for frying) and to make the gravy. It thickens the gravy and gives it a silky consistency.
- Chicken Broth or Stock: Adds richness and flavor to the gravy. You can use homemade stock for a more robust flavor, or store-bought broth for convenience.
- Butter: Adds richness and flavor to the gravy. Butter is often used to sauté the flour and create the roux for the gravy.
- Milk or Cream: Used to create a creamy, smooth gravy that complements the chicken. Milk is more commonly used, while cream makes the gravy richer.
- Seasonings: Salt, pepper, garlic powder, onion powder, and herbs (like thyme or sage) are commonly used to season both the chicken and the gravy.
- Oil: For frying the chicken. Vegetable oil or a mix of oil and butter can be used for frying.
Step-by-Step Recipe:
Ingredients:
- 4 bone-in, skin-on chicken breasts (or thighs)
- 1 cup all-purpose flour (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup buttermilk (or regular milk)
- 2 tablespoons butter (for the gravy)
- 2 tablespoons all-purpose flour (for the gravy)
- 2 cups chicken broth (or stock)
- 1/2 cup milk (for the gravy)
- Fresh herbs (like thyme or parsley) for garnish
Instructions:
- Prepare the Chicken:
- In a shallow bowl, combine 1 cup of flour, garlic powder, onion powder, paprika, salt, and pepper.
- Dip the chicken pieces into the buttermilk, then dredge them in the seasoned flour mixture, coating them evenly.
- Fry the Chicken:
- Heat about 1/2 inch of oil in a large skillet over medium heat.
- Fry the chicken in batches, cooking for about 6-7 minutes per side, or until golden brown and crispy, and the internal temperature reaches 165°F. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- Make the Gravy:
- In the same skillet, remove excess oil, leaving about 2 tablespoons of drippings in the pan.
- Add 2 tablespoons of butter to the pan and melt over medium heat.
- Whisk in 2 tablespoons of flour to create a roux. Cook for 1-2 minutes until the flour is golden brown.
- Gradually add the chicken broth, whisking constantly to prevent lumps. Then add the milk and continue to cook, stirring frequently, until the gravy thickens (about 5-7 minutes). Season with salt and pepper to taste.
- Serve:
- Plate the fried chicken and pour the gravy over the top. Garnish with fresh herbs like parsley or thyme for a burst of color and flavor.
Tips for the Perfect Homestyle Chicken and Gravy:
- Crispy Chicken: Ensure the oil is hot enough before frying the chicken. The oil temperature should be around 350°F. You can check by dropping a small amount of flour into the oil; it should bubble and fry immediately.
- Gravy Consistency: If the gravy becomes too thick, add a bit more milk or broth to loosen it. If it’s too thin, let it simmer longer to thicken up.
- Seasoning: Don’t be afraid to season your chicken well! The flour mixture is the key to getting the chicken flavorful. The gravy should also be seasoned to your taste—don’t forget to adjust with salt and pepper.
- Rest the Chicken: After frying, let the chicken rest for a few minutes on a paper towel-lined plate to allow the juices to redistribute.
Variations and Customizations:
- Baked Chicken: For a lighter version, bake the chicken instead of frying it. Coat the chicken with seasoned flour and bake in a preheated oven at 400°F for about 30-40 minutes, or until the internal temperature reaches 165°F.
- Herb-Infused Gravy: Add fresh herbs like thyme, sage, or rosemary to the gravy while it’s cooking for a fragrant, earthy flavor.
- Spicy Chicken: Add cayenne pepper or hot sauce to the flour mixture for a spicy twist.
- Creamy Gravy: For a richer, creamier gravy, add more cream or use half-and-half instead of milk.
Health Considerations and Nutritional Value:
While Homestyle Chicken and Gravy is a delicious comfort food, it can be calorie-dense due to the frying and creamy gravy. However, there are a few ways to make this dish healthier:
- Grilled Chicken: Use grilled or baked chicken instead of fried to reduce fat and calories.
- Lighten the Gravy: Substitute heavy cream or whole milk with lower-fat options like skim milk, and use less butter for a lighter gravy.
- Increase Vegetables: Serve the dish with steamed or roasted vegetables (such as green beans, broccoli, or carrots) to increase fiber and nutrients.
Estimated nutritional information for one serving (fried chicken with gravy):
- Calories: 600-800 kcal (depending on portions and cooking methods)
- Protein: 40-45g
- Carbohydrates: 25-35g (from the flour and gravy)
- Fat: 35-45g (from the frying oil and gravy)
- Fiber: 2-3g (from the flour and optional veggies)
FAQ
- Can I make Homestyle Chicken and Gravy without frying? Yes, you can bake the chicken instead. Coat the chicken in seasoned flour, drizzle with a bit of oil, and bake at 400°F for 30-40 minutes, or until crispy and fully cooked.
- Can I make the gravy ahead of time? Yes, you can prepare the gravy in advance and store it in the refrigerator for up to 3 days. Reheat it over low heat, adding a little more milk or broth if needed.
- Can I use store-bought chicken broth for the gravy? Yes, store-bought chicken broth works perfectly for the gravy. Just be sure to choose a low-sodium option if you’re watching your salt intake.
- What sides go well with Homestyle Chicken and Gravy? Mashed potatoes, rice, biscuits, cornbread, or roasted vegetables are perfect sides to complement this dish.
- Can I make this dish gluten-free? Yes, you can use a gluten-free flour blend for dredging the chicken and thickening the gravy. Make sure to also check the ingredients of the chicken broth to ensure it’s gluten-free.
Homestyle Chicken and Gravy
Homestyle Chicken and Gravy is a classic comfort food that has been a staple of American home cooking for generations. The dish consists of tender, crispy fried or baked chicken served with a rich, savory gravy made from the pan drippings. It's a hearty and filling meal, often enjoyed with mashed potatoes, rice, or biscuits. With its simple yet satisfying flavors, this dish evokes feelings of warmth and nostalgia, making it a go-to for family dinners or cozy gatherings.
Ingredients
- 2.5-3 pounds boneless skinless chicken breast
- 2 cups chicken broth
- 2 packets chicken gravy 0.87 ounces each
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- In a deep skillet or Dutch oven, combine chicken breasts and chicken broth. Bring to a boil, then reduce heat to a simmer. Allow the chicken breasts to cook, uncovered, for about 10-15 minutes, or until cooked through (a thermometer inserted in the center of a chicken breast should register at least 165F).
- Turn off the heat. Use two forks to shred the chicken in the pan, being careful not to splash the hot broth.
- Whisk the dry contents of the chicken gravy packets into the pan, stirring well until dissolved.
- Add in the garlic powder, black pepper, and cream of chicken soup, stirring until thoroughly incorporated.
- Turn the heat to medium and allow the mixture to heat for about 5 minutes, or until gravy has thickened a bit.
- Serve hot over mashed potatoes, rice, or biscuits.
- In a deep skillet or Dutch oven, combine chicken breasts and chicken broth. Bring to a boil, then reduce heat to a simmer. Allow the chicken breasts to cook, uncovered, for about 10-15 minutes, or until cooked through (a thermometer inserted in the center of a chicken breast should register at least 165F).
- Turn off the heat. Use two forks to shred the chicken in the pan, being careful not to splash the hot broth.
- Whisk the dry contents of the chicken gravy packets into the pan, stirring well until dissolved.
- Add in the garlic powder, black pepper, and cream of chicken soup, stirring until thoroughly incorporated.
- Turn the heat to medium and allow the mixture to heat for about 5 minutes, or until gravy has thickened a bit.
- Serve hot over mashed potatoes, rice, or biscuits.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. You may need to stir in a splash of water or broth when reheating, as the gravy tends to thicken more as it cools.
- I prefer using homemade cream of chicken soup for this recipe, because it’s a great way to add flavor. However, if you’re using canned cream of chicken soup, I recommend whisking one can of condensed soup with one can of milk for best results.
- Feel free to use pre-cooked chicken if you have some on hand! I’d recommend about 4 cups of cooked chicken. You can simply add it to the hot broth and let it warm up for a few minutes before adding the remaining ingredients.
- I don’t find that this recipe needs additional seasoning, but if you want to add some poultry seasoning to the gravy, feel free–I’d start with 1/4 teaspoon and add more if you