Milk gravy with fried chicken

Instructions:

1. Marinate Chicken 🥛
   • Place chicken in a bowl with buttermilk. Cover and refrigerate for at least 2 hours (overnight is best).
2. Coat and Fry 🍳
   • In a shallow dish, mix flour, salt, pepper, paprika, and garlic powder.
   • Remove chicken from buttermilk, dredge in seasoned flour, shaking off excess.
   • Heat 1 inch of oil in a cast-iron skillet to 350°F (175°C). Fry chicken in batches, turning occasionally, until golden brown and cooked through (165°F inside). Remove and keep warm.
3. Make Milk Gravy 🥣
   • Pour off most of the oil, leaving ¼ cup of drippings and browned bits in the skillet.
   • Whisk in flour, cooking over medium heat until golden brown (about 2 minutes).
   • Slowly whisk in milk until smooth. Cook, stirring constantly, until thickened (5–7 minutes).
   • Season generously with salt and black pepper.
4. Serve 😋
   • Place fried chicken on a platter, pour milk gravy over the top (or serve on the side).
   • Best enjoyed with mashed potatoes or biscuits to soak up all that creamy gravy.

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Would you like me to also give you a buttermilk biscuit recipe so you can serve them with the chicken and gravy? That’s the classic Southern trio. 🥔🍗🥛