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Fried Chicken and Skillet Gravy from Farmwife Feeds is just like Grandma's Sunday Dinner #recipe #castiron #chicken #friedchicken

Fried Chicken and Skillet Gravy



  • 2 bone in chicken breasts
  • 2 bone in chicken leg quarters
  • 6 bone in chicken legs
  • 1 quart of buttermilk
  • 4-5 cups of flour for dredging and save some that left for gravy
  • 3-4 Tablespoons salt
  • 3 Tablespoons pepper
  • Vegetable oil
  • 1 cup of butter divided-some for frying chicken and some for gravy
  • 2-3 teaspoons Chicken Better Than Boullion
  • 3 cups of milk


  • Place all chicken pieces in a ziplock bag or sealable container with buttermilk and allow to soak overnight
  • When ready to fry chicken, remove chicken from buttermilk
  • Combine flour, salt and pepper in a shallow dish that you will be able to dredge chicken in
  • Place skillet on medium high heat, pour vegetable oil into skillet till approximately 1 inch deep and add 3 Tablespoons of butter-if you use a thermometer heat to about 350 degrees - if your like me heat until super hot and a little flour dropped into the oil starts to fry
  • Dredge chicken in flour mixture on both sides, coating good
  • Carefully place chicken in hot skillet and fry for 4-5 minutes on each side-a good golden crispy color
  • I start frying my bigger pieces of chicken first, they will need the longest in the oven and work my way down to the smallest, they will need the least amount of time.
  • As you fry watch the oil level in your pan, you may need to add more. You may also just want to add more butter as you fry, because butter!
  • Once fried on both sides place chicken pieces on a cookie sheet in a pre-heated 325 degree oven to finish cooking on the inside
  • I use a meat thermometer to check for doneness - a meat thermometer stuck into the chicken breast that reaches 165 degrees is a perfectly cooked piece of chicken-depending on size of chicken pieces this can take anywhere from 30-45 minutes.


  • Once your chicken is all fried and in the oven it's time for gravy
  • Using a small mesh strainer strain the oil into a discard dish-be careful it's very hot
  • Add the strained bits back to you skillet, along with 6 Tablespoons of butter and 6 Tablespoons of the flour you have left from dredging the chicken
  • Allow this to heat up on low-medium heat combining to make a roux
  • Slowly add 3 cups of milk and the Better Than Boullion
  • Stir until thick and bubbly, remove from heat
  • If gravy is too think, simply add more milk to thin to desired consistency