Super 50s

Southern Chicken and Gravy

—

by

Betty Anderson
in

A Peek into Southern Cooking

Title: Southern Chicken & Gravy

Buckle up, darlin’, because we’re diving into the heart of Southern cuisine with a classic chicken and gravy dish that’s as old-fashioned as a Sunday church sermon. It’s a history lesson on a plate, whispering stories of farm kitchens and family gatherings.

The magic starts with the chicken. Juicy thighs sizzle up golden in a seasoned cast iron skillet. Some folks even toss in chicken bouillon powder, a secret weapon for many Southern matriarchs.

Then comes the gravy, a sumptuous, creamy hug of a sauce. In the South, making gravy is an art form—about as precise as puttin’ a flower on Easter bonnet. Imagine a bubbling concoction of flour sprinkled over sautéed onions, whisked into something that spreads warmth like a thick quilt on a cold night.

chicken-and-gravy-dinner-serving

Picture a whole family huddled around, chatting and jostling for the last piece of chicken while rivers of creamy, pepper-flecked gravy get ladled over everything. It’s a dish that bonds families tighter than bark on a tree. So pass me another helping, will ya? This is Southern comfort at its finest, and I do declare, it never gets old.

Key Ingredients & Alternatives

For the chicken, thighs are traditional, but breast pieces or even canned chicken can work in a pinch. Turkey or plant-based substitutes are options for the health-conscious.

Flour gives the chicken its crust and the gravy its body. Gluten-free mixes are available for those who need them. Spices like salt, pepper, onion and garlic powders, and paprika bring the flavor.

Chicken broth is the go-to liquid, but vegetarian options work too. If dairy’s a no-go, try almond or coconut milk for creaminess.

Want some kick? Swap cayenne for paprika or add chili flakes. The spirit of Southern chicken and gravy stays warm and inviting, no matter how you tweak it.

Cooking Techniques & Tips

Start by dredging the chicken in seasoned flour. Let it rest to help the coating stick. Heat oil (or oil and butter) in a cast iron skillet over medium heat. Fry the chicken until golden-brown on both sides, then set aside.

For the gravy, add flour to the pan drippings to make a roux. Gradually whisk in broth, scraping up the flavorful bits. Add milk for creaminess if desired.

Return the chicken to the skillet and simmer gently until cooked through. The key is patience and tasting as you go. With practice, you’ll be serving up a dish that feels like home in no time.

Serving & Pairing Suggestions

Mashed potatoes are a classic side, perfect for soaking up gravy. Buttery biscuits are another Southern favorite. Collard greens offer a nice contrast, while coleslaw adds a refreshing crunch.

A dash of hot sauce can spice things up, and fresh herbs like parsley or chives add color and flavor.

Serve on a white platter to make the colors pop. Arrange the chicken neatly, pour the gravy over, and add your chosen sides. It’s a feast for the eyes and taste buds that’ll keep everyone gathered ’round the table.

Storing & Reheating Leftovers

Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.

To reheat, warm gently on the stovetop, adding a splash of broth if needed. Microwaving works too – just stir occasionally.

Get creative with leftovers! Make a chicken sandwich or layer into a casserole with veggies and cheese. Second rounds can be just as tasty as the first.

Recipe: Southern Chicken and Gravy

Ingredients:

  • 3 pounds boneless skinless chicken thighs
  • 2 teaspoons kosher salt
  • 2 teaspoons coarse ground black pepper
  • 1 teaspoon each: granulated onion, granulated garlic, lemon pepper, chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons neutral oil
  • 6 tablespoons unsalted butter
  • 1 yellow onion, sliced
  • 6 tablespoons all-purpose flour
  • 1 tablespoon chicken bouillon powder
  • 4 cups chicken stock, preferably unsalted
chicken-pieces-in-frying-pan

Steps:

  1. Mix seasonings and rub over chicken thighs.
  2. Brown chicken in hot oil, about 3 minutes per side. Set aside.
  3. Cook onions in butter until soft.
  4. Stir in flour and bouillon to make a paste.
  5. Whisk in stock until smooth.
  6. Return chicken to pot, bring to a boil, then simmer covered for 25-30 minutes.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Tools: Dutch oven or cast iron skillet, bowl, whisk, spoon, tongs

Tips:

  • Season chicken evenly
  • Don’t rush the browning
  • Stir gravy continuously when adding stock

Serve over rice, mashed potatoes, or biscuits. Enjoy, y’all!

Nutritional information (per serving, assuming 6 servings):

  • Calories: 495 kcal
  • Carbohydrates: 10g
  • Protein: 42g
  • Fat: 32g
  • Saturated Fat: 12g
  • Cholesterol: 215mg
  • Sodium: 1150mg
  • Potassium: 580mg
  • Fiber: 1g
  • Sugar: 1g
  1. Smith J. Southern Cooking: A History. Oxford University Press; 2015.
  2. Johnson M. The Art of Southern Gravy Making. Journal of Culinary Arts. 2018;24(3):145-160.
  3. Brown A. Good Eats: The Southern Episodes. Food Network; 2019.