Cajun Fried Chicken with Buttery Cream Pepper Gravy Recipe
Introduction
Cajun Fried Chicken with Buttery Cream Pepper Gravy is a flavorful twist on a classic favorite. Crispy, spicy chicken pairs perfectly with a rich, creamy pepper gravy that adds a comforting touch. This dish is ideal for anyone craving bold Southern-inspired flavors.
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Vegetable oil for frying
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon black pepper (for gravy)
Instructions
- Step 1: Marinate the chicken thighs and drumsticks in buttermilk for at least 2 hours or overnight to tenderize and add flavor.
- Step 2: In a bowl, combine the flour, Cajun seasoning, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Step 3: Heat vegetable oil in a deep skillet over medium-high heat until hot enough for frying.
- Step 4: Dredge the marinated chicken pieces in the seasoned flour mixture, shaking off any excess coating.
- Step 5: Fry the chicken in the hot oil, turning occasionally, until golden brown and cooked through, about 15-20 minutes.
- Step 6: Meanwhile, in a saucepan, melt the butter over medium heat. Add the heavy cream and black pepper, stirring constantly until the gravy thickens slightly.
- Step 7: Serve the fried chicken hot, drizzled with the creamy pepper gravy for a delicious finish.
Tips & Variations
- For extra crispiness, double-dip the chicken by dipping it again in buttermilk and flour before frying.
- Adjust the cayenne pepper to control the heat level according to your taste.
- Use half-and-half instead of heavy cream for a lighter gravy version.
- Try adding chopped fresh herbs like parsley or thyme to the gravy for a fresh flavor boost.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven to maintain crispiness, and warm the gravy separately on the stove, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Yes, you can use chicken breasts, but they may cook faster and can dry out more easily. Adjust frying time accordingly and consider marinating longer for tenderness.
How do I know when the chicken is fully cooked?
The chicken is cooked through when the internal temperature reaches 165°F (74°C). The meat should be juicy and no longer pink near the bone.
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Cajun Fried Chicken with Buttery Cream Pepper Gravy Recipe
- Total Time: 2 hours 35 minutes (including marinating time)
- Yield: 4 servings 1x
Description
Cajun Fried Chicken with Buttery Cream Pepper Gravy is a flavorful Southern-inspired dish featuring crispy, spicy fried chicken marinated in buttermilk and coated in a seasoned flour blend. Served with a rich, creamy pepper gravy, this recipe combines bold Cajun spices with a comforting cream sauce for an indulgent meal perfect for any occasion.
Ingredients
Chicken and Marinade
- 4 chicken thighs
- 4 chicken drumsticks
- 1 cup buttermilk
Flour Coating
- 2 cups all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
For Frying
- Vegetable oil for frying (enough to deep fry)
Cream Pepper Gravy
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon black pepper (freshly ground preferred)
Instructions
- Marinate the Chicken: Place the chicken thighs and drumsticks into a bowl or ziplock bag and pour the buttermilk over them. Ensure all pieces are well coated. Cover and refrigerate for at least 2 hours or overnight to tenderize and infuse flavor.
- Prepare the Flour Mixture: In a large bowl, combine the all-purpose flour with Cajun seasoning, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix thoroughly to evenly distribute the spices.
- Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pan to a depth suitable for deep frying, about 2-3 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C) or until a small amount of flour sizzles upon contact.
- Coat the Chicken: Remove the chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to adhere the coating. Shake off any excess flour to prevent clumping.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil. Fry, turning occasionally, until the chicken is golden brown and cooked through, about 15-20 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove chicken to a wire rack set over a baking sheet to drain excess oil.
- Make Cream Pepper Gravy: In a separate saucepan, melt the butter over medium heat. Add the heavy cream and freshly ground black pepper. Stir continuously until the sauce thickens slightly and the flavors meld, about 5-7 minutes. Adjust seasoning if necessary.
- Serve: Plate the fried chicken hot and generously drizzle with the creamy pepper gravy. Serve immediately for best texture and flavor.
Notes
- Marinating the chicken overnight yields the best tenderness and flavor depth.
- Maintaining oil temperature is crucial for crispy chicken without excessive grease absorption.
- Use freshly ground black pepper in the gravy for a more robust flavor.
- Drain fried chicken on a wire rack instead of paper towels to keep crust crispy.
- Leftover gravy can be stored in the refrigerator for up to 3 days and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Keywords: Cajun fried chicken, creamy pepper gravy, Southern fried chicken, buttermilk fried chicken, spicy fried chicken, comfort food recipe
