Entree: United States – Arkansas, Southern United States – Fried Chicken with White Gravy

Serving Size: 6

Approximate Time

Prep 40 min

Cook 35 min

Total 1 hr 15 min

Ingredients

- 8 bone-in chicken pieces (mix of thighs and drumsticks), approx. 3 lb (1.4 kg)
- 2 cups (480 ml) buttermilk
- 1 tsp (5 ml) hot sauce (optional)
- 2 cups (240 g) all-purpose flour
- 1 tbsp (15 g) kosher salt, plus more to taste
- 1 tsp (5 g) ground black pepper, plus more to taste
- 1 tsp (2.8 g) paprika
- 1 tsp (2.6 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- Peanut oil or vegetable oil for frying, about 4 cups (960 ml)
- 3 tbsp (45 g) unsalted butter (for gravy, optional if pan drippings are scant)
- 3 tbsp (24 g) all-purpose flour (for gravy)
- 2 cups (480 ml) whole milk
- Freshly ground black pepper to finish gravy

Mashed potatoes
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- Salt and pepper to taste

Braised collard greens
- 1 lb (450 g) collard greens, tough stems removed, leaves sliced into 1-inch (2.5 cm) ribbons
- 1 tbsp (15 ml) bacon drippings or vegetable oil
- 1 small yellow onion, chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 tbsp (15 ml) apple cider vinegar
- Salt and black pepper to taste

Instructions

Short Description:
Crispy, buttermilk-brined bone-in fried chicken served with a creamy milk-and-pan-drippings white gravy, mashed potatoes, and braised collard greens for a complete Southern Arkansas main course.

Regional Notes:
This Arkansas Southern version uses a buttermilk soak and a seasoned flour dredge for a crisp exterior, with the signature white gravy made from the pan’s browned bits and milk rather than stock or cream. Serving with mashed potatoes and braised collards creates the hearty, plate-lunch style entree common in the region.

1. Marinate the chicken: In a large bowl, stir buttermilk and hot sauce. Add chicken, cover, and refrigerate at least 2 hours or up to overnight.
2. Prepare dredge: In a shallow dish, whisk together 2 cups flour, 1 tbsp kosher salt, 1 tsp black pepper, paprika, garlic powder, onion powder, and cayenne. Remove chicken from buttermilk one piece at a time, letting excess drip off, then thoroughly dredge in the seasoned flour. Place dredged pieces on a rack and let rest 15–20 minutes to set the crust.
3. Heat oil: Pour oil into a deep 12-inch (30 cm) cast-iron skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (25–38 mm); heat to 325–350°F (163–177°C). Use a thermometer—maintain temperature between 325–350°F during cooking.
4. Fry chicken: Working in batches so as not to crowd, carefully add chicken pieces skin-side down. Fry 12–16 minutes, turning once, until golden brown and an instant-read thermometer reads 165–175°F (74–79°C) at the thickest part. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.
5. Start mashed potatoes: While chicken fries, place potatoes in a pot, cover with cold salted water, bring to a boil, and simmer 15–20 minutes until fork-tender. Drain, return to pot, add butter and warmed milk, then mash until smooth. Season with salt and pepper; keep warm.
6. Braise collards: In a medium pot, heat bacon drippings or oil over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 30 seconds. Add collard greens and toss until they begin to wilt. Pour in stock and vinegar, bring to a simmer, cover, and cook 20–30 minutes until tender. Season with salt and pepper to taste.
7. Make white gravy from pan drippings: After the last chicken batch, carefully pour off and reserve any large excess oil, leaving about 3 tbsp of pan drippings and browned bits in the skillet. If there is less than 2 tbsp of drippings, add 1–2 tbsp butter. Place skillet over medium heat, stir in 3 tbsp flour, and cook 1–2 minutes, scraping browned bits. Gradually whisk in 2 cups milk, smoothing lumps, and simmer until thickened, about 4–6 minutes. Adjust thickness with a little extra milk if needed. Season with salt and generous black pepper. Taste and correct seasoning.
8. Plate and serve: Spoon mashed potatoes onto plates, nestle 1–2 pieces of fried chicken per serving beside them, ladle white gravy over the chicken and potatoes, and add a portion of braised collards. Serve immediately.