Comfort food takes on a whole new level of elegance and artistry in this Cajun Fried Chicken with Buttery Cream Pepper Gravy. Inspired by the warm, soulful flavors of the South, this dish transforms classic fried chicken into a visually stunning, feel-good creation that’s sure to nourish both your body and your spirit. Prepare to elevate your next family dinner or weekend gathering with this cozy yet refined recipe from Chef Crenn.
Why You’ll Love This Cajun Fried Chicken with Buttery Cream Pepper Gravy
This irresistible Cajun-inspired fried chicken is a true feast for the senses. Juicy, tender chicken is coated in a crispy, spice-infused breading, then served alongside a luscious, velvety gravy that’s bursting with rich, peppery flavor. The combination of comforting familiarity and gourmet refinement makes this dish a true crowd-pleaser, perfect for sharing with loved ones on cozy weeknights or special occasions. Prepare to be delighted by the interplay of textures and the depth of flavors in every bite.
Ingredients
This recipe calls for a carefully curated selection of high-quality ingredients to ensure maximum flavor and texture. You’ll need boneless, skinless chicken thighs, all-purpose flour, Cajun seasoning, eggs, buttermilk, salt, and pepper. For the gravy, you’ll use unsalted butter, all-purpose flour, heavy cream, chicken stock, black pepper, and Cajun seasoning.
- 1.5 lbs – Boneless, Skinless Chicken Thighs
- 1 cup – All-Purpose Flour
- 2 tbsp – Cajun Seasoning, divided
- 2 – Eggs, beaten
- 1 cup – Buttermilk
- 1 tsp – Kosher Salt
- 1/2 tsp – Black Pepper
- 4 tbsp – Unsalted Butter
- 1/4 cup – All-Purpose Flour
- 1 cup – Heavy Cream
- 1 cup – Chicken Stock
- 1 tsp – Black Pepper
- 1 tsp – Cajun Seasoning
Ingredient Substitutions
- Cajun Seasoning: Create your own blend using a combination of paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano — a refined swap that keeps the balance.
- Buttermilk: Substitute with non-dairy milk mixed with a bit of lemon juice or apple cider vinegar — perfect for dietary or texture variation.
How to Make Cajun Fried Chicken with Buttery Cream Pepper Gravy
This recipe is a delightful dance of culinary artistry, guiding you through the steps to create a dish that’s as visually stunning as it is delicious. Let’s get started!
Step 1 — Prep Work
Begin by seasoning the chicken thighs with salt and 1 tablespoon of Cajun seasoning, then let them marinate in buttermilk for at least 30 minutes (or up to 24 hours) to tenderize the meat and infuse it with flavor. In a shallow bowl, prepare the breading by mixing together the flour and the remaining 1 tablespoon of Cajun seasoning.
Step 2 — Main Cooking Process
Dredge the buttermilk-soaked chicken in the seasoned flour, making sure to coat each piece evenly. Heat a generous amount of oil in a large skillet or Dutch oven, then carefully add the coated chicken. Fry the chicken until it’s golden brown and crispy, about 5-7 minutes per side, working in batches if necessary. Transfer the fried chicken to a paper towel-lined plate to drain.
Step 3 — Final Steps/Assembly
In the same pan, melt the butter over medium heat and whisk in the flour to create a roux. Gradually pour in the heavy cream and chicken stock, stirring continuously until the gravy thickens to your desired consistency. Season the gravy with black pepper and additional Cajun seasoning to taste. Serve the crispy Cajun fried chicken immediately, drizzled with the rich, peppery gravy.
Chef Tips & Variations
- Spice It Up: For a spicier kick, increase the amount of Cajun seasoning in both the chicken and the gravy.
- Flavor Exploration: Experiment with different spice blends, such as Creole or Blackened, to customize the flavor profile.
- Garnish with Flair: To make this dish even more visually appealing, garnish it with fresh parsley or green onions.
- Hearty Pairings: For a heartier meal, serve the Cajun fried chicken and gravy over fluffy mashed potatoes or buttered egg noodles.
Serving & Storage
Serve with: Fluffy mashed potatoes, buttered egg noodles, or a fresh green salad.
Storage: The chicken and gravy can be kept separately in the refrigerator for up to 3 days.
Reheat: To reheat, simply place the chicken in a 350°F oven for 10-15 minutes, then warm the gravy on the stovetop, stirring occasionally, until heated through.
Make-Ahead: This dish is best served hot and fresh from the stovetop, but the components can be prepared in advance to save time.
Nutrition Information
This indulgent dish provides a satisfying balance of protein, carbohydrates, and healthy fats. A single serving of the Cajun Fried Chicken with Buttery Cream Pepper Gravy contains approximately 450 calories, 25 grams of protein, 35 grams of carbohydrates, and 25 grams of fat. As a comfort food classic, this recipe is best enjoyed in moderation as part of a balanced diet.
- Serving Size: 1 Chicken Thigh with Gravy
- Calories: 450 kcal
- Protein: 25 g
- Carbs: 35 g
- Fat: 25 g
- Sodium: 890 mg
Frequently Asked Questions
What’s the difference between Cajun and Creole seasoning?
Cajun and Creole seasoning blends share many similar ingredients, but Cajun seasoning tends to be more heavily spiced with paprika, garlic, and cayenne, while Creole seasoning often includes more herbs like oregano and thyme. Both can work well in this recipe, but the Cajun blend will provide a bolder, more pronounced flavor profile.
Can I make the chicken gluten-free?
Absolutely! To make this dish gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The rest of the recipe will remain the same.
How can I make the gravy thicker?
If you’d like a thicker, more velvety gravy, you can increase the amount of flour used to create the roux. Start with 3 tablespoons of flour instead of 1/4 cup, and gradually add more as needed to reach your desired consistency.
Is it possible to bake the chicken instead of frying?
Absolutely! For a healthier alternative, you can bake the breaded chicken in a 400°F oven for 20-25 minutes, flipping halfway through, until golden brown and cooked through. The texture will be a bit different, but the flavors will still be delicious.
How long will the leftover chicken and gravy keep in the fridge?
The Cajun fried chicken and buttery cream pepper gravy can be stored separately in the refrigerator for up to 3 days. Be sure to refrigerate them in airtight containers or resealable bags to maintain freshness.
Try These Next
- Cajun Fried Chicken With Creamy Pepper Gravy
- Spicy Cajun Fried Chicken With Creamy Garlic Gravy
- Cajun Fried Chicken Smothered In Creamy Pepper Gravy
Cajun Fried Chicken with Buttery Cream Pepper Gravy
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Cajun Fried Chicken with Buttery Cream Pepper Gravy is a deliciously spicy and creamy dish that combines crispy fried chicken with a rich pepper gravy. Perfect for dinner gatherings!
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
Instructions
1. 1. Marinate chicken in buttermilk for at least 2 hours or overnight.
2. 2. In a bowl, mix flour, Cajun seasoning, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
3. 3. Heat vegetable oil in a deep skillet over medium-high heat.
4. 4. Dredge marinated chicken in the flour mixture, shaking off excess.
5. 5. Fry chicken in hot oil until golden brown and cooked through, about 15-20 minutes.
6. 6. In a separate saucepan, melt butter and add heavy cream and black pepper, stirring until thickened.
7. 7. Serve fried chicken hot, drizzled with creamy pepper gravy.
Notes
For extra flavor, let the chicken marinate overnight. Adjust the spice level by adding more or less cayenne pepper to the flour mixture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 piece
- Calories: 450 kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg