Crispy Comfort: Indiana's Best Pan-Fried Chicken with Cream Sauce Recipe!

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When it comes to hearty comfort food, Indiana has a knack for serving up timeless dishes that bring families together. One such favorite is the beloved pan-fried chicken with cream sauce. This meal combines the crispy goodness of fried chicken with the rich, velvety texture of cream sauce, creating a perfect marriage of flavors on your plate. Whether you’re gathering with loved ones or simply craving something comforting, this Indiana-inspired recipe is bound to satisfy your taste buds and warm your heart.

The Heart of Indiana Flavor

In Indiana, comfort food is more than just sustenance; it’s a connection to the past. The tradition of pan-fried chicken takes center stage in many kitchens across the state. From family farms to modern dining tables, this dish embodies the spirit of Hoosier hospitality. The golden-brown, perfectly crisp chicken contrasts beautifully with the creamy sauce that’s drizzled over it, offering a satisfying bite every time.

This recipe stays true to Indiana’s culinary roots, with a straightforward approach and simple ingredients. The cream sauce, made in the same skillet used to fry the chicken, soaks up all the delicious remnants left behind, enriching every bite. Pair this with some mashed potatoes or freshly baked biscuits, and you’ve got a meal that will remind you of home.

Recipe: Indiana Pan-Fried Chicken with Cream Sauce

Ingredients:

• 4 boneless and skinless chicken breasts
• 1 cup of all-purpose flour
• 1 teaspoon of paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup of buttermilk
• 1/4 cup vegetable oil (for frying)
• 2 tablespoons of unsalted butter
• 2 tablespoons all-purpose flour (for the sauce)
• 1 1/2 cups of milk
• Salt and pepper to taste (for the sauce)

Instructions:

1. Prepare the chicken: Place the chicken breasts between sheets of plastic wrap and pound them until they are an even thickness. Season both sides with salt and pepper.
2. Prepare the coating: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, and a pinch of salt and pepper.
3. Coat the chicken: Dip each chicken breast into the buttermilk, then dredge it in the seasoned flour mixture. Ensure that each piece is fully coated for an even, crispy finish.
4. Fry the chicken: Heat the vegetable oil in a large skillet over medium heat. Fry the chicken breasts for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate lined with a paper towel to drain any excess oil.
5. Make the sauce: In the same skillet, melt the butter over medium heat. Stir in 2 tablespoons of flour and cook for 1 minute, stirring constantly to avoid lumps.
6. Finish the sauce: Gradually whisk in the milk, stirring continuously until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.
7. Serve: Plate the fried chicken and generously pour the cream sauce on top. This dish pairs perfectly with mashed potatoes or biscuits to soak up every drop of the creamy sauce.

A Taste of Home

Every bite of this dish brings you closer to the flavors that have made Indiana kitchens so special for generations. The crispiness of the fried chicken paired with the richness of the cream sauce creates a combination that’s simple yet deeply satisfying. Serve it to friends and family, and you’ll experience a taste of Indiana that’s timeless and comforting, reminding everyone of home-cooked meals shared around the table.

For an Indiana-style take on pan-fried chicken with cream sauce, you’ll experience a perfect balance of crispiness and richness. The combination of seasoned, golden-brown fried chicken topped with a creamy, savory sauce brings a classic comfort food feel to the table. This dish is easy to prepare and is often served over mashed potatoes or alongside fresh biscuits, making it a true Midwest favorite.

To create this dish, chicken breasts are dredged in a seasoned flour mixture and fried to a perfect golden-brown in vegetable oil. Once the chicken is crispy, the same skillet is used to make the cream sauce. The sauce combines butter, flour, and milk, whisked together until smooth and thick. The remaining fried bits in the pan from cooking the chicken add extra flavor to the sauce, giving it depth and richness​(The Gingham Apron)​(Cooking in the Midwest).

The result is a hearty meal with both crispy textures and creamy indulgence, perfect for a family dinner or a comforting treat on a chilly Indiana evening. Pairing it with mashed potatoes or biscuits will help soak up the luscious sauce and make for an irresistible dining experience.

For more recipe inspiration, you can visit sites like (The Gingham Apron)tp​(Cooking in the Midwest)/pan-f​(RecipeTin Eats)my-garlic-sauce/), Cooking in the Midwest, and RecipeTin Eats to explore additional variations of pan-fried chicken with creamy sauces. (The Gingham Apron)an-​(Cooking in the Midwest)on (RecipeTin Eats)Sources:*

• The Gingham Apron - Pan-Fried Chicken in Creamy Garlic Sauce
• Cooking in the Midwest - Creamy Pan-Fried Chicken
• RecipeTin Eats - Chicken in Creamy Mustard Sauce