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Country Fried Chicken

Country fried chicken with a shatteringly crisp, spiced flour coating and juicy interior, fried until deeply golden and finished with white country gravy. The buttermilk soak helps the crust cling tight, while the thick gravy pools around the base for classic Southern-style flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
soaking 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in chicken pieces Use breasts or thighs.
  • 2 cup buttermilk
  • 2 tsp hot sauce
Seasoned flour coating
  • 2 cup all-purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • vegetable oil for frying Enough for 2-3 inches in the skillet.
White gravy
  • 2 tbsp pan drippings From the fried chicken.
  • 2 tbsp flour
  • 1.5 cup whole milk
  • salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Soak and set up the coating
  1. Soak the bone-in chicken pieces in the buttermilk and hot sauce for at least 30 minutes or overnight, keeping it chilled if soaking longer. This helps the coating adhere for a crunchy crust.
  2. Whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and cracked black pepper in a shallow dish. Mix until the color is evenly speckled.
  3. Remove the bone-in chicken pieces from the buttermilk mixture, letting excess drip off. Then dredge firmly in the seasoned flour coating to press it onto the surface.
  4. Repeat the dip-and-dredge one more time for extra crunch, using the buttermilk mixture and then returning to the seasoned flour coating. Keep coating coverage thick and even.
Fry the chicken
  1. Heat 2-3 inches of vegetable oil to 350°F in a large cast iron skillet. Use the thermometer so the oil stays in the 350°F range while frying.
  2. Fry the bone-in chicken pieces for 10-12 minutes per side, turning once, until deeply golden. Fry until the internal temperature reaches 165°F in the thickest part.
  3. Drain the fried chicken on paper towels after frying. Let it rest briefly so the coating stays crisp before serving.
Make the white gravy
  1. Whisk the pan drippings and flour in the same skillet over medium heat for 1 minute. Stir constantly until the mixture looks smooth and slightly darker.
  2. Gradually whisk in the whole milk, then cook until the gravy thickens. Keep whisking to avoid lumps and stop when it coats the back of a spoon.
  3. Season the white gravy with salt and pepper to taste. Adjust to your preferred level of salt and heat.
Serve
  1. Serve the country fried chicken immediately with the white gravy poured over the top. Make sure the gravy drips down to pool around the base for the classic presentation.

Notes

For maximum crunch, press the seasoned flour coating firmly onto the chicken and do the second dip-and-dredge right before frying. Refrigerate leftover chicken in an airtight container up to 3 days; reheat in a 375°F oven until hot to help re-crisp. Freeze the fried chicken for up to 2 months, but note the coating may soften slightly after thawing. For a lighter option, use low-fat buttermilk and whole-milk substitute in the gravy while keeping the thickening method the same.