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Country Fried Chicken

Country fried chicken with shatteringly crisp, spiced flour coating and juicy interior, soaked in tangy buttermilk for tenderness. Finished with a thick white country gravy poured over the top for every bite of crunch plus creamy comfort.
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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
Cuisine: American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 bone-in chicken pieces (breasts or thighs) Use chicken pieces you can fry in a single batch for even browning.
  • 2 cup buttermilk Soak the chicken to help the coating adhere and stay tender.
  • 2 tsp hot sauce Stirs into the buttermilk for flavor in the soak.
  • 2 cup all-purpose flour Base of the seasoned coating for the thick, crunchy crust.
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper Adjust for heat level.
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 0.5 cup vegetable oil for frying Use enough to reach a 2-3 inch depth in the skillet.
White gravy
  • 2 tbsp pan drippings Use the drippings from the fried chicken for best flavor.
  • 2 tbsp flour Thickens the gravy to a pourable, coating consistency.
  • 1.5 cup whole milk Creates creamy body without curdling when whisked steadily.
  • 0.25 tsp salt and pepper to taste Season at the end after thickening.

Equipment

  • 1 cast iron skillet

Method
 

Soak and coat
  1. Soak the chicken pieces in buttermilk and hot sauce for at least 30 minutes or overnight in the refrigerator.
  2. Whisk all seasoned flour coating ingredients together in a shallow dish until evenly combined.
  3. Remove chicken from the buttermilk, letting excess drip off, then dredge firmly in the seasoned flour.
  4. Repeat the dip-and-dredge cycle for extra crunch, pressing the coating to help it adhere.
Fry and drain
  1. Heat 2-3 inches of oil to 350°F in a large cast iron skillet.
  2. Fry the chicken for 10-12 minutes per side until deeply golden and the internal temperature reaches 165°F.
  3. Transfer chicken to paper towels to drain briefly so the coating stays crisp.
Make the white gravy
  1. Whisk pan drippings and flour in a skillet over medium heat for 1 minute.
  2. Gradually whisk in whole milk and cook until thickened, stirring to prevent lumps.
  3. Season the gravy with salt and pepper to taste.
Serve
  1. Serve chicken immediately with white gravy poured over the top.

Notes

For maximum crunch, keep oil at 350°F and dredge the chicken firmly, then repeat the dip-and-dredge. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 400°F oven until hot. Freezing: not recommended because the coating can soften. Dairy swap: use a whole-milk plant alternative for the gravy if needed, but whisk slowly and expect slightly different thickness.