Go Back

Country Fried Chicken

Country fried chicken with a shatteringly crisp, spiced flour coating and juicy interior, then finished with thick white country gravy. This Southern fried chicken recipe uses a buttermilk soak and a dip-and-dredge method for extra crunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Soaking 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soak
  • 4 bone-in chicken pieces 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
  • 1 vegetable oil for frying Use enough for 2-3 inches in the skillet
White gravy
  • 2 tbsp pan drippings
  • 2 tbsp flour
  • 1.5 cup whole milk
  • 1 salt To taste
  • 1 pepper To taste

Equipment

  • 1 cast iron skillet

Method
 

Soak the chicken
  1. Soak the chicken pieces in buttermilk and hot sauce for at least 30 minutes or overnight, fully submerging them for even flavor.
Make the seasoned flour coating
  1. Whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and cracked black pepper in a shallow dish until evenly combined.
Dredge for extra crunch
  1. Remove the chicken from the buttermilk, letting excess drip off, then dredge firmly in the seasoned flour coating to coat well.
  2. Repeat the dip-and-dredge once more so the coating is thicker and crunchier after frying.
Fry the chicken
  1. Heat 2-3 inches of vegetable oil to 350°F in a large cast iron skillet.
  2. Fry the chicken for 10-12 minutes per side until deeply golden, flipping carefully once the crust sets.
  3. Keep frying until the internal temperature reaches 165°F, then drain on paper towels.
Cook the white gravy
  1. Whisk pan drippings and flour in a skillet over medium heat for 1 minute to cook the flour.
  2. Gradually whisk in the whole milk and cook until thickened, keeping the gravy smooth.
  3. Season the gravy with salt and pepper to taste.
Serve
  1. Serve the chicken immediately with white country gravy poured over the top.

Notes

For shatter-crisp breading, keep the oil at 350°F and avoid overcrowding the skillet so the coating stays crisp. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot oven to help the crust re-crisp. For a lighter option, use low-fat milk in the gravy (texture will be slightly thinner). Freezing is not recommended for best crunch.