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Country Fried Chicken

Country fried chicken with buttermilk-soaked, dredged pieces and a shatteringly crisp, spiced coating. Fry until deeply golden and juicy inside, then top with thick white country gravy.
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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: Main Dish
Cuisine: American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soaking
  • 4 bone-in chicken pieces (breasts or thighs) Use bone-in breasts or thighs for best juiciness.
  • 2 cup buttermilk Soak the chicken for crisp coating and tender meat.
  • 2 tsp hot sauce Adds tang to the buttermilk soak.
Seasoned flour coating
  • 2 cup all-purpose flour Forms the crunchy fried crust.
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper Use more or less depending on heat preference.
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • vegetable oil for frying Use enough oil for 2-3 inches in the skillet.
White country gravy
  • 2 tbsp pan drippings For classic white country gravy flavor.
  • 2 tbsp flour Thickens the gravy.
  • 1.5 cup whole milk Creates smooth, pourable gravy.
  • salt and pepper to taste Season to your preference after thickening.

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, keeping them refrigerated for food safety.
Make the seasoned flour coating
  1. Whisk the seasoned flour coating ingredients together in a shallow dish until the spices are evenly distributed.
Dredge for extra crunch
  1. Remove the chicken from the buttermilk, letting excess drip off, then dredge firmly in the seasoned flour coating.
  2. Repeat the dip-and-dredge for extra crunch so the coating sets thickly on the chicken.
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, turning once for even browning.
  3. Fry until the internal temperature reaches 165°F, then drain on paper towels.
Cook the white country gravy
  1. For the gravy, whisk pan drippings and flour together in a skillet over medium heat for 1 minute.
  2. Gradually whisk in the whole milk and cook until thickened, keeping the texture smooth.
  3. Season with salt and pepper to taste, then stir until combined.
Serve
  1. Serve the chicken immediately with white gravy poured over the top so it pools around the base.

Notes

Pro tip: dredge firmly and repeat the dip-and-dredge so you get a thicker crust that stays crisp after frying. Refrigerate leftovers in an airtight container up to 3 days; reheat in a hot oven or air fryer for best texture (avoid microwaving). Freezing is not ideal for the crisp coating, but you can freeze cooked chicken without gravy and re-fry to refresh the crust. For a lower-fat swap, use low-fat milk in the gravy (the flavor will be slightly lighter) while keeping the soak and frying method the same.