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Country Fried Chicken

Country fried chicken with shatteringly crispy, spiced flour coating and a juicy interior, finished with a thick white country gravy. Pan-drippings gravy is whisked until smooth and served hot so it pools around the crispy chicken.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 bone-in chicken pieces Use breasts or thighs, skin on if you like.
  • 2 cup buttermilk For soaking the chicken to tenderize and improve browning.
  • 2 tsp hot sauce Mixed into the buttermilk soak for subtle heat.
  • 2 cup all-purpose flour Base for the seasoned dredge coating.
  • 1 tbsp garlic powder Adds savory aroma to the crust.
  • 1 tbsp onion powder Boosts flavor in the coating.
  • 1 tbsp smoked paprika For smoky color and warmth.
  • 1 tsp cayenne pepper Adds heat to the coating.
  • 1 tsp salt Season the dredge.
  • 1 tsp cracked black pepper For peppery crunch in the coating.
  • 1 vegetable oil Enough to maintain 2–3 inches depth for frying.
White gravy
  • 2 tbsp pan drippings From the fried chicken pan.
  • 2 tbsp flour Thickener for the gravy.
  • 1.5 cup whole milk Cook until thick and pourable.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Soak and dredge
  1. Soak the bone-in chicken pieces in buttermilk and hot sauce for at least 30 minutes or overnight, fully submerging as much as possible for even seasoning.
  2. Whisk together the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and cracked black pepper in a shallow dish until the mixture is evenly speckled.
  3. Remove the chicken from buttermilk, letting excess drip off, then dredge firmly in the seasoned flour until well coated.
  4. Repeat the dip-and-dredge for extra crunch so the coating layer is thicker and adheres better.
Fry the chicken
  1. Heat 2–3 inches of vegetable oil to 350°F in a large cast iron skillet until the oil holds steady at the target temperature.
  2. Fry the chicken for 10–12 minutes per side, until deeply golden and the internal temperature reaches 165°F, flipping once when each side is set and crisp.
  3. Drain the fried chicken on paper towels until excess oil is removed and the coating stays crisp.
Make the white gravy
  1. Whisk pan drippings and flour in a skillet over medium heat for 1 minute to cook off the raw flour taste.
  2. Gradually whisk in whole milk and cook until thickened, stirring continuously to prevent lumps and to reach a smooth, pourable consistency.
  3. Season the white gravy with salt and pepper to taste, then keep it warm while you plate.
Serve
  1. Serve the chicken immediately with white gravy poured over the top so the gravy pools around the base of the crispy coating.

Notes

For maximum crunch, keep the oil at 350°F and dredge firmly (double dip) so the coating forms a thicker crust. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 400°F oven until warmed and re-crisped. Freezing is not recommended for best texture, but you can freeze gravy separately for up to 2 months. For a lower-dairy swap, use a lactose-free whole-milk alternative in the gravy and still use buttermilk or buttermilk-style substitute for the soak.