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Country Fried Chicken

Country fried chicken with shatteringly crispy golden coating and juicy interior, finished with thick white country gravy. A classic Southern fried chicken recipe where buttermilk soaking and a spiced seasoned flour dredge create extra crunch.
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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: 950
Ingredients Equipment Method Notes

Ingredients
  

Chicken and buttermilk
  • 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
Frying oil
  • 1 vegetable oil For frying (2-3 inches).
White gravy
  • 2 tbsp pan drippings
  • 2 tbsp flour
  • 1.5 cup whole milk
  • 0.5 tsp salt and 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. Make sure the pieces are well coated so the coating clings and the centers stay juicy.
Make the seasoned flour coating
  1. Whisk the all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and cracked black pepper together in a shallow dish. Keep whisking until the spices are evenly distributed through the flour.
Dredge for crunch
  1. Remove the chicken from the buttermilk, letting excess drip off, then dredge firmly in the seasoned flour. Press to pack the coating onto the surface for better crunch.
  2. Repeat the dip-and-dredge for extra crunch. The second coating layer should look thick and matte, ready for frying.
Fry the chicken
  1. Heat 2-3 inches of vegetable oil to 350°F in a large cast iron skillet. Wait until the oil holds steady at 350°F before adding the chicken.
  2. Fry the chicken for 10-12 minutes per side until deeply golden. Turn each piece carefully and continue frying until the internal temperature reaches 165°F.
  3. Drain the fried chicken on paper towels. Let it rest briefly so the coating sets and looks crisp and shatter-like.
Make the white country gravy
  1. Whisk pan drippings and flour in the skillet over medium heat for 1 minute. Stir until the mixture smells nutty and looks slightly smooth and thickened.
  2. Gradually whisk in the whole milk and cook until thickened. Keep whisking as the gravy turns glossy and coats the back of a spoon.
  3. Season the gravy with salt and pepper to taste. Adjust seasoning while the gravy is hot so it balances the fried coating.
Serve
  1. Serve the chicken immediately with white gravy poured over the top. Let the gravy pool around the base so the contrast stays crisp outside and tender inside.

Notes

Pro tip: Keep the oil at a steady 350°F—if it drops, the coating can turn greasy, and if it spikes, it can brown before the chicken reaches 165°F. Refrigerate leftovers in a covered container up to 3 days; reheat in a hot oven or air fryer for best texture (gravy can be reheated on the stovetop until smooth). Freezing: yes, freeze chicken and gravy separately up to 2 months. For a lower-fat option, use low-fat milk in the gravy (texture may be slightly thinner) while keeping the same frying method.