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Country Fried Chicken

Country fried chicken with a shatteringly crunchy, deeply golden crust and a creamy country gravy. Bone-in chicken is marinated in spicy buttermilk, dredged in seasoned flour, then fried until crisp and cooked through.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Southern American
Calories: 1450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb bone-in chicken pieces Use mixed pieces (thighs/legs/breasts) for best texture.
Buttermilk marinade
  • 2 cup buttermilk
  • 1 tsp hot sauce
  • 1 tsp salt
  • 0.5 tsp black pepper
Dredge
  • 2 cup all-purpose flour
  • 0.25 cup cornstarch Measure as a quarter cup.
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp cayenne
  • 1 tsp salt
  • 1 tsp black pepper
Frying
  • 1 vegetable oil Enough for shallow-frying in a large cast-iron skillet.
Country gravy
  • 4 tbsp butter
  • 0.33 cup flour All-purpose flour for the roux.
  • 2 cup whole milk
  • 1 cup chicken broth
  • 1 salt Add to taste.
  • 1 black pepper Add plenty, to taste.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk buttermilk, hot sauce, salt, and black pepper together in a bowl until combined, then add bone-in chicken pieces.
  2. Cover and refrigerate for 1 hour (up to overnight) so the chicken absorbs flavor and tenderizes.
Dredge the chicken
  1. Whisk all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow bowl.
  2. Remove chicken from the buttermilk marinade, letting excess drip off, then dredge each piece in the flour mixture and press to adhere.
Fry the chicken
  1. Heat vegetable oil to 325°F in a large cast-iron skillet until it’s shimmering.
  2. Fry chicken 12-15 minutes per side, until deeply golden and cooked through to 165°F internal temperature, with the crust looking crisp and set.
Make country gravy
  1. Melt butter in a pan, whisk in flour, and cook for 1-2 minutes until smooth and lightly foamy.
  2. Gradually add whole milk and chicken broth while whisking, then cook until thick, stirring until glossy and pourable.
  3. Season the gravy with plenty of salt and black pepper until it tastes balanced and bold.
Serve
  1. Serve country fried chicken smothered in country gravy, finishing with cracked black pepper on top for a peppery look.

Notes

Pro tip: keep oil at 325°F and don’t crowd the skillet—if the temperature drops, the crust can turn greasy instead of crisp. Refrigerate leftovers for up to 3 days; reheat on a wire rack in a 400°F oven until hot to help the crust re-crisp. Freezing is not recommended for best texture. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend for dredging and gravy (and ensure cornstarch is certified gluten-free).