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Country Fried Chicken

Country fried chicken with a shatteringly crisp flour coating and a rich, peppery country gravy. Bone-in pieces marinate in buttermilk, then fry in a cast-iron skillet until deeply golden and 165F inside.
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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: 900
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb bone-in chicken pieces Use chicken pieces such as thighs, drumsticks, or mixed bone-in cuts for juiciness.
Buttermilk marinade
  • 2 cup buttermilk Keep refrigerated during marinating.
  • 1 tsp hot sauce Adds mild heat to the marinade.
  • 1 tsp salt For seasoning the marinade.
  • 0.5 tsp black pepper Coarsely ground if available.
Dredge
  • 2 cup all-purpose flour Main coating for crunch.
  • 0.25 cup cornstarch Boosts crispness and helps the crust set.
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp cayenne Adjust to taste if you want less heat.
  • 1 tsp salt Season the dredge.
  • 1 tsp black pepper Season the dredge.
  • 1 vegetable oil for frying Enough to come partway up the chicken pieces for frying.
Country gravy
  • 4 tbsp butter
  • 0.33 cup flour For thickening the gravy.
  • 2 cup whole milk Keep at room temp or warm slightly to reduce lumps.
  • 1 cup chicken broth
  • 0.5 tsp salt Season to taste.
  • 1 tsp black pepper Use plenty of black pepper for classic flavor.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk buttermilk, hot sauce, salt, and black pepper together in a bowl until evenly combined.
  2. Add bone-in chicken pieces to the buttermilk mixture, cover, and refrigerate for 1 hour (or up to overnight) so the coating adheres and the chicken stays tender.
Dredge
  1. Whisk all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow bowl until the mix is uniform.
  2. Remove chicken pieces from the marinade and let excess drip off, then dredge in the flour mixture, pressing firmly so the coating adheres.
Fry
  1. Heat vegetable oil in a large cast-iron skillet to 325F.
  2. Fry the chicken for 12-15 minutes per side, until deeply golden and cooked through with an internal temperature of 165F, flipping once for even browning.
Make country gravy
  1. Melt butter in the skillet (or a separate pan) over medium heat, then whisk in flour to form a smooth roux.
  2. Cook the roux for 1-2 minutes, then gradually whisk in whole milk and chicken broth.
  3. Continue cooking until thickened, then season with salt and lots of black pepper, stirring so the gravy stays silky.
Serve
  1. Serve the fried chicken smothered in country gravy and finish with cracked black pepper for visual contrast.

Notes

Pro tip: keep the oil steady at 325F—if it runs too hot the coating browns before the chicken reaches 165F; if too cool, it absorbs oil and turns less crisp. Refrigerate leftovers in a covered container up to 3 days; freeze cooked chicken (without gravy) up to 2 months, then reheat to re-crisp. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in the dredge and gravy.