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Country Fried Chicken

Country fried chicken with a shatteringly crunchy, deeply golden crust and tender juicy chicken, finished with thick white country gravy. Marinated in tangy buttermilk, then dredged and pan-fried in a cast-iron skillet for crisp texture and reliable doneness.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb bone-in chicken pieces Use bone-in pieces for best juiciness and flavor.
Buttermilk marinade
  • 2 cup buttermilk
  • 1 tsp hot sauce For a mild kick in the marinade.
  • 1 tsp salt
  • 0.5 tsp black pepper
Dredge
  • 2 cup all-purpose flour
  • 0.25 cup cornstarch Helps create a crisp, craggy coating.
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp cayenne Adjust to taste if you prefer less heat.
  • 1 tsp salt
  • 1 tsp black pepper
Vegetable oil for frying
  • vegetable oil Use enough to reach about halfway up the chicken pieces.
Country gravy
  • 4 tbsp butter
  • 0.33 cup flour All-purpose flour for the roux.
  • 2 cup whole milk
  • 1 cup chicken broth
  • salt Season to taste.
  • black pepper Use lots for classic flavor.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Mix buttermilk, hot sauce, salt, and black pepper in a bowl, then add bone-in chicken pieces and coat well.
  2. Cover and marinate for 1 hour in the refrigerator, or up to overnight for deeper flavor.
Dredge
  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 mixture and let excess drip off, then dredge each piece in the flour mixture and press to adhere.
Fry
  1. Heat vegetable oil to 325F in a large cast-iron skillet.
  2. Fry chicken 12-15 minutes per side, until deeply golden and cooked through to 165F internal temperature, then transfer to a rack briefly to drain.
Make country gravy
  1. Melt butter in the skillet, then whisk in flour and cook 1-2 minutes to remove the raw flour taste.
  2. Gradually add whole milk and chicken broth while whisking, then cook until thick and smooth.
  3. Season the gravy with salt and lots of black pepper until balanced and peppery.
Serve
  1. Serve country fried chicken smothered in hot country gravy.

Notes

Pro tip: Keep the oil at 325F (adjust heat as needed) so the crust browns deeply without burning before the chicken reaches 165F. Store leftovers in the fridge up to 3 days; reheat in an oven at 350F until warmed through. Freeze chicken (without gravy) up to 2 months—thaw in the fridge and re-crisp briefly. For a lighter option, use reduced-fat buttermilk and skim milk in the gravy (texture may be slightly thinner).