Go Back

Country Fried Chicken

Country fried chicken with a buttermilk marinade and a shatteringly crunchy flour dredge, then finished with rich country gravy. Deeply golden pieces are fried in a cast-iron skillet until the crust is crisp and the chicken hits 165°F.
Print Recipe Pin Recipe
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 and marinade
  • 3 lb bone-in chicken pieces Chicken pieces are left bone-in for best juiciness.
  • 2 cup buttermilk
  • 1 tsp hot sauce
  • 1 tsp salt
  • 0.5 tsp black pepper
Dredge and frying
  • 2 cup all-purpose flour
  • 0.25 cup cornstarch
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp cayenne
  • 1 tsp salt
  • 1 tsp black pepper
  • 0.25 vegetable oil Use enough to fry; amount varies by skillet size.
Country gravy
  • 4 tbsp butter
  • 0.33 cup flour All-purpose flour for thickening.
  • 2 cup whole milk
  • 1 cup chicken broth
  • 0.5 tsp salt Add to taste.
  • 1 tsp black pepper Use plenty of cracked black pepper.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk buttermilk, hot sauce, salt, and black pepper in a bowl, then add bone-in chicken pieces to coat. Cover and refrigerate for 1 hour, or up to overnight, for the flavors to soak in.
Make the dredge
  1. Whisk all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow bowl. Mix until the spices are evenly distributed and the powder looks uniform.
Dredge and fry
  1. Remove chicken from the buttermilk marinade, letting excess drip off, then dredge each piece in the flour mixture. Press the coating onto the chicken so it adheres thickly before frying.
  2. Heat vegetable oil to 325°F in a large cast-iron skillet. Fry chicken for 12-15 minutes per side until deeply golden and cooked through, reaching 165°F internal temperature.
Cook the country gravy
  1. Melt butter in the skillet (or a separate pan) over medium heat, then whisk in flour and cook for 1-2 minutes. Stir continuously to cook off the raw flour taste.
  2. Gradually whisk in whole milk and chicken broth, then continue cooking until the gravy thickens to a pourable consistency. Season with plenty of salt and black pepper to taste.
Serve
  1. Serve the fried chicken smothered in country gravy, and finish with cracked black pepper if desired. Plate immediately for the crispiest texture.

Notes

Pro tip: Keep the oil at 325°F for steady browning—if it’s too hot the crust can darken before the chicken reaches 165°F. Refrigerate leftovers in a sealed container up to 3 days; reheat in an oven or air fryer for better crunch. Freezing isn’t recommended for best texture, but the gravy can be frozen up to 2 months. For a lower-fat option, use low-fat milk for the gravy (texture may be slightly thinner).