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Country Fried Chicken

Country fried chicken with buttermilk soak and shatteringly crispy golden coating, then finished with thick white country gravy. Fry in a cast iron skillet until deeply golden and juicy, with gravy pooling around every bite.
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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: Main Dish
Cuisine: American
Calories: 1075
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 bone-in chicken pieces Breasts or thighs
  • 2 cup buttermilk
  • 2 tsp hot sauce
  • 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
  • 0.5 cup vegetable oil For frying (amount varies by skillet size); use enough for 2-3 inches of oil
White gravy
  • 2 tbsp pan drippings From the fried chicken
  • 2 tbsp flour
  • 1.5 cup whole milk
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste

Equipment

  • 1 Cast iron skillet

Method
 

Soak and season
  1. Add chicken pieces to a bowl and soak in buttermilk mixed with hot sauce for at least 30 minutes or overnight, keeping the chicken covered in the liquid.
  2. In a shallow dish, whisk all seasoned flour coating ingredients—flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and cracked black pepper—until evenly combined.
Dredge and fry
  1. Remove chicken from the buttermilk, let excess drip off, and dredge firmly in the seasoned flour coating until well coated.
  2. Dip-and-dredge again for extra crunch, pressing the coating onto the chicken so it adheres.
  3. Heat 2-3 inches of vegetable oil to 350°F in a large cast iron skillet and keep the temperature steady.
  4. Fry chicken for 10-12 minutes per side, until deeply golden and the internal temperature reaches 165°F, turning once when the crust is set.
  5. Transfer chicken to paper towels to drain and rest for 2-3 minutes so the coating stays crisp.
Make the white gravy
  1. For the gravy, whisk pan drippings and flour together in a skillet over medium heat for 1 minute.
  2. Gradually whisk in whole milk and cook until thickened, stirring constantly for a smooth, pourable gravy.
  3. Season the gravy with salt and pepper to taste, then keep it warm until serving.
Serve
  1. Serve chicken immediately with white gravy poured over the top so it pools around the base.

Notes

Pro tip: Keep the oil at 350°F and dredge firmly (including the second dip-and-dredge) to get a thick, crunchy coating instead of a dusty crust. Refrigerate leftovers in an airtight container for up to 3 days, but note the coating softens; reheat in a 400°F oven for 10-15 minutes to re-crisp. Freezing isn’t recommended because the gravy and breading texture degrade. Dietary swap: use buttermilk alternative (plain lactose-free buttermilk or lactose-free milk with acid) to reduce lactose while keeping the tangy coating.