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Country Fried Chicken

Country fried chicken with a shatteringly crunchy crust and rich, peppery country gravy. Bone-in pieces marinate in buttermilk for tenderness, then are fried in a cast-iron skillet at 325°F until deeply golden 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: 1100
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb bone-in chicken pieces Use pieces that are similar in thickness so they finish evenly.
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
  • 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 Use enough to come at least halfway up the chicken pieces.
Country gravy
  • 4 tbsp butter
  • 0.3333333333 cup flour
  • 2 cup whole milk
  • 1 cup chicken broth
  • 0.5 tsp salt Season to taste; add more if needed.
  • 1.5 tsp black pepper Use plenty for a classic peppery gravy.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk buttermilk with hot sauce, salt, and black pepper until evenly combined.
  2. Submerge the bone-in chicken pieces in the buttermilk mixture and refrigerate for 1 hour, up to overnight.
Make the dredge
  1. Whisk all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow bowl.
Dredge and fry
  1. Remove chicken from the marinade, letting excess drip off before dredging.
  2. Dredge chicken in the flour mixture, pressing to help it adhere and form an even coating.
  3. Heat vegetable oil to 325°F in a large cast-iron skillet, indicated by steady frying bubbles when you lower a small pinch of coating in.
  4. Fry chicken 12-15 minutes per side until deeply golden and cooked through to 165°F internal, turning once for even color.
Make country gravy
  1. Melt butter in the skillet over heat and whisk in flour until it forms a smooth paste.
  2. Cook the flour-butter mixture 1-2 minutes, stirring, until it smells nutty and slightly deepens in color.
  3. Gradually whisk in whole milk and chicken broth, keeping the mixture smooth as it thickens.
  4. Cook until thick, then season with plenty of salt and black pepper to taste.
Serve
  1. Serve the fried chicken smothered with country gravy and finish with extra cracked black pepper if desired.

Notes

Pro tip: Let the coated chicken rest 3-5 minutes before frying so the crust grabs onto the coating. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until warmed through to preserve crunch. Freeze chicken only (gravy separate) for up to 2 months. For a dairy-light swap, use low-fat milk and reduce broth slightly so the gravy still thickens.