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Country Fried Chicken

Country fried chicken with a shatteringly crispy golden coating and juicy interior, soaked in buttermilk for tenderness and fried until deeply golden. Served with thick white country gravy pooling around the base for a classic Southern fried chicken dinner.
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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: Dinner, Main Dish
Cuisine: American, Southern
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 bone-in chicken pieces
  • 2 cup buttermilk
  • 2 tsp hot sauce
Seasoned flour coating
  • 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
  • 1 vegetable oil for frying
White country gravy
  • 2 tbsp pan drippings
  • 2 tbsp flour
  • 1.5 cup whole milk
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Soak the chicken
  1. Soak the bone-in chicken pieces in buttermilk and hot sauce for at least 30 minutes or overnight, keeping them chilled as needed.
  2. Let the chicken sit at the end of soaking so the coating will cling, with the marinade ready for dip-and-dredge.
Make the seasoned flour
  1. Whisk together all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and cracked black pepper in a shallow dish until evenly colored.
Dredge for extra crunch
  1. Remove the bone-in chicken pieces from buttermilk, letting excess drip off back into the bowl.
  2. Dredge the chicken firmly in the seasoned flour coating, then press to help it adhere.
  3. Repeat the dip-and-dredge for extra crunch so the coating stays thick.
Fry the chicken
  1. Heat 2-3 inches of vegetable oil to 350°F in a large cast iron skillet.
  2. Fry the chicken for 10-12 minutes per side until deeply golden and the internal temperature reaches 165°F.
  3. Drain the fried chicken on paper towels immediately to keep the crust crisp.
Cook the white country gravy
  1. Whisk pan drippings and flour in the skillet over medium heat for 1 minute.
  2. Gradually whisk in whole milk and cook until thickened.
  3. Season the gravy with salt and pepper to taste, adjusting for a smooth, pourable consistency.
Serve
  1. Serve the chicken immediately with white country gravy poured over the top so it pools around the base.

Notes

For maximum crunch, dredge firmly and do the second dip-and-dredge right before frying so the coating doesn’t loosen. Refrigerate leftovers in an airtight container up to 3 days; reheat in an oven or air fryer for the best texture (not freezer-friendly for crispness). For a lighter option, use skinless chicken pieces and low-fat milk in the gravy (the crust will be slightly less rich).