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Country Fried Chicken

Country fried chicken with a shatteringly crunchy flour crust, marinated in buttermilk for juicy, tender meat. Finished with creamy country gravy—thickened with flour and seasoned with plenty of black pepper.
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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 and buttermilk marinade
  • 3 lb bone-in chicken pieces Use bone-in pieces for best juiciness and crisp texture.
  • 2 cup buttermilk
  • 1 tsp hot sauce
  • 1 tsp salt
  • 0.5 tsp black pepper
Dredge for 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
  • vegetable oil for frying Amount not specified; use enough for deep frying.
Country gravy
  • 4 tbsp butter
  • 0.33 cup flour
  • 2 cup whole milk
  • 1 cup chicken broth
  • salt To taste.
  • black pepper Lots, to taste.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk buttermilk, hot sauce, salt, and black pepper until smooth, then add the bone-in chicken pieces and coat well.
  2. Cover and refrigerate the chicken for 1 hour, or up to overnight, so the coating clings and the meat tenderizes.
Dredge and fry
  1. Whisk all dredge ingredients (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 help it adhere.
  3. Heat vegetable oil to 325F in a large cast-iron skillet.
  4. Fry the chicken for 12-15 minutes per side until deeply golden and cooked through, reaching 165F internal temperature, adjusting heat if browning too fast.
Make the country gravy
  1. Melt butter in the skillet (or a clean pan) and whisk in flour, cooking 1-2 minutes to cook out the raw taste.
  2. Gradually whisk in whole milk and chicken broth, then cook until thickened and smooth.
  3. Season the gravy with salt and lots of black pepper.
Serve
  1. Serve the fried chicken smothered in country gravy with a visible pepper-speckled top.

Notes

Pro tip: Keep the oil at a steady 325F for maximum crunch; if the crust darkens too quickly, lower the heat. Refrigerate leftovers in a sealed container up to 3 days—reheat in a 375F oven or air fryer to re-crisp, though the crust won’t be as loud as fresh. Freezing is not recommended for best texture. For a lighter option, use low-fat milk in the gravy while keeping the same cooking method.