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Country Fried Chicken

Country fried chicken with a shatteringly crunchy flour coating and a peppery country gravy poured right over top. Bone-in pieces marinated in buttermilk stay juicy, then fry in a cast-iron skillet until deeply golden and cooked through (165F).
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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: 1150
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb bone-in chicken pieces Use bone-in for maximum juiciness and best fry results.
Buttermilk marinade
  • 2 cup buttermilk
  • 1 tsp hot sauce
  • 1 tsp salt
  • 0.5 tsp black pepper
Dredge coating
  • 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 Enough to reach about halfway up the chicken in the skillet.
Country gravy
  • 4 tbsp butter
  • 0.333 cup flour
  • 2 cup whole milk
  • 1 cup chicken broth
  • 1 salt To taste.
  • 1 black pepper Use plenty, to taste.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. In a bowl, mix buttermilk, hot sauce, salt, and black pepper. Add the bone-in chicken pieces and ensure they’re coated.
  2. Cover and refrigerate for 1 hour, or up to overnight. Keep the chicken chilled while it soaks to tenderize for frying.
Make the dredge and coat
  1. Whisk all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow bowl. Stir until the dry mix looks evenly speckled.
  2. Remove the chicken from the buttermilk marinade and let the excess drip off. Dredge each piece in the flour mixture and press to help it adhere tightly.
Fry the chicken
  1. Heat vegetable oil to 325F in a large cast-iron skillet. Keep the oil at 325F so the crust crisps without burning.
  2. Fry the chicken for 12-15 minutes per side until deeply golden and cooked through. Continue until the internal temperature reaches 165F, using that visual deep-gold crust as your cue.
Cook the country gravy and serve
  1. Melt butter in the skillet and whisk in flour. Cook for 1-2 minutes, until it smells nutty and the mixture thickens.
  2. Gradually whisk in whole milk and chicken broth. Cook until thick, then season with plenty of salt and black pepper.
  3. Serve the fried chicken smothered in country gravy. Finish with a generous grind of black pepper for a pepper-forward top layer.

Notes

Pro tip: keep the oil at 325F—if it runs hotter the crust browns before the chicken hits 165F. Store leftovers in the fridge for up to 3 days; reheat in an oven at 350F to help the coating regain some crunch. Freezing isn’t ideal for the fried texture. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend for the dredge and gravy flour.