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Country Fried Chicken

Country Fried Chicken with buttermilk-marinated, shatteringly crunchy crust, fried until deeply golden and cooked through. Finished with classic Southern country gravy for a creamy, peppery smothered bite.
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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 and buttermilk marinade
  • 3 lb bone-in chicken pieces Use bone-in pieces (thighs, drumsticks, or a mix).
  • 2 cup buttermilk For marinating; keep refrigerated while marinating.
  • 1 tsp hot sauce Adds subtle heat to the marinade.
  • 1 tsp salt For the marinade.
  • 0.5 tsp black pepper For the marinade.
Dredge
  • 2 cup all-purpose flour Main dredge for crunch and coating thickness.
  • 0.25 cup cornstarch Boosts crispness and helps crust stay shattery.
  • 2 tsp garlic powder Seasoning in the dredge.
  • 2 tsp onion powder Seasoning in the dredge.
  • 2 tsp smoked paprika Adds smoky color and flavor.
  • 1 tsp cayenne For gentle to moderate heat.
  • 1 tsp salt Seasoning in the dredge.
  • 1 tsp black pepper Seasoning in the dredge.
  • 1 vegetable oil for frying Use enough oil to fry comfortably in a skillet.
Country gravy
  • 4 tbsp butter Base for the roux.
  • 0.33 cup flour For thickening the gravy.
  • 2 cup whole milk Creates creamy gravy texture.
  • 1 cup chicken broth Adds savory depth.
  • 0.5 tsp salt Season to taste.
  • 1 tsp black pepper Use plenty for classic peppery gravy.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk buttermilk, hot sauce, salt, and black pepper in a bowl to make the marinade.
  2. Add the bone-in chicken pieces, cover, and marinate for 1 hour in the refrigerator.
  3. For deeper flavor, marinate up to overnight in the fridge, keeping the chicken covered.
Dredge
  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 marinade and let excess drip off, then dredge each piece in the flour mixture.
  3. Press the dredge onto the chicken so it adheres, creating an even coating for crunch.
Fry the chicken
  1. Heat vegetable oil to 325°F in a large cast-iron skillet until it reaches steady frying heat.
  2. Fry the chicken for 12-15 minutes per side until deeply golden and cooked through.
  3. Check doneness by ensuring the thickest part reaches 165°F internal temperature, with a crisp, shatter-ready crust.
Make country gravy
  1. Melt butter in the skillet or a clean pot over medium heat.
  2. Whisk in flour and cook for 1-2 minutes, until the roux looks lightly golden.
  3. Gradually whisk in whole milk and chicken broth, then cook until thick and smooth.
  4. Season the gravy with plenty of salt and black pepper until it tastes properly peppery and rich.
Serve
  1. Serve the fried chicken smothered in country gravy, with cracked black pepper on top for a bold finish.

Notes

Pro tip: keep the oil at 325°F for the full fry time to build a crunchy crust without burning the coating. Store leftovers covered in the fridge up to 3 days; reheat in an oven or air fryer until crisp. Freezing isn’t ideal because the crust can soften after thawing. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend for dredging and gravy thickening.