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Country Fried Chicken

Country fried chicken with a buttermilk marinade and a seasoned flour dredge for shatteringly crunchy, deeply golden crust. Pan-fried in a cast-iron skillet and finished with creamy country gravy poured right on top.
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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 marinade
  • 3 lb bone-in chicken pieces Use skin-on pieces for best crunch and juicy interior.
  • 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 Helps create a crisp, crackly coating.
  • 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 Enough to reach about halfway up the chicken pieces in the skillet.
Country gravy
  • 4 tbsp butter
  • 0.33 cup flour
  • 2 cup whole milk
  • 1 cup chicken broth
  • salt To taste.
  • black pepper Use plenty; for best flavor.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk buttermilk, hot sauce, salt, and black pepper until combined, then submerge the bone-in chicken pieces in the mixture.
  2. Cover and refrigerate the chicken for 1 hour, or up to overnight, turning once if you remember for even coating.
Dredge
  1. In a shallow bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper.
  2. Remove chicken from the buttermilk mixture, letting excess drip back into the bowl.
  3. Dredge each piece in the flour mixture, pressing to help the coating adhere.
Fry
  1. Heat vegetable oil in a large cast-iron skillet to 325°F over medium heat.
  2. Fry the chicken for 12-15 minutes per side, until deeply golden and cooked through to 165°F internal temperature.
  3. Transfer fried chicken to a rack or plate to drain briefly while you make the gravy.
Make country gravy
  1. Melt butter in the same skillet, then whisk in flour until smooth and cook for 1-2 minutes.
  2. Gradually whisk in whole milk and chicken broth, then cook until thickened, stirring to prevent lumps.
  3. Season the gravy with plenty of salt and black pepper until well balanced.
Serve
  1. Serve the chicken smothered in country gravy, finishing with cracked black pepper if desired.

Notes

Pro tip: keep the oil at about 325°F so the crust stays crisp without over-browning. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a 350°F oven to refresh the crunch. Freezing is not recommended for best texture. Dietary swap: use gluten-free 1:1 flour in both the dredge and gravy for a gluten-free version (starch-only flour won’t behave the same).