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Country Fried Chicken

Country fried chicken with a shatter-crisp, deeply golden crust and rich country gravy. Marinated in buttermilk, dredged in seasoned flour, then fried in cast iron until the center reaches 165°F.
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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: 1120
Ingredients Equipment Method Notes

Ingredients
  

Bone-in chicken
  • 3 lb bone-in chicken pieces Use pieces with bone for best flavor and juiciness.
Buttermilk marinade
  • 2 cup buttermilk
  • 1 tsp hot sauce
  • 1 tsp salt
  • 0.5 tsp black pepper
Seasoned dredge
  • 2 cup all-purpose flour
  • 0.25 cup cornstarch Helps crisp and cling to the chicken.
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp cayenne
  • 1 tsp salt
  • 1 tsp black pepper
Frying oil
  • 1 vegetable oil for frying Use enough oil for shallow- to deep-frying coverage in your skillet.
Country gravy
  • 4 tbsp butter
  • 0.33 cup flour For thickening the gravy.
  • 2 cup whole milk
  • 1 cup chicken broth
  • 1 salt and lots of black pepper Season at the end to taste, using plenty of black pepper.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together buttermilk, hot sauce, salt, and black pepper until smooth, then add bone-in chicken pieces and coat well. Cover and marinate for 1 hour, up to overnight in the fridge (cold cue: keep refrigerated during the full time).
  2. Before dredging, remove chicken from the marinade and let excess drip off. The chicken should look lightly coated, not dripping wet, so the crust adheres.
Dredge for a crisp crust
  1. Whisk all dredge ingredients—flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper—in a shallow bowl. Keep the mixture evenly combined (visual cue: streak-free seasoning throughout).
  2. Dredge the marinated chicken in the flour mixture, pressing to help it adhere. The surface should look thickly coated with clinging crumbs.
Fry the chicken
  1. Heat vegetable oil in a large cast-iron skillet to 325°F. Maintain the temperature steady (heat cue: oil should actively sizzle when a coating test piece is added).
  2. Fry chicken for 12–15 minutes per side, until deeply golden and cooked through to 165°F internal. Turn once midway through to keep the crust intact and crisp (visual cue: dark-gold color and clear juices/firm texture).
Make country gravy
  1. Melt butter in the skillet (or a clean pan) and whisk in flour; cook for 1–2 minutes. Cook the roux until it smells nutty and looks smooth (visual cue: pale golden, no dry flour).
  2. Gradually whisk in whole milk and chicken broth, then cook until thick. Adjust thickness as needed (temperature cue: keep it at a gentle simmer so it thickens evenly).
  3. Season with salt and lots of black pepper to taste. Stir until the pepper is evenly distributed and the gravy looks glossy.
Serve
  1. Serve country fried chicken smothered in country gravy. Spoon gravy over the top right before eating (visual cue: gravy pools slightly around the crisp crust).

Notes

Pro tip: Keep the oil at 325°F—if it runs hotter the crust browns before the chicken hits 165°F, and if it runs cooler the crust can turn greasy. Refrigerate leftovers in a sealed container up to 3 days; reheat on a rack in a hot oven to help re-crisp. Freeze fried chicken without gravy for up to 2 months (thaw and reheat, then make fresh gravy). For a lighter option, use skinless chicken and swap half the butter for olive oil when making the gravy.