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Country Fried Chicken

Country fried chicken with a buttermilk soak, shatter-crisp spiced coating, and juicy interior—fried in a cast iron skillet until deeply golden. Finish with creamy white country gravy pooling around the base for classic Southern fried chicken flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
soaking 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Chicken coating
  • 4 pieces bone-in chicken pieces Use breasts or thighs
  • 2 cups buttermilk
  • 2 tsp hot sauce
  • 2 cups all-purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • vegetable oil for frying Enough for 2-3 inches in the skillet
White gravy
  • 2 tbsp pan drippings From the chicken after frying
  • 2 tbsp flour
  • 1.5 cups whole milk
  • salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Soak the chicken
  1. Soak the chicken pieces in buttermilk and hot sauce for at least 30 minutes or overnight, keeping them refrigerated if soaking longer.
  2. Pour off any excess buttermilk from the chicken and let it drip briefly so the coating can adhere.
Make the seasoned flour coating
  1. Whisk together all seasoned flour coating ingredients in a shallow dish until evenly combined and speckled throughout.
Dredge for extra crunch
  1. Dredge each chicken piece firmly in the seasoned flour so the coating fully clings to the surface.
  2. Repeat the dip-and-dredge process for extra crunch, pressing the flour onto the chicken after the second dredge.
Fry the chicken
  1. Heat 2-3 inches of oil to 350°F in a large cast iron skillet before adding the chicken.
  2. Fry the chicken for 10-12 minutes per side until deeply golden and the internal temperature reaches 165°F.
  3. Drain the chicken on paper towels to remove surface oil and help keep the coating crisp.
Make the white country gravy
  1. Whisk pan drippings and flour together in a skillet over medium heat for 1 minute to cook out the raw flour taste.
  2. Gradually whisk in the whole milk and cook until thickened, stirring so the gravy turns smooth and creamy.
  3. Season the gravy with salt and pepper to taste until balanced.
Serve
  1. Serve the chicken immediately with white gravy poured over the top so it pools around the base.

Notes

For the crispiest country fried chicken, keep the oil steady at 350°F and dredge firmly (pressing flour helps the crust shatter on the first bite). Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until hot and crisp again if possible. Freezing is not recommended for best crunch. For a lighter option, use low-fat buttermilk and reduced-fat milk for the gravy while keeping the same seasoning.