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Country Fried Chicken

Country fried chicken with a buttermilk marinade, shatter-crisp flour dredge, and rich Southern country gravy. Fry in cast iron at 325°F until deeply golden and cooked through, then smother with peppery gravy.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 3 lb bone-in chicken pieces
buttermilk marinade
  • 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
  • 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 for frying
country gravy
  • 4 tbsp butter
  • 0.33 cup flour
  • 2 cup whole milk
  • 1 cup chicken broth
  • 1 salt and lots of black pepper

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Stir buttermilk, hot sauce, salt, and black pepper together, then add the bone-in chicken pieces and coat well. Marinate for 1 hour or up to overnight in the fridge.
  2. Before dredging, remove the chicken from the marinade and let excess drip off. This helps the coating adhere and crisp.
Dredge for frying
  1. Whisk all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow bowl until evenly mixed. Set it up next to the chicken for fast coating.
  2. Dredge the marinated chicken in the flour mixture and press to help it stick. Shake off loose coating so the crust stays crisp.
Fry the chicken
  1. Heat vegetable oil in a large cast-iron skillet to 325°F. Keep the temperature steady for an even, deeply golden crust.
  2. Fry the chicken for 12-15 minutes per side until deeply golden and cooked through, reaching 165°F internal. Adjust heat as needed to maintain 325°F.
Make country gravy
  1. Melt butter in the skillet over heat, then whisk in flour and cook for 1-2 minutes. Stir until it smells nutty and the mixture looks smooth.
  2. Gradually whisk in whole milk and chicken broth, then cook until thick. Season with salt and lots of black pepper.
Serve
  1. Serve the fried chicken smothered in country gravy, spooning it over the top while hot. Finish with cracked black pepper for extra bite.

Notes

For best crunch, keep the oil at 325°F and don’t overcrowd the skillet; fry in batches if needed. Refrigerate leftover chicken and gravy separately in airtight containers for up to 3 days. Reheat chicken in a 375°F oven to re-crisp, and warm gravy gently on the stovetop; freezing is not recommended for the fried crust. If you want a gluten-free option, use a gluten-free all-purpose flour blend for both the dredge and gravy, and ensure the broth is gluten-free.