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Country Fried Chicken

Country fried chicken with buttermilk soak and a thick, shatteringly crispy seasoned flour coating. Fry in cast iron until deeply golden, then serve with rich white country gravy pooling around the base.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken and buttermilk soak
  • 4 bone-in chicken pieces (breasts or thighs)
  • 2 cup buttermilk
  • 2 tsp hot sauce
Seasoned flour coating
  • 2 cup 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
  • 1 vegetable oil for frying
White country gravy
  • 2 tbsp pan drippings
  • 2 tbsp flour
  • 1.5 cup whole milk
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Soak the chicken
  1. Add bone-in chicken pieces and buttermilk to a container, then stir in hot sauce. Cover and refrigerate for at least 30 minutes or overnight so the coating sticks better.
Make the seasoned flour
  1. Whisk all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and cracked black pepper in a shallow dish. Mix until the flour looks evenly speckled with spices.
Dredge for extra crunch
  1. Remove chicken pieces from the buttermilk and let excess drip off. Lay each piece into the seasoned flour and dredge firmly so a thick layer forms.
  2. Dip-and-dredge the coated chicken again in the buttermilk, then firmly in the seasoned flour. You should see a heavier, more textured coating after the second dredge.
Fry until deeply golden
  1. Heat 2-3 inches of vegetable oil in a large cast iron skillet to 350°F. Maintain the oil near 350°F as you start frying, with steady bubbling around the chicken.
  2. Fry chicken pieces for 10-12 minutes per side until deeply golden. The interior should reach 165°F when checked in the thickest part.
  3. Transfer the fried chicken to paper towels to drain. Let it rest briefly so the coating stays crisp.
Cook the white gravy
  1. Whisk pan drippings and flour in a skillet over medium heat for 1 minute. Stir until the mixture smells toasted and looks like a smooth paste.
  2. Gradually whisk in whole milk and cook until thickened. Keep whisking until the gravy coats the back of a spoon.
  3. Season with salt and pepper to taste. Taste and adjust until balanced and creamy.
Serve
  1. Serve country fried chicken immediately and pour white gravy over the top. Make sure the gravy pools around the base while the coating is still crisp.

Notes

For best crunch, keep the oil at 350°F and dredge firmly, especially after the second dip-and-dredge. Refrigerate leftovers in a sealed container for up to 3 days; reheat in an oven or air fryer to regain some crispness (freezer: no, coating can soften). For a lighter option, use low-fat buttermilk and reduce gravy thickness with slightly less flour, keeping the same technique.