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Country Fried Chicken

Country fried chicken with a shatteringly crispy, spiced flour coating and juicy chicken inside—fry-seared to deep golden then served with thick white country gravy. The buttermilk and hot sauce soak helps tenderize while the pan-drip gravy pools around the base for classic Southern-style comfort.
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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 and coating
  • 4 bone-in chicken pieces
  • 2 cup buttermilk
  • 2 tsp hot sauce
  • 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
  • 0.5 cup vegetable oil for frying
White gravy
  • 2 tbsp pan drippings
  • 2 tbsp flour
  • 1.5 cup whole milk
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Soak and season
  1. Soak chicken pieces in buttermilk and hot sauce for at least 30 minutes or overnight, keeping the chicken submerged; when ready the coating will adhere better after drying the surface.
  2. Whisk together all seasoned flour coating ingredients in a shallow dish until the color looks evenly speckled with spices.
Dredge and fry
  1. Remove chicken from buttermilk, letting excess drip off, then dredge firmly in the seasoned flour so it clings in an even layer.
  2. Repeat the dip-and-dredge for extra crunch so the flour forms a thicker, textured crust.
  3. Heat 2-3 inches of oil to 350°F in a large cast iron skillet and wait until it holds steady at temperature.
  4. Fry chicken for 10-12 minutes per side until deeply golden and internal temperature reaches 165°F, turning once and avoiding crowding for consistent browning.
  5. Drain on paper towels until bubbling subsides and the crust looks set and crisp.
Make white country gravy and serve
  1. Whisk pan drippings and flour in a skillet over medium heat for 1 minute until it looks smooth and lightly golden.
  2. Gradually whisk in whole milk and cook until thickened, stirring until the gravy coats the back of a spoon.
  3. Season with salt and pepper to taste for a balanced, creamy finish.
  4. Serve chicken immediately with white gravy poured over the top so the gravy pools around the base beside the crisp coating.

Notes

Pro tip: dredge firmly and let the chicken sit on a rack for 3-5 minutes before frying so the crust sets, which helps it stay shatteringly crisp. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a hot oven or air fryer to restore crunch (gravy will thicken—thin with a splash of milk). Freezing isn’t recommended for best texture. For a lower-sodium option, reduce added salt in the flour and season the gravy lightly.