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Country Fried Chicken

Country fried chicken with a shatteringly crunchy, deeply golden crust, marinated in buttermilk and fried in cast iron. Finished with peppery country gravy poured over top for a classic Southern American smothered bite.
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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: 980
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
  • Vegetable oil for frying
Country gravy
  • 4 tbsp butter
  • 0.33 cup flour
  • 2 cup whole milk
  • 1 cup chicken broth
  • salt
  • black pepper

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk buttermilk, hot sauce, salt, and black pepper until combined. Submerge the bone-in chicken pieces and refrigerate for 1 hour, up to overnight for deeper flavor.
Dredge
  1. Whisk all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow bowl. You should see an evenly speckled coating mix with no clumps.
  2. Remove chicken from the marinade and let excess drip off. Dredge each piece in the flour mixture and press to adhere so the coating forms thick coverage.
Fry
  1. Heat vegetable oil in a large cast-iron skillet to 325F. Keep the oil near this temperature as you fry.
  2. Fry the chicken for 12-15 minutes per side until deeply golden and the crust looks shatteringly crisp. Cook until the internal temperature reaches 165F.
Make country gravy and serve
  1. Melt butter in the skillet and whisk in flour. Cook for 1-2 minutes until the mixture turns smooth and slightly golden.
  2. Gradually whisk in whole milk and chicken broth. Cook until thickened, whisking to smooth out lumps.
  3. Season the gravy with salt and lots of black pepper. Taste and adjust so the pepper flavor stands up against the creamy base.
  4. Serve the fried chicken smothered in country gravy. Finish with cracked black pepper on top for visible speckling.

Notes

Pro tip: keep the oil steady at 325F—if it runs too hot the coating can brown before the chicken hits 165F. Refrigerate leftover chicken and gravy separately in sealed containers for up to 3 days; reheat gently so the crust stays crisp-ish. Freeze the chicken (without gravy) for up to 2 months; thaw and re-fry briefly to refresh texture. For a lighter option, use low-sodium chicken broth and reduce added salt while keeping the black pepper.