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Country Fried Chicken

Country fried chicken with a buttermilk soak and dip-and-dredge method gives shatteringly crispy, golden coating with juicy chicken inside. Finished with thick white country gravy, it’s a classic Southern fried chicken recipe with crunchy texture and gravy pooling at 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: 860
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in chicken pieces
  • 2 cups buttermilk
  • 2 tsp hot sauce
Seasoned flour coating
  • 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 vegetable oil for frying
White gravy
  • 2 tbsp pan drippings
  • 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 bone-in chicken pieces in buttermilk and hot sauce for at least 30 minutes or overnight, making sure everything stays covered. Visual cue: the chicken looks evenly coated with a pale, tangy liquid.
Make the seasoned flour coating
  1. Whisk all-seasoned flour coating ingredients—all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and cracked black pepper—together in a shallow dish. Visual cue: the flour mixture turns evenly speckled golden-brown.
Dredge and fry
  1. Remove the chicken from the buttermilk mixture, letting excess drip off, then dredge firmly in the seasoned flour. Visual cue: the coating clings thickly with no wet patches.
  2. Repeat the dip-and-dredge process for extra crunch. Visual cue: the crust looks noticeably thicker and more textured.
  3. Heat 2-3 inches of vegetable oil in a large cast iron skillet to 350°F. Visual cue: oil shimmers and a tiny pinch of flour sizzles immediately.
  4. Fry the chicken for 10-12 minutes per side until deeply golden and the internal temperature reaches 165°F. Visual cue: the coating is crisp and evenly browned with a sharp, crunchy look.
  5. Drain the fried chicken on paper towels briefly to set the crust. Visual cue: the surface stays dry and crisp rather than steaming.
White country gravy
  1. For the gravy, whisk pan drippings and flour in a skillet over medium heat for 1 minute. Visual cue: it becomes a smooth, lightly toasted paste.
  2. Gradually whisk in whole milk and cook until thickened. Visual cue: the gravy coats the back of a spoon and holds a slow line when drawn through.
  3. Season the white gravy with salt and pepper to taste. Visual cue: flavor balances and the gravy looks glossy and thick.
Serve
  1. Serve the chicken immediately with white country gravy poured over the top. Visual cue: the gravy pools around the base while the coating stays visibly crunchy.

Notes

For maximum crunch, keep the oil at 350°F and dredge firmly, then repeat the dip-and-dredge so the coating builds. Refrigerate leftovers in an airtight container for up to 3 days; reheat in an oven at 375°F to help crisp the crust (pan-frying can help too). Freezing is not recommended because the coating texture softens after thawing. If you want a dairy-friendly option, swap whole milk with lactose-free milk for the gravy and use lactose-free buttermilk if available.