Country Fried Chicken is all about crispy, golden-coated chicken that’s tender and juicy on the inside. It’s the kind of comfort food that brings a little bit of old-fashioned cooking right to your dinner table, with a simple mix of crunchy breading and flavorful seasonings.
I love making this chicken when I want something that’s both satisfying and easy to share. The best part is how the crust gets so perfectly crunchy, almost like it’s fried in a skillet with care, while the chicken stays moist. I like to add a little extra black pepper and paprika to the coating—it gives the chicken an extra kick without being spicy.
Serving country fried chicken with creamy mashed potatoes and a big scoop of buttery gravy is my favorite way to eat it. It just feels like a warm hug on a plate after a long day. Plus, it makes for great leftovers—heated up the next day, the chicken still keeps its crispiness that makes every bite nice and satisfying.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless breasts pounded to even thickness. You can also use chicken thighs if you prefer darker meat—they stay juicy and add extra flavor.
Buttermilk: This tenderizes the chicken and helps the coating stick. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Flour & Spices: The seasoned flour gives the crust its crunchy texture and flavor. Feel free to adjust spices—paprika adds color, cayenne a little heat, but you can leave it out for a milder taste.
Vegetable oil: Use oils with a high smoke point, like canola, peanut, or sunflower oil, for frying. Avoid olive oil as it burns faster.
White gravy: Butter, flour, and milk make a simple, classic gravy. For a dairy-free option, substitute plant-based butter and milk alternatives, adjusting for thickness.
How Do You Get the Crispiest, Non-Greasy Coating on Country Fried Chicken?
The secret is in properly coating and frying the chicken:
- Marinate in buttermilk for tenderness and better coating adhesion.
- Dredge chicken in seasoned flour, pressing lightly to build a thick crust.
- Let the coated chicken rest 10-15 minutes before frying—this helps the breading stick and prevents it from falling off.
- Maintain oil temperature at around 350°F (175°C). Too hot burns the outside, too cool makes the coating greasy.
- Don’t crowd the pan—fry in batches so the temperature stays steady and the chicken cooks evenly.
- Drain fried chicken on a wire rack to keep it crispy and avoid sogginess from sitting in oil.
Following these steps will give you golden, crunch-on-the-outside, tender-on-the-inside chicken every time!
Equipment You’ll Need
- Large heavy skillet or cast-iron pan – it holds heat well for even frying and gives a great crispy crust.
- Meat mallet or rolling pin – perfect for pounding chicken breasts to even thickness so they cook uniformly.
- Shallow dish or pie plate – makes dredging the chicken in flour quick and easy.
- Wire rack and baking sheet – lets you rest and drain the fried chicken to keep it crispy.
- Whisk and medium saucepan – for making smooth white gravy without lumps.
- Instant-read thermometer – handy for checking that chicken reaches the safe internal temperature of 165°F (74°C).
Flavor Variations & Add-Ins
- Try chicken thighs instead of breasts for juicier, more flavorful meat with the same crispy coating.
- Add cayenne pepper or hot sauce to the buttermilk for a spicier kick in your chicken.
- Mix in dried herbs like thyme or oregano into the flour coating for a subtle earthy note.
- Use a combo of half flour and half finely crushed cornflakes for extra crunch and texture.
How to Make Country Fried Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to even thickness or sliced into cutlets)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional for mild heat)
- Vegetable oil, for frying
For the White Gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper, to taste
How Much Time Will You Need?
This dish takes about 1 hour and 30 minutes, including 1 hour for marinating the chicken in buttermilk. Preparing, frying, and making the gravy will take around 30 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
Place the chicken breasts in a large bowl or zip-top bag and pour the buttermilk over them. Cover and refrigerate for at least 1 hour, or ideally up to 4 hours or overnight. This helps tenderize the chicken and makes the coating stick better.
2. Prepare the Flour Coating:
In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Stir well to spread the spices evenly throughout the flour.
3. Coat the Chicken:
Remove each chicken piece from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing gently so the coating sticks thickly. Place coated chicken on a wire rack and let rest for 10-15 minutes. This helps the crust set and stick during frying.
4. Heat the Oil:
Pour vegetable oil into a large heavy skillet or deep pan until about ½ inch deep. Heat over medium-high heat until it reaches 350°F (175°C). To test, drop a pinch of flour in—the oil should sizzle immediately.
5. Fry the Chicken:
Carefully place chicken in the hot oil, frying in batches if needed to avoid overcrowding. Fry each side for 4-6 minutes until golden and crispy. Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C). Adjust heat as necessary to avoid burning.
6. Drain the Chicken:
Transfer fried chicken to a paper towel-lined plate or a wire rack set over a baking sheet, so excess oil drains and the coating stays crispy.
7. Make the White Gravy:
In a saucepan, melt butter over medium heat. Whisk in flour and cook about 1 minute until bubbly and golden. Slowly whisk in milk, stirring constantly until gravy thickens, about 5-7 minutes. Season with salt and plenty of black pepper. If too thick, add a splash more milk to reach desired consistency.
8. Serve:
Plate the country fried chicken and pour the creamy white gravy on top. Serve with mashed potatoes, green beans, or your favorite sides for a classic comfort meal.
Can I Use Frozen Chicken for Country Fried Chicken?
Yes! Just make sure the chicken is fully thawed before marinating. Thaw in the fridge overnight or use the cold water method for faster thawing. Pat the chicken dry before coating to help the breading stick.
Can I Bake Instead of Frying?
Absolutely! For a healthier option, bake the coated chicken on a greased wire rack set over a baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway, until crispy and cooked through.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to keep the coating crispy—avoid microwaving as it can make the crust soggy.
Can I Make the White Gravy Ahead of Time?
Yes, you can prepare the gravy ahead and gently reheat it on the stove before serving. Stir in a little extra milk if it thickens too much during storage.
