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Country Fried Chicken

Country fried chicken with a buttermilk marinade and a crispy flour-cornstarch dredge, fried in a cast-iron skillet until deeply golden. Finished with peppery country gravy that soaks in for a crunchy-to-saucy 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
Frying
  • 1 vegetable oil
Country gravy
  • 4 tbsp butter
  • 0.33 cup flour
  • 2 cup whole milk
  • 1 cup chicken broth
  • 0.5 tsp salt to taste
  • 1 tsp black pepper plenty, to taste

Equipment

  • 1 cast iron skillet

Method
 

Marinate and prep
  1. Whisk buttermilk, hot sauce, salt, and black pepper in a bowl, then submerge the bone-in chicken pieces. Rest in the refrigerator for 1 hour (up to overnight) so the coating sticks and seasons evenly.
  2. Whisk all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a shallow bowl. Keep it ready for dredging with a smooth, even mix.
Dredge and fry
  1. Remove the chicken from the buttermilk marinade and let excess drip back into the bowl. Dredge each piece in the flour mixture and press so the coating adheres closely.
  2. Heat vegetable oil to 325F in a large cast-iron skillet. Fry the chicken 12-15 minutes per side until deeply golden and cooked through to 165F internal, turning once for even browning.
Make country gravy and serve
  1. Melt butter in the skillet, then whisk in flour and cook for 1-2 minutes. The mixture should look smooth and slightly golden to remove the raw flour taste.
  2. Gradually whisk in whole milk and chicken broth, then continue cooking until thick. Season with salt and lots of black pepper, stirring until glossy and pourable.
  3. Serve the fried chicken smothered in country gravy. Add extra black pepper on top to match the peppery, bold flavor.

Notes

For best crunch, keep the oil at 325F and avoid overcrowding so the temperature doesn’t drop. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350F oven until hot, though the crust may soften. Freezing is not recommended for the fried coating. If you want a lighter option, use low-sodium chicken broth and reduce added salt in both the marinade and gravy.