If you are craving a hearty, comforting dish that truly feels like a warm hug on a plate, then this Country Fried Chicken with Gravy Recipe is your new best friend. Crispy, golden fried chicken breasts soaked in tangy buttermilk, coated in a seasoned flour crust, and smothered in rich, creamy homemade gravy bring every bite bursting with classic Southern flavor. It’s simple enough for a weeknight dinner but impressive enough to serve company — truly a timeless favorite you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing that perfect balance of crispy, juicy, and savory. Each simple component plays a crucial role — from the buttermilk that tenderizes the chicken, to the blend of spices that give the crust its signature kick, and finally, the gravy ingredients that turn this meal into pure comfort.
- 4 boneless, skinless chicken breasts, pounded to even thickness: Ensures even cooking and juicy meat inside the crispy coating.
- 2 cups buttermilk: Adds tanginess while tenderizing the chicken beautifully.
- 1 teaspoon hot sauce (optional): A subtle kick that elevates the marinade’s flavor.
- 2 cups all-purpose flour: The foundation of a crunchy, golden exterior.
- 1 teaspoon salt: Enhances flavor throughout the dish.
- 1 teaspoon black pepper: Provides a mild heat and earthiness in the crust and gravy.
- 1/2 teaspoon paprika: Adds a subtle smoky sweetness and beautiful color.
- 1/2 teaspoon garlic powder: Infuses the coating with savory depth.
- 1/2 teaspoon onion powder: Complements the garlic for a layered flavor profile.
- Vegetable oil for frying: Crucial for that crisp, golden finish to the chicken.
- For the gravy: 3 tablespoons pan drippings or butter, 3 tablespoons all-purpose flour, 2 cups whole milk, 1/2 teaspoon salt, 1/2 teaspoon black pepper — These ingredients come together to create silky, flavorful gravy that ties everything perfectly.
How to Make Country Fried Chicken with Gravy Recipe
Step 1: Marinate the Chicken
Start by placing your chicken breasts into a bowl or zip-top bag with the buttermilk and optional hot sauce. Marinating for at least an hour, or even overnight, tenderizes the meat and infuses it with subtle tang and heat that make every bite juicy and flavorful.
Step 2: Prepare the Seasoned Flour
In a shallow bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, and onion powder. This blend gives your chicken that signature savory crust packed with layers of flavor and a gorgeous golden color once fried.
Step 3: Dredge the Chicken
Remove each chicken breast from the marinade, allowing excess buttermilk to drip off, then press it firmly into the seasoned flour so every inch is thoroughly coated. This step is where the magic of that perfect crunch begins to take shape.
Step 4: Fry the Chicken
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot and shimmering, carefully place the chicken breasts in the pan. Fry for 4 to 5 minutes on each side, or until the crust is beautifully golden and the internal temperature hits 165°F. Transfer your crispy treasures to a wire rack or paper towels to drain any excess oil.
Step 5: Make the Gravy
Lower the skillet heat to medium and remove all but 3 tablespoons of the oil or pan drippings. Whisk in the flour and cook for 1 to 2 minutes to form a roux. Slowly add the milk, whisking constantly to prevent lumps. Stir until the gravy thickens, about 5 minutes. Season with salt and pepper to taste, creating a luscious sauce that completes your dish flawlessly.
How to Serve Country Fried Chicken with Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of color and fresh herbal brightness that complements the rich flavors perfectly. If you like a bit of heat, a few red pepper flakes can bring a subtle kick that livens up each bite.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes to soak up that delicious gravy, buttery buttermilk biscuits, or classic Southern-style green beans. The sides you choose help round out this homestyle favorite into a full, satisfying meal everyone will love.
Creative Ways to Present
For a fun twist, serve the chicken and gravy over fluffy waffles to turn this into an irresistible brunch classic. Alternatively, slicing the chicken and layering it on a freshly baked bun with a drizzle of gravy makes for a decadent sandwich that’s perfect for leftovers or casual dinners.
Make Ahead and Storage
Storing Leftovers
Store any leftover Country Fried Chicken with Gravy Recipe in an airtight container in the refrigerator for up to 3 days. The chicken stays moist and the gravy remains flavorful, making it easy to enjoy the next day.
Freezing
If you want to keep it longer, freeze the fried chicken and gravy separately for best results. Wrap the chicken tightly in foil or freezer-safe bags and freeze for up to 2 months. Gravy can be frozen in a sealed container, but may require whisking well during reheating.
Reheating
When ready to eat, reheat the chicken in a preheated oven at 350°F to restore crispiness, and warm the gravy gently on the stove while stirring. Avoid microwaving the chicken directly as it can become soggy, but the gravy reheats quickly and smoothly that way if you’re in a hurry.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs can add extra juiciness and flavor while still working great with this recipe. Just be sure to adjust the cooking time so they reach 165°F internally.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5–10 minutes. It won’t be exactly the same, but it will still tenderize and flavor the chicken nicely.
Is it possible to bake instead of fry?
While frying gives the signature crispy exterior, you can bake the coated chicken breasts at 400°F for about 25–30 minutes, flipping halfway through. The texture will be a bit different but still delicious and lighter.
How do I make the gravy thicker or thinner?
For thicker gravy, cook it a few minutes longer to reduce. If it becomes too thick, whisk in a little more milk until you reach your desired consistency. It’s easy to adjust as you go.
Can I double-dip the chicken for extra crispiness?
Yes! For an even crunchier crust, dip the floured chicken briefly back into the buttermilk and then dredge it in flour once again before frying. This extra layer creates an irresistible crunch.
Final Thoughts
This Country Fried Chicken with Gravy Recipe is a true celebration of Southern comfort food at its finest, offering layers of flavor and textures that feel both indulgent and satisfying. Whether you’re cooking for family, friends, or just treating yourself, it’s a dish that warms the soul and never disappoints. I promise, once you make it, it’ll quickly become a beloved staple in your kitchen too — so go ahead, dive in and enjoy every crispy, saucy bite!
Print
Country Fried Chicken with Gravy Recipe
- Prep Time: 15 minutes (plus at least 1 hour marinating time)
- Cook Time: 20 minutes
- Total Time: 35 minutes (excluding marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Description
This classic Country Fried Chicken with Gravy recipe features tender, juicy chicken breasts marinated in buttermilk, coated with a flavorful seasoned flour mixture, and fried to golden perfection. Served with a creamy, homemade pan gravy, it delivers a comforting Southern favorite that’s perfect for a hearty meal.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 2 cups buttermilk
- 1 teaspoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil for frying (about 1/2 inch deep)
Gravy
- 3 tablespoons pan drippings or butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Marinate the Chicken: Place the chicken breasts in a large bowl or zip-top bag with the buttermilk and optional hot sauce. Cover and refrigerate for at least 1 hour or overnight to tenderize and infuse flavor.
- Prepare the Flour Coating: In a shallow bowl, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder, mixing thoroughly to evenly distribute the spices.
- Dredge the Chicken: Remove the chicken breasts from the marinade, allowing excess to drip off. Coat each piece in the seasoned flour mixture, pressing firmly to adhere the coating well.
- Heat the Oil: Pour vegetable oil into a large skillet to a depth of about 1/2 inch. Heat over medium-high heat until shimmering and hot enough for frying.
- Fry the Chicken: Carefully place the coated chicken breasts in the hot oil. Fry for 4 to 5 minutes per side until they are golden brown and cooked through, with an internal temperature of 165°F (74°C). Remove and transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Make the Gravy: Reduce skillet heat to medium and remove all but 3 tablespoons of the oil or pan drippings. Whisk in the 3 tablespoons of flour and cook for 1 to 2 minutes until it forms a roux. Slowly whisk in the milk and continue stirring constantly until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
- Serve: Plate the fried chicken and spoon the warm gravy over the top. Enjoy with traditional sides such as mashed potatoes or biscuits for a complete Southern meal.
Notes
- For extra crispy chicken, double-dip by briefly returning the floured chicken to the buttermilk and then dredging it again in the flour mixture before frying.
- Serve with mashed potatoes, biscuits, or green beans for a well-rounded Southern comfort meal.
- Ensure oil is properly heated to avoid greasy chicken and achieve a crispy crust.
