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
Scale
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.
