If you have been on the lookout for that ultimate comfort food that warms the heart and satisfies every craving, the Country Fried Chicken with Gravy Recipe is your new best friend in the kitchen. This dish combines juicy, tender chicken soaked in flavorful buttermilk, encased in a perfectly crispy, golden crust, and smothered in rich, creamy gravy. It’s the kind of meal that brings everyone around the table, sparks nostalgic memories, and invites seconds without hesitation. Whether you’re whipping this up for a family dinner or impressing friends at your next gathering, this recipe never fails to steal the show.
Ingredients You’ll Need
All you really need to create this beloved dish are simple, everyday ingredients that come together beautifully to deliver incredible flavor and texture. Each element plays a vital role in creating that signature crispy crust and luscious gravy that make this recipe so irresistible.
- Chicken breasts: Boneless and skinless, pounded evenly for uniform cooking and tenderness.
- Buttermilk: Marinating the chicken in tangy buttermilk breaks down proteins, ensuring juicy meat and helping the coating stick.
- Hot sauce (optional): Just a splash adds a subtle kick and complexity to the marinade.
- All-purpose flour: The base for the coating, adding crispiness and structure; also essential for thickening the gravy.
- Salt and black pepper: Basic seasonings that enhance every layer of flavor.
- Paprika: Adds warmth and a gentle smokiness to the crust.
- Garlic powder & onion powder: These create a deep, savory flavor profile in the coating.
- Vegetable oil: Perfect for frying because of its high smoke point and neutral taste.
- Pan drippings or butter: Adds richness to the gravy, intensifying the savory notes.
- Whole milk: For that creamy, silky gravy texture.
How to Make Country Fried Chicken with Gravy Recipe
Step 1: Marinate the Chicken
Start by placing your pounded chicken breasts in a large bowl or zip-top bag. Pour in the buttermilk and add hot sauce if you like a little heat. This marinade tenderizes the chicken and infuses it with subtle tang and flavor. Aim to marinate for at least one hour, but for the juiciest results, refrigerate overnight.
Step 2: Prepare the Coating
In a shallow dish, mix together the flour, salt, pepper, paprika, garlic powder, and onion powder. This seasoned flour is what will give your chicken that irresistible crispy crust packed full of flavor.
Step 3: Dredge the Chicken
Remove each chicken piece from the marinade, letting the excess drip off. Then coat thoroughly in the seasoned flour, pressing gently so the coating sticks well. For extra crispiness, you can double dip: after the first dredge, briefly dip back into buttermilk and then again in the flour mixture.
Step 4: Fry the Chicken
Heat about half an inch of vegetable oil in a heavy skillet over medium-high heat until hot but not smoking. Fry each breast for 4 to 5 minutes on each side until the crust turns a gorgeous deep golden brown and the chicken’s internal temperature reaches 165°F. Drain on a wire rack or paper towels to keep the crust crisp.
Step 5: Make the Gravy
Lower your heat to medium and leave just 3 tablespoons of the oil or pan drippings in the skillet. Whisk in the flour and cook for 1 to 2 minutes to get rid of the raw flour taste, then slowly whisk in the milk. Keep stirring constantly as the mixture thickens into a luscious gravy over about 5 minutes. Don’t forget to season with salt and pepper to taste.
How to Serve Country Fried Chicken with Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives on top of the gravy adds a fresh contrast in color and flavor, brightening the dish and making it even more inviting at the table.
Side Dishes
Country Fried Chicken with Gravy Recipe pairs beautifully with classic mashed potatoes that soak up every bit of the creamy gravy, flaky buttermilk biscuits for sopping, and a side of steamed green beans or corn on the cob to add a touch of brightness and crunch.
Creative Ways to Present
For a fun twist, serve your chicken and gravy over a bed of creamy cheddar grits or use the crispy fried chicken pieces as a topping for a hearty bowl of mac and cheese. You can even assemble it as a sandwich piled high with coleslaw and pickles for a Southern-style indulgence on the go.
Make Ahead and Storage
Storing Leftovers
Leftover Country Fried Chicken with Gravy Recipe is fantastic to keep in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making for a delicious next-day meal.
Freezing
You can freeze cooked chicken breasts in a sealed freezer bag for up to three months. It’s best to freeze the gravy separately to keep its texture intact. Thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken gently in the oven at 350°F to preserve the crispy crust. Warm the gravy on the stovetop over low heat, stirring frequently to keep it smooth and creamy. Avoid the microwave if you want to preserve crispness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are a bit fattier and juicier, which works great in this recipe. Just be sure to adjust your cooking time since thighs might take a bit longer to cook thoroughly.
Do I have to marinate the chicken overnight?
While marinating overnight amps up the flavor and tenderness, even one hour in the buttermilk will noticeably improve the texture and moisture of the chicken.
What’s the best oil for frying?
Vegetable oil is a great choice because it has a high smoke point and neutral flavor. You could also use canola or peanut oil for similar results.
Can I make the gravy ahead of time?
Yes, you can prepare the gravy in advance and refrigerate it. Reheat gently on the stove and whisk to restore its smooth texture before serving.
How do I get the coating extra crispy?
Try the double-dip method by dredging the chicken twice in the flour mixture with a quick buttermilk dip in between. Also, make sure your oil is hot enough before frying to seal the crust immediately.
Final Thoughts
There is something truly special about a well-made Country Fried Chicken with Gravy Recipe that brings comfort, satisfaction, and smiles all around. The combination of tender chicken, crispy coating, and creamy gravy makes it a timeless dish you will want to make again and again. So roll up your sleeves, gather your ingredients, and dive into this Southern classic that feels like a warm hug on a plate.
Print
Country Fried Chicken with Gravy Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Total Time: 35 minutes (excluding marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Description
This Country Fried Chicken with Gravy recipe delivers crispy, golden fried chicken coated in a flavorful seasoned flour crust, served with a rich, creamy pan gravy. Marinated in buttermilk and optionally spiced with hot sauce, this Southern classic is perfect for a comforting main course dinner.
Ingredients
For the Chicken
- 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
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
Instructions
- Marinate the Chicken: Place the chicken breasts in a large bowl or zip-top bag and pour in the buttermilk and hot sauce. Refrigerate and marinate for at least 1 hour or overnight to tenderize and infuse flavor.
- Prepare the Seasoned Flour: In a shallow bowl, combine flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well to evenly distribute the seasonings.
- Dredge the Chicken: Remove each chicken breast from the buttermilk marinade, letting the excess drip off. Dredge thoroughly in the seasoned flour, pressing to ensure a good coating.
- Heat the Oil: Add about 1/2 inch of vegetable oil to a large skillet and heat over medium-high until hot enough for frying (around 350°F).
- Fry the Chicken: Carefully place the coated chicken breasts in the hot oil. Fry each side for 4–5 minutes or until golden brown and the internal temperature reaches 165°F, indicating they are cooked through. Remove and drain on a wire rack or paper towels.
- Make the Gravy: Reduce the skillet heat to medium and remove all but 3 tablespoons of the oil or pan drippings. Whisk in 3 tablespoons of flour and cook for 1–2 minutes to remove the raw flour taste.
- Add the Milk: Slowly whisk in the milk, stirring constantly. Cook for about 5 minutes until the gravy thickens to a creamy consistency.
- Season the Gravy: Add salt and black pepper to taste. Stir well to combine.
- Serve: Plate the fried chicken and spoon warm gravy over the top. Enjoy your classic Southern comfort meal!
Notes
- For extra crispy chicken, double-dip by briefly returning floured chicken to the buttermilk, then dredge again in the seasoned flour before frying.
- Serve this dish with mashed potatoes or biscuits for a complete Southern-inspired meal.
