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
Scale
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.
