Classic Country Fried Chicken with Creamy Gravy: A Southern Comfort Favorite
There’s something undeniably comforting about a plate of golden, crispy country fried chicken smothered in rich, velvety cream gravy. This Southern classic, also known as chicken fried chicken, combines tender, juicy chicken breasts with a perfectly seasoned, crunchy coating and a luscious gravy that ties it all together. Whether you’re craving a hearty family dinner or looking to impress guests with a taste of Southern hospitality, this recipe delivers big on flavor and nostalgia. With step-by-step instructions and plenty of pro tips, you’ll be frying up restaurant-quality chicken in no time. Let’s get cooking!
Why You’ll Love This Recipe
- Crispy and Flavorful: The seasoned flour coating creates a satisfying crunch in every bite.
- Tender and Juicy: A buttermilk marinade ensures the chicken stays moist and flavorful.
- Rich Gravy: The creamy, peppery gravy is the perfect finishing touch, elevating this dish to comfort food heaven.
- Versatile: Serve it with mashed potatoes, green beans, or biscuits for a classic Southern meal.
- Crowd-Pleaser: Perfect for family dinners, potlucks, or special occasions.
Ingredients
This recipe is designed for four servings, but you can easily double it for a larger crowd. The ingredients are simple, pantry-friendly, and packed with flavor.
For the Country Fried Chicken:
- Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 pounds total), pounded to ½-inch thickness for even cooking.
- Buttermilk Marinade:
- 2 cups buttermilk (or substitute with whole milk plus 2 tablespoons lemon juice or vinegar).
- 2 teaspoons hot sauce (optional, for a subtle kick; use your favorite brand like Frank’s or Tabasco).
- Flour Coating:
- 2 cups all-purpose flour (for a light, crispy crust).
- 1 teaspoon paprika (adds a smoky depth and golden color).
- 1 teaspoon garlic powder (for savory warmth).
- 1 teaspoon onion powder (enhances umami notes).
- 1 teaspoon kosher salt (to bring out the flavors).
- ½ teaspoon freshly ground black pepper (for a mild bite).
- ½ teaspoon cayenne pepper (optional, for a spicy kick; adjust to taste).
- Frying:
- Vegetable oil (or canola oil) for frying (enough to fill a skillet with 1 inch of oil, about 2–3 cups depending on skillet size).
For the Creamy Gravy:
- ¼ cup reserved frying oil (from the skillet, packed with flavor).
- ¼ cup all-purpose flour (to create a roux).
- 2 cups whole milk (for a rich, creamy texture; or use half-and-half for extra decadence).
- Kosher salt and freshly ground black pepper (to taste).
- Optional: A pinch of cayenne or a dash of hot sauce for a spicy gravy.
Equipment Needed
- Large mixing bowls (for marinating and dredging)
- Meat mallet or rolling pin (to pound chicken)
- Cast iron skillet or heavy-bottomed frying pan (12-inch recommended)
- Tongs or slotted spoon (for frying)
- Wire rack set over a baking sheet (for draining)
- Whisk (for gravy)
- Thermometer (to check oil temperature)
- Paper towels (for cleanup)
Instructions
Follow these detailed steps to create crispy, golden country fried chicken with a luscious cream gravy that’s sure to impress.
Step 1: Marinate the Chicken
- Place the chicken breasts between two sheets of plastic wrap or in a resealable plastic bag. Using a meat mallet or rolling pin, gently pound each breast to an even ½-inch thickness. This ensures quick, uniform cooking and tender results.
- In a large mixing bowl, whisk together 2 cups buttermilk and 2 teaspoons hot sauce (if using). Add the pounded chicken breasts, ensuring they’re fully submerged. Cover with plastic wrap or transfer to a resealable bag and refrigerate for at least 1 hour, ideally 4–12 hours (overnight is best for maximum tenderness and flavor).
- Pro Tip: The buttermilk’s acidity tenderizes the chicken while adding a subtle tang, and the hot sauce (if used) infuses a gentle heat without overpowering.
Step 2: Prepare the Flour Coating
- In a wide, shallow dish or bowl, combine 2 cups all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper (if using). Whisk thoroughly to distribute the seasonings evenly.
- Set up a dredging station: one bowl with the marinated chicken (letting excess buttermilk drip off), the flour mixture, and a clean plate for coated chicken.
Step 3: Dredge the Chicken
- Remove each chicken breast from the buttermilk marinade, allowing excess to drip off (don’t wipe it off completely, as a little buttermilk helps the flour adhere).
- Place the chicken in the flour mixture, pressing firmly to coat all sides. Shake off excess flour to avoid a gummy coating, but ensure the chicken is evenly covered.
- For an extra-crispy crust, let the dredged chicken rest on a plate for 5–10 minutes, then dredge again in the flour mixture for a double coating.
- Pro Tip: Pressing the flour into the chicken creates a craggy, crunchy texture that holds up during frying.
Step 4: Heat the Oil
- Pour vegetable oil into a 12-inch cast iron skillet or heavy-bottomed frying pan until it reaches a depth of about 1 inch (about 2–3 cups, depending on skillet size).
- Heat the oil over medium-high heat until it reaches 350°F (175°C), measured with a thermometer. If you don’t have a thermometer, test the oil by dropping a small pinch of flour into it—it should sizzle immediately but not burn.
- Adjust the heat as needed to maintain a consistent temperature during frying.
Step 5: Fry the Chicken
- Working in batches to avoid overcrowding, carefully place 1–2 chicken breasts in the hot oil, ensuring they don’t touch. Overcrowding lowers the oil temperature and leads to soggy chicken.
- Fry for 4–5 minutes per side, or until the coating is deep golden brown and the internal temperature of the chicken reaches 165°F (74°C). Use tongs to flip the chicken gently to avoid splashing hot oil.
- Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Avoid paper towels, as they can make the crust soggy. Keep the chicken warm in a 200°F oven while frying the remaining pieces.
- Safety Note: Be cautious when working with hot oil. Keep a lid nearby to cover the skillet in case of splattering, and never leave the stove unattended.
Step 6: Make the Creamy Gravy
- Carefully pour off all but ¼ cup of the frying oil from the skillet, leaving behind any browned bits (these add incredible flavor to the gravy).
- Over medium heat, whisk in ¼ cup all-purpose flour to create a roux. Cook, stirring constantly, for 1–2 minutes until the roux is golden and smells nutty (avoid burning).
- Gradually whisk in 2 cups milk, pouring slowly to prevent lumps. Continue stirring until the mixture thickens and comes to a gentle simmer, about 2–3 minutes.
- Season the gravy with kosher salt and freshly ground black pepper to taste. For a spicy twist, add a pinch of cayenne or a dash of hot sauce.
- If the gravy is too thick, thin it with a splash of milk; if too thin, simmer a bit longer. Keep warm until ready to serve.
Step 7: Serve and Enjoy
- Arrange the crispy chicken breasts on a platter or individual plates. Generously spoon the warm cream gravy over the top, or serve it on the side for dipping.
- Pair with classic Southern sides like mashed potatoes, collard greens, macaroni and cheese, or buttery biscuits for a true comfort food experience.
- Garnish with a sprinkle of chopped parsley or a dash of black pepper for a polished presentation.
Cooking Times and Tips
- Marinating: 1–12 hours (overnight for best results).
- Frying: 8–10 minutes total per batch (4–5 minutes per side).
- Gravy: 5–7 minutes to prepare.
- Total Time: About 1.5 hours (including marinating) or longer if marinating overnight.
Tips for Success:
- Pound Evenly: Uniform thickness ensures the chicken cooks evenly without dry spots.
- Double Dredge: A second dip in the flour mixture creates an extra-crispy coating.
- Monitor Oil Temperature: Too low, and the chicken will be greasy; too high, and it will burn. Aim for 350°F.
- Rest the Chicken: Letting the dredged chicken sit for a few minutes helps the coating adhere.
- Season Generously: Don’t skimp on the spices in the flour mixture for bold flavor.
Storage and Reheating
- Storage: Store leftover fried chicken and gravy separately in airtight containers in the refrigerator for up to 3–4 days.
- Freezing: Freeze cooked chicken in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating. Gravy is best made fresh, as it may separate when frozen.
- Reheating Chicken: Reheat in a 375°F oven for 10–15 minutes to restore crispiness. Avoid microwaving, as it softens the crust.
- Reheating Gravy: Warm in a saucepan over low heat, whisking in a splash of milk to smooth it out.
Serving Suggestions
Country fried chicken is a Southern staple that pairs beautifully with a variety of sides and accompaniments. Here are some ideas to round out your meal:
- Classic Sides: Creamy mashed potatoes, green beans with bacon, or corn on the cob.
- Breads: Fluffy biscuits, cornbread, or dinner rolls to soak up the gravy.
- Salads: A simple coleslaw or cucumber salad to balance the richness.
- Breakfast Twist: Serve over a waffle with gravy for a Southern-style brunch.
- Sandwiches: Slice the chicken and serve on a bun with lettuce, pickles, and a drizzle of gravy.
Dietary Adaptations
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for the coating and gravy. Ensure the blend contains xanthan gum for structure.
- Dairy-Free: Use unsweetened almond or oat milk plus 2 tablespoons vinegar for the marinade, and replace milk in the gravy with a dairy-free alternative.
- Low-Carb/Keto: Swap flour with almond flour or crushed pork rinds for the coating, and thicken the gravy with a keto-friendly thickener like xanthan gum.
- Spice-Free: Omit cayenne and hot sauce for a milder flavor, or replace with extra paprika for color.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well and are juicier. Pound to an even thickness and adjust frying time as needed (may take 1–2 minutes longer).
What if I don’t have buttermilk?
Make a substitute by mixing 2 cups whole milk with 2 tablespoons lemon juice or white vinegar. Let sit for 5–10 minutes before using.
How do I keep the coating from falling off?
Let excess buttermilk drip off before dredging, press the flour firmly onto the chicken, and let the dredged chicken rest for 5–10 minutes before frying.
Can I bake instead of fry?
For a lighter option, place dredged chicken on a wire rack over a baking sheet, spray lightly with cooking spray, and bake at 400°F for 20–25 minutes, flipping halfway, until golden and cooked through. Note that the texture won’t be as crispy.
Why is my gravy lumpy?
Whisk the flour into the oil thoroughly to form a smooth roux, and add milk gradually while stirring constantly. If lumps form, strain the gravy through a fine-mesh sieve.
Final Thoughts
This country fried chicken with creamy gravy is the ultimate comfort food, blending crispy, golden chicken with a rich, peppery sauce that’s pure Southern magic. Whether you’re serving it for a cozy family dinner or a festive gathering, this recipe is sure to earn rave reviews. The buttermilk marinade, flavorful coating, and luscious gravy come together to create a dish that’s as satisfying to make as it is to eat. So roll up your sleeves, heat up that skillet, and treat yourself to a taste of the South!
Got a favorite side dish or gravy twist? Drop it in the comments below—we’d love to hear how you make this recipe your own! 🍗🥛
