Country Fried Chicken
A soul-satisfying Southern staple featuring tender chicken coated in seasoned flour, fried to golden perfection, and smothered in creamy gravy. This authentic Country Fried Chicken recipe delivers crispy, juicy results every time with simple ingredients and foolproof techniques.
Easy Country Fried Chicken Recipe
There’s something deeply comforting about the crackling sound of chicken frying in a cast-iron skillet, the aroma of seasoned flour mingling with hot oil, and that first bite through crispy coating into juicy meat. Country Fried Chicken (sometimes called Southern Fried Chicken) has been a cornerstone of American comfort food for generations, particularly in Southern states where family recipes are treasured and passed down through the years.
What makes this particular Country Fried Chicken recipe special is its balance of simplicity and flavor. Unlike some overly complicated versions, this recipe stays true to traditional techniques while being accessible for home cooks. The double-dredging method ensures an extra-crispy exterior that seals in moisture, while the blend of seasonings provides that authentic Southern flavor without any hard-to-find ingredients.
THIS RECIPE:
- Creates perfectly crispy chicken with tender, juicy meat inside
- Uses simple pantry ingredients you likely already have
- Includes a silky-smooth country gravy for authentic flavor
- Can be prepared in about an hour for a satisfying family meal
| Recipe Details | Information |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour |
| Servings | 4-6 people |
| Yield | 8 pieces of chicken |
This homemade Country Fried Chicken recipe transforms ordinary chicken into an extraordinary meal that brings people together around the table. Whether you’re cooking for a Sunday family dinner or satisfying a comfort food craving, this dish delivers that perfect combination of crispy coating, tender meat, and rich flavor that everyone loves. The accompanying cream gravy takes it to the next level, making this a complete meal that needs little more than a simple side to round it out.
Ingredients for Country Fried Chicken
The foundation of exceptional Country Fried Chicken begins with quality ingredients. While the ingredient list is straightforward, each component plays an important role in creating that perfect balance of flavor and texture. For authentic results, opt for bone-in chicken pieces, as they provide more flavor and juiciness than boneless alternatives.
For the Chicken:
- 3 pounds chicken pieces (combination of thighs, drumsticks, and breast portions)
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 2 large eggs
- ½ cup buttermilk
- 2 tablespoons hot sauce (optional)
- Vegetable oil or peanut oil for frying (approximately 3 cups)
For the Country Gravy:
- 3 tablespoons reserved cooking oil (from frying chicken)
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 3 pounds, mixed pieces | Choose fresh, not frozen. Free-range or organic provides better flavor. |
| Flour | 2 cups | All-purpose works best; avoid self-rising flour which contains leavening agents. |
| Buttermilk | ½ cup | Real buttermilk creates tenderness; if unavailable, add 1½ teaspoons vinegar to regular milk. |
| Oil | 3 cups | Peanut oil has a high smoke point and adds flavor; vegetable oil is a good alternative. |
| Eggs | 2 large | Room temperature eggs blend more smoothly with buttermilk. |
| Seasonings | As listed | Fresh spices provide stronger flavor; replace any that are over 6 months old. |
How to Make Country Fried Chicken
The magic of perfect Country Fried Chicken happens in the double-dredging process and careful frying technique. This method creates a coating that adheres well to the chicken while developing that signature crispy exterior. Temperature control during frying is crucial – too hot and the coating burns before the chicken cooks through; too cool and the chicken absorbs excess oil, becoming greasy.
Prepare the chicken: Pat chicken pieces dry with paper towels. This helps the coating adhere better and prevents splattering when frying.
Create the dredging station:
- In a shallow bowl, whisk together flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- In a separate bowl, beat eggs, buttermilk, and hot sauce (if using) until well combined.
Double-dredge the chicken:
- Season each chicken piece lightly with salt and pepper.
- Dredge chicken in the flour mixture, shaking off excess.
- Dip coated chicken in the egg mixture, allowing excess to drip off.
- Return to flour mixture for a second coating, pressing gently to adhere the flour.
- Place coated chicken on a wire rack and let rest for 10-15 minutes. This helps the coating set.
Heat the oil: Pour oil into a large, heavy-bottomed cast-iron skillet to a depth of approximately 1 inch (about ⅓ of the way up the chicken pieces). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by sprinkling a little flour into the oil – it should sizzle immediately but not burn.
Fry the chicken in batches:
- Carefully place chicken pieces skin-side down in the hot oil, starting with dark meat which requires longer cooking.
- Don’t overcrowd the pan – leave space between pieces to maintain oil temperature.
- Fry for 7-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C) for white meat or 175°F (80°C) for dark meat.
- Regulate heat as needed to maintain oil temperature between 325-350°F (163-175°C).
Drain and rest: Remove chicken to a clean wire rack set over a baking sheet. Let rest for 5-10 minutes before serving to allow juices to redistribute.
Make the country gravy:
- Pour off all but 3 tablespoons of the cooking oil, keeping the browned bits in the pan.
- Add flour to the reserved oil and whisk constantly over medium heat for 2-3 minutes until golden (this is your roux).
- Gradually whisk in the milk, stirring constantly to prevent lumps.
- Season with salt, pepper, and garlic powder.
- Simmer for 5-7 minutes, stirring frequently until thickened to desired consistency.
Tips for Making Country Fried Chicken
Pro tip: Allowing the coated chicken to rest before frying gives the coating time to adhere better to the chicken, resulting in less coating falling off during cooking.
- Let chicken come to room temperature for 20-30 minutes before cooking for more even cooking.
- For extra flavor, marinate chicken in buttermilk for 4-24 hours before coating and frying.
- Use a deep-fry thermometer to maintain consistent oil temperature for perfect results.
- Keep finished chicken warm in a 200°F (95°C) oven while completing batches and making gravy.
| Technique | Recommendation | Why It Works |
|---|---|---|
| Dredging | Double-dredge with rest time | Creates a thicker, more durable coating that stays crispy |
| Oil temperature | Maintain between 325-350°F | Higher = burnt coating, lower = greasy chicken |
| Batch size | No more than 4-5 pieces at once | Keeps oil temperature stable for even cooking |
| Resting | 5-10 minutes after cooking | Allows juices to redistribute for moister chicken |
The key to crispy coating is thoroughly drying the chicken pieces before dredging. Any excess moisture will create steam during cooking, which can make your coating soggy rather than crisp. For even cooking, choose pieces of similar size, or cut larger pieces to match smaller ones. Dark meat generally takes longer to cook than white meat, so consider starting with dark meat pieces first.
Make-Ahead Instructions
Country Fried Chicken is at its absolute best when served fresh from the skillet, but certain components can be prepared in advance to streamline the cooking process when you’re ready to serve.
You can prepare the seasoned flour mixture up to 3 days ahead of time. Store it in an airtight container at room temperature. The egg-buttermilk mixture can be prepared up to 24 hours ahead and stored in the refrigerator.
For partially prepared chicken, you can dredge the chicken in the first coat of flour, then refrigerate uncovered on a wire rack for up to 2 hours. Complete the egg wash and final dredging just before frying.
The country gravy can be made up to 2 days ahead and stored in an airtight container in the refrigerator. When reheating, add a splash of milk to thin as needed, and whisk continuously over low heat until heated through.
Storing Leftovers
Properly stored, leftover Country Fried Chicken will maintain both flavor and texture for several days. Allow chicken to cool completely before storing to prevent condensation, which can make the coating soggy.
Store leftover chicken in an airtight container, separating layers with parchment paper to preserve the crispy coating. Refrigerate for up to 3 days. Store gravy separately in its own airtight container for up to 4 days.
For optimal results when reheating, place cold chicken on a wire rack over a baking sheet in a preheated 375°F (190°C) oven for 10-15 minutes until heated through and re-crisped. Microwave reheating is not recommended as it will result in soggy coating.
The country gravy should be reheated in a saucepan over low heat, whisking regularly and adding a small amount of milk if needed to reach desired consistency.
Freezing Country Fried Chicken
While fresh is best, Country Fried Chicken can be frozen for convenience. For best results, freeze the chicken pieces after they’ve been fried and completely cooled, but before adding gravy.
Wrap each piece individually in aluminum foil or plastic wrap, then place in a freezer-safe zip-top bag, removing as much air as possible before sealing. Label with the date and freeze for up to 3 months.
When ready to enjoy, thaw the chicken overnight in the refrigerator. Reheat in a 375°F (190°C) oven on a wire rack over a baking sheet for 15-20 minutes until heated through and crispy. Never thaw at room temperature, as this can allow bacteria to multiply.
The country gravy can also be frozen for up to 1 month in a freezer-safe container. Thaw overnight in the refrigerator and reheat slowly in a saucepan, whisking continuously and adding fresh milk as needed to restore the consistency.
Serving Suggestions
Country Fried Chicken shines when paired with classic Southern sides that complement its rich, savory flavor. Serve hot, with gravy either poured over the top or on the side for dipping.
Classic accompaniments include:
- Creamy mashed potatoes to soak up the delicious gravy
- Buttery biscuits for a traditional Southern touch
- Braised collard greens or green beans for a vegetable component
- Coleslaw for a cool, crisp contrast to the hot, crispy chicken
- Mac and cheese for the ultimate comfort food pairing
For beverages, sweet tea is the quintessential Southern choice. For adults, a crisp, light beer or unsweetened iced tea balances the richness. For wine lovers, a light Chardonnay or Pinot Grigio pairs nicely with the savory flavors.
Present on a large platter family-style with gravy in a separate serving bowl, or plate individually with chicken partially covered in gravy and sides arranged around it. Garnish with fresh parsley or a sprinkle of paprika for color.
FAQ
Can I use boneless chicken for Country Fried Chicken?
Yes, you can use boneless chicken, though bone-in pieces traditionally provide more flavor. If using boneless pieces, reduce cooking time by 2-3 minutes per side and monitor internal temperature carefully to avoid overcooking, which can make the meat dry.
What’s the difference between Country Fried Chicken and Southern Fried Chicken?
The main difference is the gravy. Country Fried Chicken is typically served with a creamy white gravy, while Southern Fried Chicken is often served without gravy. Country Fried Chicken also sometimes uses a simpler seasoning profile, while Southern Fried Chicken may include more herbs and spices.
Can I use an air fryer to make Country Fried Chicken?
While traditional deep-frying provides the most authentic results, you can adapt this recipe for an air fryer. Spray the coated chicken with cooking oil spray, then air fry at 375°F (190°C) for about 15-20 minutes, turning halfway through, until the internal temperature reaches 165°F (74°C). The coating won’t be identical to deep-fried, but it can still be delicious.
My coating falls off when frying. What am I doing wrong?
Several factors can cause coating to fall off: 1) The chicken might be too wet before dredging; 2) The oil may not be hot enough; 3) You might be turning the chicken too soon or too often. Make sure to thoroughly pat chicken dry, maintain proper oil temperature, and let chicken cook undisturbed for several minutes before turning.
Can I make Country Fried Chicken without buttermilk?
Yes, you can substitute regular milk mixed with 1½ teaspoons of vinegar or lemon juice per cup of milk. Let it sit for 5 minutes before using. In a pinch, regular milk alone will work, though the chicken may not be quite as tender.
