If your idea of comfort food is crispy, golden chicken smothered in creamy, peppery gravy, then you’re in for a treat with this Country Fried Chicken and Gravy Recipe. It’s the kind of dish that transforms a regular dinner into a cozy, soul-satisfying event—crunchy on the outside, impossibly juicy on the inside, and draped in the silkiest gravy you can imagine. Whether you’re feeding a family, hosting friends, or just treating yourself, this Southern staple never fails to impress or soothe. Let’s gather some staple ingredients and dive into a recipe that’s as approachable as it is irresistible.
Ingredients You’ll Need
What makes this Country Fried Chicken and Gravy Recipe truly shine are a handful of humble ingredients, each playing a vital role in its signature flavor and crunch. From tangy buttermilk to classic pantry spices, here’s what brings this dish to life:
- Chicken breasts: Pounding them to ½-inch thickness ensures quick, even frying and maximum juiciness.
- Buttermilk: Tenderizes the chicken and infuses it with a slight tang that balances the crunchy coating.
- Hot sauce (optional): Adds a whisper of heat to the marinade—feel free to dial it up or down to your taste.
- All-purpose flour: The backbone of the crispy crust—seasoning the flour makes every bite pop with flavor.
- Paprika, garlic powder, and onion powder: These classic spices bring warmth, subtle sweetness, and savory depth.
- Salt and black pepper: Essential for enhancing every layer, from the crust to the gravy.
- Vegetable oil: Use enough for shallow frying to ensure each piece gets evenly browned and super crisp.
- Reserved frying oil (for gravy): Adds tons of robust, savory flavor to your homemade country gravy.
- Whole milk: The cornerstone of a silky, rich gravy that loves to be poured over just about anything.
How to Make Country Fried Chicken and Gravy Recipe
Step 1: Marinate the Chicken
Start by placing your pounded chicken breasts into a bowl with the buttermilk and a dash of hot sauce if you’re feeling adventurous. Cover and pop the bowl in the fridge for at least 30 minutes (or up to 4 hours if you want maximum tenderness and flavor). This quick bath ensures every bite is juicy and delicious—don’t skip it!
Step 2: Prepare the Seasoned Coating
In a shallow dish, whisk together your flour, paprika, garlic powder, onion powder, salt, and pepper. Think of this as your secret flavor weapon—make sure the spices are evenly distributed so your coating is perfectly seasoned in every corner.
Step 3: Dredge the Chicken
Lift each piece of chicken from the marinade, letting the excess drip off, then generously dredge it in your seasoned flour. Press gently so every nook and cranny gets a good, even layer. For those seeking serious crunch, try the double-dip technique: dip the flour-coated chicken back in the buttermilk, then flour again.
Step 4: Fry to Golden Perfection
Pour about a half-inch of vegetable oil into a large, heavy skillet and heat it over medium-high. Test the oil by dropping in a pinch of flour; if it sizzles, you’re ready. Fry the chicken in batches—don’t crowd the pan!—for 4 to 5 minutes per side, until golden brown and cooked through. Drain on a paper towel-lined plate to keep them crisp.
Step 5: Make the Gravy
Once your chicken is out, carefully pour off all but 3 tablespoons of oil from the pan. Sprinkle in the flour and whisk for a couple of minutes until golden. Slowly add the whole milk while whisking constantly, scraping up any delicious browned bits. Keep stirring until the gravy is smooth and thickened, then season with salt and pepper to finish. The magic is in the pan!
How to Serve Country Fried Chicken and Gravy Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a pop of color, while a few extra cracks of coarse black pepper over the gravy gives it a hometown diner touch. If you’re feeling extra, a pinch of smoked paprika or sliced green onions works wonders, too.
Side Dishes
This Country Fried Chicken and Gravy Recipe positively shines when paired with classic mashed potatoes or buttery biscuits ready to sop up every drop of gravy. For a lighter touch, serve alongside green beans, coleslaw, or a simple tossed salad.
Creative Ways to Present
Try slicing the fried chicken and layering it on warm biscuits for Southern-inspired sandwiches. Or serve family-style on a platter topped with heaps of gravy, letting folks help themselves. For a twist, drizzle a little honey on the chicken just before serving—the sweet-salty combination is unforgettable!
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and gravy in separate airtight containers in the refrigerator. The chicken will stay crisp and tasty for up to three days, and the gravy remains smooth and flavorful when reheated gently.
Freezing
For longer storage, freeze the fried chicken pieces on a baking sheet, then transfer to a freezer bag once solid. The gravy can be frozen in a separate container—just know it may need a good whisking after thawing to regain its silky texture.
Reheating
To revive that freshly-fried crunch, place chicken pieces on a wire rack in a 350°F oven for about 15 minutes. Warm the gravy gently over low heat on the stove, adding a splash of milk if needed to loosen it up.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work beautifully and have extra juiciness. Just make sure they’re pounded to even thickness for consistent cooking.
Is there a substitute for buttermilk?
Yes—simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, stir, and let it sit for a few minutes. This tangy swap tenderizes the chicken and mimics classic buttermilk flavor.
Can I bake instead of fry this Country Fried Chicken and Gravy Recipe?
Though traditional frying delivers unbeatable crispiness, you can bake the dredged chicken on a wire rack set over a baking sheet at 425°F for about 20–25 minutes per side. It won’t be quite as crunchy, but still delicious!
How do I avoid greasy chicken?
Keep your oil temperature around 350°F and don’t overcrowd the skillet, as this can lower the heat and make the chicken greasy. Always drain fried pieces on paper towels and serve immediately.
Can I make the gravy ahead of time?
Definitely—prepare the gravy and store it in the fridge for up to three days. Reheat gently on the stove, whisking well and adding milk if needed, to bring it back to a velvety texture.
Final Thoughts
I can’t wait for you to bring this Country Fried Chicken and Gravy Recipe into your kitchen! It’s a true celebration of simple ingredients, crispy indulgence, and the kind of flavor that makes everyone smile. Grab your skillet and enjoy every comforting, gravy-smothered bite!
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Country Fried Chicken and Gravy Recipe
- Total Time: 45 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this classic Country Fried Chicken and Gravy recipe. Crispy fried chicken paired with creamy, savory gravy is a Southern favorite that’s sure to satisfy any comfort food craving.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- vegetable oil for frying
For the Gravy:
- 3 tablespoons reserved frying oil
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Marinate the Chicken: Place the pounded chicken breasts in a bowl with buttermilk and hot sauce. Refrigerate for at least 30 minutes.
- Prepare the Coating: Whisk together flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish.
- Dredge the Chicken: Coat marinated chicken in seasoned flour mixture.
- Fry the Chicken: Fry coated chicken in hot oil until golden brown and cooked through.
- Make the Gravy: Prepare gravy using reserved oil, flour, milk, salt, and pepper.
- Serve: Enjoy the fried chicken with a generous helping of country gravy.
Notes
- For extra crunch, double-dip the chicken in the buttermilk and flour.
- This dish pairs perfectly with mashed potatoes or biscuits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 chicken breast with gravy
- Calories: 620
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 120 mg
