Country Fried Chicken is the kind of dish that brings comfort straight to your plate. Think crispy, golden-brown chicken with a crunchy coating that’s salty and just the right amount of seasoned. Underneath the crust, you get juicy, tender chicken that’s full of flavor and perfect for any meal.
I love making this recipe because it reminds me of those cozy family dinners where everyone gathers around the table, ready to enjoy simple, tasty food. One tip I have is to let the chicken rest a little after frying so the coating stays nice and crunchy. It’s always worth the wait!
Serving it with a side of creamy mashed potatoes and some green beans makes a perfect classic meal. I also like to drizzle a bit of gravy over the chicken and potatoes—it’s the kind of meal that feels like a warm hug on a plate. Whenever I make this, it always brings that lovely feeling of home and comfort right into the kitchen.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts makes frying easier and faster. If you prefer dark meat, thighs are juicier and work great too.
Buttermilk: It tenderizes and adds flavor. No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let sit 5 minutes for a quick substitute.
Seasoned flour: The flour mix creates the crispy crust. Play with spices like smoked paprika or add a pinch of cayenne for heat. If gluten-free, use rice flour or gluten-free flour blend.
Vegetable oil: Use an oil with a high smoke point for frying like canola, peanut, or sunflower oil. Olive oil has a lower smoke point and isn’t the best for deep-frying.
Gravy ingredients: Butter, flour, and milk make a simple creamy gravy. For dairy-free versions, swap butter with olive oil and milk with plant-based milk.
How Do You Get the Crispiest Coating on Fried Chicken?
The key to crispy country fried chicken is in the coating and frying method. Here’s what I do:
- Marinate the chicken in buttermilk for at least an hour—this tenderizes the meat and helps the coating stick better.
- Press the chicken firmly into the seasoned flour so the coating sticks well. Don’t just dust it lightly.
- Double coating works great—dip the chicken back into the buttermilk briefly, then coat with flour again for extra crunch.
- Keep the oil temperature steady around 350°F (175°C). Too hot burns the crust; too cool makes it soggy.
- Don’t overcrowd the pan; fry in batches if needed to keep oil temperature steady.
Let the chicken rest on a wire rack after frying to keep the crust crisp. This simple method really makes all the difference for that perfect crunch and juicy inside.
Equipment You’ll Need
- Deep skillet or heavy-bottomed frying pan – holds heat well for even frying and keeps oil temperature steady.
- Thermometer – helps you keep the oil at the right temperature (around 350°F) for a crispy crust without burning.
- Wire cooling rack – lets fried chicken rest so the crust stays crunchy instead of soggy.
- Shallow dish or pie plate – perfect for coating chicken evenly with the flour mixture.
- Whisk – great for mixing flour and spices or making the gravy smooth.
Flavor Variations & Add-Ins
- Add hot sauce or cayenne pepper to the buttermilk marinade for a spicy kick that livens up the chicken.
- Mix herbs like thyme or rosemary into the flour coating for a fresh, aromatic touch.
- Try using chicken thighs instead of breasts—they stay juicier and add more flavor.
- Swap the classic gravy for a creamy mushroom or peppercorn sauce to change up the meal.
Country Fried Chicken
Ingredients You’ll Need:
For The Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
- Fresh parsley, for garnish
For The Gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus at least 1 hour to marinate the chicken (you can leave it overnight for best flavor). Cooking and frying will take another 20 to 30 minutes, so plan for about 1.5 hours total if you marinate ahead.
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the chicken breasts in a bowl and cover them with buttermilk. Cover the bowl and place it in the fridge for at least an hour or even overnight. This helps make the chicken tender and juicy.
2. Prepare the Coating Mixture:
In a large shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and optional cayenne pepper. Stir well so the spices are evenly spread.
3. Coat the Chicken:
Take the chicken out of the buttermilk, letting any extra drip off. Press each piece into the flour mixture, making sure it’s fully covered. Shake off the excess flour and place the coated chicken on a plate.
4. Heat the Oil:
Pour about an inch of vegetable oil into a large frying pan or deep skillet. Heat it over medium-high until the temperature reaches 350°F (175°C). You can test by dropping a little flour in—if it sizzles, the oil is ready.
5. Fry the Chicken:
Carefully add the coated chicken breasts to the hot oil, being sure not to crowd the pan (fry in batches if needed). Cook about 6 to 8 minutes on each side until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Transfer them to a wire rack or paper towels to drain the extra oil.
6. Make the Gravy:
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until the mixture is lightly browned. Gradually whisk in the milk, stirring constantly to keep it smooth. Cook for about 5 minutes until thickened. Add salt and pepper to taste.
7. Serve Your Meal:
Place the fried chicken on plates, pour warm gravy over it, and garnish with fresh parsley. This dish goes perfectly with mashed potatoes and a simple vegetable or salad on the side.
Enjoy your delicious, crispy Country Fried Chicken!
Can I Use Frozen Chicken for Country Fried Chicken?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat the chicken dry before dipping it in buttermilk to help the coating stick better.
How Do I Store Leftover Country Fried Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to keep the crust crispy, or use a microwave but expect the coating to soften.
Can I Make Country Fried Chicken Without Buttermilk?
Absolutely! Substitute regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup and let it sit for 5 minutes. This homemade buttermilk works great to tenderize the chicken.
Is It Okay to Use Chicken Thighs Instead of Breasts?
Definitely! Chicken thighs stay juicier and add extra flavor. Just adjust frying time slightly—thighs may take a little longer to cook through than breasts.
