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Country-Fried-Chicken
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Country Fried Chicken Southern Style

Course Main Course
Cuisine American
Keyword country fried chicken

Ingredients

  • Ingredients:
  • 4 boneless skinless chicken breasts or thighs pounded to ½ inch thick
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons kosher salt divided
  • 1 teaspoon black pepper divided
  • Vegetable oil or peanut oil for frying
  • 2 tablespoons bacon grease or unsalted butter for extra richness

For the white pepper gravy

3 tablespoons reserved pan drippings or unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk warmed

½ teaspoon kosher salt

1 teaspoon freshly cracked black pepper or more to taste

Instructions

  • Instructions:
  • In a large bowl whisk together the buttermilk and hot sauce. Add the pounded chicken pieces and turn to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.
  • In a shallow dish whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper.
  • Remove chicken from buttermilk letting excess drip off. Dredge each piece in the seasoned flour pressing firmly so the coating adheres well. Shake off excess and set on a plate. For extra crispy crust dip back in buttermilk then dredge in flour a second time.
  • Heat ½ inch of oil in a large cast iron skillet over medium-high heat until shimmering hot (about 350°F). Add the bacon grease or butter for richer flavor.
  • Carefully add the chicken pieces without crowding. Fry 6-8 minutes per side until deep golden brown and cooked through (internal temperature 165°F). Transfer to a wire rack set over a baking sheet to drain. Keep warm in a 200°F oven if needed.
  • Make the gravy while chicken rests. Pour off all but 3 tablespoons of drippings from the skillet. Whisk in 3 tablespoons flour and cook 1-2 minutes until golden and nutty. Slowly whisk in the warm milk. Bring to a simmer stirring constantly until thick and creamy. Season with salt and plenty of black pepper.
  • Serve hot with the white pepper gravy spooned generously over the chicken. Classic sides include mashed potatoes green beans or cornbread.

Notes

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Pro tips:
Buttermilk soak keeps the chicken juicy and tender while the double dredge gives restaurant-style crunch. Bacon grease or butter in the frying oil adds Southern richness that wins praise. This recipe uses classic techniques from legendary Southern chefs like Edna Lewis and Scott Peacock for deep authentic flavor and crisp perfection every time
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