Comfort Food
Country Fried Chicken
Country fried chicken (sometimes called chicken fried chicken) takes thin, pounded chicken cutlets through a buttermilk batter and a hot skillet, finished the classic Southern way with a rich, peppery white gravy made right in the same pan.
Why you'll love this recipe
- Classic Southern comfort food, from scratch
- Peppery white gravy made in the same skillet
- Crispy, golden crust on thin, tender cutlets
- Great with mashed potatoes or biscuits
Instructions
- Pour the buttermilk into a shallow dish and add the chicken cutlets, letting them soak for at least 15 minutes.
- In a separate shallow dish, mix 1 cup flour with the paprika, garlic powder, 3/4 tsp salt and 1/4 tsp pepper.
- Lift each cutlet from the buttermilk, letting excess drip off, and dredge in the seasoned flour, pressing to coat well. Set aside on a plate.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering.
- Fry the cutlets for 3-4 minutes per side, until deep golden and cooked through (165°F/74°C internal). Drain on a wire rack or paper towels and keep warm.
- Pour off all but 3 tbsp of oil from the skillet. Whisk in the remaining 2 tbsp flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the milk, scraping up the browned bits from the bottom of the pan, and cook until thickened, 4-5 minutes. Season with the remaining salt and plenty of black pepper.
- Serve the fried chicken with the gravy spooned generously over the top.
How to tell it's done
Thin cutlets cook in 3-4 minutes per side. The crust should be deep golden brown and crisp, and the center should read 165°F (74°C). The cutlets are thin, so check them with a thermometer inserted sideways. The gravy is ready when it coats the back of a spoon. It will keep thickening as it sits, so whisk in a splash of milk if it gets too thick.
Tips for success
- Pounding the chicken thin ensures it cooks through quickly in the time it takes the crust to turn golden.
- The browned bits left in the pan after frying are essential flavor for the gravy — don't skip scraping them up.
- Keep fried cutlets warm on a wire rack in a low oven while you make the gravy, so they stay crisp rather than steaming on a plate.
- A generous amount of black pepper is traditional and expected in Southern white gravy.
Ingredient notes & swaps
- Pounding: 1/4 inch is thin. Pound gently between two sheets of plastic wrap, working from the center outward so the meat doesn't tear.
- Crust: for a thicker, craggier crust, drizzle 2 tbsp of the buttermilk into the seasoned flour and rub it in with your fingers to make small clumps before dredging.
- Oil: vegetable, canola or peanut oil works. The oil should shimmer and a pinch of flour should sizzle immediately, at about 350°F.
- Gravy: whole milk makes the creamiest gravy. Season it generously with black pepper, which is traditional.
Storage & reheating
Refrigerate the chicken and gravy separately for up to 3 days. Reheat the chicken on a rack in a 400°F oven or an air fryer for 8-10 minutes to re-crisp it. Warm the gravy in a saucepan over low heat, whisking in milk to loosen it.
Make ahead & freezing
Pound the cutlets and let them soak in buttermilk in the fridge for up to 8 hours. Fried cutlets freeze for up to 2 months. Re-crisp them from frozen at 400°F for 15 minutes. Gravy is best made fresh.
What to serve with it
Mashed potatoes (with more gravy), green beans, buttered corn, biscuits or collard greens make a classic Southern plate.
Frequently asked questions
What's the difference between country fried chicken and chicken fried steak?
They use the same breading and gravy technique, but country fried chicken uses chicken cutlets instead of tenderized beef steak.
Can I bake this instead of frying?
Yes, bake at 425°F (218°C) on a wire rack for about 20-22 minutes, though the crust won't be quite as crisp as pan-frying.
Why is my gravy lumpy?
Whisk the flour into the fat thoroughly before adding milk, and add the milk gradually while whisking constantly to prevent lumps.
What should I serve with country fried chicken?
Mashed potatoes, biscuits, or collard greens are all classic Southern pairings.
Nutrition (per serving)
| Calories | 486 |
| Protein | 38g |
| Carbs | 30g |
| Fat | 23g |
| Sodium | 680mg |
| Sugar | 4g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Chicken Comfort Food
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