Country Fried Chicken Recipe

This country fried chicken recipe is a hearty, classic dish that I love making when I want something crispy, golden, and comforting. Unlike southern fried chicken, country fried chicken is typically pan-fried and served with creamy gravy, making it the perfect cozy meal.

Why You’ll Love This Recipe

I love this recipe because it’s simple, filling, and delivers the kind of down-home flavor that always feels comforting. The chicken comes out juicy inside with a flavorful, crunchy crust, and when I top it with creamy pan gravy, it feels like the ultimate comfort food. It’s also a flexible recipe—I can make it for a quick weeknight dinner or turn it into the centerpiece of a Sunday meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs (boneless, pounded thin)

• All-purpose flour

• Salt and black pepper

• Paprika

• Garlic powder

• Onion powder

• Cayenne pepper (optional, for a little heat)

• Buttermilk or milk

• Egg

• Vegetable oil (for frying)

• Butter (for gravy)

• Chicken broth or milk (for gravy)

Directions

1. I start by pounding the chicken to an even thickness so it cooks evenly.

2. In one bowl, I whisk the egg with buttermilk (or milk). In another bowl, I mix flour with salt, pepper, paprika, garlic powder, onion powder, and cayenne.

3. I dip each chicken piece into the flour, then the egg mixture, then back into the flour for a good coating.

4. I heat oil in a skillet over medium-high heat, then add the chicken, frying until golden brown and crispy on both sides, about 4–5 minutes per side. I set the cooked chicken aside on a wire rack.

5. For the gravy, I melt butter in the skillet with the leftover drippings, whisk in a little flour, then slowly add chicken broth or milk, whisking until smooth and thickened. I season it with salt and pepper to taste.

6. I serve the chicken hot, smothered with gravy.

Servings and timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prep and about 25 minutes to cook, so I can have it on the table in around 40 minutes.

Variations

Sometimes I add a dash of hot sauce to the buttermilk mixture for a little kick. If I want a lighter meal, I bake the chicken after dredging it, though it won’t have the same crispy crust. I also like using seasoned flour blends such as Cajun spice for a different flavor profile.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I place the chicken in the oven at 375°F so the crust stays crisp, and I warm the gravy separately on the stove. If I freeze the chicken, I reheat it directly from frozen in the oven to keep the coating crunchy.

FAQs

What’s the difference between country fried chicken and chicken-fried steak?

I find the main difference is the meat—country fried chicken uses chicken, while chicken-fried steak uses beef, usually cube steak. Both are coated and fried, then served with gravy.

Can I make this recipe without buttermilk?

Yes, I often use regular milk mixed with a splash of lemon juice or vinegar as a substitute.

What type of chicken works best?

I like using boneless breasts or thighs because they cook quickly and evenly, but bone-in pieces also work if I adjust the cooking time.

Can I use an air fryer instead of pan-frying?

Yes, I sometimes air fry at 375°F until crispy and cooked through, about 15–18 minutes, flipping halfway.

How do I keep the coating from falling off?

I make sure the chicken is patted dry before dredging, and I press the flour mixture firmly onto the chicken so it sticks better.

Conclusion

Country fried chicken is one of those recipes I turn to when I want a meal that’s crispy, savory, and satisfying. I like how simple ingredients come together to create a dish that feels classic and comforting. With creamy gravy poured on top, it’s the kind of dinner that always hits the spot.