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Country Fried Chicken with White Country Gravy

Country fried chicken with white country gravy delivers crisp, golden fried chicken smothered in a thick, peppery white gravy made with pan drippings. The chicken is soaked in buttermilk and fried to 165°F for juicy meat and a crunchy crust.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken breasts pounded to ½-inch thickness
  • 1 cup buttermilk for soaking
Coating
  • 1.5 cups all-purpose flour plus extra for dredging
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt divided
  • 0.5 tsp black pepper divided
Frying
  • 1 vegetable oil for frying
White country gravy
  • 3 tbsp reserved pan drippings from frying
  • 3 tbsp all-purpose flour for gravy
  • 2 cups whole milk
  • 0.25 tsp cayenne pepper optional

Equipment

  • 1 cast iron skillet

Method
 

Soak and prep
  1. Soak the chicken breasts in buttermilk for at least 30 minutes, or up to 4 hours in the fridge, keeping the chicken chilled while it rests in the liquid.
  2. Whisk together the flour, garlic powder, paprika, ½ teaspoon salt, and ¼ teaspoon pepper in a shallow dish until evenly combined, with no visible dry pockets.
Dredge and fry
  1. Dredge each chicken breast in the flour mixture, pressing firmly to coat well so the crust looks thick and even.
  2. Heat about ½ inch of oil in a heavy skillet to 350°F, then fry the chicken for 5–6 minutes per side until golden and the internal temperature reaches 165°F.
  3. Drain the fried chicken on a wire rack while reserving 3 tablespoons of drippings in the skillet for the gravy.
Make the white country gravy
  1. Whisk the 3 tablespoons of reserved pan drippings and 3 tablespoons all-purpose flour together, cooking for 1 minute until the raw flour smell cooks off.
  2. Slowly whisk in the whole milk and simmer for 4–5 minutes, stirring until thickened, then season with the remaining salt, pepper, and cayenne if using.
Serve
  1. Spoon the warm gravy generously over the fried chicken and serve immediately while the crust is crisp.

Notes

Pro tip: for the best crust, keep the oil steady at 350°F and let the chicken rest on a wire rack so it stays crisp. Store leftover chicken and gravy separately in the refrigerator up to 3 days; reheat in a skillet or oven and simmer gravy with a splash of milk to loosen. Freezing is not recommended for the crisp texture. Dietary swap: use low-fat milk in the gravy (thickness may be slightly lower) instead of whole milk.