Welcome to the ultimate guide for crafting the most delectable Chicken Fried Chicken with Country Gravy you’ve ever tasted. This iconic Southern dish transcends a mere meal; it’s a culinary embrace, a journey back to cherished family tables, and a testament to the comforting power of home-cooked food. Imagine perfectly seasoned, incredibly crispy chicken breasts, golden brown and bursting with savory flavor, all crowned with a luscious, creamy homemade country gravy. It’s a symphony of textures and tastes that promises to satisfy even the most discerning palate.
Whether you’re planning a cozy weeknight dinner, a festive holiday gathering, or simply craving an authentic taste of the South, this recipe delivers. We’ll explore two convenient cooking methods – traditional pan-frying for that classic rich flavor, and a healthier air fryer alternative for a lighter touch. Prepare to transform simple ingredients into a meal so irresistible, your loved ones will undoubtedly ask for a second helping. Pair it with fluffy mashed potatoes, vibrant steamed vegetables, or warm, flaky biscuits to complete an unforgettable Southern feast.
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Table of Contents
Why You Will Love This Ultimate Southern Comfort Dish
Chicken Fried Chicken with Country Gravy is more than just a recipe; it’s an experience. Here’s why this dish will become a treasured favorite in your kitchen:
- Embrace Classic Comfort: This dish is the very definition of Southern comfort food. Each bite evokes warmth, nostalgia, and a feeling of home. It’s hearty, incredibly flavorful, and perfect for when you need a truly satisfying meal that speaks to the soul. Its rich history and beloved status make it a staple for good reason.
- Unforgettable Rich Flavor and Texture: The magic lies in the contrast. Our recipe ensures an incredibly crispy, golden-brown coating that gives way to tender, juicy chicken beneath. This perfectly seasoned exterior is then complemented by the velvety, savory goodness of homemade country gravy. The interplay of crunchy and creamy textures, combined with layers of deep flavor, makes every mouthful an absolute delight and hard to resist.
- A Truly Indulgent Meal: For those moments when you’re craving something substantial, utterly delicious, and deeply fulfilling, this chicken fried chicken fits the bill. It’s a dish designed to be savored, offering a culinary escape that feels both luxurious and approachable. It’s proof that sometimes, the simplest ingredients can create the most profound culinary joy.
- Flexible Cooking Methods: We understand that modern kitchens call for versatility. That’s why this recipe includes detailed instructions for two popular cooking methods. You can achieve that traditional, deep-fried taste with the classic pan-frying method, or opt for a lighter, health-conscious version using an air fryer, significantly reducing calories and fat without sacrificing crispiness. This flexibility allows you to enjoy this beloved dish whatever your preference.
Choosing the Best Chicken for Your Fried Chicken
For the best Chicken Fried Chicken experience, boneless, skinless chicken breasts are the ideal choice. Here’s why this cut is preferred and what to keep in mind:
- Consistent Cooking and Uniformity: Boneless, skinless chicken breasts naturally offer a more uniform thickness, especially after a quick pounding. This consistency is crucial for frying, as it ensures every part of the chicken cooks evenly, preventing dry, overcooked edges or undercooked centers. Achieving that perfect golden crust and juicy interior relies heavily on uniform thickness.
- Effortless Preparation: These chicken breasts require minimal trimming and preparation. You can easily remove any lingering fat or connective tissue, then quickly pound them to the desired even thickness. This streamlined prep allows you to focus on the exciting breading and frying stages. Their flat surface also makes them perfect for maximizing the crispy coating.
- Flexible Portion Sizing: Chicken breasts are wonderfully versatile when it comes to serving sizes. You can use them whole for a generous main course, or easily cut them into smaller pieces like chicken tenders if you prefer more manageable portions, or are serving children. This adaptability makes the dish suitable for any dining occasion, from individual meals to large family gatherings.
- Optimal for Flavor Absorption: The lean nature of chicken breasts means they readily absorb the flavors from your seasoning blend and buttermilk marinade, resulting in a deeply flavorful finished product that pairs beautifully with the rich country gravy.
The Importance of Pounding and Flattening Your Chicken
While often overlooked, pounding your chicken breasts is a vital step for achieving truly outstanding Chicken Fried Chicken. I highly recommend taking the time to flatten your chicken using a meat tenderizer, a rolling pin, or even the palm of your hand. This simple technique offers several significant benefits:
Firstly, pounding helps to **tenderize the meat** by gently breaking down its muscle fibers. This results in a finished product that is noticeably more tender and juicy, enhancing the overall eating experience. Forget tough, chewy chicken – a properly pounded breast will melt in your mouth.
Secondly, chicken breasts naturally vary in thickness, with one end typically being thicker than the other. Pounding the chicken to an **even, consistent thickness** ensures that it cooks uniformly throughout. This eliminates the common issue of overcooked, dry edges while the center remains undercooked. An even thickness guarantees a perfectly cooked interior from edge to edge.
Finally, this process will significantly **speed up the cooking time**. With a thinner, more consistent cut, the chicken will cook faster, allowing you to achieve that desirable crispy exterior without the risk of overcooking and drying out the delicate meat inside. It also creates a larger, more uniform surface area for the double breading to adhere to, leading to a more satisfying crunch in every bite.
Mastering the Art of Double Breading for Ultimate Crispiness
The secret to that signature thick, crunchy crust of country fried chicken lies in the double breading technique. While the idea of dredging can seem a little messy, don’t be intimidated! If you don’t mind getting your hands a little sticky, you’re well on your way to a perfectly coated chicken.
This method involves a specific sequence to build layers of flavor and texture: the chicken is first coated in seasoned flour, then dipped into a mixture of egg and buttermilk, and finally, returned for a second dredge in the seasoned flour. Essentially, it receives two robust coats of flour, separated by a wet binder.
This meticulous process results in a significantly thicker, more substantial, and wonderfully crunchy coating around each piece of chicken. This creates an incredibly satisfying texture that is the hallmark of truly authentic chicken fried chicken. That distinctive, hearty crunch is one of the first things people think about when envisioning this classic dish, and double breading is how you achieve it. The buttermilk in the egg mixture also helps tenderize the chicken and ensures the flour adheres beautifully, locking in moisture and flavor.
How to Make Chicken Fried Chicken with Country Gravy: Step-by-Step
Crafting this incredible Southern classic is simpler than you might think. Follow these detailed steps to achieve crispy, flavorful chicken and a rich, creamy gravy. Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prepare the Chicken: Begin by placing each boneless, skinless chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet, a rolling pin, or even the heel of your hand, pound the chicken until it reaches an even thickness, ideally about ½ to ¾ inch. This crucial step ensures even cooking and helps tenderize the meat, leading to a juicier result.
- Create the Seasoned Flour Mixture: In a large, shallow bowl (wide enough to comfortably dredge the chicken), combine the all-purpose flour with your chosen seasonings: smoked paprika, garlic powder, onion powder, and a generous amount of salt and pepper to taste. Whisk these dry ingredients together thoroughly, ensuring an even distribution of flavor.
- Prepare the Wet Mixture: In a separate, equally large and shallow bowl, whisk together the buttermilk and one egg until well combined. This creamy mixture acts as the binder for your breading, helping the seasoned flour adhere perfectly to the chicken.
- Master the Double Breading Technique: Take one pounded chicken breast and dredge it completely in the seasoned flour mixture, ensuring it’s fully coated. Shake off any excess flour. Next, dip the chicken into the buttermilk and egg mixture, allowing any excess to drip off. Finally, return the chicken to the seasoned flour for a second, thorough coating. Press the flour onto the chicken firmly to ensure a thick, even crust. Place the breaded chicken on a clean plate or baking sheet. Repeat this process for all chicken breasts. Keep a moist towel nearby, as your hands will likely get sticky during this stage.
Choosing the Right Oil for Frying (If Not Air Frying)
When pan-frying your Chicken Fried Chicken, the type of oil you use is critical for achieving that perfect golden crust and preventing a burnt or off-flavor. You need an oil with a high smoke point and a neutral flavor. It’s important to understand that oils like olive oil and avocado oil, while healthy for other cooking methods, are generally not suitable for pan-frying this dish because they have lower smoke points than recommended options, meaning they’ll burn before your chicken is properly cooked and crispy.
The **smoke point** is the temperature at which an oil begins to break down, smoke, and can impart a bitter taste to your food. Frying requires relatively high temperatures (typically between 325-350 degrees Fahrenheit) to achieve a crispy exterior without overcooking the interior.
Here are the best oil options for pan-frying Chicken Fried Chicken:
- Vegetable Oil: This is a popular and reliable choice for frying chicken. Vegetable oil has a consistently high smoke point, allowing it to reach and maintain the necessary high temperatures without scorching. Its neutral flavor ensures that the delicious seasonings on your chicken, and not the oil, are the star of the show.
- Peanut Oil: Another excellent option, peanut oil also boasts a high smoke point and a very mild, slightly nutty flavor that complements fried foods beautifully without overpowering them. It’s often favored for its ability to create a wonderfully crispy coating.
- Canola Oil: Canola oil is a highly versatile and widely available cooking oil. It offers a high smoke point and a very mild, almost undetectable flavor, making it a great choice for letting the natural flavors of your seasoned chicken and breading truly shine through.
- Shortening: For a truly traditional Southern flavor and texture, some cooks swear by vegetable shortening. While it has a higher saturated fat content, it delivers an incredibly crispy crust and a unique, classic taste.
Ensure you use enough oil to generously cover at least half of the chicken’s thickness, if not more, to ensure even cooking and browning.
Selecting the Ideal Pan for Pan Frying
The right cookware makes all the difference when pan-frying to achieve that perfectly crispy and evenly cooked Chicken Fried Chicken. It’s best to use a heavy-bottomed skillet or frying pan that can retain and distribute heat consistently. Thin-bottomed pans are prone to hot spots, leading to uneven cooking and burning.
Here are the top pan options recommended for pan-frying:
- Cast Iron Skillet: My personal favorite, and a staple in Southern kitchens, is a good quality cast iron skillet. I typically use a 10.25-inch skillet, but choose a size that comfortably fits the amount of chicken you plan to prepare without overcrowding. Cast iron is unparalleled in its ability to distribute heat evenly across its surface and retain that heat effectively. This consistent, even heat is crucial for developing a uniform, deeply golden, and crispy exterior on your chicken. Furthermore, cast iron skillets can withstand very high temperatures, making them perfectly suited for the demands of frying. A well-seasoned cast iron pan also contributes to a naturally non-stick surface and can even impart a subtle, desirable flavor.
- Stainless Steel Skillet: A high-quality stainless steel skillet is another excellent choice. Stainless steel heats up relatively quickly and, when constructed with a thick, heavy base (often with an aluminum or copper core), provides very good heat distribution. When selecting a stainless steel pan, look for one with a heavy-gauge bottom to prevent warping and to ensure consistent cooking temperatures, avoiding hot spots that can lead to unevenly browned chicken. While it may not retain heat quite as long as cast iron, it’s still a reliable option for achieving a beautiful fry.
Always ensure your pan is large enough to allow chicken pieces to cook without touching, frying in batches if necessary, to prevent the oil temperature from dropping too much and steaming the chicken instead of frying it.
Crafting Homemade Country Gravy: The Perfect Companion
No Chicken Fried Chicken meal is complete without a generous smothering of rich, creamy Country Gravy. Also widely known as white gravy, this classic Southern-style sauce is a comforting staple made from a simple yet magical combination of pan drippings (or other fat like butter), flour, and milk. It’s the perfect savory complement, transforming your crispy chicken into an even more indulgent experience.
Country gravy is incredibly versatile and often served over a variety of comfort foods, including flaky biscuits, hearty fried chicken, succulent chicken fried steak, or fluffy mashed potatoes. As a connoisseur of gravies, I can attest to its essential role in Southern cuisine. If you enjoy exploring different gravy styles, you might also like my other recipes, such as Turkey Gravy From Drippings or my delicious Yellow Gravyrecipes.
Making your own country gravy from scratch allows you to control the flavor and consistency, ensuring it’s perfectly tailored to your taste. The key to a silky, lump-free gravy lies in the proper creation of a roux, a mixture of fat and flour cooked together, which provides the thickening base. You’ll definitely want to make this as an amazing topping for your chicken fried chicken – it’s what truly elevates the dish to legendary status!
How to Reheat for Maximum Crispiness
Reheating fried chicken can be tricky, as maintaining its crispy exterior while ensuring a juicy interior is a common challenge. Generally, for the best quality and texture, I always recommend cooking only what you plan to eat immediately. However, if you do have leftovers, there are several methods that come close to restoring that freshly fried goodness, delivering a fairly well-reheated and crispy chicken.
- Oven Method (Best for crispiness): Preheat your oven to 350°F (175°C). Place the leftover chicken fried chicken on a baking sheet lined with parchment paper or aluminum foil. Bake for approximately 10-15 minutes, or until the chicken is thoroughly heated through and the coating has regained some of its crunch. To help maximize crispiness, avoid covering the chicken with foil during reheating, as this can trap steam and make the breading soggy.
- Air Fryer Method (Quick and Effective): For a quick and efficient reheat, your air fryer is an excellent tool. Preheat your air fryer to 350°F (175°C). Arrange the chicken in a single layer in the air fryer basket, ensuring not to overcrowd it. Reheat for about 5-7 minutes, or until the chicken is heated through and the exterior is wonderfully crispy. Flip halfway through if needed to ensure even crisping.
- Stovetop Method (Good for small batches): Heat a small amount of neutral oil (like vegetable or canola) or butter in a skillet over medium heat. Once the oil is hot but not smoking, add the chicken pieces to the skillet. Cook for a few minutes on each side, turning occasionally, until the chicken is heated through and the crust is crispy again. This method is great for single servings.
Always ensure the chicken reaches an internal temperature of 165°F (74°C) when reheating.
Freezer Storage Tips for Chicken Fried Chicken
If you’ve made a larger batch of Chicken Fried Chicken or simply want to prepare it ahead of time, proper freezing techniques can help preserve its quality. While reheating fried chicken to its original fresh crispiness is always a challenge, freezing allows you to enjoy this comfort food at a later date with minimal effort.
The cooked chicken can be stored in the freezer for up to 2-3 months without significant loss of quality in terms of flavor and safety. However, for the absolute best taste and textural integrity, it’s generally ideal to consume it within 1-2 months. Beyond this period, while still safe, the coating might become slightly softer or the chicken a bit drier.
To freeze cooked chicken fried chicken:
1. Allow the chicken to cool completely at room temperature. This prevents condensation from forming and creating ice crystals, which can lead to freezer burn and a soggy crust.
2. Once cool, wrap each piece individually tightly in plastic wrap, then again in aluminum foil. This double layer of protection helps prevent freezer burn and keeps out odors.
3. Place the individually wrapped pieces into a heavy-duty freezer bag or an airtight freezer-safe container. Remove as much air as possible before sealing.
4. Label the bag or container with the date.
5. When ready to enjoy, defrost the chicken in the refrigerator overnight. Avoid thawing at room temperature for food safety. Once thawed, you can reheat using one of the methods described above, preferably the oven or air fryer, for the best results.
Perfect Side Dishes to Pair With This Recipe
Chicken Fried Chicken with Country Gravy is a star on its own, but it truly shines when accompanied by classic Southern side dishes. These pairings not only complement the flavors and textures of the main course but also create a wholesome and deeply satisfying meal. Here are some of my top recommendations:
- Southern Buttermilk Mashed Potatoes: Creamy, fluffy mashed potatoes are an absolute must. Their soft texture and mild flavor provide the perfect bed for soaking up every drop of that rich country gravy, creating an irresistible combination.
- Fried Corn: Sweet and savory fried corn adds a wonderful burst of freshness and a touch of sweetness that balances the richness of the fried chicken. It’s a simple yet incredibly flavorful side.
- Stovetop Candied Sweet Potatoes: For a touch of comforting sweetness and a beautiful caramelized flavor, candied sweet potatoes are an excellent choice. Their soft texture and warm spices offer a delightful contrast.
- Mixed Greens: A serving of perfectly cooked mixed greens, braised with savory seasonings, provides a much-needed earthy balance and a hint of bitterness that cuts through the richness of the main dish, rounding out the meal beautifully.
- Southern Soul Food Cornbread: A warm, moist slice of Southern cornbread is ideal for soaking up any remaining gravy and adds a delightful textural element to your plate. It’s the ultimate vehicle for comfort.
These sides ensure a well-rounded meal that embodies the heart and soul of Southern cooking.
Chicken Fried Chicken with Country Gravy
Brandi Crawford
This Chicken Fried Chicken with Country Gravy recipe is the ultimate comfort meal. This classic Southern dish includes crispy, golden chicken breasts topped with creamy homemade gravy. It’s perfect for cozy dinners or family gatherings. Serve with mashed potatoes, vegetables, or biscuits for a meal that will have everyone coming back for seconds.
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Equipment
- Cast Iron Skillet
- Meat Thermometer
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- ½ cup buttermilk
- 1 egg
- oil for skillet frying See notes.
- cooking oil For air fryer method. I use olive oil.
- parchment paper
Country Gravy
- 2 tablespoons oil drippings from the pan
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 – 1 ½ cups milk or half and half Start with 1 cup and add more liquid as needed to thin out the gravy to reach your desired texture.
- ½ teaspoon garlic powder Optional for flavor.
- salt and pepper to taste
Instructions
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet, rolling pin, or your hands to pound the chicken to an even thickness. This helps ensure even cooking and tenderness.
- Combine the flour, smoked paprika, garlic powder, onion powder, salt, and pepper to taste in a bowl large enough to dredge the chicken.
- In a separate bowl, whisk together the buttermilk and egg in a bowl large enough to dredge the chicken.
- Dredge the chicken breasts in the flour mixture, then the buttermilk and egg mixture, and again in the flour mixture. Keep a moist towel nearby. Your hands will get sticky.
Air Fryer Instructions
- Spray the air fryer basket with cooking oil. Add the breaded chicken to the basket. Spritz the chicken with cooking oil spray.
- Air fry for 10 minutes at 400 degrees. If you notice white areas of flour on the chicken, be sure to spritz those areas with oil. This will also help with crisping.
- Open the air fryer and flip the chicken. Be gentle and careful so that you do not lose any of the breading. Air fry for an additional 4-8 minutes at 400 degrees or until the chicken is crisp and the chicken reaches an internal temperature of 165 degrees. Use a meat thermometer.
Pan Fried Chicken
- In a large skillet, heat enough oil to cover the bottom of the skillet, about 2 inches over medium-high heat. Allow the oil to heat up until it reaches a temperature of 325-350 degrees. Use a thermometer.
- Carefully place the coated chicken breasts into the hot oil, being careful not to overcrowd the skillet. Depending on the size of your skillet, you may need to fry the chicken in batches. Cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165 degrees. Keep watch and don’t overcook.
- Once the chicken is cooked, use tongs to transfer it to a paper towel-lined plate to drain any excess oil. To avoid sogginess on the bottom, place the chicken on a wire rack to cool.Allow the chicken to rest for a few minutes before serving.
Country Gravy
- Reserve 2 tablespoons of the pan drippings in the pan and add the butter to the drippings.
- When melted, add in the flour. Add it in stages and stir continuously to avoid clumping. This will create a roux, which will thicken the gravy.
- Add in milk or half and half. Stir until the gravy begins to thicken. If the gravy is too thick, add additional milk or half and half. Stir (and continue to milk or half and half) until the gravy reaches your desired consistency.
- Sprinkle in the spices and stir. Taste repeatedly and adjust the spices to suit your taste.
Notes
Double breading the chicken results in a thicker, crunchier coating around the chicken, creating a satisfying texture and flavor. It’s one of the first things you think about when it comes to country fried chicken! That thick coating.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.