Country Fried Chicken Recipe

Country Fried Chicken is the ultimate in down-home cooking — crispy, juicy, and packed with hearty flavor. Unlike traditional Southern fried chicken, this version is typically dredged in seasoned flour and pan-fried to golden perfection, often served with creamy white gravy. It’s the kind of meal I turn to when I want something comforting, simple, and deeply satisfying.

Why You’ll Love This Recipe

I love how this recipe brings out the rustic charm of classic country cooking. The chicken gets a perfectly crunchy coating with just the right amount of seasoning, and the pan-fried method makes it easier to manage than deep frying. Paired with mashed potatoes or biscuits, this dish makes me feel like I’m sitting down to a homemade Sunday supper at grandma’s table.

Ingredients

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

• Boneless chicken breasts or thighs, pounded to even thickness

• Buttermilk

• All-purpose flour

• Cornstarch (optional for extra crispiness)

• Salt

• Black pepper

• Paprika

• Garlic powder

• Onion powder

• Cayenne pepper (optional)

• Oil for pan frying (like canola or vegetable oil)

• Butter (for optional white gravy)

• Milk (for optional white gravy)

• All-purpose flour (for optional white gravy)

Directions

1. I start by marinating the chicken in buttermilk for at least 1 hour, or overnight if I have time. This helps tenderize the meat and adds flavor.

2. In a shallow dish, I mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.

3. I remove the chicken from the buttermilk and dredge each piece thoroughly in the flour mixture, pressing to make sure the coating sticks.

4. I heat about 1/2 inch of oil in a cast iron skillet over medium heat until it shimmers.

5. I place the chicken in the skillet and fry for about 4–6 minutes per side, depending on thickness, until golden brown and cooked through.

6. I transfer the chicken to a wire rack or paper towels to drain and let it rest a few minutes before serving.

7. (Optional) For the gravy: I remove most of the oil from the pan, leaving about 2 tablespoons. I whisk in 2 tablespoons of flour and cook for 1–2 minutes, then slowly add milk while whisking until it thickens into a smooth gravy. I season it with salt and pepper to taste.

Servings and timing

This recipe serves 4 people and takes about 45 minutes from start to finish, including frying time (not counting the optional marinade). With the gravy, I add another 5–10 minutes, making it a full comforting meal in under an hour.

Variations

Sometimes I spice up the flour with a bit of Cajun seasoning or add fresh herbs for extra flavor. I’ve also made it with chicken tenders for quicker cooking and easier serving. For a lighter version, I bake the coated chicken at 400°F (200°C) for 20–25 minutes, spraying it lightly with oil to get a golden finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat and keep it crispy, I place it in a 375°F (190°C) oven for about 10–15 minutes. Microwaving is quick, but I prefer the oven for the best texture. The gravy keeps well separately and can be reheated on the stovetop with a splash of milk.

FAQs

What’s the difference between country fried and Southern fried chicken?

Country fried chicken is usually pan-fried and served with white gravy, while Southern fried chicken is deep-fried and often has a crunchier crust.

Do I need to use buttermilk?

Buttermilk helps tenderize and flavor the chicken. If I don’t have it, I mix milk with a little lemon juice or vinegar as a quick substitute.

Can I use bone-in chicken?

Yes, but it takes longer to cook through. I make sure the internal temperature reaches 165°F (75°C) and cook at a slightly lower heat to avoid burning the crust.

What’s the secret to a crispy crust?

Letting the dredged chicken sit for 10–15 minutes before frying helps the coating adhere. I also make sure the oil is hot enough before adding the chicken.

Can I freeze country fried chicken?

Yes, I freeze cooked pieces after cooling completely. I reheat them in the oven from frozen at 375°F (190°C) for about 25 minutes to restore crispiness.

Conclusion

Country Fried Chicken is the kind of dish that reminds me of simpler times — wholesome, filling, and made with love. Whether I serve it with classic gravy and sides or enjoy it straight from the skillet, it never fails to bring a sense of comfort and satisfaction. It’s a timeless recipe I keep coming back to whenever I need a little taste of home.