If you’ve ever craved the ultimate comfort food that warms both the heart and the belly, you’re in for a true treat with this Country Fried Chicken and Gravy Recipe. Imagine tender chicken coated in golden, crunchy breading, smothered with creamy homemade gravy, just waiting to soak into every delicious bite. Whether it’s a family Sunday dinner or a simple weeknight indulgence, this dish brings the taste of home right to your table—and I promise, every forkful is pure Southern magic!

Country Fried Chicken and Gravy Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy for this recipe—just simple, honest ingredients that each bring their own magic to the table. Each element is essential, from the tangy buttermilk marinade to the flavorful spice blend and that ultra-creamy gravy that ties everything together.

Chicken breasts: Boneless and skinless works best for even cooking and super juicy results.
Buttermilk: The secret to tangy, tender chicken—don’t skip the soak for the juiciest texture.
All-purpose flour: This is your base for the crispy coating and the backbone of the homemade gravy.
Paprika: Adds beautiful color and a gentle warmth to the breading.
Garlic powder: For a savory boost in every bite.
Onion powder: Gives the breading a deeper, more rounded flavor.
Salt: Essential for seasoning every layer.
Black pepper: For a bit of peppery bite, both in the breading and the gravy.
Cayenne pepper (optional): Adds a kick if you like it spicy—totally up to you!
Eggs: Help the coating cling for that satisfyingly crunchy crust.
Whole milk: Used in both the egg wash and the creamy gravy—don’t be shy about using the good stuff.
Vegetable oil: Go with a neutral oil that handles high heat well for perfect frying.
Butter: Adds richness and that classic Southern flavor to the gravy.
Salt and black pepper (for gravy): Season to taste for a perfectly balanced finish.

How to Make Country Fried Chicken and Gravy Recipe

Step 1: Marinate the Chicken

This is where flavor starts! Lay your chicken breasts flat in a shallow dish and pour over the buttermilk until they’re nicely covered. Pop them in the fridge for at least an hour, or overnight if you’ve got the patience—this step locks in incredible moisture and tang.

Step 2: Prepare the Seasoned Flour and Egg Wash

In one shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne if you’re feeling spicy. In a separate bowl, combine the eggs with a splash of milk for a silky, rich wash that helps the coating stick oh-so-well.

Step 3: Dredge the Chicken

Remove each chicken breast from the buttermilk, letting the extra drip off. Press it firmly into the seasoned flour, then dip it into the egg mixture, and finally coat it again in flour—don’t be shy! Press gently so every nook and cranny gets that crunchy breading. For the crispiest finish, let the coated chicken rest for about 10 minutes before frying.

Step 4: Fry to Golden Perfection

Pour about half an inch of vegetable oil into your skillet and heat it up over medium-high until a sprinkle of flour sizzles. Working in batches, lay the chicken in and let it fry on each side for 6 to 8 minutes. Each piece should turn a gorgeous, deep golden brown and reach juicy perfection inside. Transfer to a wire rack or paper towel-lined plate to drain any extra oil.

Step 5: Make the Creamy Gravy

Once the chicken is done, carefully pour off all but 3 tablespoons of oil from your skillet. Add in the butter, and once it’s melted, whisk in the flour. Let this bubbly, golden mixture cook for a minute, then slowly pour in the milk, whisking the whole time to avoid lumps. Keep stirring as it simmers gently into the creamiest, dreamiest gravy. Add salt and pepper to taste—maybe a pinch of cayenne or hot sauce for a Southern twist.

Step 6: Serve It Up

Arrange your hot, crispy chicken on plates and douse generously with that silky gravy. Dive in while everything’s warm, and savor the classic comfort that is the Country Fried Chicken and Gravy Recipe at its absolute best.

How to Serve Country Fried Chicken and Gravy Recipe

Garnishes

Give your plate a pop of color and freshness with a sprinkle of chopped fresh parsley, or snip a few chives over the top. A crack of extra black pepper or even a tiny pinch of smoked paprika makes for a beautiful finishing touch.

Side Dishes

This Country Fried Chicken and Gravy Recipe just begs to be paired with creamy mashed potatoes, buttery green beans, fluffy buttermilk biscuits, or some tangy coleslaw. Don’t be afraid to go all out—the more homey sides, the merrier the meal!

Creative Ways to Present

If you want to impress, try stacking the chicken on top of a pile of mashed potatoes, nap the gravy over both, and let some crispy onions tumble over the top. Or, cut the chicken into strips and set up a Southern-style platter for family-style serving.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the chicken cool completely before refrigerating in an airtight container for up to three days. Store the gravy separately to keep the crust crisp until serving time.

Freezing

The cooked chicken freezes beautifully. Wrap each piece tightly in foil or plastic wrap, then place in a freezer-safe bag or container. Freeze up to two months. For the gravy, transfer it to a sealed container and freeze as well, though it may need a good whisk after thawing.

Reheating

For best results, reheat the chicken in a 350°F oven for 15–20 minutes until hot and crispy. Gravy should be warmed gently in a saucepan over low heat, stirred often, and thinned with a splash of milk if needed.

FAQs

Can I use bone-in chicken for this recipe?

Absolutely! Just keep in mind that bone-in pieces will require a little extra cooking time to ensure they’re cooked through. They add a bit more flavor and stay even juicier if you prefer them.

What if I don’t have buttermilk?

No buttermilk? No problem! You can make your own by stirring 2 tablespoons of lemon juice or vinegar into 2 cups of whole milk and letting it sit for 5 minutes. It works like a charm for the marinade.

How can I make this dish spicier?

To kick up the heat, add more cayenne to the flour mix, splash a few drops of hot sauce into the gravy, or even spice up the buttermilk soak. Make it as fiery as you like to suit your family’s taste buds!

Is it possible to oven-bake instead of frying?

While baking won’t deliver quite the same ultra-crispy crust that makes the Country Fried Chicken and Gravy Recipe famous, you can bake the breaded chicken on a wire rack set over a baking sheet at 425°F until golden and cooked through, about 25–30 minutes.

Can I make the gravy ahead of time?

Definitely! The gravy reheats beautifully on the stovetop. Just store it in an airtight container in the fridge, and add a little extra milk when warming up to restore the creamy texture.

Final Thoughts

If you’re looking for pure Southern comfort, this Country Fried Chicken and Gravy Recipe truly delivers in every bite—crispy, golden chicken and that velvety gravy just never disappoint! Treat yourself and your loved ones to this homey classic, and let your kitchen fill with the aromas and flavors of the South. Happy cooking!

Country Fried Chicken and Gravy Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a classic Southern favorite with this Country Fried Chicken and Gravy recipe. Crispy, golden-brown fried chicken served with a rich and creamy gravy, this dish is comfort food at its best.

Ingredients

Scale

For the Fried Chicken:

4 boneless skinless chicken breasts, pounded to ½-inch thickness
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional)
2 large eggs
¼ cup whole milk
vegetable oil for frying

For the Gravy:

3 tablespoons butter
3 tablespoons all-purpose flour
2 ½ cups whole milk
salt and black pepper to taste

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Instructions

Marinate the Chicken: Place chicken breasts in buttermilk, refrigerate for at least 1 hour.
Prepare the Coating: Mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne in a bowl.
Coat the Chicken: Dredge chicken in flour, then egg mixture, then flour again.
Fry the Chicken: Fry in oil until golden brown and cooked through.
Make the Gravy: Melt butter, whisk in flour, add milk, simmer until thickened.
Serve: Pour gravy over fried chicken and enjoy!