Country fried chicken is a beloved Southern classic that combines juicy, tender chicken with a crispy, flavorful crust, all smothered in rich, creamy gravy. If you’ve ever wondered how to make this comfort food favorite at home, you’re in the right place! This guide will walk you through the entire process—from marinating the chicken to frying it to golden perfection and finally making the perfect gravy to drizzle on top.
What You’ll Need: Ingredients Overview
For the Chicken and Marinade
– Chicken cutlets or boneless skinless chicken breasts (pounded thin)
– Buttermilk (or a buttermilk substitute like milk with lemon juice)
– Salt and pepper
For the Breading
– All-purpose flour
– Paprika
– Garlic powder
– Cayenne pepper (for a little kick)
– Seasoned salt or regular salt
– Black pepper
– Eggs (for binding)
– Vegetable oil (for frying)
For the Gravy
– Butter
– Flour (to make a roux)
– Chicken broth
– Salt and pepper
Step 1: Marinate the Chicken for Tenderness
The secret to juicy country fried chicken is a good marinade. Soak your chicken cutlets in a mixture of buttermilk, salt, and pepper. This not only tenderizes the meat but also adds a subtle tangy flavor. Let the chicken marinate for at least one hour at room temperature—overnight is even better if you have the time. This step ensures your chicken stays moist and flavorful after frying.
Step 2: Prepare the Breading Mixture
In a large bowl, whisk together flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. This flavorful flour mixture will give your chicken that irresistible golden crust. In a separate bowl, beat the eggs, which will help the breading stick to the chicken.
Step 3: Bread the Chicken – Double Dredging for Extra Crunch
Take each piece of marinated chicken and let any excess buttermilk drip off. First, dredge the chicken in the seasoned flour mixture, then dip it into the beaten eggs, and finally back into the flour mixture for a second coating. This double breading technique creates a thick, crispy crust that locks in moisture and flavor.
Step 4: Fry the Chicken to Golden Perfection
Heat vegetable oil in a skillet over medium-high heat until it reaches about 350°F (175°C). Use enough oil to cover the chicken halfway. Carefully place the breaded chicken pieces in the hot oil and fry for about 5-7 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and let it drain on a paper towel-lined plate or a wire rack to keep the crust crispy.
Step 5: Make the Creamy Country Gravy
While the chicken rests, it’s time to make the gravy—the perfect finishing touch. In a saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for a minute or two until it’s lightly golden. Slowly whisk in chicken broth, salt, and pepper. Keep stirring until the gravy thickens to your desired consistency. This creamy gravy is what really makes country fried chicken a soul-satisfying meal.
Serving Suggestions
Serve your country fried chicken smothered in gravy alongside classic Southern sides like mashed potatoes, cornbread, fried okra, or green beans. These sides complement the rich flavors and make for a hearty, comforting meal everyone will love.
Pro Tips for Perfect Country Fried Chicken
– Pound the chicken thin: This helps it cook evenly and stay tender.
– Marinate long enough: The buttermilk soak is key for juicy chicken.
– Maintain oil temperature: Keep the oil steady at 350°F to avoid greasy or undercooked chicken.
– Double breading: For that extra crispy crust, don’t skip the second flour dip.
– Use a wire rack to drain: This prevents sogginess by letting excess oil drip away.
– Make a smooth roux: Whisk continuously when making gravy to avoid lumps.
Country fried chicken is a delicious blend of crispy, tender, and savory flavors that’s surprisingly easy to make at home. Follow these steps, and you’ll have a Southern comfort classic ready to impress family and friends.
Enjoy your homemade country fried chicken with all the fixings!