Homemade Country Fried Chicken
This Homemade Country Fried Chicken is crispy on the outside, juicy inside, and smothered in creamy gravy. A comforting, hearty dinner that's ready in about 30 minutes using simple pantry staples.
Equipment
- Deep Skillet
- Mixing Bowls
- Tongs
Ingredients
Chicken
- 4 chicken breasts or thighs boneless, pounded to even thickness
Coating Mixture
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 2 eggs whisked
- 1 cup buttermilk
- salt and pepper to taste
- vegetable or canola oil for frying
Gravy
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1.5 cups milk
- black pepper to taste
Instructions
- Pound chicken to even thickness and season with salt and pepper.
- Mix flour with paprika and garlic powder in one bowl. In another, whisk buttermilk and eggs.
- Coat chicken: flour → buttermilk mixture → flour again for double coating.
- Heat oil in deep skillet over medium. Fry chicken 6–8 minutes per side until golden and crispy.
- Remove chicken and drain on paper towels. Keep warm.
- To make gravy: melt butter in skillet, stir in flour, cook until golden. Slowly whisk in milk and cook until thick. Season with black pepper.
- Serve fried chicken hot with gravy poured on top.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat in oven at 350°F for 10–12 minutes to retain crispiness.