Description
This crispy country fried chicken with creamy homemade gravy is classic Southern comfort food at its best—seasoned, golden-fried chicken smothered in rich pepper gravy. Perfect with mashed potatoes or biscuits!
Ingredients
**For the Chicken:**
4 boneless chicken breasts (or 6 thighs), pounded to 1/2″ thick
2 cups buttermilk
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Vegetable oil for frying
**For the Gravy:**
3 tbsp chicken drippings or butter
3 tbsp all-purpose flour
2 cups milk
Salt & black pepper to taste
Pinch of cayenne or white pepper (optional)
Instructions
1. Pound chicken to even thickness. Place in a bowl with buttermilk and refrigerate for at least 1 hour (or overnight).
2. In a shallow bowl, whisk together flour, salt, pepper, paprika, garlic powder, and cayenne.
3. Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in seasoned flour.
4. Heat 1/2 inch of oil in a heavy skillet over medium-high heat until hot.
5. Fry chicken in batches for 4–5 minutes per side, until golden and internal temp hits 165°F. Remove and drain on paper towels.
6. To make gravy, reduce oil in pan to about 3 tbsp (or add butter). Whisk in flour and cook 1–2 minutes.
7. Gradually whisk in milk, stirring constantly to avoid lumps. Simmer until thickened.
8. Season gravy generously with salt, pepper, and a pinch of cayenne if desired.
9. Serve hot chicken topped with creamy gravy.
Notes
Buttermilk tenderizes the chicken—don’t skip the marinating step!
Use a cast iron skillet for the crispiest results.
Pairs beautifully with mashed potatoes, collard greens, or cornbread.