Country Fried Chicken
Chicken pieces soaked in buttermilk, coated in seasoned flour and fried for 25 minutes until crisp, with a pan gravy. Four servings in 45 minutes.
The Method for Country Fried Chicken
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Soak the chicken in the buttermilk for 20 minutes. Mix the 200 g flour with the paprika, garlic powder, salt and pepper.
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Dredge the chicken in the flour and rest the pieces for 10 minutes.
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Heat the oil in a deep frying pan over medium heat and fry the chicken for 25 minutes, turning once, until deep golden and cooked through.
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Pour off all but 2 tbsp of the oil, stir in the 2 tbsp flour for 1 minute, then whisk in the milk and simmer until thick. Season and serve with the chicken.
Things to Watch For
- Rest the coated chicken before frying.
- Keep the heat steady and never crowd the pan.
- If your oil runs hot, check at 18 minutes.
- Season the gravy at the end.
Ingredient Swaps
- Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.
The Short Version
It looks like a fried chicken recipe and eats like a Sunday supper, because the pan gravy is half the dish. Both depend on a crust that sticks and a pan that stays at a steady heat.
Soak the chicken in buttermilk with salt and pepper for 20 minutes while you prepare the flour. The acid softens the meat, and the thick liquid gives the coating something to cling to.
Season the flour well with paprika, garlic powder and pepper. Press each piece into it and shake off the extra. Let the coated pieces sit for 10 minutes so the flour hydrates and stays on in the pan.
Fry in about 2 cm of hot oil, turning once, for 25 minutes in total. The chicken is cooked when the juices run clear. If your oil runs hot, check at 18 minutes. Stir a little flour into the pan fat, whisk in milk and season for the gravy. A thermometer reads 75°C in the thickest part, which is the surest way to know a big piece is cooked through to the bone.
What to Serve It With
Mashed potato · Coleslaw · Green beans · Biscuits
Keeping Country Fried Chicken
Best eaten at once. Keeps in the fridge for 2 days; reheat in a hot oven.
Questions People Ask
How long does Country Fried Chicken take to make?
About 45 minutes in total — 20 minutes of preparation and 25 minutes of cooking. The recipe serves 4.
What are the key tips for making Country Fried Chicken?
Rest the coated chicken before frying. Keep the heat steady and never crowd the pan. If your oil runs hot, check at 18 minutes. Season the gravy at the end.
What should I serve with Country Fried Chicken?
Mashed potato; Coleslaw; Green beans; Biscuits.
How should Country Fried Chicken be stored?
Best eaten at once. Keeps in the fridge for 2 days; reheat in a hot oven.
Is Country Fried Chicken suitable for a special diet?
This recipe is low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
Country Fried Chicken Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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