This Chicken Fried Chicken with Country Gravy is one of our favorites. Cooking this dish feels like a celebration of all things crispy, creamy, and utterly delicious. It’s the kind of meal where you know you’re in for something special as soon as you hear the sizzle of the chicken hitting the skillet.
We make this dish together, dividing and conquering the work. One of us focuses on dredging and frying the chicken until it’s perfectly golden and crispy, while the other whips up the rich, creamy country gravy. There’s just something so satisfying about that first bite—juicy chicken with a crunchy coating, smothered in silky gravy that’s seasoned just right.
This recipe is the ultimate in comfort food. It’s hearty, flavorful, and unapologetically indulgent. Served with mashed potatoes, biscuits, or even just a side of greens, it feels like a warm Southern hug on a plate. Cooking it together makes it even better because, as we like to say, the best meals are made with love (and a little teamwork).
Country Fried Chicken with Gravy.
Ingredients
For the Chicken
- 2 cups buttermilk
- 3 large eggs
- 2 tbsp hot sauce
- 1 tsp Worcestershire sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tsp salt
- 1 tsp garlic powder
- 1 1/2 tsp white pepper
- 1 tsp cayenne
- 4 chicken breasts pounded thin
- 4-5 cups oil for frying
For the Gravy
- 1/4 cup finely chopped shallots or onions
- 1 tsp minced garlic
- 3 tbsp all-purpose flour
- 1/2 cup milk
- 1 1/2 cups chicken or beef stock
- Pinch cayenne
- Salt and pepper to taste
- Optional: Parsley or chives for garnish
Instructions
For the Chicken
- In a large bowl, whisk together the buttermilk, eggs, Worcestershire sauce and the hot sauce.
- In another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.
- Submerge chicken in to the buttermilk and marinate it for at least 1 hour.
- Dip chicken, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place on a baking sheet. Place in the refrigerator for 15 minutes.
- Add oil to cast iron skillet or frying pan and heat oven medium high heat. I prefer to use avocado oil due to its high smoke point. Preheat oven to 400 degrees f.
- Once oil is hot and ready, fry each chicken piece on each side until golden brown, 6 minutes Remove and place on wire rack tray for the oven, put in the oven for 7 minutes while you make the gravy.
For the gravy
- Add 1/4 cup of the oil from frying to a saute pan over medium.
- Add in white onions and garlic and cook for 2 minutes while stirring.
- Next stir in flour and cook it up in to a roux. Cook until a very light Carmel color, we want a white sauce so don't go to far with this.
- Stir in milk and stock and turn heat up to high heat until boiling then turn heat down to medium low and allow to thicken, then stir in the cayenne.
- Spoon gravy on top of your chicken fried chickens. Sprinkle with ground pepper and green topping and serve hot and ready with any of your preferred sides.