Country Fried Chicken and Gravy is a southern comfort food classic! Crispy coated chicken is smothered in a delectable homemade gravy. Easy and delicious!
Country Fried Chicken
Sometimes the simplest food provides the most comfort, and this easy country fried chicken is cozy comfort food at its finest!
Chicken breast is covered in a buttermilk coating, pan fried to crispy perfection, then slathered in a rich, lightly spicy gravy. It’s a glorious chicken dinner that’ll please kids and adults alike!
Simple to make with kitchen staples this is a real life saver when you want an easy and delicious weeknight meal!
Why You’ll Love this Chicken and Gravy Recipe:
- Crispy: Fried on the stovetop, these breasts are golden brown with an amazing crunch.
- Juicy: The buttermilk locks in all the juices, keeping the breast moist and tender.
- Easy Homemade Gravy: The flavorful gravy is a cinch to make! We love to spice it up a bit with some chili flakes.
Looking for more chicken breast recipes? Why not also try my Spinach Stuffed Chicken Breast and my Fiesta Lime Chicken Recipe.
How to Make Country Fried Chicken and Gravy
Be sure to see the recipe card below for full ingredients & instructions!
- Slice and pound your chicken breasts.
- Dredge your chicken in the wet ingredients, then the dry.
- Pan fry your chicken in a skillet with oil.
- Make the gravy by heating butter in a pan then mixing in the rest of the ingredients.
- Serve the chicken, topped with gravy, enjoy
Country fried chicken is seasoned, breaded chicken that is pan fried in a cast iron skillet.
I recommend boneless, skinless chicken breasts for this recipe because they are easy to divide and substantial for frying. You could really use any kind of chicken you like, but boneless pieces work best.
This recipe includes a vegetarian gravy made from flour, butter, and milk, seasoned with salt and pepper. It does not contain any meat drippings or broth.
Yes, you can, but I really recommend trying this homemade gravy, as it’s really so simple to make!
Crunchy on the outside and juicy in the middle, this country fried chicken recipe is the perfect balance of textures.
Storage Instructions
Store leftover country fried chicken separate from gravy in an airtight container in the refrigerator for up to 3 days. To reheat, set the chicken on a wire rack set in a rimmed baking sheet in a 350°F oven for 10-15 minutes, or until 165°F internally. Reheat the gravy in the microwave or in a saucepan on the stove.
Freezing Instructions
Freeze country fried chicken in a single layer on a baking sheet until solid. Transfer to a Ziplock bag for up to 3 months. Allow chicken to thaw overnight in the refrigerator before reheating. I do not recommend freezing the gravy.
Serving Suggestions
Serve country chicken and gravy with mashed potatoes, mac and cheese, corn bread, glazed carrots, green beans and bacon, or roasted broccoli.
Tips for the Best Country Fried Chicken and Gravy
- Pat the chicken breasts dry before dredging to ensure all of the residual juices from the packaging have been removed. This will help the breading stick better.
- To prevent splatters, fry the chicken in a Dutch oven instead of a cast iron skillet.
- You can use residual cooking oil to make the gravy instead of butter.
- Be sure to cook the flour until it no longer smells like raw flour. Undercooked flour makes for an unpleasant tasting gravy.
Country fried chicken is one of the comfort classics that brings top notch savory flavors and wonderful textures with very little effort. And that gravy make sit all the better! All whipped up on the stovetop, serve with your favorite sides for a super satisfying dinner.
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Country Fried Chicken and Gravy Recipe
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1¼ cups all-purpose flour
- ½ cup cornstarch
- 1½ teaspoons kosher salt
- 1½ teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper
- 1 cup buttermilk
- 1 large egg
- Vegetable oil for frying
For the Gravy
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper flakes optional
Instructions
- Preheat oven to 200°F. Line a baking sheet with parchment paper and set aside.
- With your knife parallel to the work surface, cut each chicken breast horizontally, creating 4 pieces. Pound each piece to ¼ to ½-inch thickness if desired.2 boneless, skinless chicken breasts
- In a shallow bowl, whisk the flour, cornstarch, salt, paprika, garlic powder, pepper, and cayenne together. In a separate shallow bowl, whisk together the buttermilk and egg.1¼ cups all-purpose flour, ½ cup cornstarch, 1½ teaspoons kosher salt, 1½ teaspoons ground paprika, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, ¼ teaspoon ground cayenne pepper, 1 cup buttermilk, 1 large egg
- Dredge 1 piece of chicken breast in the flour mixture to coat, then dip into the buttermilk mixture, shaking off any excess. Dredge again in the flour to coat and transfer to a plate. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 1 inch of cooking oil. Heat the oil over medium-high heat until it registers 350°F. Working in 2 batches, fry the chicken until golden brown, 4-5 minutes per side. Transfer it to the prepared baking sheet and keep it warm in the oven until ready to serve.Vegetable oil
- To make the gravy, melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking constantly. Add kosher salt, black pepper, and red pepper flakes (if using). Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.3 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1½ cups whole milk, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ⅛ teaspoon crushed red pepper flakes
- Serve the fried chicken topped with the gravy.
Notes
- Pat the chicken breasts dry before dredging to ensure all of the residual juices from the packaging have been removed. This will help the breading stick better.
- To prevent splatters, fry the chicken in a Dutch oven instead of a cast iron skillet.
- You can use residual cooking oil to make the gravy instead of butter.
- Be sure to cook the flour until it no longer smells like raw flour. Undercooked flour makes for an unpleasant tasting gravy.
- Serve country chicken and gravy with mashed potatoes, mac and cheese, corn bread, glazed carrots, green beans and bacon, or roasted broccoli.
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