Country Fried Chicken and Gravy is a true Southern staple! Tender, juicy fried chicken breasts smothered in thick white gravy is the definition of comfort food. You’ll really love how quick and easy this homemade recipe is!
What’s in this Country Fried Chicken Recipe
Crispy coated chicken is smothered in a delectable homemade gravy. Easy and delicious!
- Chicken Breasts: 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.
- All-Purpose Flour: You’ll need this both for the breading the chicken and for thickening the gravy.
- Cornstarch: This works with the flour to help give the breading the proper thick, crispy structure.
- Seasonings: You’ll need a medley of salt, paprika, garlic powder, black pepper and cayenne pepper for this recipe. Consider adding a sprinkle of crushed red pepper flakes for some added heat!
- Buttermilk: You can make your own buttermilk with just two ingredients.
- Egg: This helps bind the ingredients for the breading together so it doesn’t all fall apart.
- Vegetable Oil: This is used to fry the chicken.
- Butter: For the gravy, I recommend using unsalted butter to try and cut back a little on the sodium.
- Milk: Whole milk helps give the gravy the best thick, creamy consistency.
PRO TIP: Be sure to cook the flour until it no longer smells like raw flour. Under-cooked flour makes for an unpleasant tasting gravy.
Can I make country fried chicken and gravy with store-bought gravy?
Yes, you can, but I really recommend trying this homemade gravy since it’s really so simple to make!
Country fried chicken is seasoned, breaded chicken that is pan fried in a cast iron skillet. It’s traditionally served with white gravy and is also known as chicken fried chicken, rather than chicken fried steak.
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.
How to Store and Reheat
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.
How to Freeze
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.
More Fried Chicken Recipes We Love
- Buffalo Wings
- Copycat Chick Fil A Sandwich
- Kentucky Fried Chicken
- Popcorn Chicken
- Hot Honey Fried Chicken
- Chicken Parmesan Sandwich
Country Fried Chicken and Gravy Recipe
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
- 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.
- 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.