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Crispy Country Fried Chicken with Homemade Gravy
Allison Bryant

Crispy Country Fried Chicken with Homemade Gravy

Experience the ultimate comfort food with this Crispy Country Fried Chicken. This recipe features a buttermilk-brined chicken breast coated in a perfectly seasoned flour dredge for a signature shatteringly crisp exterior. Accompanied by a rich, velvety pan gravy, this dish balances professional-grade technique with accessible home cooking. It is perfect for Sunday suppers, offering succulent, juicy meat inside a golden-brown shell that is sure to delight family and guests alike.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts, halved horizontally
  • 2 cups buttermilk
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Vegetable or peanut oil for frying
  • 2 cups chicken broth
  • 1 cup whole milk

Method
 

  1. Whisk buttermilk and eggs together in a bowl and submerge the chicken for at least 30 minutes.
  2. Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a shallow dish.
  3. Remove chicken from brine and press firmly into the flour mixture until fully coated.
  4. Heat oil in a deep skillet or pot to 350°F.
  5. Fry chicken in batches until golden brown and internal temperature reaches 165°F.
  6. Reserve 1/4 cup pan drippings and whisk in 4 tablespoons of reserved flour to form a roux.
  7. Gradually whisk in chicken broth and milk until the gravy thickens to a velvet consistency.

Notes

Use peanut oil for the most authentic flavor due to its high smoke point. For a lighter alternative, you can air-fry the chicken at 375°F for 20-25 minutes, spritzing with oil.