Country fried chicken with white country gravy is a classic Southern comfort food recipe. Crispy fried chicken breast is served up with a creamy thick gravy that will make your mouth water! Serve it alongside southern green beans or collard greens for the perfect homestyle meal the whole family will love.
One of my favorite meals growing up was country fried chicken or chicken-fried steak. Or really anything served up with that creamy gravy to be honest!
Now, as a busy mom I still love this easy chicken recipe because it takes just 40 minutes to make and its a family favorite so everyone loves it. It's also easy to make with simple ingredients that you probably already have on hand. (See tip below if you do not have buttermilk on hand.)
- chicken breasts
- oil for frying
- all purpose flour
- baking soda & baking powder
- salt, ground black pepper, Italian seasoning, and garlic powder
- hot sauce (the secret ingredient!!)
Tip: If you do not have buttermilk on hand add 1 ½ tablespoons of white vinegar to a measuring glass and then pour in milk up to the 1 ½ cup mark. Let it sit 5 minutes before using in the recipe.
Step by step
- In a medium bowl, mix together egg, hot sauce, and buttermilk.
- In a separate bowl, combine flour, baking soda, baking powder, and seasonings.
- Pound each chicken breasts to an even ½ inch thickness with a meat mallet, or alternatively cut each in half horizontally to create uniformly thin pieces for even cooking.
- Dredge each piece of chicken first in the flour mixture, then dip it in the egg mixture, then again in the seasoned flour mixture.
- In a large skillet or dutch oven, heat 1 inch of oil over medium-high heat to 350 degrees. Use an oil thermometer to check the temperature of the hot oil.
- Fry the chicken until golden brown, about 3-5 minutes per side. When done, set aside on a plate lined with paper towels.
- To make the homemade gravy, melt butter in a small saucepan over medium heat.
- Add flour and whisk constantly for one minute.
- Add milk slowly while continuing to whisk. Cook, stirring often, until gravy thickens. Season to taste with salt and pepper.
Vegetable, canola, or peanut oil are the best for frying chicken. They have a high smoke point. Do not use olive oil or butter as they have a low smoke point and will burn.
Chicken is cooked through when the internal temperature measures 165 degrees on a meat thermometer. To make sure you end up with juicy chicken, be sure not to overcook.
The biggest cause of soggy chicken is crowding the chicken pieces in the skillet. The best way to prevent soggy chicken is to cook the chicken in batches so the outer coating can crisp up. Crowding the pan decreases the temperature of the oil and causes a soggy rather than the crispy chicken we all love.
Store leftover country fried chicken in an airtight container in the refrigerator up to 3 days. Store gravy separately. Reheat the chicken in the oven or an air fryer to keep it crisp and reheat the gravy over low heat on the stovetop of microwave.
I like to serve this dish with similar sides for serving with chicken fried steak. My favorite sides for chicken fried chicken are collards, green beans, mac and cheese, roasted potatoes, or mashed potatoes to share that creamy white country gravy.
If you try this recipe please comment and rate it below, I love hearing from you!Print
Country fried chicken with white country gravy is a classic Southern comfort food recipe. Crispy fried chicken breast is served up with a creamy thick gravy that will make your mouth water!
For the chicken:
- 6 thin sliced chicken breasts, or 3 chicken breasts sliced in half horizontally
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 ½ cups buttermilk
- 1 egg
- 1 tablespoon hot sauce
- oil for frying
For the white gravy:
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour
- 2 cups milk
- salt and pepper to taste
- Heat ½ inch of oil in a large pan over medium high heat.
- In a large bowl, whisk together flour, baking powder, baking soda, and seasonings.
- In a separate bowl, mix egg, buttermilk, and hot sauce.
- Pat the chicken dry. Coat the chicken in the flour mixture, then the egg mixture, then once again in the flour mixture to coat.
- Place the chicken in the pan and fry 3-5 minutes on each side or until golden brown and cooked through. Set aside on a paper towel lined plate.
- For the gravy, melt butter over medium high heat in a small saucepan. Stir in the flour and cook 1 minute, stirring constantly.
- Slowly add milk while whisking. Continue to stir until thickened, season with salt and pepper to taste.
Store leftover chicken fried chicken in an airtight container in the refrigerator up to 3 days. Store gravy separately. Reheat the chicken in the oven or an air fryer to keep it crisp and reheat the gravy over low heat on the stovetop of microwave.
- Serving Size:
- Calories: 492
- Sugar: 7.3 g
- Sodium: 1244.5 mg
- Fat: 14.6 g
- Carbohydrates: 46.5 g
- Fiber: 1.6 g
- Protein: 41.6 g
- Cholesterol: 159 mg
Keywords: chicken fried chicken with gravy