Chicken Fried Chicken With Country Gravy

Imperial June 15, 2026June 15, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

Chicken: 4 boneless skinless chicken cutlets, about 6 ounces each, pounded to 1/4 inch thick
Buttermilk soak: 1 cup buttermilk, 1 large egg, 1 tablespoon hot sauce, 1 teaspoon kosher salt
Seasoned flour: 2 cups all-purpose flour, 2 teaspoons paprika, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon baking powder, 1 teaspoon black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon cayenne pepper
For frying: 2 cups neutral oil, such as vegetable or canola oil, plus more if needed
Country gravy: 3 tablespoons pan drippings or butter, 3 tablespoons all-purpose flour, 2 cups whole milk, 1/2 teaspoon kosher salt, 1 to 1 1/2 teaspoons black pepper
Optional garnish: 2 tablespoons chopped fresh parsley

Do This

1. Pound chicken cutlets to 1/4 inch thick and season lightly.
2. Whisk buttermilk, egg, hot sauce, and salt; soak chicken for 15 minutes.
3. Stir seasoned flour ingredients together in a shallow dish.
4. Dredge chicken in flour, dip back in buttermilk, then dredge again for a craggy crust.
5. Fry at 350 degrees F for 3 to 4 minutes per side, until golden and 165 degrees F inside.
6. Make gravy with 3 tablespoons drippings, flour, milk, salt, and plenty of black pepper.
7. Serve hot chicken with warm country gravy spooned over the top.

Why You’ll Love This Recipe

Classic Southern comfort: The crunchy, peppery crust and creamy white gravy deliver that diner-style, down-home flavor.
Tender every time: Pounding the chicken thin helps it cook quickly and stay juicy.
Big flavor from simple ingredients: Buttermilk, seasoned flour, and black pepper do most of the heavy lifting.
Perfect for a cozy dinner: Serve it with mashed potatoes, green beans, biscuits, or a simple salad for a hearty meal.

Grocery List

Meat: Boneless skinless chicken breasts or chicken cutlets
Produce: Fresh parsley, optional for garnish
Dairy: Buttermilk, whole milk, unsalted butter if you do not have enough pan drippings
Pantry: All-purpose flour, vegetable or canola oil, hot sauce, kosher salt, black pepper, paprika, garlic powder, onion powder, baking powder, cayenne pepper
Eggs: 1 large egg

Full Ingredients

For the Chicken

4 boneless skinless chicken cutlets, about 6 ounces each
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper

For the Buttermilk Soak

1 cup buttermilk
1 large egg
1 tablespoon hot sauce
1/2 teaspoon kosher salt

For the Seasoned Flour Dredge

2 cups all-purpose flour
2 teaspoons sweet paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon baking powder
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional but recommended

For Frying

2 cups vegetable oil or canola oil, plus more as needed to reach 1/2 inch depth in the skillet

For the Country Gravy

3 tablespoons pan drippings from the skillet, or 3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, warmed slightly
1/2 teaspoon kosher salt, plus more to taste
1 to 1 1/2 teaspoons freshly ground black pepper, to taste
1/8 teaspoon cayenne pepper, optional

For Serving

2 tablespoons chopped fresh parsley, optional
Extra black pepper, for finishing

Chicken Fried Chicken With Country Gravy – Closeup

Step-by-Step Instructions

Step 1: Tenderize the chicken cutlets

Place the chicken cutlets between two sheets of plastic wrap or parchment paper. Using the flat side of a meat mallet, a rolling pin, or a heavy skillet, pound each piece to an even 1/4-inch thickness. This helps the chicken cook quickly and evenly, while keeping the inside tender.

Season both sides of the chicken with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper total. Set the cutlets aside while you prepare the buttermilk soak and seasoned flour.

Step 2: Mix the buttermilk soak

In a shallow bowl or pie plate, whisk together 1 cup buttermilk, 1 large egg, 1 tablespoon hot sauce, and 1/2 teaspoon kosher salt until smooth. Add the chicken cutlets and turn them to coat completely. Let them soak for 15 minutes at room temperature while you prepare the flour mixture.

If you want to prep farther ahead, cover the bowl and refrigerate the chicken in the buttermilk mixture for up to 8 hours. Let it sit at room temperature for 20 minutes before dredging so it fries more evenly.

Step 3: Prepare the seasoned flour

In a second wide, shallow dish, whisk together 2 cups all-purpose flour, 2 teaspoons paprika, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon baking powder, 1 teaspoon black pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon cayenne pepper. The baking powder helps create a light, crisp crust, while the spices build that savory Southern-style flavor.

Step 4: Dredge the chicken for a craggy crust

Remove one chicken cutlet from the buttermilk mixture, letting the excess drip back into the bowl. Press the chicken firmly into the seasoned flour on both sides, making sure flour gets into every edge and crease. Dip the floured chicken back into the buttermilk mixture for just a second, then return it to the flour for a second coating.

Press the flour onto the chicken again so the coating looks shaggy and textured. Transfer the breaded cutlet to a wire rack or parchment-lined sheet pan. Repeat with the remaining chicken. Let the dredged chicken rest for 10 minutes while the oil heats; this helps the coating stick during frying.

Step 5: Heat the oil

Pour 2 cups vegetable or canola oil into a large heavy skillet, preferably cast iron, adding enough oil to come about 1/2 inch up the sides. Heat over medium to medium-high heat until the oil reaches 350 degrees F on a deep-fry or instant-read thermometer.

If you do not have a thermometer, drop in a tiny pinch of flour. It should sizzle immediately but not turn dark right away. Adjust the heat as needed during cooking to keep the oil between 325 degrees F and 350 degrees F.

Step 6: Fry the chicken

Carefully lower 2 cutlets into the hot oil, laying them away from you to avoid splatter. Do not overcrowd the pan. Fry for 3 to 4 minutes per side, until deeply golden brown, crisp, and cooked through. The thickest part of each cutlet should register 165 degrees F on an instant-read thermometer.

Transfer the fried chicken to a clean wire rack set over a sheet pan. Sprinkle lightly with salt while hot, if desired. Repeat with the remaining cutlets, allowing the oil to return to 350 degrees F between batches. If you want to keep the first batch warm, place it in a 200 degrees F oven while you finish frying.

Step 7: Make the country gravy

Carefully pour off the frying oil, leaving about 3 tablespoons of pan drippings and browned bits in the skillet. If you do not have enough drippings, add butter to make 3 tablespoons total. Set the skillet over medium heat. Sprinkle in 3 tablespoons all-purpose flour and whisk constantly for 1 to 2 minutes, until the mixture turns pale golden and smells lightly toasted.

Slowly pour in 2 cups warm whole milk, whisking constantly to prevent lumps. Scrape up the browned bits from the bottom of the pan as you whisk; they add great flavor. Simmer for 3 to 5 minutes, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon.

Season with 1/2 teaspoon kosher salt, 1 to 1 1/2 teaspoons black pepper, and 1/8 teaspoon cayenne pepper if using. Taste and adjust with more salt or pepper as needed. Country gravy should be creamy, peppery, and pourable. If it gets too thick, whisk in milk 1 tablespoon at a time until it loosens.

Step 8: Serve hot

Place each fried chicken cutlet on a plate and spoon warm country gravy over the top, letting some of the crispy edges stay uncovered for texture. Finish with chopped fresh parsley and an extra pinch of black pepper if you like. Serve immediately while the crust is crisp and the gravy is hot.

Pro Tips

Use a thermometer for the oil: The ideal frying range is 325 degrees F to 350 degrees F. Oil that is too cool makes the coating greasy; oil that is too hot browns the crust before the chicken cooks through.
Do not skip the rest after dredging: Letting the coated chicken sit for 10 minutes helps the flour hydrate and cling to the cutlets.
Press the flour on firmly: A good chicken fried chicken crust should be bumpy and craggy, not smooth. Firm pressing creates those crunchy ridges.
Warm the milk for smoother gravy: Cold milk works, but slightly warm milk incorporates more easily and reduces lumps.
Keep the gravy pepper-forward: Freshly ground black pepper is a signature flavor here, so do not be shy with it.

Variations

Spicy chicken fried chicken: Add 1 teaspoon cayenne pepper to the flour mixture and increase the hot sauce in the buttermilk soak to 2 tablespoons.
Herby country gravy: Stir 1 teaspoon finely chopped fresh thyme or 1 tablespoon chopped parsley into the gravy right before serving.
Extra-crunchy coating: Replace 1/2 cup of the all-purpose flour with 1/2 cup cornstarch for a lighter, crispier crust.

Storage & Make-Ahead

Chicken fried chicken is best served right after frying, when the crust is at its crispiest. Store leftover chicken and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken on a wire rack set over a sheet pan in a 375 degrees F oven for 10 to 15 minutes, or until hot and crisp. Reheat the gravy gently in a saucepan over low heat, whisking in 1 to 3 tablespoons milk as needed to restore its creamy texture.

For make-ahead prep, pound the chicken and refrigerate it in the buttermilk mixture for up to 8 hours. You can also whisk the seasoned flour together up to 3 days ahead and store it in an airtight container at room temperature. For the best crust, dredge and fry the chicken just before serving.

Nutrition (per serving)