How long should I marinate the chicken in buttermilk?

For the best results, marinate the chicken for at least 4 hours. Overnight marination is even better. The buttermilk tenderizes the meat and adds a tangy flavor.

Can I use chicken breast instead of thighs?

While chicken breast works, I recommend chicken thighs. Thighs are juicier and more forgiving during frying. They stay tender even if slightly overcooked.

What's the secret to getting a really crispy chicken coating?

My secret is a special breading blend. It includes flour, cornstarch, and baking powder. Adding buttermilk to the dry mixture creates crispy clumps.

How do I prevent my gravy from becoming lumpy?

To avoid lumps, make a smooth roux. Cook flour in melted butter until golden. Then, slowly whisk in milk and cream, stirring constantly.

What's the best oil for frying chicken?

Use a neutral oil like peanut or vegetable oil. A cast iron skillet is best for an authentic Southern crust.

How can I tell when the chicken is fully cooked?

Check the chicken with a meat thermometer. It should be 165°F (74°C) inside. The outside should be golden and crispy.

Can I make this recipe gluten-free?

Yes, you can! Use gluten-free flour for the breading. Ensure all ingredients are gluten-free. Adjust the breading for crispiness.

How long can I store leftover fried chicken?

Store leftover chicken in an airtight container for 3-4 days. Reheat in an oven or air fryer. Avoid microwaving to keep it crispy.

Southern Fried Chicken with Country Gravy: 7 Secret Steps for Ultimate Crispy Recipe

Description

Authentic Southern Fried Chicken with creamy country gravy – a classic comfort food featuring crispy, golden chicken with buttermilk marinade and rich, peppery gravy. This restaurant-quality recipe delivers the perfect combination of crunchy exterior and juicy interior that defines true Southern cuisine.

Ingredients

Scale

2 lbs chicken thighs (bone-in, skin-on)

2 cups buttermilk

1 cup all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Vegetable oil for frying

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk

1/2 cup heavy cream

1 teaspoon freshly ground black pepper

Salt to taste

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Instructions

1. Place chicken thighs in buttermilk marinade for 4-8 hours or overnight in refrigerator

2. In a large bowl, combine flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, and onion powder

3. Add 2-3 tablespoons of buttermilk marinade to dry ingredients to create crispy clumps

4. Remove chicken from marinade and dredge each piece thoroughly in seasoned flour mixture

5. Heat oil to 325°F in cast iron skillet – oil should be 2-3 inches deep

6. Fry chicken pieces for 12-15 minutes, turning once, until internal temperature reaches 165°F

7. Remove chicken and drain on wire rack

8. For gravy: melt butter in heavy-bottomed skillet over medium heat

9. Whisk in flour and cook for 2-3 minutes until golden roux forms

10. Gradually add milk and cream, whisking constantly to prevent lumps

11. Season with black pepper and salt, simmer until thickened

12. Serve hot chicken with warm country gravy

Notes

Use a meat thermometer to ensure chicken reaches 165°F internal temperature

Cast iron skillet provides best heat distribution for even cooking

Gravy will continue to thicken as it cools – cook slightly thinner than desired consistency

For extra crispy coating, double-dredge chicken in flour mixture

Store leftover chicken in refrigerator for 3-4 days

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Deep Frying
Cuisine: Southern American

Nutrition

Serving Size: 1 chicken thigh with gravy
Calories: 520
Sugar: 6g
Sodium: 890mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 38g
Cholesterol: 125mg