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Country Fried Chicken with White Country Gravy

Country fried chicken with white country gravy is classic Southern comfort: crunchy, seasoned coating and juicy chicken, finished with thick, peppered gravy made from reserved frying oil. The gravy simmers until creamy and clings to the cutlets for that diner-style bite.
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Prep Time 20 minutes
Cook Time 20 minutes
resting 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken breasts Cutlets pounded to about 1/2-inch thickness.
  • 1 cup buttermilk For dipping to help coating adhere.
  • 2 large eggs Whisked with buttermilk for the wet dip.
  • 2 cup all-purpose flour Used for the seasoned dredge and gravy thickener.
  • 1 tsp garlic powder Seasoning for both chicken coating and gravy.
  • 1 tsp onion powder Seasoning for the chicken coating.
  • 1 tsp paprika Adds color to the fried coating.
  • 1 tsp salt Seasoning for the chicken coating.
  • 0.5 tsp black pepper Seasoning for the chicken coating.
  • 0.5 tsp cayenne pepper Optional heat for the chicken coating.
  • 1 vegetable oil for frying Use enough to heat in the skillet and reserve 1/4 cup for gravy.
For the White Country Gravy
  • 0.25 cup reserved frying oil Reserve after frying (from the skillet oil).
  • 0.25 cup all-purpose flour Whisked into reserved oil to make the roux.
  • 2.5 cup whole milk Slowly whisked in until smooth and creamy.
  • 1 tsp salt Season gravy.
  • 1 tsp black pepper Adds peppery flavor to the gravy.
  • 0.25 tsp garlic powder Seasoning for the gravy.

Equipment

  • 1 cast iron skillet

Method
 

Prep the chicken
  1. Place the chicken breasts between sheets of plastic wrap and pound to about 1/2-inch thickness.
  2. In a shallow bowl, whisk together buttermilk and eggs until smooth and uniform.
  3. In another bowl, combine flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).
  4. Dip each chicken breast into the buttermilk mixture, then coat thoroughly in the seasoned flour, pressing lightly so it sticks.
  5. Let the coated chicken rest for 10 minutes to help the crust set and crisp.
Fry until golden
  1. Heat 1/2 inch of vegetable oil in a large skillet over medium heat.
  2. Fry the chicken for 4–5 minutes per side until golden brown and cooked through.
  3. Transfer the chicken to a wire rack to drain and keep the crust crisp.
  4. Reserve 1/4 cup of the frying oil in the skillet for the gravy.
Make the white country gravy
  1. Whisk the flour into the reserved frying oil and cook for 1 minute.
  2. Slowly whisk in the whole milk until the mixture is smooth with no lumps.
  3. Add salt, black pepper, and garlic powder, then simmer for 3–5 minutes until thick and creamy.
Serve
  1. Serve the fried chicken generously covered with warm country gravy.

Notes

Pro tip: make sure the coated cutlets rest at least 10 minutes before frying so the flour forms a stronger crust. Refrigerate leftovers in a covered container up to 3 days; reheat chicken in an oven or air fryer to restore crispness and warm gravy on the stovetop until pourable. Freezing is not recommended for best texture of the crust. For a lower-fat option, use skinless chicken breast and swap whole milk for 2% milk, noting the gravy may be slightly less rich.