If you’re craving a hearty, comforting meal that feels like a warm hug on a plate, this Country Fried Chicken with Gravy Recipe is exactly what you need. Crispy, golden-browned chicken coated in a perfectly seasoned breading, drenched in creamy, flavorful gravy—this classic Southern dish hits every note from crispy to creamy, salty to savory. It’s easy to make, uses simple ingredients you probably already have in your kitchen, and promises a taste that will make you feel right at home. Whether it’s a family dinner or a weekend treat, this recipe is sure to become one of your favorite go-to comfort foods.
Ingredients You’ll Need
To nail this Country Fried Chicken with Gravy Recipe, you don’t need a long list of complicated ingredients. Each item plays a crucial role, from the spices that season the chicken to the components that make up the signature gravy. Let’s take a quick look at these simple yet essential ingredients and what they bring to the table.
- 1 lb chicken breast: The star of the dish, tender and juicy when cooked right.
- Salt, pepper, garlic powder (for chicken): The basic seasoning trio that enhances the flavor of the chicken.
- 2/3 cup of oil: Perfect for frying; gives the chicken that irresistible crispy crust.
- 2 TBSP of butter: Adds richness to the fry oil and depth to the gravy flavor.
- 1 cup of flour: Twice-used here for dredging and thickening the gravy, giving a golden crust and silky smooth sauce.
- 2 tsp each of salt, pepper, paprika, garlic powder, and steak seasoning: These spices create a symphony of flavor in both the breading and gravy.
- 1 cup of milk: Adds creaminess to the egg wash and helps thin the gravy to just the right consistency.
- 1 egg: Binds the breading to the chicken and contributes to that crispy exterior.
- 1/3 cup of grease from frying chicken: Captures the deep flavor from cooking, which is essential for making authentic gravy.
- 3 cups of milk: The base for the creamy country gravy.
- Salt and pepper to taste: Helps fine-tune the gravy’s seasoning to your liking.
How to Make Country Fried Chicken with Gravy Recipe
Step 1: Prepare and Season Your Chicken
Start by slicing the chicken breasts in half lengthwise to get thinner, evenly cooked pieces. Season both sides generously with salt, pepper, and garlic powder. This initial seasoning is crucial as it infuses the chicken with essential flavor that forms the foundation of the whole dish.
Step 2: Heat Up Your Frying Station
Grab a sturdy skillet and warm it over medium heat. Add your oil and butter; the butter enriches the frying oil while the oil itself ensures a perfect fry temperature. This combination is what helps you achieve that iconic crispy crust with a gorgeous golden color.
Step 3: Mix the Flour and Seasonings
In a shallow bowl, combine flour with salt, pepper, paprika, garlic powder, and steak seasoning. This flavorful coating mix is what will give your chicken that irresistible crunch and those layers of savory goodness with every bite.
Step 4: Dredge Your Chicken
In a separate bowl, whisk together the milk and egg—this creates the wet adhesive layer that helps the flour stick well. Take each seasoned piece of chicken and dredge first in the seasoned flour, then dip into the milk and egg mixture, and finally coat once more with the flour mixture. This double dredge is the secret to extra-crispy, perfectly crusted chicken.
Step 5: Fry Until Golden Brown
Place the coated chicken pieces carefully in your hot skillet. Fry each side for about 5 to 7 minutes until the crust turns a rich golden brown and the chicken is cooked through and juicy inside. Keep the temperature moderate so the crust doesn’t burn before the inside cooks.
Step 6: Make That Legendary Country Gravy
Once the chicken is out, reserve about 1/3 cup of the frying grease—this flavorful fat is the key to authentic gravy. In the same skillet, whisk in an equal amount of flour to make a roux, cooking it until it’s light brown and bubbling. Slowly stir in 3 cups of milk, seasoning with salt and pepper. Keep stirring until the gravy thickens to a creamy consistency, making sure all those delicious brown bits from the pan get incorporated.
Step 7: Serve the Chicken with Warm Gravy
Plate your crispy fried chicken and generously ladle the creamy gravy over the top. The contrast of crunch and smooth sauce is what makes this Country Fried Chicken with Gravy Recipe an unforgettable meal that’s pure comfort on a plate.
How to Serve Country Fried Chicken with Gravy Recipe
Garnishes
Fresh chopped parsley or chives sprinkled over the gravy adds a pop of color and a gentle fresh note that complements the rich flavors beautifully. You can also add a few cracked black pepper bits on top for an extra layer of aroma.
Side Dishes
This dish pairs wonderfully with classic Southern sides like buttery mashed potatoes, creamy coleslaw, or roasted green beans. For a heartier meal, creamy mac and cheese or fried okra are ideal companions that keep the soul-food vibes going strong.
Creative Ways to Present
Try serving your Country Fried Chicken with Gravy Recipe over a bed of warm biscuits or flaky puff pastry shells for a fun twist that impresses at family dinners or potlucks. You can also layer the chicken on top of creamy grits for a down-home Southern fusion plate.
Make Ahead and Storage
Storing Leftovers
Leftover fried chicken and gravy keep well in an airtight container in the refrigerator for up to 3 days. To keep that crust as crispy as possible, store the gravy separately, if you can. That way, you can reheat the chicken on a baking sheet to revive the crispiness before adding the warm gravy.
Freezing
If you want to freeze the dish, place fried chicken pieces in a single layer on a baking sheet and freeze until solid. Then pack them tightly in a freezer-safe container or bag. Freeze the gravy separately in a container with some room for expansion. Both will keep well for up to 2 months.
Reheating
Reheat the fried chicken in a preheated oven at 375°F (190°C) for about 10 minutes, or until crispy and warmed through. Warm the gravy gently on the stovetop or microwave, stirring occasionally, before pouring it over your heated chicken for that fresh-from-the-kitchen taste.
FAQs
Can I use thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to stay juicier and can add extra flavor, but keep in mind they may require a slightly longer frying time compared to breast meat.
What kind of oil is best for frying?
Vegetable oil, canola oil, or peanut oil are great choices because they have a high smoke point and don’t overpower the flavor of the chicken.
How do I make the gravy thicker?
If your gravy is too thin, you can whisk in a little more flour while cooking it, but do it gradually to avoid lumps. Let it simmer a few extra minutes to thicken up nicely.
Is there a way to make this dish gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend both for dredging and thickening the gravy. Just keep an eye on the browning as gluten-free flours can behave a bit differently.
Can I prepare the chicken the day before?
You can season and dredge the chicken in advance and keep it covered in the refrigerator for up to 24 hours. Fry just before serving to keep that perfect crispy texture.
Final Thoughts
This Country Fried Chicken with Gravy Recipe is a true crowd-pleaser that brings comfort and joy to any meal. From the crispy breading to the luscious gravy, every bite feels like a little celebration of Southern home cooking. Trust me, once you make this, it will become a cherished staple in your kitchen. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this irresistible classic—you won’t regret it!
Print
Country Fried Chicken with Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American Southern
Description
This classic Country Fried Chicken with Gravy recipe features tender, seasoned chicken breasts that are double-dredged in a flavorful seasoned flour mixture and fried to a crispy golden brown. Served with a creamy, homemade white gravy made from the pan drippings, this dish is the ultimate comfort food perfect for a hearty family dinner.
Ingredients
Chicken
- 1 lb chicken breast, cut in half lengthwise
- Salt, to taste
- Freshly ground black pepper, to taste
- Garlic powder, to taste
For Frying
- 2/3 cup vegetable oil
- 2 tablespoons butter
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons steak seasoning
- 1 cup milk
- 1 large egg
For Gravy
- 1/3 cup grease from frying chicken
- 1/3 cup all-purpose flour
- 3 cups milk
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Season the Chicken: Cut the chicken breasts in half lengthwise to create thinner pieces. Season both sides thoroughly with salt, pepper, and garlic powder to enhance the chicken’s flavor.
- Heat the Skillet: Place a skillet over medium heat and add the vegetable oil and butter. Allow the butter to melt and the oil to heat until shimmering, which will give the chicken a crispy crust.
- Prepare the Flour Mixture: In a bowl, mix together the flour, salt, pepper, paprika, garlic powder, and steak seasoning. This seasoned flour will add depth of flavor and form a crispy coating.
- Set Up Wet and Dry Dredging Stations: In a separate bowl, whisk together the milk and egg thoroughly. To bread the chicken, first dredge each piece in the seasoned flour mixture, then dip it in the milk and egg mixture, and finally coat it again in the seasoned flour. This double dredging ensures a thick, crispy crust.
- Fry the Chicken: Carefully place the dredged chicken pieces in the hot skillet. Fry on each side until golden brown and the internal temperature reaches 165°F (74°C), approximately 5-7 minutes per side depending on thickness. Remove the chicken and set aside, keeping the grease in the pan for gravy.
- Make the Gravy: Using the leftover grease in the skillet, sprinkle in the 1/3 cup of flour and stir constantly to make a roux. Cook for about 2 minutes until it becomes lightly golden. Gradually whisk in the 3 cups of milk and continue stirring to avoid lumps. Cook the gravy until it thickens, about 5-7 minutes. Season with additional salt and pepper to taste.
- Serve: Plate the crispy fried chicken and generously spoon the creamy white gravy over the top. Serve immediately for the best flavor and texture.
Notes
- Ensure the oil and butter are hot enough before frying to get a crispy crust without absorbing excess grease.
- Do not overcrowd the skillet; fry chicken in batches if necessary to maintain oil temperature.
- For extra crispy chicken, let the coated chicken rest for 10 minutes before frying to help the breading adhere better.
- You can adjust the seasoning in the flour mixture to your taste preference, adding cayenne pepper for a spicy kick.
- Use whole milk for a richer gravy, or substitute with 2% milk for a lighter version.
