Entree: United States – Southern United States – Country Fried Chicken (Bone-in chicken pieces marinated, breaded, and pan-fried until crisp, served with creamy pan gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 4 hrs 10 min

Total 4 hrs 30 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 2 cups (480 ml) buttermilk
- 1 tsp (5 g) kosher salt for marinade
- 1 tsp (5 g) black pepper for marinade
- 2 cups (240 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal, optional for extra crunch
- 2 tsp (10 g) paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2.5 g) cayenne pepper
- 2 tsp (10 g) kosher salt for flour
- 1 tsp (5 g) black pepper for flour
- 4 cups (960 ml) vegetable oil or peanut oil for frying
- For cream gravy:
  - 2 tbsp (30 g) unsalted butter
  - 2 tbsp (15 g) all-purpose flour
  - 2 cups (480 ml) whole milk
  - 1/2 tsp (2.5 g) kosher salt
  - 1/4 tsp (1.25 g) black pepper
  - 1 tsp (5 ml) hot sauce or Worcestershire sauce, optional

Instructions

1. Marinate the chicken: season chicken thighs with 1 tsp (5 g) kosher salt and 1 tsp (5 g) black pepper, then submerge in buttermilk in a bowl or zip-top bag. Refrigerate at least 4 hours or overnight.
2. Prepare dredge: in a shallow dish combine flour, cornmeal (if using), paprika, garlic powder, onion powder, cayenne, 2 tsp (10 g) kosher salt, and 1 tsp (5 g) black pepper. Whisk to blend.
3. Heat oil: pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (2.5–4 cm). Heat over medium-high until oil registers 350°F (175°C) on a thermometer.
4. Dredge chicken: remove a piece from buttermilk, allowing excess to drip, then thoroughly coat in flour mixture. Press flour onto the skin to form a good crust. Set on a rack and let rest 10 minutes to set the coating.
5. Fry in batches: carefully add chicken pieces to hot oil without crowding. Fry until golden brown and crisp, turning as needed, about 12–15 minutes per piece depending on size. Aim for an internal temperature of 165–175°F (74–79°C). Transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if necessary.
6. Make gravy: pour off excess oil leaving about 2 tbsp (30 ml) fat in the skillet. Add butter and melt over medium heat. Whisk in 2 tbsp (15 g) flour and cook 1–2 minutes until lightly golden. Gradually whisk in milk, scraping browned bits from the pan. Simmer until thickened, about 4–6 minutes. Season with 1/2 tsp (2.5 g) kosher salt, 1/4 tsp (1.25 g) black pepper, and optional hot sauce or Worcestershire to taste.
7. Serve: spoon gravy over hot chicken or serve on the side. Classic accompaniments include mashed potatoes or biscuits. Leftovers store refrigerated 2–3 days; reheat gently to preserve crispness.