Crispy Country Fried Chicken Recipe: With Creamy Gravy

Crispy country fried chicken with creamy gravy delivers ultra-crunchy, golden-brown cutlets smothered in rich, peppery skillet sauce.

Pounding the cutlets thin keeps them tender, while a double-dip dredge creates those craggy edges that hold onto every drop of gravy.

Prep time: 20 mins | Cook time: 20 mins | Yield: 4 servings

Ingredients

Chicken & Dredge

• 2 large boneless, skinless chicken breasts (halved horizontally into 4 thin cutlets)

• 1.5 cups buttermilk

• 1 large egg

• 1 tsp hot sauce

• 2 cups all-purpose flour

• 2 tbsp cornstarch (for extra crunch)

• 1.5 tsp garlic powder

• 1.5 tsp onion powder

• 1.5 tsp smoked paprika

• 1 tsp cayenne pepper

• 2 tsp fine sea salt

• 1.5 tsp coarse black pepper

• Neutral oil for shallow frying (peanut, canola, or vegetable)

Creamy Pepper Gravy

• 3 tbsp rendered pan drippings (or unsalted butter)

• 3 tbsp all-purpose flour

• 2 cups whole milk (room temperature or warmed)

• 1/2 tsp kosher salt (to taste)

• 1 tsp coarsely cracked black pepper

• Pinch of ground nutmeg (optional)

• Fresh chopped parsley for serving

Instructions

1. Prep the Chicken Place the cutlets between plastic wrap and pound them with a meat mallet to a uniform 1/2-inch thickness. Pat dry with paper towels.

2. Set Up the Breading Station

• Wet bowl: Whisk together buttermilk, egg, and hot sauce.

• Dry bowl: Whisk together flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.

• Drizzle 2 tablespoons of the wet mixture into the dry flour bowl and rub it together with your fingers to create small shaggy clusters. This builds extra craggy crust.

3. Dredge the Cutlets

• Dip each cutlet thoroughly into the seasoned flour, shaking off excess.

• Submerge completely in the buttermilk bath.

• Return to the flour mixture, pressing firmly so the flour adheres into thick flakes. Transfer to a wire rack and rest for 10 minutes before cooking so the breading sets.

4. Fry to Golden Perfection

• Pour oil into a large cast-iron skillet to a depth of about 1/2 inch. Heat over medium-high until it reaches 350°F (175°C).

• Fry the cutlets in batches of two for 4 to 5 minutes per side, flipping once, until deep golden brown and the internal temperature registers 165°F (74°C).

• Transfer to a clean wire rack set over a baking sheet to keep the bottoms crisp. Keep warm.

5. Build the Skillet Gravy

• Pour off most of the oil from the skillet, leaving 3 tablespoons of fat along with the browned bits at the bottom.

• Reduce heat to medium. Whisk in 3 tablespoons of flour and cook for 1 to 2 minutes until it smells nutty and begins to bubble.

• Slowly pour in the milk while whisking constantly to prevent lumps. Simmer for 3 to 5 minutes until thickened enough to coat the back of a spoon.

• Stir in the salt, plenty of cracked black pepper, and nutmeg. Adjust seasoning to taste.

Serving Suggestion Lay each crispy cutlet over a generous mound of buttery mashed potatoes. Ladle the hot pepper gravy across the center, and finish with a sprinkle of freshly chopped parsley and coarse pepper. Serve immediately while the crust is screaming hot.