February 16, 2015

Country Fried Chicken with Gravy

A simple country fried chicken recipe with buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy perfect over mashed potatoes or rice. 

I did something this weekend I seldom do anymore. I fried chicken.

And it was glorious.

I waited a little too long to get going with this one yesterday so my entire family was positively starving [have mercy!] on the verge of falling out and fainting [oh lawww!] writhing around on the floor delirious with hunger [hep us all!] by the time I got everything on the table.

Country Fried Chicken with Gravy | A simple country fried chicken recipe with buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy perfect over mashed potatoes or rice.

I will admit it was a little torturous to have the whole house smelling like a Colonel Sanders convention at lunchtime to have to wait until I took these photos to eat.

I doubt too many people would complain about this particular problem when this is what you get to eat for lunch at home while still in your pjs. Am I right or amIright?

It can be quite an undertaking to fry up a good batch of chicken so I don’t do it much. I got a hankering for it this weekend and decided to make “country fried” chicken instead of the traditional bone-in chicken because it’s so much quicker!

Country Fried Chicken with Gravy | A simple country fried chicken recipe with buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy perfect over mashed potatoes or rice.

When I just use boneless, skinless chicken breasts I call it “country fried chicken” because, to me, it’s just like country fried steak (just a portion of meat that’s been pounded out or tenderized that’s fried and served with gravy). It cooks up in half the time and tastes every bit as good!

Husband and the kids like it better this way because there’s no skin but still lots of crunchy coating. I like it better this way because it’s way quicker!

Whether I’m cooking traditional Southern style fried chicken with bone-in, skin-on pieces or thin cutlets for country fried chicken, I use the same recipe and method so feel free to use this on either type of chicken pieces.

Country Fried Chicken with Gravy | A simple country fried chicken recipe with buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy perfect over mashed potatoes or rice.

Now, let’s talk about this gravy. 99.99% of the time, I don't use milk to make my pan gravy but decided I would today for some reason. I love all the gravy. I feel about gravy the way I feel about cornbread. You won’t see me fighting about the “right” way to make cornbread (sugar or no) – I like it all!

I usually use broth or water to make my gravy after I’ve made my roux but you can use whichever you prefer. If you like darker gravy, use broth. If you like whiter, cream gravy then use milk. It’s all delicious!

Any time I make gravy, I MUST have rice. I know most folks like mashed potatoes with their gravy (especially with chicken) but I’m a rice and gravy girl all day long. Seriously, I think that’s my favorite food.

Country Fried Chicken with Gravy | A simple country fried chicken recipe with buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy perfect over mashed potatoes or rice.

HERE ARE SOME AWESOME SOUTHERN SIDE DISHES TO SERVE WITH THIS!

Country-Style Baby Lima Beans - A no-fail Southern recipe for tender baby lima beans (butterbeans) cooked low and slow with bacon.

Southern-Style Canned Green Beans - The trick to making perfectly cooked Southern-style green beans with canned beans - the beans don’t fall apart but taste like they’ve cooked all day!

Slow Cooker Pinto Beans - Dried pintos beans cook up creamy and tender with a smoky, silky sauce that's perfect with cornbread.

Southern-Style Coleslaw - Homemade coleslaw with mayo and white vinegar. Similar to KFC's coleslaw recipe and perfect every time!

Collard Greens - A step-by-step recipe for cooking the best authentic Southern collard greens.

Southern-Style Macaroni & Cheese - The BEST baked Macaroni & Cheese EVER. A custard-style recipe for baked southern Mac & Cheese using eggs and evaporated milk.

Country Fried Chicken with Gravy | A simple country fried chicken recipe with buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy perfect over mashed potatoes or rice.
fried chicken, country fried, chicken breasts, skinless, bonesless, cutless, crunchy, egg wash, buttermilk, hot sauce, best, how to, southern, gravy, pan gravy, milk, creamy, broth, flour, homemade, scratch, easy
dinner, supper
american, southern
Yield: 6-8 Servings
Author: Mandy Rivers | South Your Mouth
Southern Country Fried Chicken with Gravy

Country Fried Chicken with Pan Gravy

A simple Southern country fried chicken recipe with buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy perfect over mashed potatoes or rice.
Prep time: 20 MinCook time: 20 Hourinactive time: 4 HourTotal time: 24 H & 20 M

Ingredients

Country Fried Chicken
  • 4 large chicken breasts
  • 2 cups buttermilk
  • Salt & pepper
  • 2 eggs
  • 1/4 cup hot sauce
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper (optional)
Pan Gravy
  • 1/3 cup flour mixture from above
  • 1/3 cup pan drippings
  • 4 cups chicken broth or milk

Instructions

Country Fried Chicken
  1. Cut each breast into two cutlets (reducing the thickness by half, not the width or length). Gently pound out the cutlets with a meat mallet (or juice glass or rolling pin or whatever gets ‘er done) until slightly flattened and even in thickness.
  2. Cover chicken in buttermilk and marinate for 4-12 hours. Drain chicken then season with salt and pepper; set aside.
  3. Whisk together eggs and hot sauce in a shallow bowl; set aside.
  4. Combine flour and remaining ingredients in a large bowl and mix well. Reserve 1/3 cup of flour mixture for gravy. Set aside.
  5. Heat 3-4 inches of oil or shortening in a large pan or skillet (I use my 12-inch Dutch oven) to 350 degrees.
  6. Dredge one piece of chicken in flour and shake off any excess.
  7. Dip chicken in egg wash and shake off any excess.
  8. Dredge chicken back in flour once more, taking care to thoroughly coat the chicken; shake off any excess. Repeat with remaining chicken pieces.
  9. Fry chicken until dark golden brown on the outside and juices run clear on the inside. Cook in batches so not to overcrowd the pan.
Pan Gravy
  1. Pour off all but 1/3 cup of pan drippings (I usually just eyeball this but if you’re unsure, simply pour off all the oil then measure 1/3 cup and add back to the pan).
  2. Whisk in flour then cook over medium heat until roux is light brown (about 5 minutes).
  3. Slowly whisk in 3 cups broth or milk. Cook and whisk until gravy is thick and smooth. Add more milk if needed to reach desired consistency. Add salt and pepper to taste if necessary.

Notes:

For traditional bone-in fried chicken, fry at 325 degrees so that the inside cooks through before the breading browns too much.

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Country Fried Chicken with Gravy | A simple country fried chicken recipe with buttermilk marinated chicken breasts seasoned to perfection then fried until golden brown with homemade pan gravy perfect over mashed potatoes or rice.


30 comments:

  1. I have been cooking my chicken like this for close to thirty years, except I put hot sauce (Franks) and crushed garlic cloves into the buttermilk marinade overnight. Delish! Also find that getting the fry right is tricky for newbies to real fried chicken. I found best tip ever years ago in Southern Living - put in moderate high oil and cover for 6 mins then uncover for 4 mins. Flip and do the same. You have to adjust for large pieces and remember that a thigh will take longer than a breast. I think the covered skillet steams the meat for quicker cooking and the uncovered time allows the breading to crisp.

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    1. That's how I fry mine. Fry brown, cover,flip, brown and into the oven when all the pieces are done to finish 'frying'. I also like to season the raw chicken pieces individually.

      Vicky

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  2. Oh this sounds delicious! I am getting my trusty old black cast iron skillet out already. I don't know if it's just tradition, but that is the secret to getting this just right.

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  3. Do you typically use shortening, vegetable oil or peanut oil? I've never used shortening so it's mysterious to me! Wondering if that makes a difference at all..

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    1. I think it's the trick, actually! It makes for the best crunch and gives the coating almost a flaky texture. I swear it's less greasy too (notice how you don't see any grease spots on my paper towels?). All of the above works but I like shortening best. And If you really want a treat, use real lard. Even better!

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  4. what would you think about using a deep fat fryer? blasphemy?

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    Replies
    1. Lord, no! That would be perfect! I would use one if I had it.

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    2. Thank you. I was just wondering about a deep fryer.

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  5. Oh Mandy - I've never made real fried chicken and I think the time has come! Holy Cow that looks so good!! So for the boneless variety you made - boneless, skinless right? Can't believe the coating sticks so well w/o skin - YUM!! Can't wait to try!!

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  6. I made this last night, and it was soooo good! When my hubby saw it, he said "Wow! I'm impressed!" Made it all worth while! The leftovers are good the next day, too1 :D Thanks!

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  7. Just found your site from a pin someone posted on Pinterest!! I am so thrilled I did :) You have so many yummy recipes on here!

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  8. That looks so good! I'm like you, I can't tell you the last time I fried chicken. It's time consuming and messy, but what a crowd pleaser. Thanks for sharing!

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  9. I can't wait to try this! What's your preferred hot sauce brand??

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  10. This was great! I used thinner boneless chicken breasts (purdue perfect portions sized) I heat the vegetable oil in a big pan to 350 degrees and fried for 8 minutes. Came out perfect,.

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  11. Girl me and you can be friends with all these delish recipes! Reminds me of my grandmas cooking.

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  12. Dang...that's way too complicated. I just cut up a yardbird, salt the pieces, shake it in flour and fry it in any kind of cooking oil. My mother used shortening, but I use canola oil.

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    Replies
    1. A few extra steps but way better than just shaking it in flour. She knows what she's doing!

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  13. looks so good going to make it

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  14. I made this for supper last night and let me tell you, it was fabulous. I used boneless, skinless chicken breast. My chicken looked just like the picture. Nicely breaded and golden brown. Thank you for sharing this amazing recipe!

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  15. So, does the chicken have to be pre-cooked in any way before breading and frying? Doesn't the breading get too dark by the time the chicken is cooked all the way through?

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  16. Really good chicken and gravy. I will make again. Thanks for the recipe!

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  17. Does anyone know the nutrition facts of this recipe

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    Replies
    1. Hon...there really is none...this is protein, and that is it!! LOL!!! Not many benefits, but OHH LORD IS IT GOOOOOOD...AS LONG AS YA DONT EAT THIS WAY "DAILY", WHY NOT SPLURGE EVERY NOW AND THEN??? TRY IT FOR A WEEKEND "TREAT"...WHEN I DO, I MAKE SURE I EAT HEALTHY FOR BREAKFAST & LUNCH...SPLURGE FOR DINNER!!!! NOTHIN LIKE GOOD, OLD FASHION FRIED CHICKEN!!

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    2. South your mouth dont nobody care about counting calories its amazing southern comfort food that is all that matters!

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  18. I love fried chicken. It was always our Sunday go to . Mommy would always fix it on Sunday for lunch after Grandma and I would get home after church. She fixed a big lay out. Homemade Biscuits, homemade gravy and real mashed potatoes. It was wonderful and delicious. But my question is . Can you do this without that kind of milk for the marinating ? Thanks so much brought back so many good memories
    Penny

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    1. You can make buttermilk (1 TBS white vinegar with 1 cup of milk).

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  19. That sounds wonderful!! I have memories like that too!! You can use regular milk!

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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.

I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).

And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy