Classic Country Fried Chicken with Creamy Gravy

Few dishes embody the heart of Southern comfort like Classic Country Fried Chicken with Creamy Gravy. This “recipe” for a perfect family dinner features tenderized chicken breasts, double-dredged for a signature crunch, and topped with a rich, peppery white gravy. It is traditionally served alongside soul-food staples like macaroni and cheese, collard greens, and cornbread for a complete, satisfying meal.

The Secret to the Perfect Crust

The hallmark of great country fried chicken is a crust that stays attached to the meat while remaining incredibly crispy.

• Tenderizing: Use a meat mallet to pound the chicken to an even thickness. This ensures the chicken cooks through at the same rate as the breading browns.

• The Double Dredge: For that extra-thick, craggy crust, dip the chicken in seasoned flour, then an egg wash, and back into the flour a second time.

• Resting: Let the breaded chicken rest for 5–10 minutes before frying. This “sets” the breading so it doesn’t fall off in the pan.

Ingredients

The Chicken

• 4 Boneless, Skinless Chicken Breasts: Pounded to ½-inch thickness.

• 2 cups All-Purpose Flour: Divided for dredging.

• 2 Large Eggs + ½ cup Milk: Whisked together for the wash.

• Seasonings: 1 tsp each of salt, black pepper, garlic powder, and paprika.

• Oil: Vegetable or canola oil for shallow frying.

The Creamy Gravy

• ¼ cup Pan Drippings: Reserved from frying the chicken.

• ¼ cup All-Purpose Flour: To create the roux.

• 2 cups Whole Milk: For a silky texture.

• Heavy Black Pepper: Essential for that authentic “sawmill” flavor.

Instructions

1. Fry the Chicken

Heat about ½ inch of oil in a large skillet over medium-high heat until it reaches 350°F. Dredge each chicken piece in the seasoned flour, then the egg mixture, and then the flour again. Fry for 4–5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F. Remove to a wire rack to keep crispy.

2. Prepare the Gravy

Drain most of the oil from the skillet, leaving about 4 tablespoons of fat and the flavorful brown bits (fond) behind. Whisk in the flour and cook for 1–2 minutes until it smells nutty. Slowly whisk in the milk, stirring constantly to prevent lumps. Simmer until thick and bubbly, then season generously with salt and plenty of cracked black pepper.

Perfect Pairing Table

Summary

Classic Country Fried Chicken is more than just a meal; it’s a “recipe” for comfort that has stood the test of time. By mastering the double-dredge technique and a simple pan gravy, you can bring the taste of a traditional Southern kitchen to your own home.