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Country Fried Chicken

Crispy breaded chicken cutlets fried golden and served with a creamy pan gravy.
Prep Time1 hour 20 minutes
Cook Time30 minutes
Total Time1 hour 50 minutes
Servings: 4 servings

Ingredients

  • 4 chicken cutlets
  • 2 cups buttermilk
  • 2 teaspoons salt (for marinade)
  • 2 teaspoons black pepper (for marinade)
  • 2 cups all-purpose flour (for breading)
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt (for breading)
  • 1 teaspoon black pepper (for breading)
  • 1 teaspoon cayenne pepper
  • 2 large eggs, beaten
  • vegetable oil for frying enough to cover half the cutlet in the skillet
  • 1/2 cup butter (for gravy)
  • 1/2 cup all-purpose flour (for gravy)
  • 2 cups chicken broth
  • salt and pepper to taste for gravy

Instructions

  • Place the 4 chicken cutlets in a large resealable bag and add 2 cups buttermilk, 2 teaspoons salt, and 2 teaspoons pepper; seal and shake to coat. Marinate at room temperature for 1 hour.
  • Pour enough vegetable oil into a large skillet to come about halfway up a cutlet and heat over medium-high until shimmering and hot.
  • In a large bowl, whisk together 2 cups flour, 2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cayenne.
  • In a separate small bowl, beat the 2 eggs until combined.
  • Remove one cutlet from the marinade and let excess drip off. Dredge it thoroughly in the seasoned flour, then dip into the beaten eggs, and return to the flour for a final, even coating.
  • Carefully place the breaded cutlet into the hot oil (oil should cover about half the cutlet). Fry 5–7 minutes per side, until golden brown and cooked through. Transfer to a paper towel–lined plate and repeat with remaining cutlets.
  • After frying all cutlets, wipe out excess oil from the skillet or use a saucepan; melt 1/2 cup butter over medium heat. Whisk in 1/2 cup flour to form a roux and cook 1–2 minutes until bubbly.
  • Slowly whisk in 2 cups chicken broth until smooth. Season with salt and pepper to taste and simmer until the gravy reaches your desired thickness.
  • Serve the fried chicken smothered with the gravy.

Equipment

  • large resealable bag
  • Large Skillet
  • Large Bowl
  • Small Bowl
  • Tongs
  • Paper Towels
  • Saucepan

Notes

  • Marinating at room temperature for 1 hour tenderizes the chicken.
  • Use a thermometer to ensure oil is 350–375°F if available.
  • Do not overcrowd the skillet to keep oil temperature steady.
  • Let cutlets rest briefly on paper towels to drain excess oil.