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A close-up shot showcases crispy and golden-brown Country Fried Chicken, ready to be enjoyed.

Best Country Fried Chicken Ever

This recipe delivers perfectly crispy and golden-brown country fried chicken with juicy, tender meat. The double-dredge technique, combined with carefully controlled oil temperature and a flavorful spice blend, ensures a restaurant-quality result every time. Don't forget the creamy gravy for the ultimate Southern comfort food experience.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 oz each
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper optional
  • 2 large eggs
  • ½ cup milk
  • 2 cups buttermilk
  • Vegetable oil or shortening, for frying 3-4 cups
  • ¼ cup reserved frying oil for gravy
  • ¼ cup all-purpose flour for gravy
  • 2 cups whole milk for gravy
  • Salt to taste for gravy
  • Pepper to taste for gravy

Equipment

  • Large, heavy-bottomed skillet
  • Thermometer
  • 3 shallow dishes
  • whisk
  • wire rack
  • paper towels
  • Meat mallet or rolling pin

Method
 

  1. In a shallow dish, whisk together the 2 cups flour, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, and ½ teaspoon cayenne pepper (if using).
  2. In another shallow dish, whisk together the 2 eggs and ½ cup milk.
  3. In a third shallow dish, pour the 2 cups buttermilk.
  4. Prepare an area for placing the breaded chicken.
  5. Heat the vegetable oil or shortening in a large, heavy-bottomed skillet over medium-high heat to 325-350°F (160-175°C). Use a thermometer to ensure accuracy.
  6. Dredge each chicken breast in the flour mixture, shaking off any excess.
  7. Dip the floured chicken into the egg mixture, ensuring it's fully coated.
  8. Next, dip the chicken into the buttermilk, again ensuring full coverage.
  9. Finally, dredge the chicken back in the flour mixture, pressing gently to ensure the coating adheres well.
  10. Carefully place the breaded chicken breasts into the hot oil, being careful not to overcrowd the skillet.
  11. Fry for about 5-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  12. Remove the chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
  13. After removing the chicken, leave about ¼ cup of the frying oil in the skillet. Discard the rest.
  14. Whisk in the ¼ cup flour and cook over medium heat for 1-2 minutes, stirring constantly, to create a roux. It should be a light golden brown.
  15. Gradually whisk in the 2 cups milk, making sure to break up any lumps.
  16. Bring the gravy to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes.
  17. Season the gravy with salt and pepper to taste.
  18. Serve the chicken immediately with the gravy on top.

Notes

For extra tender chicken, brine in a saltwater solution or soak in buttermilk for at least 30 minutes (or up to overnight) before breading. Be sure to maintain a consistent oil temperature of 325-350°F (160-175°C) for optimal results. You can also add different spices to your flour mixture for variations in flavor, such as smoked paprika, oregano or thyme. Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.