Country Fried Chicken
Buttermilk-marinated chicken cutlets, double-dredged and fried until golden and crispy, then smothered in a rich, homemade black pepper gravy.
- 4 chicken cutlets
- 2 cups buttermilk
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 cups flour
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cayenne
- 2 eggs, beaten
- Vegetable oil, for frying
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- Salt and pepper, to taste
- Add the chicken cutlets to a large freezer bag along with the buttermilk, salt, and pepper. Seal and shake to mix well and coat the chicken evenly, then let it marinate at room temperature for an hour — this tenderizes the meat and seasons it all the way through, not just on the surface.
- Heat vegetable oil in a large skillet over medium-high heat, using enough to cover about half a cutlet at a time. Give the oil a few minutes to come up to temperature before frying, since chicken added to oil that isn't hot enough will soak up excess grease instead of crisping.
- In a large bowl, whisk together the flour, paprika, garlic powder, salt, pepper, and cayenne until evenly combined. In a separate bowl, whisk the eggs.
- Working one cutlet at a time, lift the chicken from the marinade and let any excess buttermilk drip off. Dredge it evenly and generously in the seasoned flour mixture, pressing gently so the coating sticks.
- Dip the floured cutlet into the beaten egg, then dredge it back through the flour mixture for a second, final coating. This double-dredge is what builds the thick, craggy crust country fried chicken is known for.
- Carefully lower the breaded cutlet into the hot oil — there should be enough oil to submerge about half the cutlet at once. Fry for about 5 to 7 minutes per side, until deeply golden brown and cooked through, then transfer to a paper-towel-lined plate while you work through the remaining cutlets.
- Repeat the breading and frying process with the rest of the chicken, letting the oil come back up to temperature between batches if it starts to cool.
- While the chicken fries, or once it's done, melt the butter in a saucepan over medium heat. Whisk in the flour and cook briefly, stirring constantly, to form a smooth roux.
- Slowly whisk in the chicken broth, a little at a time, followed by salt and pepper to taste. Keep whisking as the gravy cooks so no lumps form, continuing until it thickens to your desired consistency.
- Serve the fried chicken smothered in the warm gravy alongside your favorite sides.
Chef's Note: The double-dredge — flour, then egg, then flour again — is what separates country fried chicken's thick, craggy crust from a thinner standard breading, so don't be tempted to skip the second coating. Letting any excess buttermilk drip off before breading also matters; too much clinging liquid turns the flour gummy instead of letting it form a dry, crisp coating that can properly shatter when you bite into it.
Whisking the chicken broth into the roux gradually, rather than all at once, is the easiest way to avoid a lumpy gravy — add it slowly and keep whisking, and it will come together smooth every time. This is a dish best served immediately while the crust is still at its crispest, with the gravy ladled on right at the table rather than poured over ahead of time.
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