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Country Fried Chicken

Crispy, pan-fried chicken cutlets smothered in 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 eggs, beaten
  • vegetable oil for frying enough to come halfway up the cutlets
  • 1/2 cup butter
  • 1/2 cup all-purpose flour (for gravy)
  • 2 cups chicken broth
  • salt and pepper to taste for gravy

Instructions

  • Place the chicken cutlets in a large resealable bag; add the buttermilk, 2 teaspoons salt, and 2 teaspoons pepper. Seal, shake to coat, and let 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 but not smoking.
  • 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 bowl, beat the 2 eggs until smooth.
  • Remove one cutlet from the marinade, letting excess drip off. Dredge it thoroughly in the seasoned flour, then dip into the beaten eggs, and return to the flour for a final, generous coating.
  • Using tongs, carefully place the breaded cutlet into the hot oil and fry until golden and cooked through, about 5–7 minutes per side. Adjust heat as needed to avoid burning.
  • Transfer cooked cutlets to a paper towel–lined plate and keep warm while you fry the remaining cutlets, repeating the breading and frying steps.
  • To make the gravy, melt 1/2 cup butter in a saucepan 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 cook until the gravy reaches your desired thickness.
  • Serve the fried chicken cutlets topped or smothered with the gravy.

Equipment

  • large resealable bag
  • large skillet or frying pan
  • Mixing bowls
  • Whisk
  • Tongs
  • Paper Towels
  • Saucepan

Notes

  • Marinate the chicken for 1 hour for best flavor.
  • Do not overcrowd the pan when frying.
  • Adjust oil heat so breading browns but does not burn.
  • Whisk gravy continuously to avoid lumps.
  • Season gravy to taste at the end.