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Country Fried Chicken with White Country Gravy

Country fried chicken with white country gravy made with crispy golden cutlets and a thick, creamy milk gravy. Pound the chicken thin, dredge in seasoned flour, pan-fry at 350°F until cooked through, then spoon warm gravy over the hot chicken.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course: Dinner
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 2 large eggs
  • 2 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 vegetable oil for frying
White Country Gravy
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cup whole milk
  • 1 tsp salt
  • 1 tsp black pepper
Optional Garnish
  • 1 fresh parsley
  • 1 extra black pepper

Equipment

  • 1 large skillet
  • 1 saucepan

Method
 

Prep and dredge the chicken
  1. Place the chicken breasts between plastic wrap and pound to an even thickness for uniform cooking.
  2. Whisk the buttermilk and eggs together in a shallow bowl until smooth.
  3. Combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper in another bowl.
  4. Dip each chicken piece into the buttermilk mixture, then coat thoroughly in the seasoned flour so it looks fully covered.
Pan-fry until crispy
  1. Heat the vegetable oil in a large skillet to 350°F (175°C) until it shimmers at frying temperature.
  2. Fry the chicken for 4–5 minutes per side, turning once, until golden brown and cooked through with crisp coating.
  3. Transfer the fried chicken to a wire rack so the bottom stays crisp.
Make the white country gravy
  1. Melt the butter in a saucepan over medium heat until foamy.
  2. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
  3. Gradually whisk in the whole milk until smooth with no lumps.
  4. Simmer the gravy until thickened, about 5 minutes, while whisking occasionally so it coats the back of a spoon.
  5. Season with salt and black pepper, adjusting to taste.
  6. Spoon warm gravy generously over the fried chicken so it lightly soaks and stays creamy.
  7. Serve immediately with fresh parsley and extra black pepper if using.

Notes

Pro tip: keep the oil at a steady 350°F (175°C) for consistent crispness—if it drops, the coating absorbs more oil. Refrigerate leftovers in a sealed container up to 3 days; reheat chicken in a 350°F oven until warmed through and rewarm gravy on the stove. Freezing isn’t recommended for the best texture. For a lighter option, use low-fat milk for the gravy (the sauce will be slightly thinner).