Country Fried Recipe

Prep the chicken

If breasts are thick, slice each crosswise into two thinner cutlets (about 1/2-inch thick). Pound lightly between plastic wrap to an even thickness for even cooking. Pat dry with paper towels.

Make the wet mixture

In a shallow bowl or dish whisk together buttermilk, eggs and hot sauce (if using) until combined. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper and whisk again.

Make the dry coating

In a wide shallow bowl or rimmed plate combine 1 1/4 cups flour, cornstarch, baking powder, remaining salt and pepper, garlic powder, onion powder and smoked paprika. Whisk to distribute spices evenly.

Dredge the chicken (double-coat optional)

Working one piece at a time, dredge chicken in the flour mixture, shaking off excess, then dip into the buttermilk-egg mixture, letting excess drip back into the bowl. Return the piece to the flour mixture and press gently to form a thick, even coating. Place coated pieces on a wire rack set over a sheet pan. Repeat with remaining chicken.

Rest before frying

Let the coated chicken rest 10–15 minutes at room temperature to help the coating adhere and set.

Pour oil into a large heavy skillet (cast iron preferred) to a depth of about 1/2 inch. Heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the flour mixture into the oil — it should sizzle steadily and brown slowly.

Fry the chicken in batches to avoid crowding. Carefully lower each piece into the hot oil and fry 3–4 minutes per side, turning once, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F so the crust crisps without burning.

Transfer cooked chicken to a wire rack set over a sheet pan to drain and stay crisp. Tent loosely with foil if keeping warm and repeat with remaining pieces.

While chicken fries or after it's done, make the gravy. In a medium saucepan melt butter over medium heat. If using sausage or drippings, add them now and cook briefly to release flavor.

Whisk in 3 tablespoons flour and cook, whisking constantly, 1–2 minutes to remove raw flour taste and form a roux. Slowly whisk in milk a little at a time until smooth.

Bring to a gentle simmer, whisking frequently, until gravy thickens to desired consistency, about 5–7 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, tasting and adjusting. If gravy is too thick, whisk in a splash more milk.

Place fried chicken on plates atop mashed potatoes or biscuits. Spoon country gravy over the chicken (and potatoes) if using. Garnish with chopped parsley and serve immediately.