The Country Fried Chicken Recipe

Tenderize and Brine

Trim excess fat from the chicken. If using breasts, place between plastic wrap and pound to about 1/2" thickness. Place chicken in a bowl or zip-top bag with the buttermilk, hot sauce (if using), 1 tsp kosher salt and 1 tsp black pepper. Refrigerate and marinate 1 to 4 hours (minimum 30 minutes if short on time).

Drain Before Breading

Remove chicken from buttermilk, letting excess drip off. Reserve buttermilk for later use if you plan to make a wetter dredge or more tenderizing; discard otherwise.

In a shallow wide bowl or rimmed sheet pan, whisk together 1.5 cups flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne, 1.5 tsp kosher salt and 1 tsp black pepper. Set up an assembly line: marinated chicken, dredge bowl, and a tray for breaded pieces. For extra-crispy texture, double-dip: press each piece into the flour mixture to fully coat, then briefly dip back into a little reserved buttermilk (or beaten egg if preferred) and press again into the flour to create a thick, craggy coating.

Heat oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C) — if you don't have a thermometer, test with a small pinch of flour; it should sizzle immediately but not burn. Use enough oil to come about 1/2"–1" up the sides of the pan. Maintain medium-high heat so the exterior browns quickly but the interior finishes without overcooking.

Carefully lower breaded chicken into the hot oil, working in batches so pieces don't crowd. Fry 4–6 minutes per side (depending on thickness) until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. Adjust heat to keep oil between 325–350°F. Remove to a wire rack set over a baking sheet and rest 5 minutes; this keeps breading crisp.

While chicken rests, melt 2 tbs butter in a skillet over medium-low and toast the insides of the buns until golden, 1–2 minutes. In the same or a separate skillet, melt 1 tbs butter over medium, crack in the eggs and cook to your preference: sunny-side-up (cover and cook until whites set) or over-easy. Season eggs with 1/4 tsp salt and 1/8 tsp pepper. If using cheese, place a slice on the hot chicken for the last minute so it softens/melts slightly.

To assemble each sandwich: spread mayonnaise on bottom bun (optional), place the fried chicken (with melted cheese if using), top with the cooked egg, add pickles if desired, then crown with the top bun. Serve immediately so chicken remains crisp and egg still warm.

After frying, pour off excess oil leaving about 2 tbs of drippings in the pan (or melt 2 tbs butter). Stir in 2 tbs flour and cook over medium heat 1–2 minutes until lightly browned. Gradually whisk in 1 cup milk, bringing to a simmer while whisking so lumps don't form. Cook until thickened, 3–5 minutes. Season with 1/2 tsp salt and 3/4 tsp freshly cracked black pepper. If too thick, thin with a splash more milk. Spoon gravy over the chicken on the sandwich or serve on the side for dipping.