Country Fried Chicken Recipe

Marinate

In a large bowl or zip-top bag combine 2 cups buttermilk and 1 tablespoon hot sauce. Add the chicken pieces, turning to coat. Cover and refrigerate at least 2 hours or up to overnight to tenderize and flavor.

Prepare coating

Whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/4 tsp cayenne in a wide, shallow dish. In a second shallow bowl beat 2 eggs with 1/4 cup whole milk.

Dredge

Remove chicken from buttermilk, letting excess drip back into bowl. First dip each piece in the egg mixture, then press firmly into the flour mixture to fully coat. For an extra-crispy crust, double-dredge: after the first coat return the piece to the egg wash then again into the flour. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat oil

Pour 4 cups neutral oil into a large heavy skillet or Dutch oven so it reaches about 1 to 1.5 inches up the side. Heat over medium-high until oil reaches 325°F (163°C). If you don't have a thermometer, a cube of bread should brown in ~60 seconds when tested.

Fry

Fry chicken in batches, skin-side down first, being careful not to overcrowd. Maintain oil temperature between 325–350°F (163–177°C). Cook bone-in thighs/drumsticks about 12–16 minutes, turning once or twice, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and rest for 5 minutes.

Make roux

While the chicken rests, melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1/2 cup flour and whisk constantly, cooking 2–3 minutes until the raw flour smell cooks off but it doesn't brown (you want a blond roux).

Finish gravy

Slowly whisk in 2 cups chicken stock until smooth, then whisk in 1 cup whole milk. Bring to a gentle simmer, whisking often, until thickened, about 4–6 minutes. Season with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp Worcestershire sauce if using. Taste and adjust seasoning. If gravy is too thick, whisk in a little extra milk or stock to reach desired consistency.

Keep warm

Reduce heat to low and keep the gravy warm, stirring occasionally while finishing other components.

Cook potatoes

Place 2 lbs peeled and cubed russet potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Mash

Drain potatoes well and return to the hot pot. Add 3 tablespoons butter, 3/4 cup warm whole milk and 2 tablespoons sour cream (if using). Mash with a potato masher or ricer until smooth but still fluffy. Season with 1 tsp kosher salt and 1/2 tsp black pepper, adjusting to taste. Cover and keep warm.

Blanch or steam

Bring a medium pot of salted water to a boil. Add 1 lb trimmed green beans and cook 3–4 minutes until bright green and just tender. Drain and immediately transfer to an ice bath to stop cooking, then drain again.

Sauté

In a skillet over medium heat melt 1 tablespoon butter. Add 1 minced garlic clove and cook 20–30 seconds until fragrant. Add the blanched green beans, toss to coat and sauté 2–3 minutes to warm through. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp lemon juice if desired. Keep warm.

Preheat and mix dry ingredients

Preheat oven to 450°F (230°C). In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon sugar and 3/4 teaspoon kosher salt.

Cut in butter

Cut 6 tablespoons cold cubed butter into the flour mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add liquid and shape

Stir in 3/4 cup buttermilk until just combined — do not overmix. Turn the dough onto a lightly floured surface, fold gently 3–4 times to bring it together, then pat to about 3/4-inch thick. Use a 2.5-inch biscuit cutter to cut out biscuits, pressing straight down (don't twist). Re-roll scraps once and cut additional biscuits.

Bake

Place biscuits on a baking sheet about 1 inch apart. (Optional: brush tops with a beaten egg for shine.) Bake 10–12 minutes until golden brown. Remove and keep warm.

Divide mashed potatoes among 4 plates. Place a piece of country fried chicken next to the potatoes. Spoon warm white gravy generously over the chicken and a little over the mashed potatoes. Add a portion of sautéed green beans and one warm biscuit to each plate.

Serve immediately so the chicken crust stays crisp and the gravy warm. Offer extra gravy, hot sauce, or honey on the side if desired.