Dinner

Country Fried Chicken (Dolly Parton Favorite)

This isn’t just any fried chicken recipe – it’s the kind that makes people stop mid-conversation and ask what smells so incredible in your kitchen.

We’re talking about golden-crispy perfection that cracks with the most satisfying crunch when you bite into it, revealing juicy, tender chicken that’s been lovingly marinated in tangy buttermilk.

The secret lies in that double-dredging technique that creates layers of seasoned flour coating, building up to create the ultimate crispy armor around each piece.

And let’s not forget about that silky, peppery gravy made from the pan drippings – it’s basically liquid gold that transforms this from great fried chicken to absolutely legendary comfort food.

This recipe delivers restaurant-quality results using techniques your grandmother would approve of, no fancy equipment or hard-to-find ingredients required.

Get ready for the kind of fried chicken that makes you close your eyes on the first bite and wonder why you ever bothered with the drive-through version.

Ingredients

For the Buttermilk Marinade

4 chicken cutlets
2 cups buttermilk (full-fat for best results)
2 teaspoons salt
2 teaspoons black pepper

For the Seasoned Breading

2 cups all-purpose flour
2 teaspoons paprika (adds color and mild smokiness)
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (adjust to taste)
2 large eggs, beaten
Vegetable oil for frying (enough for shallow frying) (enough for shallow frying)

For the Country Gravy

½ cup butter
½ cup all-purpose flour
2 cups chicken broth (low-sodium preferred)
Salt and pepper to taste

Instructions

Prepare the Marinade

1 Add 4 chicken cutlets to a large freezer bag or shallow dish. Pour in 2 cups buttermilk, 2 teaspoons salt, and 2 teaspoons pepper. Shake or stir to mix well and coat the chicken evenly. The acid in the buttermilk will tenderize the meat while the salt seasons it throughout. Let the chicken marinate at room temperature for 1 hour minimum, or refrigerate for up to 24 hours for maximum flavor.
2 While the chicken marinates, heat vegetable oil for frying in a large cast iron skillet or heavy-bottomed pan over medium-high heat. You’ll need enough oil to cover half a cutlet at a time – typically 2-3 inches deep. Use an instant-read thermometer to monitor the oil temperature, aiming for 350°F (175°C).

Create the Breading Station

3 In a large shallow bowl, whisk together 2 cups flour, 2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cayenne. This seasoned flour mixture is what creates that flavorful, golden crust. Mix thoroughly to distribute spices evenly.
4 In a separate shallow bowl, whisk 2 beaten eggs until smooth. This egg wash acts as the glue between your first and second flour coatings, creating extra-thick, crispy layers.

Double-Dredge and Fry

5 Remove one chicken cutlet from the marinade, allowing excess buttermilk to drip off but leaving the chicken still moist. Place the cutlet into the seasoned flour mixture and dredge it evenly and generously, pressing gently to help the coating adhere. Make sure every surface is covered.
6 Transfer the flour-coated cutlet to the beaten eggs, turning to coat completely. The egg should stick to the flour, creating a paste-like layer. Then immediately return the cutlet to the flour mixture for a final, generous coating. This double-dredging technique creates the signature thick, craggy crust that stays crispy.
7 Carefully place the breaded cutlet into the hot oil – it should sizzle immediately and vigorously. The oil temperature should remain around 325-350°F (165-175°C) during frying. Fry for 5-7 minutes on the first side until deep golden brown, then flip carefully using tongs and fry for another 5-7 minutes. The internal temperature should reach 165°F (74°C).
8 Remove the cooked cutlet from oil and place on a paper towel-lined plate or wire rack to drain excess oil. The crust should be deeply golden and crispy. Repeat this process with the remaining cutlets, maintaining oil temperature between batches.

Make the Country Gravy

9 In a medium saucepan over medium heat, melt ½ cup butter completely. Whisk in ½ cup all-purpose flour to create a roux, cooking and whisking constantly for 2-3 minutes until the mixture is golden and fragrant. This cooking step eliminates the raw flour taste.
10 Slowly whisk in 2 cups chicken broth, adding it gradually to prevent lumps from forming. Continue whisking and cooking until the gravy thickens to your desired consistency, typically 5-8 minutes. Season with salt and pepper to taste. The gravy should coat the back of a spoon but still pour smoothly.
11 Serve the country fried chicken immediately with your favorite sides, generously smothered in the warm, creamy gravy for the ultimate Southern comfort food experience.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Cast iron skillet or heavy-bottomed pan – maintains steady oil temperature for even frying and prevents hot spots that can burn your coating
Instant-read thermometer – crucial for monitoring both oil temperature (350°F/175°C) and chicken doneness (165°F/74°C)
Large freezer bags – perfect for marinating chicken evenly without taking up bowl space in your refrigerator
Wire cooling rack – allows excess oil to drain while keeping the bottom of your chicken crispy instead of soggy

Helpful Upgrades:

Kitchen scale – measuring flour by weight (240g per cup) ensures consistent breading thickness every time
Tongs with silicone tips – safely flip chicken without piercing the coating and releasing juices
Splatter screen – keeps your stovetop clean while allowing steam to escape, maintaining crispiness
Deep-fry thermometer – clips to pan side for hands-free oil temperature monitoring

Nice-to-Have Options:

Mandoline slicer – creates uniform chicken cutlet thickness for even cooking times
Food processor – quickly mixes large batches of seasoned flour for meal prep
Storage containers – glass containers keep leftover breading mixture fresh for future use

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace 2 cups all-purpose flour with 1½ cups rice flour + ½ cup cornstarch for breading
Use cornstarch instead of flour for the gravy roux (start with ⅓ cup)
Expect a slightly different texture – more delicate and less chewy than traditional wheat flour coating
Add 1 teaspoon xanthan gum to gluten-free flour blend for better adhesion

Dairy-Free Modifications:

Substitute buttermilk with 2 cups unsweetened almond milk + 2 tablespoons lemon juice (let sit 5 minutes)
Replace butter in gravy with vegetable oil or vegan butter substitute
Use coconut milk in gravy for extra richness and flavor depth

Spice Level Variations:

Mild version: Reduce cayenne to ½ teaspoon, add 1 teaspoon dried herbs
Extra spicy: Increase cayenne to 2 teaspoons, add 1 teaspoon hot sauce to buttermilk marinade
Nashville hot style: Brush finished chicken with cayenne-infused oil while still warm

Flavor Variations:

Herb-crusted: Add 2 teaspoons dried thyme, rosemary, and sage to flour mixture
Lemon pepper: Include 2 teaspoons lemon zest and extra black pepper in breading
Smoky version: Replace paprika with smoked paprika and add ½ teaspoon chipotle powder

Nutritional Information and Health Benefits

Key Nutritional Highlights:
Each serving provides approximately 580-650 calories, with 35-40g protein from the chicken cutlets, making this a substantial, satisfying meal. The buttermilk marinade contributes calcium and probiotics, while the moderate fat content (25-30g per serving) comes primarily from the frying oil and butter in the gravy. Despite being fried, this recipe provides complete proteins with all essential amino acids.

Health Benefits of Main Ingredients:
Chicken delivers high-quality lean protein essential for muscle maintenance and repair, plus B-vitamins (especially B6 and niacin) that support energy metabolism. Buttermilk contains probiotics that promote digestive health and calcium for bone strength. Garlic powder provides antioxidants and anti-inflammatory compounds, while paprika contributes vitamin A and carotenoids that support eye health. The cayenne pepper contains capsaicin, which may boost metabolism and provide pain-relieving properties.

Dietary Considerations:
This recipe contains gluten (flour), dairy (buttermilk, butter), and eggs. The high sodium content (800-900mg per serving) comes from the seasoning and chicken broth. While indulgent, the protein content makes this more nutritionally balanced than many fried foods. Consider pairing with fiber-rich vegetables and limiting portion sizes to one cutlet per serving for better nutritional balance.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Buttermilk → Regular milk + 2 tablespoons lemon juice (let sit 10 minutes)
All-purpose flour → Self-rising flour (reduce salt by ½ teaspoon)
Vegetable oil → Peanut oil or canola oil for frying (avoid olive oil – too low smoke point)
Chicken broth → Vegetable broth or milk for different gravy flavors

Budget-Friendly Swaps:

Chicken cutlets → Chicken thighs (pound to even thickness, longer cooking time)
Fresh garlic powder → Granulated garlic (use same amount)
Real butter → Margarine for gravy (flavor will be less rich)

Pantry Emergency Substitutions:

Paprika → Chili powder (use 1 teaspoon only)
Cayenne pepper → Hot sauce (1 teaspoon added to buttermilk)
Eggs → ½ cup additional buttermilk for binding (less crispy coating)

Pro Tips for Substitutions:

Store seasoned flour mixture in airtight containers for up to 3 months
When using chicken thighs, increase cooking time to 8-10 minutes per side
Buttermilk substitutes work best when made 15 minutes ahead of use

Make It Diabetes-Friendly

Flour & Carb Modifications:

Replace 2 cups all-purpose flour with 1 cup almond flour + 1 cup coconut flour blend
Carb reduction: Original flour (96g carbs) vs. alternative blend (24g carbs)
Use crushed pork rinds mixed with parmesan cheese for ultra-low carb coating
Skip the gravy or make with heavy cream and chicken broth (no flour thickener)

Cooking Method Adjustments:

Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through
Bake on wire rack at 425°F (220°C) for 25-30 minutes for oil-free version
Use avocado oil spray instead of deep frying to reduce overall fat content

Portion & Timing Tips:

Limit to 1 cutlet per serving (15-20g carbs with alternative coating)
Pair with non-starchy vegetables like green beans or broccoli
Serve with cauliflower mash instead of potatoes to maintain comfort food feel
Total carb reduction: From 45g to 20g per serving with modifications

Blood Sugar Management:

Add fiber-rich sides to slow carbohydrate absorption
Include healthy fats like avocado slices to further moderate blood sugar response

Perfect Pairing Suggestions

Beverage Pairings:
Sweet tea or lemonade provides the classic Southern beverage experience, with the acidity cutting through the rich, fried coating. For adult beverages, bourbon-based cocktails like mint juleps complement the comfort food vibe, while crisp pilsners or wheat beers cleanse the palate between bites. Buttermilk or cold milk also works wonderfully to cool any spice heat.

Side Dish Recommendations:
Creamy coleslaw adds refreshing crunch and acidity that balances the rich chicken, while mac and cheese doubles down on comfort food indulgence. Green beans with bacon provide color and slight bitterness that cuts the richness, and buttermilk biscuits are perfect for sopping up that country gravy. Mashed potatoes create the ultimate comfort plate, while corn on the cob adds sweetness and texture contrast.

Complete Meal Ideas:
Start with pimento cheese and crackers as an appetizer, follow with the fried chicken, creamy coleslaw, and buttermilk biscuits. For dessert, peach cobbler or banana pudding maintains the Southern theme. This menu works perfectly for Sunday dinners, potluck gatherings, or casual entertaining where comfort is the goal.

Occasion Suggestions:
Perfect for family reunions, church potlucks, game day gatherings, and comfort food cravings. The make-ahead marinating makes it ideal for planned entertaining, while the impressive presentation works for special Sunday dinners when you want to create something memorable.

Pro Tips and Troubleshooting

Professional Frying Techniques:
Maintain oil temperature between 325-350°F (165-175°C) – too hot and the coating burns before chicken cooks through, too cool and you get greasy, soggy results. Don’t overcrowd the pan; fry 2 pieces maximum at once to prevent temperature drops. Let chicken come to room temperature for 30 minutes before frying for more even cooking.

Common Mistakes and Solutions:
Soggy coating usually means oil temperature too low or chicken placed on solid surface after frying – always use a wire rack. Burnt exterior, raw interior indicates oil too hot – reduce heat and cook longer. Coating falling off happens when chicken is too wet from marinade – let excess drip off thoroughly before first flour dredge.

Storage and Reheating:
Store leftover chicken in refrigerator for 3-4 days. Reheat in 375°F (190°C) oven for 10-12 minutes on wire rack to restore crispiness – never microwave as it makes coating soggy. Freeze cooked chicken for 2-3 months; thaw overnight before reheating.

Make-Ahead Strategies:
Marinate chicken up to 24 hours ahead for deeper flavor. Bread chicken 2-3 hours early and refrigerate on wire racks – this actually improves coating adhesion. Make gravy base (roux) ahead and reheat with broth when ready to serve.

Recipe Scaling:
Double recipe easily, but fry in batches to maintain oil temperature. For larger crowds, finish chicken in 300°F (150°C) oven to keep warm and crispy while frying remaining batches.

This country fried chicken recipe delivers everything you want from Southern comfort food – that satisfying crunch giving way to juicy, perfectly seasoned chicken, all brought together with rich, peppery gravy that makes every bite absolutely irresistible. Whether you’re cooking for family Sunday dinner or trying to impress someone special, this recipe creates the kind of memorable meal that has people asking for seconds and begging for the recipe.