Medium

Country Fried Chicken (Chicken Fried Style)

Name: Country Fried Chicken (Chicken Fried Style)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 whole boneless skinless chicken breasts (150-175g each); 250 g all-purpose flour (divided); 3 whole large eggs; 60 ml buttermilk; 2 tsp garlic powder; 2 tsp smoked paprika; 1 tsp cayenne pepper; 500 ml vegetable oil (for frying); 500 ml whole milk; 1.5 tsp white pepper; 1 tsp kosher salt (plus more for seasoning)

35 min4520 cal

By Chef Marco Deluca·Red Seal Certified Chef|March 15, 2024

Country fried chicken is what happens when you treat chicken breast like chicken-fried steak — pounded thin, dredged in seasoned flour, dipped in egg wash, back through the flour, then shallow-fried in a cast iron until golden and crunchy. The double-dredge is what builds that thick, shaggy coating that shatters when you cut through it with a fork. Served with white pepper gravy made in the same pan from the drippings — flour, milk, salt, white pepper, a pinch of cayenne. This isn't health food. This is Saturday dinner food.

bbq-smokedcomfort-food

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Egg‑Buttermilk Emulsion

“Whisk the eggs and buttermilk together until a frothy emulsion forms, then let the chicken sit in it for 10 minutes; this creates a thin film that adheres the seasoned flour better and yields an ultra‑crisp crust without soggy pockets.”

About This Recipe

Country Fried Chicken is a cherished dish that brings warmth and comfort to Canadian tables, especially on those cozy Saturday evenings. The technique of pounding the chicken into thin cutlets creates a tender texture that perfectly contrasts with the golden, crunchy crust formed by the double-dredging process. This method allows for a satisfying crunch and a rich, savory flavor that is simply irresistible. When smothered in a creamy white pepper gravy, the dish transforms into a family favorite, evoking the essence of home-cooked meals that many Canadians grew up enjoying.

What makes this dish truly special is its ability to unite family and friends around the dinner table. The deep, savory notes from the frying process, combined with the comforting gravy, create a delightful symphony of flavors that warms the heart. Whether you're serving it for a casual weeknight dinner or a festive gathering, Country Fried Chicken is sure to impress and satisfy everyone’s cravings for something hearty and delicious.

Tips for the Best Country Fried Chicken (Chicken Fried Style)

To ensure your Country Fried Chicken comes out perfectly, aim for an internal temperature of 74°C (165°F) to guarantee juiciness. The key to avoiding dryness is to not overcook the chicken; a quick fry will yield that coveted crispy exterior while keeping the inside succulent. Remember to let the chicken rest briefly after frying to enhance its flavor and tenderness. The double-dredging technique is crucial for that thick, crackling crust, so don’t skip it!

What to Serve With It

For a truly Canadian twist, serve your Country Fried Chicken alongside buttery mashed potatoes, drizzled with the white pepper gravy. A bright, tangy coleslaw or roasted root vegetables make excellent side dishes, balancing the richness of the chicken. To elevate the meal further, consider pairing it with a crisp, local lager or a refreshing iced tea, perfect for washing down those satisfying bites.

Storage & Reheating

To store leftovers, place your Country Fried Chicken in an airtight container in the fridge, where it will stay fresh for up to three days. When reheating, use an oven set to 175°C (350°F) to keep the crust crispy while ensuring the chicken stays moist; avoid using a microwave, as it can lead to dryness. If you want to freeze leftovers, wrap them tightly and store for up to three months, reheating directly from the freezer for best results.

Nutrition Per Serving

520

Calories

33g

Protein

24g

Fat

23g

Carbs

Fiber5g

Sugar8g

Sodium590mg

Frequently Asked Questions

Can I use chicken thighs instead of breasts for this recipe?+

Absolutely! Chicken thighs are a fantastic choice for Country Fried Chicken. They tend to be juicier and more flavorful, which can add a delightful richness to the dish.

What type of flour should I use for dredging?+

All-purpose flour works best for dredging, as it creates a nice, crunchy coating. You can also try adding a bit of cornstarch for extra crispiness.

Is it necessary to pound the chicken?+

Yes, pounding the chicken to an even thickness ensures it cooks evenly and remains tender. This step is essential for achieving that perfect texture.

Can I make the white pepper gravy ahead of time?+

While it's best to make the gravy fresh, you can prepare the base ahead of time. Just reheat it gently before serving to ensure it's creamy and smooth.

What can I use if I don't have white pepper?+

If you don't have white pepper, you can substitute it with black pepper. Just keep in mind that the flavor will be slightly different and the color of the gravy will be darker.

Recipe at a Glance

Prep:

15 min

Cook:

20 min

Total:

35 min

Servings:

Difficulty:

Medium

Pro Tips

1Pound chicken to uniform thickness so it cooks evenly — thick spots will be undercooked while thin edges burn
2Maintain oil temperature between 165-180°C (325-350°F) — too cool and the coating absorbs grease, too hot and it burns before chicken cooks through
3Let the dredged chicken rest 5 minutes before frying so the coating bonds to the meat and doesn't fall off in the oil
4Make gravy immediately after frying while drippings are hot — cold drippings won't emulsify properly with the milk

Variations

Use pork loin cutlets instead of chicken for traditional chicken-fried steak
Add 1 tsp MSG to the flour mixture for deeper umami flavor
Substitute black pepper for white pepper in gravy for a more rustic, visible speckled appearance

BBQ & Smoked Chicken

Country Fried Chicken (Chicken Fried Style)

This is THE Country Fried Chicken (Chicken Fried Style) recipe you have been looking for.

by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience