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Country Fried Chicken Recipe

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★★★★★

4.8 from 90 reviews

This Country Fried Chicken recipe offers a crispy, flavorful, and tender Southern classic. Marinated in buttermilk and eggs, seasoned with a blend of spices, then perfectly fried in vegetable oil, this dish is a comforting meal that pairs beautifully with traditional sides like cornbread, mashed potatoes, and gravy.

Ingredients

Scale

Chicken and Marinade

  • 4 boneless skinless chicken breasts
  • 2 cups buttermilk
  • 2 large eggs, whisked
  • 3 teaspoons salt

Breading

  • 1 ½ cups all-purpose flour
  • ½ cup breadcrumbs (plain or Italian)
  • 2 ½ teaspoons seasoned salt
  • ¾ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons black pepper

Frying

  • 1 ½ cups vegetable oil

Instructions

  1. Prep Work: Cover each chicken breast with plastic wrap and use a meat tenderizer to pound the chicken flat to about ½ inch thickness. This ensures even cooking and tender texture.
  2. Marinate the Chicken: Pat the chicken dry thoroughly. In a bowl, combine the whisked eggs, salt, and buttermilk. Add the chicken breasts and let them marinate for 1-2 hours, or for best tenderness, overnight.
  3. Bring to Room Temperature: Remove the chicken from the marinade and let it sit out for 25-30 minutes at room temperature before cooking. This step helps them cook evenly.
  4. Prepare Breading Mix: In a separate bowl, mix together the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. This will be the breading mix that coats the chicken.
  5. Bread the Chicken: Transfer each marinated chicken breast to the breading mix carefully. Flip it over multiple times to ensure every nook and cranny is fully coated. Do this one piece at a time for best results.
  6. Heat the Oil: Add enough vegetable oil to a skillet (preferably cast iron) to cover the chicken breasts by half. Heat the oil to 350°F, which ensures a crispy crust without overcooking the inside.
  7. Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil. Fry for 4-5 minutes per side, turning once the edges brown nicely. Use a thin spatula to flip gently to preserve the crust.
  8. Drain Excess Oil: Once browned and cooked through, transfer the chicken to a wire cooling rack to let excess oil drip off, preventing sogginess.
  9. Repeat and Serve: Repeat the breading and frying steps for all chicken breasts. Serve hot alongside classic sides like cornbread, mashed potatoes, and chicken or brown gravy for a complete meal.

Notes

  • For buttermilk substitution, use 2 cups of milk with 2 tablespoons of lemon juice or white vinegar, let it sit for 5-10 minutes before using.
  • Using a cast iron skillet helps maintain consistent heat during frying for best crust development.
  • Do not bread all chicken pieces at once; bread each just before frying for optimal crust texture.
  • Ensure oil temperature remains steady at 350°F to avoid greasy or burnt chicken.

Keywords: Country Fried Chicken, Southern Fried Chicken, Crispy Chicken, Buttermilk Fried Chicken, Comfort Food

Find it online: https://flavorsbymaya.com/country-fried-chicken-recipe/