Country Fried Chicken Recipe
Introduction
Country Fried Chicken is a classic Southern favorite known for its crispy coating and juicy, tender meat. This recipe uses a flavorful buttermilk marinade and a seasoned breading to create the perfect fried chicken experience at home.
Ingredients
- 4 boneless skinless chicken breasts
- 1 ½ cups vegetable oil
- 2 cups buttermilk (see notes for substitutions)
- 2 large eggs (whisked)
- 3 teaspoons salt
- 1 ½ cup all-purpose flour
- ½ cup breadcrumbs (plain or Italian)
- 2 ½ teaspoons seasoned salt
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon black pepper
Instructions
- Step 1: Cover each chicken breast with plastic wrap and use a meat tenderizer to pound the chicken to about ½ inch thickness.
- Step 2: Pat the chicken dry. In a bowl, combine the whisked eggs, salt, and buttermilk. Add the chicken and marinate for 1–2 hours or overnight for more tender results.
- Step 3: Remove the chicken from the refrigerator and let it sit at room temperature for 25–30 minutes before frying.
- Step 4: Prepare the breading mixture by combining flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper in a shallow dish.
- Step 5: Transfer one piece of marinated chicken at a time to the breading mix. Flip it several times to coat thoroughly and press the breading into all the crevices.
- Step 6: Heat vegetable oil in a skillet to 350°F (175°C), enough to cover the chicken halfway. A cast iron skillet is preferred for even heat distribution.
- Step 7: Carefully place the breaded chicken in the hot oil and cook for 4–5 minutes per side, or until the edges turn golden brown. Use a thin spatula to flip gently.
- Step 8: Transfer cooked chicken to a wire rack to drain excess oil and prevent sogginess on the bottom.
- Step 9: Repeat the breading and frying process for all chicken breasts. Serve hot with your favorite sides like cornbread, mashed potatoes, and gravy.
Tips & Variations
- For a buttermilk substitute, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar; let it sit for 10 minutes before using.
- Use a thermometer to maintain oil temperature around 350°F for perfectly crispy chicken without burning.
- Try adding garlic powder or onion powder to the breading mix for an extra flavor boost.
- For a spicier kick, increase the cayenne pepper or add hot sauce to the marinade.
Storage
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for 10–15 minutes to retain crispiness. Avoid microwaving, as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken for this recipe?
Yes, bone-in pieces can be used but will require longer marinating and frying times to ensure even cooking.
What oil is best for frying chicken?
Vegetable oil, canola oil, or peanut oil are good choices because they have high smoke points and neutral flavors, ideal for frying.
Print
Country Fried Chicken Recipe
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 4 servings 1x
- Diet: Halal
Description
This Country Fried Chicken recipe delivers a crispy, flavorful southern classic with tender, marinated chicken breasts coated in a seasoned breadcrumb and flour mixture, then perfectly fried in a cast iron skillet. Serve it hot with traditional sides like cornbread, mashed potatoes, and rich gravy for a comforting meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 2 cups buttermilk (see notes for substitutions)
- 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
- Prep Chicken: Cover each chicken breast with saran wrap and use a meat tenderizer to pound the chicken evenly flat to about 1/2 inch thickness to ensure even cooking and tender texture.
- Marinate: Pat the chicken dry. In a bowl, combine whisked eggs, salt, and buttermilk. Submerge the chicken breasts in this mixture and marinate for 1-2 hours or overnight in the refrigerator to enhance tenderness and flavor.
- Rest at Room Temperature: Before frying, let the marinated chicken rest at room temperature for 25-30 minutes to ensure even cooking when frying.
- Prepare Breading: Mix together the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper in a shallow dish for the breading.
- Bread the Chicken: Remove one piece of chicken from the marinade at a time, then coat thoroughly in the breading mixture, pressing the crumbs into all nooks and crannies to ensure a complete, even coating. Do not bread all chicken at once to keep the coating fresh and crispy.
- Heat Oil: Pour vegetable oil into a cast iron skillet to cover chicken by half and heat to 350°F (175°C), ideal for deep frying with even heat distribution.
- Fry Chicken: Carefully add the breaded chicken to the hot oil. Fry for 4-5 minutes on each side, turning when the edges begin to brown and become crisp. Use a thin spatula for flipping to maintain the crust.
- Drain Chicken: Remove the chicken from the oil and place on a wire cooling rack to let excess oil drip off and prevent sogginess on the bottom.
- Repeat and Serve: Repeat the breading and frying process for each chicken breast. Serve hot with your choice of traditional southern sides such as cornbread, mashed potatoes, and chicken or brown gravy.
Notes
- Buttermilk substitutes include milk mixed with lemon juice or vinegar if buttermilk is unavailable.
- Use a cast iron skillet for best heat conduction during frying.
- Do not bread all chicken pieces at once to prevent sogginess and ensure crispy coating.
- Allowing chicken to rest at room temperature before frying ensures even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
Keywords: Country fried chicken, southern fried chicken, crispy fried chicken, buttermilk chicken, skillet fried chicken
