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