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Country Fried Chicken Recipe

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4.3 from 9 reviews

This Country Fried Chicken recipe delivers crispy, tender, and flavorful fried chicken breasts marinated in buttermilk and perfectly seasoned. A classic Southern comfort food dish, this recipe uses a flavorful breading mix and skillet frying technique to create a satisfying meal ideal for family dinners or special gatherings.

Ingredients

Chicken and Marinade

  • 4 boneless skinless chicken breasts
  • 2 cups buttermilk (see notes for substitutions)
  • 2 large eggs (whisked)
  • 3 teaspoons salt

Breading Mix

  • 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

Frying

  • 1 ½ cups vegetable oil

Instructions

  1. Prep Work: Cover each chicken breast with saran wrap and use a meat tenderizer to pound the chicken to about ½ inch thickness, ensuring even cooking and tenderness.
  2. Marinate Chicken: Pat the chicken completely dry with paper towels. In a bowl, combine the whisked eggs, salt, and buttermilk. Submerge the chicken breasts in this marinade and let them sit for 1-2 hours, or for best results, refrigerate overnight to tenderize and infuse flavor.
  3. Bring to Room Temperature: Remove the chicken from the marinade and let it sit out at room temperature for 25-30 minutes before frying; this helps the chicken cook evenly.
  4. Prepare Breading: In a separate bowl, mix together the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper.
  5. Bread the Chicken: Transfer each piece of marinated chicken to the breading mix one at a time. Flip and press the breading into every nook and cranny until fully coated and dry to the touch. Do not bread all chicken pieces at once; bread one piece before frying to maintain coating texture.
  6. Heat the Oil: Pour enough vegetable oil into a large skillet (preferably cast iron) to cover the chicken halfway. Heat the oil to 350°F (175°C), which is ideal for frying to get a crisp, golden crust.
  7. Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil. Fry for 4-5 minutes on each side, until the edges turn a nice golden brown. Use a thin spatula to flip the chicken gently to prevent the breading from falling off.
  8. Drain Excess Oil: Once browned on both sides, transfer the chicken to a wire cooling rack to allow excess oil to drip off and prevent sogginess on the bottom.
  9. Repeat and Serve: Fry the remaining pieces of chicken following the same method. Serve hot with traditional sides such as cornbread, mashed potatoes, and chicken gravy or brown gravy for a complete meal.

Notes

  • You can substitute buttermilk with a mixture of milk and lemon juice or vinegar (1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes).
  • Using a cast iron skillet is recommended as it retains heat well for even frying.
  • Marinating overnight will yield more tender chicken, but 1-2 hours is sufficient for good flavor.
  • Do not overcrowd the skillet to maintain the oil temperature and ensure crispy crust.
  • Letting chicken rest at room temperature before frying helps avoid uneven cooking.

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