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Country Fried Chicken Recipe

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★★★★

3.8 from 88 reviews

This Country Fried Chicken recipe delivers crispy, perfectly seasoned chicken breasts that are tender on the inside and golden brown on the outside. Marinated in a buttermilk and egg mixture for extra moisture and flavor, then coated with a seasoned breadcrumb and flour mix before being pan-fried to crispy perfection. Ideal comfort food served alongside classic southern sides like cornbread and mashed potatoes.

Ingredients

Scale

Chicken and Marinade

  • 4 boneless skinless chicken breasts
  • 2 cups buttermilk
  • 2 large eggs, whisked
  • 3 teaspoons salt (divided, some for marinade, some for seasoning)

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 the Chicken: Cover each chicken breast with plastic wrap and use a meat tenderizer to pound the chicken to about ½ inch thickness to ensure even cooking and tenderness.
  2. Marinate: Pat the chicken breasts dry. In a large bowl, combine the whisked eggs, 3 teaspoons salt, and buttermilk. Submerge the chicken in the mixture and marinate for 1-2 hours or overnight for best tenderness and flavor.
  3. Bring to Room Temperature: Remove chicken from the fridge and let sit at room temperature for 25-30 minutes before frying to ensure even cooking.
  4. Prepare Breading Mix: In a separate bowl, combine the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Mix thoroughly.
  5. Bread the Chicken: Remove one piece of chicken from the marinade. Transfer it to the breading mix and thoroughly coat, pressing the breading into all parts of the chicken to ensure an even, dry crust. Do one piece at a time to keep breading from getting soggy.
  6. Heat Oil: In a cast iron skillet (or other heavy skillet), pour in vegetable oil to cover the chicken pieces halfway. Heat the oil to 350°F (175°C) to achieve ideal frying temperature.
  7. Fry the Chicken: Carefully add the breaded chicken breast to the hot oil. Fry each side for 4-5 minutes or until the edges are nicely browned and crispy. Flip carefully with a thin spatula to avoid disturbing the breading.
  8. Drain Excess Oil: When browned on both sides, transfer the chicken onto a wire cooling rack to let excess oil drain off, preventing sogginess on the bottom.
  9. Repeat and Serve: Repeat the breading and frying process for each chicken breast. Serve immediately alongside cornbread, mashed potatoes, and chicken or brown gravy for a classic southern meal.

Notes

  • If buttermilk is not available, substitute with milk plus 1 tablespoon of lemon juice or white vinegar per cup, let sit for 5 minutes to curdle before using.
  • Pounding the chicken to an even thickness helps it cook evenly and remain juicy inside.
  • Allowing chicken to come to room temperature before frying helps prevent the chicken from being undercooked in the center or oily on the outside.
  • Using a cast iron skillet provides even heat distribution, which is ideal for frying.
  • Do not bread all chicken at once to avoid soggy coating; bread just before frying each piece.
  • Use a wire rack instead of paper towels to drain fried chicken to keep the crust crispy.

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

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