Country Fried Chicken Recipe

Introduction

Country fried chicken is a classic Southern favorite known for its crispy, flavorful coating and juicy interior. This recipe gives you a perfectly seasoned fried chicken that’s delicious served with mashed potatoes or a simple salad. It’s comfort food at its finest, perfect for a family dinner.

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

1. Step 1: In a large bowl, combine the buttermilk, whisked eggs, and 1 ½ teaspoons of salt. Add the chicken breasts and marinate in the refrigerator for at least 1 hour, or up to overnight.
2. Step 2: In a separate large bowl, mix the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, black pepper, and remaining 1 ½ teaspoons of salt.
3. Step 3: Remove each chicken breast from the marinade, letting any excess drip off. Dredge thoroughly in the flour mixture, pressing lightly to adhere the coating.
4. Step 4: Pour the vegetable oil into a large skillet to a depth of about ½ inch and heat over medium heat until hot but not smoking (about 350°F if using a thermometer).
5. Step 5: Carefully place the coated chicken breasts into the hot oil. Fry for about 6-7 minutes per side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F.
6. Step 6: Transfer the fried chicken to a paper towel-lined plate to drain excess oil before serving.

Tips & Variations

• For a tangier marinade, add a splash of hot sauce to the buttermilk mixture.
• If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice and let sit for 5 minutes.
• Use panko breadcrumbs for an extra crispy coating.
• Adjust the cayenne pepper to control the heat level to your preference.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for about 10-15 minutes to restore 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 chicken can be used but will require a longer frying time to ensure it cooks through completely.

How can I make the chicken extra crispy?

Double dredge the chicken by dipping it back into the buttermilk mixture and then coating it again with the flour mixture before frying.

Country Fried Chicken Recipe

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★★★★★

4.9 from 74 reviews

Country Fried Chicken is a classic Southern dish featuring tender, boneless chicken breasts dipped in a flavorful buttermilk and egg mixture, then coated in a seasoned flour and breadcrumb mixture before being fried to golden perfection. This dish is crispy on the outside, juicy and flavorful on the inside, making it a perfect comfort food meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Southern American

Ingredients

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Chicken and Marinade

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

Coating

• 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

For Frying

• 1 ½ cups vegetable oil

Instructions

1. Prepare the marinade: In a large bowl, combine the buttermilk, whisked eggs, and 3 teaspoons of salt. Whisk well to blend the ingredients thoroughly.
2. Marinate the chicken: Place the boneless skinless chicken breasts into the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour to tenderize and infuse flavor.
3. Prepare the coating: In a separate large bowl, mix the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper evenly.
4. Coat the chicken: Remove each chicken breast from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour and breadcrumb mixture, pressing lightly to ensure the coating sticks well.
5. Heat the oil: Pour the vegetable oil into a large skillet and heat over medium-high heat until it reaches approximately 350°F (175°C), or when a small bit of coating sizzles upon contact.
6. Fry the chicken: Carefully place the coated chicken breasts into the hot oil. Fry for about 5-7 minutes per side, or until the outside is golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding the skillet to maintain temperature and crispiness.
7. Drain and serve: Remove the fried chicken breasts from the oil and drain on a wire rack or paper towels to remove excess oil. Allow to rest for a few minutes before serving for maximum juiciness and flavor.

Notes

• Buttermilk can be substituted with a mixture of 2 cups milk plus 2 tablespoons lemon juice or white vinegar, let it sit for 5 minutes before using.
• Adjust the seasoning in the coating to your preference; add more cayenne for spice.
• Ensure oil temperature stays consistent; too hot will burn coating, too cool will result in greasy chicken.
• Use a thermometer to check the chicken’s internal temperature for food safety.

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