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Country Fried Chicken Recipe

Country Fried Chicken Recipe
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★★★★★

4.8 from 19 reviews

Country Fried Chicken is a classic Southern dish featuring tenderized chicken breasts marinated in a flavorful buttermilk and egg mixture, then coated in a seasoned breadcrumb and flour mixture and fried until golden and crispy. Perfectly crispy on the outside and juicy on the inside, this comforting recipe pairs wonderfully with traditional sides like mashed potatoes and gravy.

Ingredients

Scale

Chicken

  • 4 boneless skinless chicken breasts
  • 1 ½ cups vegetable oil

Buttermilk Marinade

  • 2 cups buttermilk (or substitute with 2 cups milk plus 2 tablespoons lemon juice or vinegar, let sit 5 minutes)
  • 2 large eggs, whisked
  • 3 teaspoons salt

Breading

  • 1 ½ cups all-purpose flour
  • ½ cup plain or Italian breadcrumbs
  • 2 ½ teaspoons seasoned salt
  • ¾ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons black pepper

Instructions

  1. Prepare the Chicken: Cover each chicken breast with plastic wrap and gently pound them to about ½ inch thickness using a meat tenderizer. This ensures even cooking and tenderness.
  2. Marinate: Pat the chicken dry with paper towels. In a bowl, whisk together the eggs, salt, and buttermilk. Submerge the chicken breasts in the marinade and refrigerate for 1-2 hours or overnight for maximum tenderness.
  3. Bring to Room Temperature: Remove the chicken from the marinade and let it sit at room temperature for 25-30 minutes before frying. This helps it cook evenly.
  4. Prepare the Breading: In a shallow dish, combine the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Mix well to distribute the spices evenly.
  5. Bread the Chicken: Working with one piece at a time, coat the chicken thoroughly in the breading mixture. Press the coating into all the nooks and crannies so it adheres well and dries completely.
  6. Heat the Oil: Pour vegetable oil into a cast iron skillet or heavy-bottomed pan until it covers the chicken about halfway. Heat the oil to 350°F (175°C), the optimal temperature for frying.
  7. Fry the Chicken: Carefully place the breaded chicken into the hot oil. Fry each side for 4-5 minutes, until golden brown and cooked through. Use a thin spatula to flip carefully once the edges begin to brown.
  8. Drain Excess Oil: Transfer fried chicken to a wire rack set over a baking sheet to let excess oil drip off, keeping the crust crispy and preventing sogginess.
  9. Repeat and Serve: Repeat breading and frying steps for all chicken breasts. Serve hot alongside classic sides such as cornbread, mashed potatoes, and chicken or brown gravy for a comforting meal.

Notes

  • If buttermilk is unavailable, sour milk can be made by adding 2 tablespoons lemon juice or white vinegar to 2 cups of milk and letting it sit for 5 minutes.
  • Do not bread all chicken pieces at once to prevent the coating from becoming soggy; bread each just before frying.
  • Use a cast iron skillet if possible, as it holds heat well for consistent frying temperatures.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Allow chicken to rest on a wire rack instead of paper towels after frying to maintain crispiness.

Nutrition

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

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