Name: Country Fried Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Southern American
Ingredients: 4 boneless skinless chicken breasts; 2 cups buttermilk; 2 large eggs, whisked; 3 teaspoons salt; 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; 1 ½ cups vegetable oil (for frying)

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Introduction

Country Fried Chicken is a comforting classic that features tender, marinated chicken breasts coated in a flavorful, crispy breading. This homemade version brings the satisfying crunch and juicy interior of your favorite Southern dish right to your kitchen.

A white plate sits on a white marbled surface holding two pieces of golden brown fried chicken tender, one cut open to show the white cooked meat inside. The chicken is topped with a thick, creamy white gravy sprinkled with black pepper. In the background, there is a white dish filled with more fried chicken tenders and beside it, a white gravy boat with extra white gravy and a spoon inside. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cover each chicken breast with plastic wrap and use a meat tenderizer to pound the chicken to about ½ inch thickness.
Step 2: Pat the chicken dry. In a bowl, combine whisked eggs, salt, and buttermilk. Add the chicken breasts and marinate for 1-2 hours or overnight for more tenderness.
Step 3: Remove chicken from the fridge and let it sit at room temperature for 25-30 minutes before cooking.
Step 4: Prepare the breading mix by combining flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper in a shallow dish.
Step 5: Remove one piece of chicken from the marinade and transfer it to the breading mix. Flip and press the breading on thoroughly until fully coated and dry. Avoid breading all pieces at once—do this just before frying each piece.
Step 6: Heat vegetable oil in a skillet to 350°F. A cast iron skillet works best for even heat distribution. The oil should cover the chicken halfway.
Step 7: Carefully place the breaded chicken in the hot oil. Fry for 4-5 minutes per side or until the edges turn golden brown. Use a thin spatula to flip gently.
Step 8: After frying, transfer chicken to a wire rack to let excess oil drip off, preventing sogginess on the bottom.
Step 9: Repeat the breading and frying process for the remaining chicken breasts. Serve hot with classic sides like cornbread, mashed potatoes, and gravy.

Tips & Variations

For a dairy-free alternative, substitute buttermilk with equal parts milk and a tablespoon of lemon juice or vinegar.
Use a thermometer to maintain the oil temperature at 350°F for perfectly crispy chicken without greasy results.
For extra crunch, double-dip the chicken by repeating the egg wash and breading step before frying.
Add fresh herbs like thyme or rosemary to the breading mixture for a subtle aromatic twist.

Storage

Store leftover country fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet in a preheated 350°F oven for about 10-15 minutes to restore crispiness. Avoid microwaving as it can make the breading soggy.

How to Serve

A white plate on a white marbled surface holds a comforting meal with three main layers: on the bottom, bright green cooked green beans arranged along the left side; next to them, creamy mashed potatoes in a large portion on the right side, topped with a layer of smooth brown gravy spreading across the surface; on top of both green beans and mashed potatoes are two large, golden-brown crispy fried pork chops covered partly by the same brown gravy. A silver fork rests on the right side in the mashed potatoes. Small green herb bits are sprinkled lightly on the dish photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, you can use bone-in pieces, but cooking time will be longer. Make sure the internal temperature reaches 165°F for safe consumption, and frying time may vary based on thickness.

What can I use if I don’t have buttermilk?

You can make a simple buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using it in the marinade.