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Country Fried Chicken Recipe

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5 from 137 reviews

Country Fried Chicken is a classic Southern comfort food featuring tenderized chicken breasts marinated in a flavorful buttermilk and egg mixture, then coated with seasoned flour and breadcrumbs before being pan-fried to golden, crispy perfection.

Ingredients

Scale

Chicken and Marinade

  • 4 boneless skinless chicken breasts
  • 2 cups buttermilk
  • 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

Frying

  • 1 ½ cups vegetable oil (for frying)

Instructions

  1. Prep Work: Cover each chicken breast with plastic wrap and use a meat tenderizer to pound the chicken until about ½ inch thick. This step ensures even cooking and tender texture.
  2. Marinate the Chicken: Pat the chicken breasts dry thoroughly. In a bowl, combine the whisked eggs, salt, and buttermilk. Submerge the chicken breasts in this mixture and let them marinate for 1-2 hours or overnight for more tenderness.
  3. Bring to Room Temperature: Remove the marinated chicken from the fridge and let them rest at room temperature for 25-30 minutes before frying. This helps them cook evenly.
  4. Prepare the Breading Mixture: In a separate large bowl, mix together the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper.
  5. Breading the Chicken: Remove one piece of chicken at a time from the marinade and transfer it to the breading mix. Flip and press the breading into all surfaces of the chicken so it is fully coated and dry. Do this just before frying to keep the breading crisp.
  6. Heat the Oil: Pour enough vegetable oil into a skillet (preferably cast iron) to cover the chicken halfway and heat it to 350°F (175°C).
  7. Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil. Fry for about 4-5 minutes per side until the edges turn a nice golden brown. Use a thin spatula to carefully flip the pieces.
  8. Drain Excess Oil: Once browned on both sides, transfer the chicken to a wire cooling rack placed over a baking sheet to allow excess oil to drip away and avoid sogginess on the bottom.
  9. Repeat and Serve: Repeat the breading and frying process with the remaining chicken breasts. Serve hot with classic sides such as cornbread, mashed potatoes, and chicken or brown gravy.

Notes

  • For a buttermilk substitute, you can mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar; let it sit for 5 minutes before using.
  • Using a cast iron skillet is recommended for even heat distribution and better frying results.
  • Do not bread all chicken pieces at once to maintain a crisp coating.
  • Resting the chicken at room temperature before frying ensures even cooking and prevents cold centers.

Keywords: country fried chicken, southern fried chicken, buttermilk fried chicken, crispy fried chicken, skillet fried chicken

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