Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Country Fried Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

  • Author: Molly
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Description

This classic Country Fried Chicken recipe features tenderized, buttermilk-marinated chicken breasts that are breaded with a flavorful seasoned coating and fried to crispy, golden perfection. Served best with traditional sides like cornbread, mashed potatoes, and gravy, this comforting Southern-style dish delivers homestyle flavor and a satisfying crunch.

Ingredients

Chicken and Marinade

  • 4 boneless skinless chicken breasts
  • 2 cups buttermilk
  • 2 large eggs, whisked
  • 3 teaspoons salt

Breading

  • 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. Prep the Chicken: Cover each chicken breast with plastic wrap and gently pound them to about ½ inch thickness using a meat tenderizer to ensure even cooking and added tenderness.
  2. Marinate: Pat the chicken dry, then combine whisked eggs, 3 teaspoons salt, and buttermilk in a bowl. Submerge the chicken breasts in this marinade and refrigerate for 1-2 hours or overnight for more tenderness.
  3. Rest at Room Temperature: Remove the chicken from the refrigerator and let it sit at room temperature for 25-30 minutes before frying to ensure even cooking.
  4. Prepare Breading: In a large bowl, mix together the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper to create the breading mixture.
  5. Bread the Chicken: Remove one chicken breast at a time from the marinade, letting excess drip off, then coat thoroughly in the breading mixture, pressing to adhere the coating into all nooks and crannies. Do not bread all the chicken at once; bread each piece just before frying.
  6. Heat Oil: Pour vegetable oil into a skillet (cast iron preferred) to a depth covering half the chicken’s thickness and heat to 350°F (177°C).
  7. Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil. Fry for 4-5 minutes on each side until the edges are nicely browned and crispy, using a thin spatula to flip gently.
  8. Drain Excess Oil: Transfer fried chicken to a wire cooling rack set over a baking sheet to allow excess oil to drip off the bottom, preventing sogginess.
  9. Repeat and Serve: Repeat the breading and frying process with remaining chicken breasts. Serve hot with traditional sides such as cornbread, mashed potatoes, and chicken or brown gravy.

Notes

  • Substitute buttermilk with a mixture of 2 cups milk and 2 tablespoons lemon juice or white vinegar; let sit for 5 minutes before use.
  • Use a cast iron skillet if possible, as it distributes heat evenly for better frying results.
  • Do not overcrowd the skillet to maintain oil temperature and crispiness.
  • Resting the chicken at room temperature before frying helps cook it evenly and improves texture.
  • Use a thin spatula for flipping to avoid breaking the breaded crust.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Southern

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