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Country Fried Chicken Recipe

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4.2 from 3 reviews

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

Description

This classic Country Fried Chicken recipe features tender, marinated chicken breasts breaded and fried to golden perfection. The chicken is soaked in a flavorful buttermilk and egg marinade, coated in seasoned flour and breadcrumbs, then pan-fried in vegetable oil for a crispy, juicy finish. Perfect served with traditional Southern sides like cornbread, mashed potatoes, and gravy, this dish brings comforting, homemade flavors to your table.

Ingredients

Chicken and Marinade

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

Breading Mix

  • 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

Frying

  • 1 ½ cups vegetable oil

Instructions

  1. Prep Work: Cover each chicken breast with saran wrap and pound with a meat tenderizer to about ½ inch thickness for even cooking and tenderness.
  2. Marinate Chicken: Pat dry the chicken breasts completely. In a bowl, combine the whisked eggs, salt, and buttermilk to make the marinade. Submerge the chicken breasts in the mixture and refrigerate for 1-2 hours, or overnight for more tenderness.
  3. Bring to Room Temperature: About 25-30 minutes before frying, remove the chicken from the refrigerator and let it sit at room temperature to ensure even cooking.
  4. Prepare Breading: In a separate bowl, mix flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. This breading adds a flavorful and crispy crust.
  5. Bread the Chicken: Remove one piece of chicken at a time from the marinade, then transfer to the breading mixture. Flip and press the breading into the chicken thoroughly until fully coated and dry. Avoid breading all chicken at once to maintain crispness.
  6. Heat Oil: Pour vegetable oil into a skillet (preferably cast iron) until it covers half the thickness of the chicken. Heat the oil to 350°F (175°C) for optimal frying temperature.
  7. Fry the Chicken: Carefully place the breaded chicken in the hot oil. Fry for 4-5 minutes on each side until the edges are nicely browned and crispy, flipping gently with a thin spatula.
  8. Drain Excess Oil: Remove the fried chicken and place it on a wire cooling rack to let excess oil drip away, preventing sogginess on the bottom.
  9. Repeat and Serve: Repeat the breading and frying process for all chicken breasts. Serve hot with traditional sides like cornbread, mashed potatoes, and chicken or brown gravy.

Notes

  • To substitute buttermilk, use 2 cups of milk with 2 tablespoons of lemon juice or vinegar, let sit for 5 minutes before marinating.
  • Using a cast iron skillet helps maintain consistent heat for better frying results.
  • Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
  • Marinating overnight yields more tender and flavorful chicken.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern American

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