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Country Fried Chicken Recipe

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4 from 10 reviews

This Country Fried Chicken recipe features tenderized chicken breasts marinated in buttermilk and eggs, then coated in a seasoned flour and breadcrumb mixture, and pan-fried to a crispy, golden perfection. Perfectly crunchy on the outside and juicy on the inside, it's a classic Southern comfort food served best with traditional sides like cornbread and mashed potatoes.

Ingredients

Chicken and Marinade

  • 4 boneless skinless chicken breasts
  • 2 cups buttermilk
  • 2 large eggs, whisked
  • 3 teaspoons salt
  • 1 ½ cups vegetable oil (for frying)

Breading

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

Instructions

  1. Prep Work: Place each chicken breast between sheets of saran wrap and gently pound with a meat tenderizer until about ½ inch thick for even cooking.
  2. Marinate the Chicken: Pat the pounded chicken dry. In a bowl, combine the whisked eggs, salt, and buttermilk. Submerge the chicken breasts in this mixture and marinate for 1-2 hours, or ideally overnight, in the refrigerator to tenderize and infuse flavor.
  3. Bring to Room Temperature: Remove the chicken from the marinade and let it sit out at room temperature for 25-30 minutes prior to frying to ensure even cooking.
  4. Prepare the Breading Mixture: In a separate bowl, combine the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Mix well.
  5. Bread the Chicken: Working with one piece at a time, dredge each chicken breast in the breading mixture, pressing into all the nooks and crannies until fully coated and dry. Do not bread all pieces at once to prevent sogginess.
  6. Heat the Oil: Pour enough vegetable oil into a skillet (preferably cast iron) to cover the chicken halfway. Heat the oil to 350°F (175°C) for optimal frying temperature.
  7. Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil. Fry for 4-5 minutes on each side, flipping gently with a thin spatula once the edges turn a nice golden brown.
  8. Drain Excess Oil: Transfer the fried chicken to a wire cooling rack to allow excess oil to drip off, preventing sogginess on the underside.
  9. Serve: Repeat for all pieces. Serve the crispy country fried chicken alongside cornbread, mashed potatoes, and your choice of chicken or brown gravy for a hearty meal.

Notes

  • For buttermilk substitution, mix 2 cups milk with 2 tablespoons lemon juice or white vinegar and let stand for 5-10 minutes.
  • Use a cast iron skillet for even heat distribution and better frying results.
  • Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
  • Marinating longer improves tenderness and flavor depth.
  • Wire rack draining prevents soggy bottoms compared to paper towels.

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