If you’re craving a classic comfort food that brings a crispy, golden crust with tender, juicy meat inside, this Country Fried Chicken Recipe is exactly what you need. It’s one of those dishes that feels like a warm hug on a plate, combining simple, down-home ingredients with a cooking method that transforms everyday chicken breasts into a deliciously irresistible meal. Every bite delivers a perfect balance of seasoned breading and moist chicken that’s ideal for family dinners, weekend gatherings, or whenever you want a little taste of Southern cooking magic at home.
Ingredients You’ll Need
These ingredients are straightforward but essential, combining to create that perfect crispy coating and tender chicken inside. Each one plays a special role in making the Country Fried Chicken Recipe a standout dish — from the tangy buttermilk marinade that tenderizes the chicken to the flavorful spices that give the breading its signature kick.
- 4 boneless skinless chicken breasts: Choose fresh, even-sized breasts for consistent cooking and easy pounding to flatten.
- 1 ½ cups vegetable oil: A neutral oil ideal for frying to achieve that crispy, golden crust without burning.
- 2 cups buttermilk: Adds tang and tenderizes the chicken beautifully; if you don’t have buttermilk, a mix of milk and lemon juice works fine.
- 2 large eggs (whisked): Acts as part of the marinade and helps the breading stick perfectly.
- 3 teaspoons salt: Essential for seasoning both the marinade and the breading for balanced flavor.
- 1 ½ cups all-purpose flour: The base for the crispy breading, combining with the breadcrumbs to add extra texture.
- ½ cup breadcrumbs (plain or Italian): Adds crunch and a hint of savory herbs if you use Italian style.
- 2 ½ teaspoons seasoned salt: Boosts the flavor profile with a blend of spices that complement the chicken well.
- ¾ teaspoon paprika: Gives a subtle smoky warmth and beautiful color to the coating.
- ½ teaspoon cayenne pepper: Adds a mild kick of heat that wakes up the taste buds.
- 1 ½ teaspoons black pepper: Classic seasoning that enhances the overall depth of flavor in the breading.
How to Make Country Fried Chicken Recipe
Step 1: Prep the Chicken
Start by covering each chicken breast with plastic wrap and use a meat tenderizer to pound them evenly to about half an inch thick. This step ensures that the chicken cooks evenly and stays tender. After pounding, pat each piece completely dry with paper towels — dryness is key to getting that crispy crust later on.
Step 2: Marinate in Buttermilk and Eggs
Whisk together the eggs, salt, and buttermilk, creating a flavorful marinade that’s both tenderizing and seasoning. Submerge the chicken breasts in this mixture and let them chill out for 1-2 hours or even overnight if you have the time. The longer the marinade, the more succulent and tender your chicken will turn out — this is the secret to ultimate moistness in any Country Fried Chicken Recipe!
Step 3: Bring Chicken to Room Temperature
Before frying, set the marinated chicken out at room temperature for 25 to 30 minutes. This step promotes even cooking, preventing the outside from scorching while the inside catches up.
Step 4: Prepare the Breading
In a large bowl, combine the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. When ready to fry, transfer one piece of chicken at a time to this mixture, flipping it over several times to coat completely. Press the breading into all the nooks and crannies to ensure a thick, crunchy layer that sticks well. Don’t bread all the pieces at once — it’s important to do this step just before frying for the best crunch.
Step 5: Fry the Chicken
Heat enough vegetable oil in a skillet to cover the chicken halfway, aiming for a temperature around 350 degrees Fahrenheit. Using a cast iron skillet if you have one is a game-changer because it holds heat evenly. Carefully add the chicken breasts once the oil is hot and cook for 4 to 5 minutes on each side. Wait for the chicken edges to brown before flipping gently with a thin spatula to keep that crispy crust intact.
Step 6: Rest on a Cooling Rack
Once cooked, transfer the chicken to a wire rack instead of a paper towel-lined plate. This allows excess oil to drip off and keeps the bottom from getting soggy, preserving the perfect texture that makes this Country Fried Chicken Recipe so irresistible.
How to Serve Country Fried Chicken Recipe
Garnishes
A light sprinkle of fresh chopped parsley or chives adds a touch of color and a fresh note that works beautifully with the savory, crispy chicken. For a little extra indulgence, drizzle warm country gravy over the top — it’s like turning a classic into a decadent Southern feast.
Side Dishes
Classic sides like buttery mashed potatoes, creamy coleslaw, and golden cornbread are perfect companions. These sides complement the crispy chicken with comforting textures and flavors, creating a well-rounded plate that satisfies every craving.
Creative Ways to Present
For a fun twist, serve your chicken sliced over a crisp green salad with a drizzle of ranch or honey mustard dressing. Or stack the chicken on soft buns with pickles and spicy mayo for daring, crunchy sandwiches that turn this humble dish into a showstopper at any gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. This keeps the chicken moist without sacrificing too much of its crispy charm, making it easy to enjoy later without extra effort.
Freezing
If you want to keep the deliciousness longer, freeze cooked chicken pieces wrapped tightly in foil and placed in a freezer-safe bag. Frozen country fried chicken stays good for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your leftovers in the oven or air fryer at medium heat to bring back that crispy crust. Avoid microwaving as it tends to soften the breading and makes it lose that inviting crunch that defines the Country Fried Chicken Recipe experience.
FAQs
Can I use bone-in chicken for this recipe?
Absolutely! Bone-in pieces can be used, but they may require longer frying times to cook through. Just make sure to adjust cooking time and check internal temperature carefully to ensure juiciness and safety.
Is there a substitute for buttermilk?
You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, then letting it sit for 5 minutes to curdle. This works perfectly for marinating the chicken.
Why shouldn’t I bread all chicken pieces at once?
Breading chicken too early risks the coating becoming soggy or falling off before frying. Doing each piece just before frying helps retain maximum crispness.
What type of oil is best for frying?
Vegetable oil is a great all-purpose choice due to its neutral flavor and high smoke point, but you can also use canola or peanut oil for similar results.
How do I know when the chicken is cooked?
Chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit. Using a meat thermometer helps ensure your Country Fried Chicken Recipe is safe and perfectly juicy every time.
Final Thoughts
You really can’t go wrong with this Country Fried Chicken Recipe — it’s comforting, flavorful, and surprisingly easy to make with pantry-friendly ingredients. Once you taste that crunchy, spicy coating combined with tender chicken inside, you’ll understand why this recipe holds a special place in so many hearts. So go ahead, roll up your sleeves, and bring a little Southern magic into your kitchen today!
Print
Country Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
Country Fried Chicken is a classic Southern comfort food featuring tender, marinated chicken breasts coated in a seasoned breadcrumb and flour mixture, then pan-fried to crispy perfection. Served with traditional sides like cornbread and mashed potatoes, this dish is perfect for a hearty family meal or weekend dinner.
Ingredients
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 2 cups buttermilk (see notes for substitutions)
- 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 teaspoons black pepper
Cooking
- 1 ½ cups vegetable oil
Instructions
- Prep Work: Cover each chicken breast with plastic wrap and use a meat tenderizer to pound the chicken flat to about ½ inch thickness. This ensures even cooking and tenderness.
- Marinate: Pat the chicken dry with paper towels. In a bowl, combine whisked eggs, salt, and buttermilk. Submerge the chicken breasts in this marinade and refrigerate for 1-2 hours, or overnight for best tenderness.
- Bring to Room Temperature: Remove the chicken from the marinade and let it sit at room temperature for 25-30 minutes before frying. This step helps the chicken cook more evenly.
- Prepare Breading Mix: In a separate shallow dish, mix together flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper.
- Bread the Chicken: Transfer one piece of marinated chicken at a time into the breading mix. Flip it multiple times, pressing the mixture into every nook and cranny until fully coated and dry to the touch. Do not bread all pieces at once to prevent sogginess.
- Heat the Oil: Add enough vegetable oil to a cast iron skillet to cover half the thickness of the chicken. Heat the oil to 350°F (175°C). Cast iron is preferred for its excellent heat conduction.
- Fry the Chicken: Carefully place the breaded chicken into the hot oil. Fry each piece for 4-5 minutes on each side, or until the edges are golden brown. Use a thin spatula to flip gently to avoid breaking the coating.
- Drain Excess Oil: Once cooked and browned on both sides, transfer the chicken to a wire cooling rack to allow excess oil to drip off, preventing sogginess on the bottom.
- Repeat and Serve: Repeat the breading and frying process with the remaining pieces. Serve the Country Fried Chicken hot alongside traditional sides such as cornbread, mashed potatoes, and chicken gravy for a comforting meal.
Notes
- For a buttermilk substitute, combine 2 cups of milk with 2 tablespoons of lemon juice or white vinegar, let sit for 5-10 minutes before using.
- Using a cast iron skillet provides superior heat retention and even frying.
- Marinating overnight enhances the chicken’s tenderness and flavor.
- Allowing chicken to rest at room temperature before frying helps cook it evenly.
- Ensuring the breading is fully dry before frying helps achieve a crispy crust.
