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
Scale
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.
