Description
This Country Fried Chicken recipe features tender, pounded chicken breasts marinated in buttermilk and eggs, then coated with a seasoned flour and breadcrumb mixture before being pan-fried to crispy, golden perfection. Perfectly crispy on the outside and juicy on the inside, it’s a classic Southern comfort food ideal for a hearty and satisfying meal.
Ingredients
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 2 cups buttermilk (see notes for substitutions)
- 2 large eggs, whisked
- 3 teaspoons salt (for marinade)
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 (for frying)
Instructions
- Prep Work: Cover each chicken breast with saran wrap and use a meat tenderizer to pound the chicken flat until about ½ inch thick. This ensures even cooking and tender meat.
- Dry and Marinate: Pat the chicken breasts completely dry with paper towels. In a bowl, combine the whisked eggs, salt, and buttermilk. Submerge the chicken in this marinade and refrigerate for 1-2 hours or overnight for more tenderness.
- Rest at Room Temperature: Take the marinated chicken out of the fridge and let it sit at room temperature for 25-30 minutes before frying. This step helps with even cooking.
- Breading: Transfer the chicken breasts to the breading mixture made of flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Flip and press the breading into the chicken until fully coated and dry.
- Rest Breaded Chicken: Place the breaded chicken on a wire rack and let it rest for 15 to 20 minutes. This helps the breading adhere better during frying.
- Heat Oil: Pour vegetable oil into a skillet (preferably cast iron) to cover half the thickness of the chicken breasts. Heat the oil to 350°F (175°C).
- Fry Chicken: Carefully add the chicken breasts to the hot oil. Fry for 4-5 minutes per side, turning only when the edges begin to brown nicely. Use a thin spatula to flip gently to keep the breading intact.
- Drain Excess Oil: Once both sides are browned and cooked through, transfer the chicken to a wire cooling rack to let excess oil drip off. This keeps the crust crispy and prevents sogginess.
- Serve: Repeat the frying process for all chicken breasts. Serve hot with traditional Southern sides such as cornbread, mashed potatoes, and chicken or brown gravy.
Notes
- Buttermilk Substitute: If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar and let sit for 5 minutes before using.
- Resting the breaded chicken before frying is key to maintaining a crispy crust.
- Use a cast iron skillet if possible as it retains heat well for frying.
- Make sure oil is at the correct temperature (350°F) to avoid greasy chicken and to achieve crispiness.
- Do not overcrowd the pan; fry in batches to maintain oil temperature and even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
