Description
Country Fried Chicken features tender buttermilk-marinated chicken breasts coated in seasoned flour and breadcrumbs, then skillet-fried until crisp and golden. Serve it with mashed potatoes, biscuits, vegetables, and warm country gravy for a satisfying family dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 1/2 cups vegetable oil, plus more if needed
- 2 cups buttermilk
- 2 large eggs, whisked
- 3 teaspoons salt
- 1 1/2 cups all-purpose flour
- 1/2 cup plain or Italian breadcrumbs
- 2 1/2 teaspoons seasoned salt
- 3/4 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons ground black pepper
Instructions
- Place each chicken breast between two sheets of plastic wrap and pound it to an even 1/2-inch thickness.
- Pat the chicken dry with paper towels.
- Whisk the buttermilk, eggs, and salt in a shallow dish or covered container.
- Add the chicken, turn to coat, and refrigerate for 1 to 2 hours or overnight.
- Remove the chicken from the refrigerator about 25 minutes before frying.
- Combine the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper in a wide bowl.
- Lift each chicken breast from the marinade, let excess liquid drip away, and press it firmly into the breading.
- Turn the chicken several times until every surface looks dry and evenly coated.
- Place the breaded chicken on a wire rack and let it rest for 15 to 20 minutes.
- Pour enough vegetable oil into a heavy skillet to reach halfway up the chicken.
- Heat the oil to 350°F over medium heat.
- Fry one or two chicken breasts for 4 to 5 minutes on the first side without crowding the skillet.
- Turn each breast carefully and fry for another 4 to 5 minutes.
- Cook until the crust turns golden and the thickest part of the chicken reaches 165°F.
- Transfer the chicken to a clean wire rack and let excess oil drain.
- Let the oil return to 350°F before frying the remaining chicken.
- Rest the cooked chicken for 5 minutes, then serve it with gravy and your preferred side dishes.
Notes
- Pound every chicken breast to an even thickness so the meat cooks at the same rate.
- For a buttermilk substitute, combine 2 tablespoons white vinegar or lemon juice with enough milk to make 2 cups and let it stand for 10 minutes.
- You can also combine 1/2 cup milk with 1 1/2 cups sour cream.
- Letting the breaded chicken rest for 15 to 20 minutes helps the coating cling during frying.
- Maintain an oil temperature near 350°F for a crisp coating that does not become greasy.
- Keep the cooked chicken on a wire rack rather than paper towels to prevent a soggy underside.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover chicken in a 375°F oven for 12 to 15 minutes or in a 350°F air fryer for 5 to 8 minutes.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Skillet Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 348
- Sugar: 1
- Sodium: 555
- Fat: 20
- Saturated Fat: 14
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 27
- Cholesterol: 82