Country Fried Chicken
A classic dish featuring crispy, flavorful chicken with a juicy interior, perfect for family dinners or gatherings.
Ingredients
Chicken
- 4 pieces boneless skinless chicken breasts Pounded to about 1/2 inch thick
Marinade
- 2 cups buttermilk
- 2 large eggs Whisked together with salt and buttermilk.
- 3 teaspoons salt
Breading
- 1.5 cups all-purpose flour
- 0.5 cups breadcrumbs
- 2.5 teaspoons seasoned salt
- 0.75 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1.5 teaspoons black pepper
Cooking Oil
- 1.5 cups vegetable oil For frying
Instructions
Preparation
- Cover each chicken breast with saran wrap and pound the chicken flat to about 1/2 inch thick. Pat the chicken dry.
- In a bowl, combine whisked eggs, salt, and buttermilk. Add the chicken and marinate for 1-2 hours (or overnight).
- Let chicken sit at room temperature for 25-30 minutes before frying.
Breading and Frying
- Transfer the marinated chicken to the breading mix, coating it properly.
- Heat enough oil in a skillet to cover the chicken by half at 350 degrees.
- Carefully add the chicken and fry for 4-5 minutes per side, flipping when edges begin to brown.
- Once browned, transfer to a wire cooling rack to drain excess oil.
- Repeat for all chicken breasts and serve with cornbread, mashed potatoes, and gravy.
Notes
For extra flavor, add herbs and spices to the breading mix like garlic powder or onion powder. Ensure the oil is at the right temperature before frying to avoid greasy chicken or burnt breading. Use a thermometer to check for an internal temperature of 165 degrees for safety. Store leftovers in an airtight container in the fridge for up to 3 days.