Description
This classic Country Fried Chicken recipe delivers crispy, golden-brown chicken breasts marinated in a flavorful buttermilk and egg mixture, then coated with a spiced breadcrumb and flour blend. Perfectly tender on the inside and crunchy on the outside, this Southern-inspired dish pairs wonderfully with traditional sides like cornbread and mashed potatoes.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 2 cups buttermilk
- 2 large eggs, whisked
- 3 teaspoons salt
Breading
- 1 ½ cups 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
For Frying
- 1 ½ cups vegetable oil
Instructions
- Prep Work: Cover each chicken breast with plastic wrap and gently pound them evenly with a meat tenderizer until about ½ inch thick, ensuring uniform cooking.
- Marinate the Chicken: Pat the chicken breasts dry with paper towels. In a bowl, combine the whisked eggs, salt, and buttermilk. Submerge the chicken in this mixture and let it marinate in the refrigerator for 1-2 hours or overnight for maximum tenderness.
- Bring to Room Temperature: Remove the marinated chicken from the fridge and let it sit at room temperature for 25-30 minutes before breading and frying. This step ensures even cooking.
- Prepare the Breading: In a separate shallow dish, mix together the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper until well combined.
- Bread the Chicken: Take one piece of chicken at a time from the marinade and dredge it thoroughly in the breading mixture. Flip and press the coating into all surfaces to adhere well, then set aside. Repeat for each piece just before frying to maintain crispness.
- Heat the Oil: Pour vegetable oil into a skillet to a depth that covers half the thickness of the chicken pieces. Heat the oil to 350°F (175°C), using a cast iron skillet if available for optimal heat retention.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil. Fry for 4-5 minutes on each side until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
- Drain Excess Oil: Transfer the cooked chicken to a wire cooling rack to allow excess oil to drip away, preventing soggy bottoms.
- Serve: Repeat frying for all chicken breasts. Serve hot with classic Southern sides such as cornbread, mashed potatoes, and your choice of chicken or brown gravy.
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Use a cast iron skillet for the best heat distribution and crispiness when frying.
- Do not bread all chicken pieces at once to avoid sogginess and ensure maximum crispness.
- Make sure the oil is at the correct temperature before frying to prevent greasy chicken.
- Allow chicken to rest on a wire rack after frying to keep the coating crunchy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 chicken breast (approx. 175g)
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg
Keywords: Country Fried Chicken, Southern Fried Chicken, crispy fried chicken, boneless chicken recipe, comfort food
