Description
This classic Country Fried Chicken recipe delivers juicy, tender, and flavorful chicken breasts coated in a crispy, seasoned breading. Marinated in buttermilk and eggs for extra tenderness, then pan-fried to golden perfection, it’s a hearty Southern favorite perfect for a comforting family meal.
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 use a meat tenderizer to pound the chicken until it is about ½ inch thick, ensuring even cooking.
- Marinate: Pat the chicken completely dry. In a bowl, combine whisked eggs, salt, and buttermilk. Add the chicken breasts and let them marinate for 1-2 hours or preferably overnight in the refrigerator for maximum tenderness.
- Rest at Room Temperature: Remove the marinated chicken from the refrigerator and let sit out for 25-30 minutes to come to room temperature before frying; this helps cook evenly.
- Prepare Breading Mixture: In a separate bowl, mix together the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper, ensuring all ingredients are well combined.
- Bread the Chicken: Transfer one piece of marinated chicken at a time into the breading mix. Turn it over repeatedly and press the breading into all surfaces of the chicken until fully coated and dry. Do not bread all pieces simultaneously to keep the breading crisp.
- Heat Oil: Pour enough vegetable oil into a cast iron skillet to cover the chicken halfway and heat the oil to 350°F (175°C) for optimal frying temperature.
- Fry the Chicken: Carefully place the breaded chicken into the hot oil. Fry each piece for 4-5 minutes per side or until the edges turn a golden brown. Use a thin spatula to flip the chicken gently without disrupting the coating.
- Drain and Rest: Once browned and cooked through, transfer the chicken to a wire cooling rack to let excess oil drip off, preventing sogginess on the bottom crust.
- Repeat and Serve: Repeat the breading and frying process for all chicken breasts. Serve hot alongside traditional sides such as cornbread, mashed potatoes, and chicken or brown gravy for a complete Southern meal.
Notes
- If buttermilk is unavailable, you can substitute by mixing 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 is recommended for even heat distribution and better frying results.
- Don’t overcrowd the pan when frying to maintain the oil temperature and crispiness.
- Marinating overnight greatly enhances tenderness and flavor development in the chicken.
- Drain chicken on a wire rack instead of paper towels to keep the crust crispy.
