Description
A classic Southern-style Country Fried Chicken recipe featuring tenderized, marinated chicken breasts breaded and fried to golden perfection. This dish offers a crispy exterior and juicy interior, perfect for a comforting meal served with traditional sides like cornbread and mashed potatoes.
Ingredients
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 2 cups buttermilk (or substitute with 2 cups milk + 2 tablespoons lemon juice or vinegar)
- 2 large eggs, whisked
- 3 teaspoons salt
Breading Mix
- 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 pound it flat to about 1/2 inch thickness using a meat tenderizer to ensure even cooking.
- Marinate Chicken: Pat the chicken dry. In a bowl, combine the whisked eggs, salt, and buttermilk. Submerge the chicken breasts in this mixture and marinate for 1-2 hours or overnight for extra tenderness.
- Bring to Room Temperature: Remove the chicken from the marinade and let it sit uncovered at room temperature for 25-30 minutes prior to breading and frying. This helps achieve even cooking.
- Prepare Breading: Mix flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper in a shallow dish. Dredge each chicken breast thoroughly, flipping to coat evenly and pressing the breading into all surfaces.
- Rest Breaded Chicken: Place the breaded chicken on a wire cooling rack and let it rest for 15-20 minutes. This allows the breading to adhere better and prevent falling off during frying.
- Heat Oil: Pour vegetable oil into a cast iron skillet to a depth covering about half of the chicken breasts. Heat oil to 350°F (175°C), the optimal temperature for frying.
- Fry Chicken: Carefully add each breaded chicken breast to the hot oil. Fry for 4-5 minutes per side, turning once the edges turn a nice golden brown. Use a thin spatula to flip gently to avoid disturbing the breading.
- Drain Excess Oil: After frying, transfer chicken to a wire cooling rack to let excess oil drip off and prevent sogginess on the bottom.
- Serve: Repeat the frying process with remaining chicken breasts. Serve hot alongside cornbread, mashed potatoes, and chicken or brown gravy for a hearty meal.
Notes
- If you don’t have buttermilk, substitute with regular milk plus lemon juice or vinegar (2 cups milk + 2 tablespoons lemon juice), let sit 5 minutes before using.
- Using a cast iron skillet is recommended for even heat distribution during frying.
- Allowing the breaded chicken to rest before frying helps the crust stick better and results in crispier fried chicken.
- Adjust cayenne pepper to taste for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
