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This country fried chicken recipe transforms simple chicken breasts into a crispy, golden comfort food that reminds me of Sunday dinners at my grandmother's table. The buttermilk marinade ensures tender, juicy meat while the seasoned coating creates that irresistible crunchy exterior that southern cooking is famous for.
I first made this chicken during a particularly hectic week when I needed something comforting yet straightforward. My family was so impressed they requested it become part of our regular dinner rotation. The recipe has evolved over time as I've perfected the balance of seasonings.
Ingredients
- Boneless skinless chicken breasts: fresh chicken provides the best texture and flavor
- Vegetable oil: for frying choose a neutral oil with high smoke point
- Buttermilk: tenderizes the chicken by breaking down proteins while adding tanginess
- Large eggs: help the coating adhere properly to the chicken
- Salt: enhances all flavors and helps season the chicken throughout
- All purpose flour: forms the base of the crispy coating
- Breadcrumbs: add extra crunch and texture to the exterior
- Seasoned salt: provides a perfect blend of seasonings in one ingredient
- Paprika: adds beautiful color and mild sweet pepper flavor
- Cayenne pepper: brings gentle heat that balances the richness
- Black pepper: provides essential spicy notes that complement the other seasonings
Step-by-Step Instructions
- Tenderize the Chicken:
- Cover each chicken breast with plastic wrap before pounding to prevent splatter. Using a meat tenderizer, pound each breast to approximately 1/2 inch thickness. This step ensures even cooking and maximizes tenderness. The uniform thickness allows the chicken to cook perfectly throughout without drying out thicker sections.
- Prepare the Marinade:
- Create a buttermilk mixture by combining 2 cups buttermilk with 2 whisked eggs and 3 teaspoons salt. The acidity in buttermilk breaks down muscle fibers while adding flavor. Submerge chicken completely and marinate for at least 1 hour or preferably overnight in the refrigerator. This process is crucial for developing tenderness and flavor.
- Bring to Room Temperature:
- Remove marinated chicken from refrigerator and allow it to sit at room temperature for 25 30 minutes. This ensures even cooking by taking the chill off the meat. Cold chicken directly from refrigerator can result in uneven cooking with overcooked exterior and undercooked interior.
- Create the Breading:
- Combine flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper in a shallow dish. This seasoning blend provides the perfect balance of flavor and heat. The breadcrumbs add extra texture and crispiness that makes this coating special.
- Bread the Chicken:
- Take each piece of marinated chicken and thoroughly coat in the breading mixture. Press firmly to ensure breading adheres to all surfaces. The key is working with one piece at a time and breading just before frying for the crispiest results.
- Fry to Perfection:
- Heat oil to exactly 350°F in a heavy skillet. Add chicken carefully to avoid splatter. Cook approximately 4 5 minutes per side until deep golden brown. Maintaining proper oil temperature is critical for crispy exterior and fully cooked interior. Too hot and the coating burns before chicken cooks through. Too cool and the chicken absorbs excess oil.
- Rest and Drain:
- Transfer fried chicken to a wire cooling rack. This critical step allows excess oil to drain while preserving the crispy coating. Avoid paper towels which can create steam and soften your perfectly crisp exterior.
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The breadcrumbs in this recipe are my secret weapon. I discovered their magic after experimenting with various coatings. They create those extra crunchy bits that everyone fights over. My daughter always claims the crispiest piece, saying it reminds her of our favorite diner but better.
Temperature Control for Perfect Frying
Maintaining proper oil temperature is crucial for country fried chicken success. Too hot and your coating burns before the chicken cooks through. Too cool and your chicken absorbs excess oil becoming greasy. I recommend using a thermometer to maintain 350°F throughout the cooking process. When you add chicken to the oil, the temperature naturally drops. Adjust your heat accordingly to maintain that sweet spot. I learned after many batches that giving each piece enough space prevents temperature drops and ensures even browning.
Make Ahead Options
Country fried chicken can be prepared in stages to make mealtime easier. The chicken can be pounded thin and marinated up to 24 hours ahead of time. For best results, bread the chicken just before frying. However, if you need to bread ahead, place prepared pieces on a baking sheet and refrigerate uncovered for up to 2 hours. This helps set the coating. Fully cooked chicken can be kept warm in a 200°F oven for up to 30 minutes without losing crispness. The chicken reheats beautifully in a 375°F oven for 10 15 minutes if you have leftovers.
Southern Gravy Essentials
No country fried chicken is complete without gravy. After frying your chicken, remove all but 3 tablespoons of oil from the pan. Add 3 tablespoons of flour to the remaining oil and pan drippings, cooking while stirring constantly for 2 minutes. Gradually whisk in 2 cups of milk and continue stirring until thickened. Season with salt and pepper to taste. The browned bits from frying add incredible flavor to the gravy. For variations, add sautéed mushrooms, fresh herbs, or a dash of hot sauce. This gravy transforms simple mashed potatoes into something extraordinary when paired with the crispy chicken.
Frequently Asked Questions
- → What is the best oil to use for frying chicken?
Vegetable oil, canola oil, or peanut oil is ideal for frying chicken due to their high smoke point and neutral flavor.
- → How do I ensure the chicken stays crispy?
Use a wire rack to drain excess oil after frying, which prevents sogginess. Also, bread the chicken right before frying for best results.
- → Can I prepare this chicken ahead of time?
You can marinate the chicken overnight for maximum flavor, but the breading and frying should be done fresh just before serving.
- → What are some substitutes for buttermilk?
Combine ½ cup milk with 1 ½ cups sour cream, or use 2 tablespoons of lemon juice or vinegar with enough milk to make 2 cups. Let sit for 10 minutes.
- → What are some side dishes that pair well with this chicken?
Mashed potatoes with gravy, cornbread, roasted carrots, or green bean casserole are great options to complement this dish.