Country Fried Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless skinless chicken breasts
02 -
1.5 cups vegetable oil
→ Buttermilk Marinade
03 -
2 cups buttermilk
04 -
2 large eggs, whisked
05 -
3 teaspoons salt
→ Breading
06 -
1.5 cups all-purpose flour
07 -
0.5 cup breadcrumbs (plain or Italian)
08 -
2.5 teaspoons seasoned salt
09 -
0.75 teaspoon paprika
10 -
0.5 teaspoon cayenne pepper
11 -
1.5 teaspoons black pepper
# Instructions:
01 -
Cover each chicken breast with plastic wrap and use a meat tenderizer to pound the chicken to a thickness of about 1/2 inch. Pat the chicken completely dry. Combine whisked eggs, salt, and buttermilk in a bowl and add the chicken. Marinate for 1-2 hours or overnight for best results. Allow the chicken to sit at room temperature for 25-30 minutes before frying.
02 -
Transfer the marinated chicken to the breading mixture. Coat each piece thoroughly by flipping and working the breading into all surfaces until completely dry and coated. Bread each chicken piece just before frying.
03 -
Heat vegetable oil in a skillet to 350°F, ensuring the oil will cover the chicken halfway. Use a cast iron skillet for optimal heat conduction. Add the breaded chicken and cook for 4-5 minutes on each side. Flip carefully when the edges begin to brown. Once browned on both sides, transfer to a wire cooling rack to drain excess oil and keep the coating crispy.
04 -
Serve the fried chicken with mashed potatoes, cornbread, and your choice of gravy (such as chicken or brown gravy).
# Notes:
01 -
Marinating the chicken longer ensures extra tenderness. Allowing the chicken to reach room temperature prevents uneven cooking.
02 -
Buttermilk substitutes such as sour cream and milk or milk with vinegar can be used if needed.