Description
This classic Country Fried Chicken recipe features tender, marinated chicken breasts coated in a seasoned breadcrumb and flour mixture, then pan-fried to golden perfection. The marinade of buttermilk and eggs tenderizes the chicken while the blend of spices in the breading delivers a flavorful, crispy crust. Served best with traditional sides like cornbread, mashed potatoes, and gravy, this dish brings comforting southern flavors to your table.
Ingredients
Scale
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 2 cups buttermilk
- 2 large eggs, whisked
- 3 teaspoons salt
Breading Mixture
- 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 teaspoon black pepper
Frying
- 1 ½ cups vegetable oil
Instructions
- Prep Work: Cover each chicken breast with saran wrap and use a meat tenderizer to pound the chicken flat to about ½ inch thickness. This ensures even cooking and tenderizes the meat.
- Marinate the Chicken: Pat the chicken breasts completely dry. In a bowl, combine whisked eggs, salt, and buttermilk. Add the chicken breasts to this mixture and marinate for 1-2 hours (or overnight for maximum tenderness).
- Bring to Room Temperature: Remove the chicken from the refrigerator and let it sit at room temperature for 25-30 minutes before frying. This step promotes even cooking.
- Prepare the Breading: In a separate bowl, mix flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. When ready to fry, dredge each piece of marinated chicken in the breading mix, pressing to coat thoroughly. Do not bread all pieces at once; do this just before frying each piece.
- Heat the Oil: Add enough vegetable oil to a cast iron skillet to cover the chicken halfway and heat it to 350°F (175°C). Using a cast iron skillet ensures even heat distribution for frying.
- Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil. Cook for 4-5 minutes per side or until the edges turn golden brown. Use a thin spatula to flip gently to avoid tearing the crust.
- Drain Excess Oil: Once browned on both sides, transfer the fried chicken to a wire cooling rack to allow excess oil to drip off. This helps keep the crust crispy rather than soggy.
- Serve: Repeat frying for all chicken breasts. Serve hot with classic southern sides such as cornbread, mashed potatoes, and your choice of chicken gravy or brown gravy.
Notes
- Buttermilk can be substituted with 2 cups of milk mixed with 2 tablespoons of lemon juice or white vinegar; let sit for 5 minutes before using.
- Do not bulk bread all chicken pieces at once to prevent sogginess; bread each just before frying.
- Allowing the chicken to come to room temperature before frying improves cooking consistency.
- Using a cast iron skillet is recommended for better heat retention and even frying.
- Adjust cayenne pepper according to your spice preference; omit for milder flavor.
