Description
This Country Fried Chicken recipe features tenderized, marinated chicken breasts coated in a seasoned breadcrumb and flour mixture, then pan-fried to golden perfection. The chicken is marinated in a buttermilk and egg mixture to ensure tenderness and flavor. It’s crispy on the outside and juicy inside, perfect served with classic Southern sides like cornbread and mashed potatoes.
Ingredients
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
Frying
- 1 ½ cups vegetable oil
Instructions
- Prep Work: Cover each chicken breast with saran wrap. Using a meat tenderizer, pound the chicken flat until about ½ inch thick. This ensures even cooking and tender texture.
- Marinate the Chicken: Pat the chicken dry with paper towels. In a bowl, combine the whisked eggs, salt, and buttermilk. Submerge the chicken breasts in this mixture and refrigerate for 1-2 hours, or overnight for maximum tenderness and flavor infusion.
- Bring to Room Temperature: After marinating, remove the chicken from the fridge and let it sit at room temperature for 25-30 minutes before frying. This step promotes even cooking.
- Prepare Breading Mix: In a shallow dish, mix together the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Ensure the seasoning is distributed evenly.
- Bread the Chicken: Take one piece of marinated chicken at a time and transfer it into the breading mixture. Flip it over several times, pressing lightly so the coating adheres well and covers every nook and cranny. Don’t bread all pieces at once to avoid sogginess.
- Heat the Oil: Pour enough vegetable oil into a cast iron skillet to cover the chicken breasts halfway (about 1 ½ cups). Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil. Cook for 4-5 minutes on one side until the edges start browning, then flip carefully with a thin spatula and cook the other side for another 4-5 minutes. The chicken should be golden brown and cooked through.
- Drain Excess Oil: Once fried, transfer the chicken to a wire cooling rack set over a baking sheet or plate. This allows excess oil to drip away, keeping the coating crispy and preventing sogginess on the bottom.
- Repeat and Serve: Repeat the breading and frying process for all chicken breasts. Serve hot with classic Southern sides like cornbread, mashed potatoes, and chicken or brown gravy for a comforting meal.
Notes
- If you don’t have buttermilk, substitute by adding 1 tablespoon of vinegar or lemon juice to 2 cups of milk, let it sit for 5-10 minutes before use.
- Using a cast iron skillet is highly recommended for even heat distribution when frying.
- Do not overcrowd the pan while frying; cook in batches if necessary to maintain oil temperature.
- Letting chicken rest at room temperature before frying ensures it cooks evenly and stays juicy.
- For a spicier kick, increase the cayenne pepper quantity slightly.
