Country Fried Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless skinless chicken breasts
→ Frying Oil
02 -
1 ½ cups vegetable oil
→ Buttermilk Marinade
03 -
2 cups buttermilk
04 -
2 large eggs, whisked
05 -
3 teaspoons salt
→ Breading
06 -
1 ½ cups all-purpose flour
07 -
½ cup breadcrumbs (plain or Italian)
08 -
2 ½ teaspoons seasoned salt
09 -
¾ teaspoon paprika
10 -
½ teaspoon cayenne pepper
11 -
1 ½ teaspoon black pepper
# Instructions:
01 -
Cover each chicken breast with plastic wrap and use a meat tenderizer to pound the chicken flat to about 1/2 inch thickness. Pat the chicken completely dry.
02 -
Combine whisked eggs, salt, and buttermilk in a bowl. Submerge the chicken in the marinade and let it rest for 1-2 hours or overnight for best results. Allow the chicken to sit at room temperature for 25-30 minutes before frying.
03 -
Mix flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper in a separate dish.
04 -
Remove the chicken from the marinade and coat it thoroughly in the breading mix. Ensure all surfaces are well covered. Do not bread all chicken pieces at once, bread each piece just before frying.
05 -
Heat enough vegetable oil in a cast iron skillet to cover half of the chicken. Bring the oil to 350°F.
06 -
Carefully add the chicken to the oil and cook for 4-5 minutes per side until browned. Once browned, transfer the chicken to a wire cooling rack to allow excess oil to drip off.
07 -
Serve the fried chicken with cornbread, mashed potatoes, and chicken or brown gravy.
# Notes:
01 -
For a crispier crust, ensure each chicken piece is fully coated in the breading mix.
02 -
Letting the chicken sit at room temperature prevents uneven cooking.