Country Fried Chicken Recipe

There’s something undeniably comforting about a perfectly crispy, golden-brown piece of country fried chicken. It’s one of those dishes that brings back memories of family dinners and lazy Sunday afternoons, with the delicious crunch followed by juicy, tender chicken that’s almost impossible to resist. This recipe has been my go-to for years, especially when I want to impress family and friends without too much fuss. The secret to making it just right? A buttermilk marinade and a cast-iron skillet. Trust me, once you get the hang of it, you’ll never go back to store-bought fried chicken again.

this RECIPE

Why this country fried chicken will be your new favorite!

Let me start by saying this: once you take a bite of this country fried chicken, you’ll understand why it’s worth every bit of the effort. The combination of a buttermilk marinade and a flavorful, seasoned breading ensures that each bite is packed with flavor. The outside has that incredible crispy crunch you expect from fried chicken, while the inside stays moist and tender. And if you’re like me and love a little kick, the subtle heat from the cayenne pepper is the perfect touch. It’s not just dinner—it’s an experience.

A memory of home: my love for country fried chicken

When I was younger, country fried chicken was a staple at family gatherings. I still remember the sound of sizzling oil as my grandma worked her magic in the kitchen. The smell of the seasoned chicken frying would fill the house, and all of us kids would hover around, hoping to snag a piece right out of the pan (and occasionally succeeding). Grandma always served hers with mashed potatoes and gravy, and to this day, I can’t imagine enjoying this chicken without a generous side of mashed potatoes to soak up all that flavor. Recreating this dish at home always brings me back to those warm, joyful days. Now, every time I make it, it’s like a little tribute to her cooking.

A brief history of fried chicken

Fried chicken has deep roots in Southern cuisine, but did you know it actually has global influences? While the Scottish brought their method of frying chicken to the American South, enslaved Africans refined the technique, incorporating spices and flavor into the dish. Over time, it became the beloved comfort food we know today. While different regions have their own variations (I’m looking at you, Nashville hot chicken), this country-style version keeps things classic, focusing on rich buttermilk flavor and a perfectly crispy crust.

Let’s talk ingredients: what makes this fried chicken so special?

Each ingredient in this recipe plays a crucial role in building flavor and texture.

• Chicken breasts: I like to use boneless, skinless chicken breasts for this recipe because they cook quickly and evenly. If you prefer, you can substitute with chicken thighs for a juicier bite. Just make sure they’re boneless and pounded flat for even frying.
• Buttermilk: This is key for tenderizing the chicken and infusing it with a tangy flavor. Don’t have buttermilk? You can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk. Let it sit for about 5 minutes, and voilà!
• Breadcrumbs: Breadcrumbs help create that crunchy coating that we all love. I often use Italian-seasoned breadcrumbs, but plain works too. If you’re out, crushed cornflakes or panko breadcrumbs can also give the chicken a nice, crispy texture.
• Seasoned salt & spices: The combination of seasoned salt, black pepper, paprika, and cayenne gives the breading its kick. If you’re not into spice, you can tone down the cayenne, but I find that the little bit of heat really elevates the dish.

Kitchen gear: here’s what you’ll need

To make this country fried chicken, you don’t need a ton of fancy gadgets. Here are the essentials:

• Cast iron skillet: This is my go-to for frying. Cast iron holds heat really well and distributes it evenly, ensuring your chicken fries up nice and crispy. If you don’t have one, a heavy-bottomed stainless steel skillet will do, but cast iron really makes a difference here.
• Meat tenderizer: Since we’re using chicken breasts, pounding them to about ½ inch thick ensures they cook evenly and quickly. If you don’t have a meat tenderizer, the bottom of a sturdy glass or rolling pin can work in a pinch.
• Wire cooling rack: This is a must! After frying, placing the chicken on a wire rack helps keep the bottom crispy by allowing the excess oil to drip off, instead of the chicken sitting in it.

Step-by-step: let’s make country fried chicken together

1. Prep the chicken: Start by covering each chicken breast with plastic wrap and gently pounding them to about ½ inch thick. This ensures even cooking and helps the breading stick better. I’ve skipped this step before, and trust me, it makes a huge difference.
2. Marinate in buttermilk: Pat the chicken dry with paper towels (this is important so the breading sticks!). In a large bowl, combine the whisked eggs, buttermilk, and salt, then add the chicken. Let it marinate for 1-2 hours, or overnight if you can. The longer, the better—it really tenderizes the chicken and infuses it with flavor. Don’t rush this step! Letting the chicken sit out for about 25 minutes before frying is another little trick to ensure even cooking.
3. Coat in breading: In a shallow dish, mix together the flour, breadcrumbs, and seasonings. Take each piece of marinated chicken and coat it generously in the breading. Press the breading into the chicken to ensure it sticks, and don’t bread all your chicken at once—do this step right before frying each piece to keep the breading from getting soggy.
4. Fry to golden perfection: Heat the oil in a cast iron skillet to 350°F. You want enough oil to cover the chicken about halfway. Once it’s hot, carefully add a piece of chicken to the skillet. Cook for 4-5 minutes per side, or until the edges turn golden brown. Flip it gently (I’ve learned from experience that a thin spatula works best here). Once browned on both sides, transfer the chicken to a wire rack to drain excess oil.

Variations to try: because you can never have too many options!

• Spicy fried chicken: For a real kick, double the cayenne pepper or add a dash of hot sauce to the buttermilk marinade. If you’re a fan of Nashville hot chicken, you can also brush the fried chicken with melted butter mixed with cayenne and paprika right after frying.
• Gluten-free option: Swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs. The results are just as crispy and delicious!
• Baked “fried” chicken: If you’re avoiding frying, you can bake the breaded chicken at 400°F for 25-30 minutes, flipping halfway through. It won’t be quite the same as fried, but still a healthier alternative.
• Herbed chicken: Add some finely chopped fresh herbs like parsley or rosemary to the breading mix for an earthy, aromatic twist.

How to serve it: making your chicken the star of the table

When it comes to serving, I love pairing country fried chicken with classic Southern sides. Mashed potatoes and gravy are an obvious choice—make sure to have plenty to go around! Add a side of buttery cornbread or collard greens for that authentic Southern meal. For a little freshness, I sometimes add a simple cucumber salad or coleslaw on the side.

Perfect drink pairings

For a option that complements the rich, crispy chicken, I’d recommend sweet tea—it’s a Southern staple, after all! If you’re not into tea, lemonade is a great choice, especially if you add a few sprigs of mint for a refreshing twist. For a lighter option, sparkling water with a squeeze of lime or iced herbal tea (like hibiscus) can really balance out the richness of the dish.

Storing and reheating leftovers

If you’ve got leftovers (lucky you!), store the fried chicken in an airtight container in the fridge. It will stay good for up to 3 days. When reheating, skip the microwave if you can—it tends to make the breading soggy. Instead, reheat the chicken in a 375°F oven for about 10-15 minutes. This keeps the outside crispy and the inside juicy. If you’re in a pinch, a toaster oven also works well!

Scaling the recipe: feeding a crowd (or just yourself!)

This recipe makes enough for about 4 servings, but it’s easy to adjust. If you’re cooking for a crowd, simply double the ingredients, but be sure not to overcrowd your skillet when frying—work in batches if necessary. On the flip side, if you’re just cooking for yourself, you can halve the recipe without any issues. Just remember, smaller batches may cook a bit faster, so keep an eye on them.

Wrapping it up: give this recipe a try!

There’s nothing quite like making country fried chicken from scratch—it’s a labor of love that pays off big time. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a staple in your kitchen. I hope you enjoy making (and eating!) this crispy, flavorful chicken as much as I do. Don’t forget to put your own spin on it and make it yours!

Frequently asked questions

1. Can I use bone-in chicken for this recipe?
Yes! You can definitely use bone-in chicken, but it will require a longer frying time. Make sure to check for an internal temperature of 165°F to ensure it’s fully cooked.

2. Can I skip the buttermilk marinade?
You could, but the buttermilk really helps tenderize the chicken and adds flavor. If you’re short on time, marinate for at least 30 minutes.

3. What oil is best for frying?
Vegetable oil works great for frying because of its high smoke point. You can

also use peanut oil or canola oil if you prefer.

4. Can I make this chicken in an air fryer?
Yes! Air fry the breaded chicken at 375°F for about 20 minutes, flipping halfway through. It won’t be quite as crispy as the fried version but still delicious.

5. How do I keep the chicken crispy after frying?
Place the fried chicken on a wire rack instead of a plate. This allows the excess oil to drip off and prevents the bottom from getting soggy.

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