Country Fried Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless skinless chicken breasts
02 -
1 1/2 cups vegetable oil
→ Buttermilk Marinade
03 -
2 cups buttermilk
04 -
2 large eggs, whisked
05 -
3 teaspoons salt
→ Breading
06 -
1 1/2 cups all-purpose flour
07 -
1/2 cup breadcrumbs (plain or Italian)
08 -
2 1/2 teaspoons seasoned salt
09 -
3/4 teaspoon paprika
10 -
1/2 teaspoon cayenne pepper
11 -
1 1/2 teaspoons black pepper
# Instructions:
01 -
Cover each chicken breast with plastic wrap and pound to about 1/2 inch thickness using a meat tenderizer.
02 -
Pat chicken dry. Combine whisked eggs, salt, and buttermilk. Add chicken and marinate for 1-2 hours or overnight (longer for more tender chicken).
03 -
Let marinated chicken sit at room temperature for 25-30 minutes before frying.
04 -
Mix breading ingredients. Transfer each piece of chicken to breading right before frying. Coat thoroughly, working breading into all areas.
05 -
Heat oil to 350°F in skillet (preferably cast iron). Add enough oil to cover chicken by half. Cook chicken 4-5 minutes per side until edges brown, then flip carefully.
06 -
Transfer to wire cooling rack to drain excess oil. Serve with cornbread, mashed potatoes, and gravy.
# Notes:
01 -
Buttermilk substitutes available in notes
02 -
Only bread chicken right before frying
03 -
Perfect with mashed potatoes and gravy