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Country Fried Chicken Recipe

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Crispy, golden, and perfectly seasoned, this country fried chicken recipe will become a family favorite. Tender meat, crunchy crust—delicious!

  • Total Time: 2 hours (including marinating)
  • Yield: 4 1x

Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 1 ½ cups vegetable oil

Buttermilk Marinade

  • 2 cups buttermilk, see notes for substitutions
  • 2 large eggs, whisked
  • 3 teaspoons salt

Breading

  • 1 ½ cup 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

Instructions

  • Prep the chicken: Start by covering your chicken breasts with plastic wrap and pounding them until they’re about ½ inch thick. This ensures they’ll cook evenly. I like to think of this step as a bit of stress relief! Then, pat the chicken dry—this helps the marinade stick better.
  • Marinate: Whisk together the buttermilk, eggs, and salt in a bowl. Add the chicken, making sure each piece is fully submerged, and let it marinate for at least 1-2 hours. If you have the time, let it go overnight for maximum tenderness. Don’t skip this step—trust me, the longer you marinate, the more flavorful and tender your chicken will be.
  • Get your oil ready: While the chicken is marinating, heat your vegetable oil in a large skillet over medium heat. You’ll want enough oil to cover the chicken by about half. If you have a kitchen thermometer, aim for about 350°F. If you don’t, drop a small piece of bread into the oil—if it sizzles and browns, you’re ready to fry.
  • Breading time: When you’re ready to fry, take each chicken breast out of the marinade and dip it into the breading mixture. Don’t rush this part—make sure to really press the breading into all the nooks and crannies of the chicken. This is where the magic happens!
  • Fry, baby, fry: Fry each piece for about 4-5 minutes on each side. You’re looking for a beautiful golden-brown crust. Use a thin spatula to flip the chicken carefully—it’s a delicate dance, but after a few tries, you’ll be flipping like a pro.
  • Drain and rest: Place your fried chicken on a wire rack to cool slightly and let any excess oil drip off. This keeps that crispy exterior intact while the chicken rests.

Notes

How to serve it up in style

If I’m serving this at a dinner party (or even just for family), I like to keep it simple but classic. I’ll plate the chicken alongside mashed potatoes, a drizzle of brown gravy, and a side of buttery cornbread. A sprig of fresh parsley on top of the chicken adds a little pop of color, making the whole dish feel extra special. Sometimes, I’ll add a side of coleslaw for a bit of crunch and acidity—it pairs beautifully with the richness of the fried chicken.

  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes per batch
  • Category: Lunch

Find it online: https://savoryrecipe.com/country-fried-chicken-recipe/