Fried Chicken Country (Print-Friendly Version)
Tender chicken marinated in buttermilk, breaded by hand, and skillet-fried until perfectly crispy and golden.
# Ingredients You'll Need:
→ Chicken
01 -
4 skinless, boneless chicken breasts
→ Buttermilk Marinade
02 -
2 cups buttermilk
03 -
2 large eggs, beaten
04 -
3 teaspoons salt
→ Breading
05 -
1.5 cups all-purpose flour
06 -
0.5 cup plain or Italian breadcrumbs
07 -
0.75 teaspoon paprika
08 -
2.5 teaspoons seasoned salt
09 -
0.5 teaspoon cayenne pepper
10 -
1.5 teaspoons black pepper
→ For Frying
11 -
1.5 cups vegetable oil
# How to Make It:
01 -
In a large, heavy skillet, pour enough vegetable oil to cover half of the chicken's thickness. Get the oil hot to 175°C (350°F). A cast iron skillet is best for even heating.
02 -
Between two sheets of plastic wrap, take each chicken breast and gently pound it with a meat mallet until it’s evenly about 1.25 cm thick.
03 -
Dry off the chicken pieces completely. In a big bowl, mix together the buttermilk, eggs, and salt. Submerge the chicken in the marinade, cover it, and refrigerate for at least 1 hour—overnight's even better for tenderness.
04 -
Take one piece of marinated chicken from the buttermilk, letting the excess drip off. Coat it well with the breading, pressing the mix into all sides. Do this for each piece right before you fry them.
05 -
After marinating, let the chicken sit outside the fridge for about 25 to 30 minutes before frying.
06 -
In a shallow dish, mix together the flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Make sure the seasonings are well distributed throughout the mixture.
07 -
Gently lower the breaded chicken into the hot oil. Fry them for about 4 to 5 minutes on each side, turning once when the edges are golden brown. Use a thin spatula to flip carefully.
08 -
Once the chicken sides are crisp and golden, move them onto a wire rack positioned over a tray to catch extra oil. Serve hot, ideally with mashed potatoes and gravy.
# Extra Information:
01 -
For more flavor and tenderness, let the chicken marinate overnight in the buttermilk mix.
02 -
If you don’t have buttermilk, mix 0.5 cup of milk with 1.5 cups of sour cream, or use 2 tablespoons of white vinegar or lemon juice topped with milk to reach 2 cups; let it stand for a few minutes before using.