Crispy Southern-Style Country Fried Chicken: Irresistibly Flavorful
This recipe delivers irresistibly flavorful, crispy Southern-style country fried chicken with a tender interior. Perfect for a hearty meal, it features a buttermilk marinade and a seasoned breading for maximum taste and crunch.
Equipment
- Meat tenderizer
- Cast iron skillet (recommended)
- Oil thermometer
- Fish spatula
- Wire cooling racks
Ingredients
- 4 boneless skinless chicken breasts
Buttermilk Marinade
- 2 cups buttermilk
- 2 large eggs whisked
- 3 teaspoons salt
Breading
- 1 ½ cup all-purpose flour
- ½ cup plain or Italian breadcrumbs
- 2 ½ teaspoons seasoned salt
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon black pepper
- 1 ½ cups vegetable oil for frying
Instructions
- Pound chicken breasts to approximately 1/2 inch thickness using a meat tenderizer. Pat the chicken completely dry.
- Whisk eggs, salt, and buttermilk together. Submerge chicken in the marinade for 1-2 hours or overnight.
- Allow marinated chicken to sit at room temperature for 25-30 minutes before frying.
- Transfer chicken to the breading mixture, flipping and pressing until completely coated. Let rest on a wire rack for 15-20 minutes.
- Heat vegetable oil in a skillet to 350°F. Fry chicken for 4-5 minutes per side until golden brown.
- Transfer cooked chicken to a wire rack to drain excess oil. Repeat for remaining pieces.
Notes
Buttermilk Substitutes: ½ cup milk + 1 ½ cups sour cream; 4 tablespoons milk + enough plain yogurt to make 2 cups; 2 tablespoons white vinegar + enough milk to make 2 cups (let sit 5-10 minutes); 2 tablespoons lemon juice + enough milk to make 2 cups (let sit 10 minutes, stir to combine). Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Pounding the chicken ensures even cooking and better breading adhesion.