Country Fried Chicken is a comforting dish that brings classic Southern flavors right to your plate. Think crispy, golden-brown chicken that’s seasoned just right and fried to perfection, giving you that satisfying crunch with every bite. The outside is super crispy, while the inside stays juicy and tender, making it a true crowd-pleaser.
I love making Country Fried Chicken because it’s one of those recipes that feels like a warm hug from the inside out. It reminds me of family dinners where everyone gathers around the table, eager to dig in. My little secret? Letting the chicken pieces rest after frying makes the coating even crispier and keeps the meat juicy, which always gets me compliments!
This dish is fantastic served with creamy mashed potatoes and good gravy — that’s my favorite combo. Whether it’s a weeknight dinner or a weekend treat, Country Fried Chicken has a way of making any meal feel special. It’s simple to make, delicious to eat, and always leaves you wanting more.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts are easy to pound and cook evenly. If you prefer darker meat, thighs work well and stay juicier. Just adjust cooking time as thighs may take a bit longer.
Flour & Seasoning: All-purpose flour is great for a crispy crust. You can mix in cornmeal or panko for extra crunch. The paprika and spices add classic flavor—feel free to swap paprika for smoked paprika for a subtle smoky note.
Buttermilk & Eggs: Buttermilk tenderizes and adds tang. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand 5 minutes. Eggs help the coating stick; you can use just egg whites if you want less fat.
Oil for Frying: Vegetable oil is a good neutral choice with a high smoke point. Canola or peanut oil also works great. Avoid olive oil—it smokes at lower temps.
How Do You Get Crispy, Even Coating on Country Fried Chicken?
Getting the coating just right is all about layering and resting. Here’s how I do it:
- First, dip chicken in the buttermilk/egg mix to moisten the surface.
- Next, dredge thoroughly in seasoned flour. Press the flour onto the chicken so it sticks.
- For extra crunch, dip the chicken back into the buttermilk and flour mixture a second time.
- Let the coated chicken rest on a wire rack for 10-15 minutes. This helps the coating set and stay on during frying.
- When frying, keep oil around 350°F (175°C). Too hot will burn coating; too cool makes it soggy.
Patience here makes crisp, golden chicken with juicy meat inside!
Equipment You’ll Need
- Deep skillet or cast-iron pan – holds oil evenly for perfect frying and crisp crust.
- Meat mallet or rolling pin – helps you pound the chicken evenly for quick, even cooking.
- Wire rack – lets fried chicken drain oil and stay crispy instead of soggy.
- Two large bowls – one for the egg and buttermilk mix, one for the seasoned flour coating.
- Cooking thermometer – great for checking oil temperature and chicken doneness safely.
Flavor Variations & Add-Ins
- Try bone-in chicken pieces for a more traditional taste and juicier bites.
- Mix shredded cheddar or parmesan cheese into the flour for a cheesy twist.
- Add herbs like thyme or rosemary to the flour for a fresh, fragrant flavor.
- Use hot sauce in the buttermilk mixture for a spicy kick that wakes up the dish.
How to Make Country Fried Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for a little heat)
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish, optional)
Time Needed
This recipe takes about 15 minutes to prepare and 15 minutes to cook, plus an additional 10-15 minutes to let the coating rest before frying. Plan for a total time of around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to about ½ inch thickness to ensure they cook evenly.
2. Mix the Coating
In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Prepare the Wet Mix
In another bowl, beat the eggs together with the buttermilk until fully combined.
4. Coat the Chicken
Dip each chicken breast into the buttermilk mixture, letting the excess drip off. Then dredge in the flour mixture, pressing firmly to coat well. For extra crispy chicken, dip it back into the buttermilk and dredge in the flour again for a double coating.
5. Let it Rest
Place the coated chicken on a wire rack and let it rest for 10-15 minutes; this helps the coating stick and stay crispy.
6. Fry the Chicken
Heat about 1 inch of vegetable oil in a large skillet or cast-iron pan over medium heat until it reaches 350°F (175°C). Carefully place the chicken in the hot oil without crowding the pan. Fry for 5-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
7. Drain and Serve
Transfer the chicken to a wire rack set over a baking sheet to drain excess oil and keep crispy. Garnish with chopped fresh parsley if you like, and serve hot with sides like mashed potatoes, gravy, or coleslaw.
Enjoy your delicious, crispy, and tender Country Fried Chicken!
Can I Use Frozen Chicken for Country Fried Chicken?
Yes! Just make sure the chicken is fully thawed before pounding and coating. Thaw it overnight in the fridge or use the cold water method for faster thawing. Pat the chicken dry before dipping to help the coating stick better.
How Can I Make the Coating Extra Crispy?
For an extra crispy crust, double dip the chicken by coating it in the flour mixture, dipping it back into the buttermilk, then coating it again in flour. Also, letting the coated chicken rest on a wire rack before frying helps the crust adhere and crisp up nicely.
What’s the Best Oil to Use for Frying?
Vegetable, canola, or peanut oil are great choices because they have high smoke points and neutral flavors. Avoid olive oil as it smokes at lower temperatures and can impact flavor.
How Do I Store Leftover Country Fried Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the crust crispy, reheat in a preheated oven at 350°F (175°C) on a wire rack instead of the microwave.
