Country Fried Chicken (Print Version)
# Ingredients:
→ Proteins
01 -
4 boneless skinless chicken breasts
→ Oils & Fats
02 -
1 ½ cups vegetable oil
→ Marinade
03 -
2 cups buttermilk
04 -
2 large eggs, whisked
05 -
3 teaspoons salt
→ Breading
06 -
1 ½ cup all-purpose flour
07 -
½ cup breadcrumbs (plain or Italian)
08 -
2 ½ teaspoons seasoned salt
09 -
¾ teaspoon paprika
10 -
½ teaspoon cayenne pepper
11 -
1 ½ teaspoon black pepper
# Instructions:
01 -
Cover each chicken breast with plastic wrap. Use a meat tenderizer to pound the chicken flat, about 1.3 cm thick.
02 -
Pat the chicken completely dry. Combine the whisked eggs, salt, and buttermilk in a bowl. Add the chicken and marinate for 1-2 hours (or overnight) for maximum tenderness.
03 -
Remove chicken from refrigerator and allow it to sit at room temperature for 25-30 minutes before frying.
04 -
Transfer each piece of marinated chicken to the breading mixture just before frying. Flip several times, ensuring the coating adheres to all surfaces until completely dry and well-coated.
05 -
Heat oil in a skillet to 175°C (350°F), adding enough to cover chicken halfway. Use a cast iron skillet if possible for optimal heat conduction.
06 -
Carefully add chicken pieces one at a time and cook for 4-5 minutes per side. When edges begin to brown nicely, gently flip with a thin spatula.
07 -
Once browned on both sides, transfer to a wire cooling rack to allow excess oil to drain. This prevents the bottom from becoming soggy. Serve hot.
# Notes:
01 -
Buttermilk can be substituted by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of regular milk and letting it sit for 5-10 minutes before using.
02 -
For best results, bread each piece of chicken immediately before frying rather than breading all pieces at once.