Country Fried Chicken is a classic Southern comfort food that combines crispy, golden-brown breading with tender, juicy chicken. This dish is simple to prepare and packed with flavor, making it a perfect option for a hearty dinner or a family meal. Served with gravy or as part of a full Southern feast, Country Fried Chicken is sure to satisfy.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for extra heat)
2 large eggs
1/4 cup buttermilk (or regular milk)
Vegetable oil (for frying)
For the gravy (optional):
1 tablespoon butter
1 tablespoon flour
1 cup chicken broth
Salt and pepper to taste
Instructions
- In a shallow bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- In another shallow bowl, whisk together the eggs and buttermilk until well combined.
- Dip each chicken breast into the flour mixture, coating both sides evenly, then dip it into the egg mixture, and return it to the flour mixture, pressing gently to ensure a thick coating.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove from the skillet and drain on paper towels.
- For the gravy (optional), melt butter in the same skillet, then whisk in flour and cook for 1-2 minutes to make a roux. Gradually add the chicken broth, whisking constantly, and simmer until thickened, about 3-5 minutes. Season with salt and pepper to taste.
- Serve the chicken hot, topped with gravy if desired.
Notes
- You can use bone-in chicken pieces if preferred, but adjust the cooking time accordingly for larger cuts.
- For extra crispy chicken, let the coated chicken rest for about 10-15 minutes before frying.
- If you don’t have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice.
- This recipe can also be adapted for an air fryer for a lower-fat version of the dish.
FAQs
Can I use chicken thighs instead of breasts? Yes, chicken thighs work wonderfully in this recipe, offering a juicier and more flavorful option.
How do I know when the chicken is cooked through? Use a meat thermometer to ensure the chicken reaches 165°F internally.
Can I make this in advance? Fried chicken is best served fresh, but you can prep the chicken by breading it and storing it in the fridge for up to 2 hours before frying.
Country Fried Chicken
- Total Time: 53 minute
- Yield: 4 servings 1x
Description
Country Fried Chicken is a classic Southern comfort food that combines crispy, golden-brown breading with tender, juicy chicken. This dish is simple to prepare and packed with flavor, making it a perfect option for a hearty dinner or a family meal. Served with gravy or as part of a full Southern feast, Country Fried Chicken is sure to satisfy.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for extra heat)
2 large eggs
1/4 cup buttermilk (or regular milk)
Vegetable oil (for frying)
For the gravy (optional):
1 tablespoon butter
1 tablespoon flour
1 cup chicken broth
Salt and pepper to taste
Instructions
In a shallow bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
In another shallow bowl, whisk together the eggs and buttermilk until well combined.
Dip each chicken breast into the flour mixture, coating both sides evenly, then dip it into the egg mixture, and return it to the flour mixture, pressing gently to ensure a thick coating.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove from the skillet and drain on paper towels.
For the gravy (optional), melt butter in the same skillet, then whisk in flour and cook for 1-2 minutes to make a roux. Gradually add the chicken broth, whisking constantly, and simmer until thickened, about 3-5 minutes. Season with salt and pepper to taste.
Serve the chicken hot, topped with gravy if desired.
Notes
You can use bone-in chicken pieces if preferred, but adjust the cooking time accordingly for larger cuts.
For extra crispy chicken, let the coated chicken rest for about 10-15 minutes before frying.
If you don’t have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice.
This recipe can also be adapted for an air fryer for a lower-fat version of the dish.
- Prep Time: ~350 kcal
- Cook Time: 10 minutes
Nutrition
- Calories: ~350 kcal
- Protein: ~30g