Name: Country Fried Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Southern American
Ingredients: 4 boneless skinless chicken breasts; 1 ½ cups vegetable oil; 2 cups buttermilk; 2 large eggs, whisked; 3 teaspoons salt; 1 ½ cups all-purpose flour; ½ cup breadcrumbs (plain or Italian); 2 ½ teaspoons seasoned salt; ¾ teaspoon paprika; ½ teaspoon cayenne pepper; 1 ½ teaspoons black pepper

This crispy country fried chicken is tender on the inside and golden crunchy on the outside. I love how the buttermilk marinade makes the chicken juicy and flavorful, while the perfectly seasoned breading adds just the right amount of kick. It’s comfort food that always feels like home.

Why You’ll Love This Recipe

I like this recipe because it turns simple chicken breasts into something special with very little effort. The buttermilk marinade tenderizes the chicken while infusing it with flavor, and the breading fries up beautifully crisp. I also enjoy that it uses ingredients I usually have in my kitchen, so I can make it any night of the week.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢4 boneless skinless chicken breasts
▢1 ½ cups vegetable oil

Buttermilk Marinade
▢2 cups buttermilk, see notes for substitutions
▢2 large eggs, whisked
▢3 teaspoons salt

Breading
▢1 ½ cup all-purpose flour
▢½ cup breadcrumbs, plain or Italian
▢2 ½ teaspoons seasoned salt
▢¾ teaspoon paprika
▢½ teaspoon cayenne pepper
▢1 ½ teaspoon black pepper

Directions

I start by pounding the chicken breasts slightly so they cook evenly.
I whisk together the buttermilk, eggs, and salt, then add the chicken breasts to the marinade. I let them soak for at least 1 hour in the refrigerator, or overnight if I have time.
In a separate bowl, I mix the flour, breadcrumbs, seasoned salt, paprika, cayenne, and black pepper.
I heat the vegetable oil in a large skillet over medium heat until it reaches about 350°F.
I dredge each marinated chicken breast in the flour mixture, pressing the coating on firmly.
I carefully place the chicken into the hot oil and fry for about 6–7 minutes per side, or until golden brown and cooked through.
I transfer the chicken to a paper towel–lined plate to drain excess oil before serving.

Servings and Timing

This recipe makes 4 servings. I usually need about 15 minutes to prep, 1 hour for marinating (longer if I want extra tender chicken), and about 15 minutes for frying. In total, I plan on around 1 hour and 30 minutes from start to finish.

Variations

I sometimes swap the breadcrumbs for crushed cornflakes if I want extra crunch. For a milder flavor, I leave out the cayenne pepper. When I want to add a Southern twist, I use smoked paprika instead of regular paprika.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken on a baking sheet and warm it in a 350°F oven for about 10–12 minutes so it stays crispy. I avoid microwaving since it makes the coating soggy.

FAQs

How do I know when the chicken is done?

I check with a meat thermometer to make sure the internal temperature reaches 165°F.

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless thighs since they stay extra juicy and flavorful.

Do I have to marinate overnight?

Not necessarily. Even 1 hour makes a big difference, but overnight gives the best flavor and tenderness.

What oil works best for frying?

I like using vegetable oil, but peanut oil or canola oil also work well since they have a high smoke point.

How do I keep the breading from falling off?

I press the coating onto the chicken firmly and let the breaded chicken rest for a few minutes before frying.

Can I bake this instead of frying?

Yes, I bake at 400°F on a greased baking sheet for about 25–30 minutes, though the texture won’t be quite as crispy as frying.

How spicy is this recipe?

It has a mild kick from the cayenne pepper, but I adjust the heat depending on who I’m cooking for.

Can I freeze the cooked chicken?

Yes, I let the chicken cool completely, wrap it tightly, and freeze it for up to 2 months. I reheat it in the oven straight from frozen.

Why use buttermilk for marinating?

I like buttermilk because its acidity tenderizes the chicken while adding a tangy flavor that balances the spices.

Can I make the breading gluten-free?

Yes, I replace the flour with a gluten-free flour blend and use gluten-free breadcrumbs. It still fries up nicely.

Conclusion

This country fried chicken is one of my favorite comfort meals. The crispy crust and juicy meat make it a dish I keep coming back to, and I love how versatile it is with different seasonings or sides. Whether I’m serving it for a weeknight dinner or a family gathering, it always feels like a classic that never goes out of style.