Country Fried Chicken
Country Fried Chicken is a classic comfort dish that you can easily cook with chicken breasts and common ingredients! For a straightforward supper suggestion for the family, serve this with gravy and mashed potatoes.
Country Fried Chicken Ingredients
- 4 chicken breasts, boneless and skinless
- Vegetable oil, 1 1/2 cups
- 2 cups buttermilk; substitutes listed in notes
- 3 tablespoons of salt, mixed into 2 big eggs.
- All-purpose flour, 1 1/2 cups
- 1/2 cup Italian or plain breadcrumbs
- seasoned salt, 2 1/2 tablespoons
- 1/4 paprika teaspoon
- half a teaspoon of cayenne
- Black pepper, 1 1/2 teaspoon
- Put saran wrap over each chicken breast. Pounded the chicken flat to a thickness of about 1/2 inch with a meat tenderizer.
- Completely pat the chicken dry. Whisk the eggs, salt, and buttermilk together. Marinate the chicken for one to two hours (or overnight) after adding it. It will become more tender the longer it marinates.
- Before frying, allow the chicken to stand at room temperature for 25 to 30 minutes.
- The marinated chicken should be added to the breading mix. Work the breading into all of the tiniest crevices by flipping it over several times until it is completely coated and dry.
- *Do not bread each chicken piece at once.Before you are ready to fry each piece, prepare it.
- Heat a 350° skillet with enough oil to cover the chicken half way. If you can, use a cast-iron skillet because it holds heat the best for frying.
- Add the chicken with care and cook for 4-5 minutes on each side. When the outside edges start to get nice and brown, flip it carefully with a thin spatula. Transfer the chicken carefully to a wire cooling rack and let the oil drip out of the bottom. The bottom does not become soaked as a result of this.
- Serve with cornbread, mashed potatoes, and either chicken gravy or brown gravy and repeat for all chicken breasts!