COUNTRY FRIED CHICKEN: CRISPY SOUTHERN COMFORT ON A PLATE

Key Info:

Prep Time: 20-30 minutes (+ 2 hours marination)

Cook Time: 8-14 minutes

Total Time: 3 hours

Servings: 4-6

Difficulty: Intermediate

Cost: $10-15

Equipment Needed:

• Cast iron skillet
• Meat thermometer
• Meat tenderizer
• Tongs
• Paper towels
• Wire cooling rack

Ingredients:

Chicken:

• 4 boneless skinless chicken breasts
• 1½ cups vegetable or peanut oil
• 2 tablespoons butter

Buttermilk Marinade:

• 2 cups buttermilk
• 2 large eggs, whisked
• 3 teaspoons salt
• 1-2 teaspoons hot sauce (optional)

Breading:

• 1½ cups all-purpose flour
• ½ cup breadcrumbs
• 2-3 teaspoons salt
• 1-2 teaspoons garlic powder
• 1-2 teaspoons onion powder
• 2 teaspoons black pepper
• ¾ teaspoon paprika
• ½ teaspoon cayenne pepper
• 2-3 tablespoons cornstarch (optional)

Method:

Chicken Prep:

1. Pound chicken breasts to ½-inch thickness
2. Season chicken with salt, garlic, and onion powder
3. Mix buttermilk, eggs, and hot sauce in a bowl
4. Marinate chicken for 2+ hours (overnight preferred)
5. Remove from refrigerator 30 minutes before cooking

Breading Process:

1. Combine flour, breadcrumbs, and all seasonings
2. Remove chicken from marinade, let excess drip
3. Dredge thoroughly in flour mixture
4. Press coating firmly onto chicken
5. Let sit until coating looks slightly pasty

Frying Technique:

1. Heat oil to 325-350°F
2. Carefully place chicken in hot oil
3. Cook 4-5 minutes per side
4. Verify internal temperature reaches 165°F
5. Transfer to wire rack to drain
6. Sprinkle with flaked salt immediately

Crucial Tips:

• Use a meat thermometer for perfect doneness
• Don’t overcrowd the pan
• Let oil return to temperature between batches
• Rest chicken briefly before serving for maximum crispiness

Common Mistakes to Avoid:

• Oil too hot: burns exterior
• Oil too cool: soggy breading
• Undercooking chicken: unsafe
• Overcrowding pan: uneven cooking

Gravy Bonus:

1. Reserve ¼ cup cooking oil
2. Add ⅓ cup flour, cook 1-2 minutes
3. Whisk in 3 cups milk
4. Simmer until thickened
5. Season with salt and pepper

Storage:

• Refrigerate 3 days
• Freeze up to 2 months
• Reheat at 350°F for 15-20 minutes

Variations:

• Use chicken thighs for more moisture
• Add herbs like thyme
• Adjust spice with cayenne pepper

Pro Chef Secret:

The double-dredge technique (flour-buttermilk-flour) creates that irresistibly crunchy, golden exterior that makes country fried chicken legendary.

Enjoy your crispy, Southern-style masterpiece!