Easy Country Fried Chicken with Golden Crunch!

There’s something undeniably grounding about a well-made batch of Country Fried Chicken. It’s the kind of meal that doesn’t just feed you—it comforts you.

I’ve made this recipe more times than I can count, and every time, it brings back the warm simplicity of Sunday suppers at my grandma’s table.

What makes this recipe especially worth bookmarking? It’s all in the buttermilk brine. The overnight soak with shallots, garlic, and spices doesn’t just tenderize the chicken—it infuses it with deep, savory flavor that sets it apart from anything store-bought.

The crust is golden, audibly crispy, and seasoned just right—no greasy aftertaste, just clean crunch. And here’s the beauty: even though it tastes indulgent, it fits well into a balanced lifestyle.

High-protein meals like this keep you fuller longer—studies show protein-rich dinners can help reduce late-night cravings by over 50%. So yes, it’s delicious comfort food—but with a purpose.

Serve it up with White Cornbread and a fresh Cucumber Tomato Salad for a full Southern-style spread.

No matter how many modern twists I try, this classic always holds its own. Have your own spin on it? I’d love to hear your version!

Why This Country Fried Chicken Is Always On My Table?

• A Holiday Hit Turned Weekly Staple: I first made it casually during a long weekend, but it instantly became a family favorite. Now it’s my top pick for easy, crowd-pleasing dinners without any fuss.
• Tender, Flavorful, and Always Juicy: Thanks to the buttermilk marinade, every bite is moist and packed with flavor. It’s comfort food that actually feels comforting.
• Great for Meal Prep (and Leftovers!): I like to double the batch and use the extra chicken in wraps, sandwiches, or even crumbled on top of a salad the next day.
• Flexible Ingredients, Same Great Taste: Out of shallots? I’ve used red onions instead and it still turns out delicious. This recipe is forgiving and easy to adapt.
• Keeps You Full, Not Just Happy: With its high protein content, this dish helps control hunger—making it both satisfying and smart for balanced eating.

Country Fried Chicken

Crispy, golden-brown on the outside and tender inside, this Country Fried Chicken brings bold Southern flavor with a buttermilk twist. It’s comforting, satisfying, and perfect for family dinners or gatherings.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine south american

Servings 8

Calories 635 kcal

Equipment

• large mixing bowls
• Whisk
• Tongs
• Shallow bowls (for dredging)
• Deep skillet or Dutch oven
• Paper towels
• Wire rack (optional, for draining)
• Meat thermometer (optional)

Ingredients

  

• 8 skinless boneless chicken breasts
• 1 quart buttermilk
• 3 shallots finely chopped
• 2 tablespoons chopped garlic
• 2 tablespoons salt
• 2 tablespoons white sugar
• 1 ¼ teaspoons ground cumin
• 1 ½ teaspoons ground black pepper
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 2 teaspoons salt
• 8 large eggs beaten
• 2 cups vegetable oil for frying or as needed

Instructions

 

• Marinate: Combine buttermilk, chopped shallots, garlic, salt, sugar, cumin, and pepper. Add chicken and marinate in the fridge for 4 hours or overnight.
• Prepare Coating: In one bowl, mix flour, baking powder, and salt. In another, beat the eggs.
  
• Dredge Chicken: Dip marinated chicken into flour, then eggs, then flour again for a crispy coating.
• Heat Oil: Add oil to a skillet and heat to 350°F (175°C).
  
• Fry: Fry chicken in batches, turning occasionally, for 7–10 minutes per side until golden and cooked through.
  
• Drain: Remove and place on paper towels or a wire rack to drain excess oil.
• Rest: Let sit for a few minutes before serving for juices to settle.
• Serve: Pair with White Cornbread or Cucumber Tomato Salad for a classic combo.
  

Nutrition Info:

Most Useful Tips from the Kitchen!

• Use a Buttermilk Brine with Layers
  Add a splash of hot sauce or pickle juice to the buttermilk marinade. It subtly boosts flavor without overpowering the seasoning.
• Let the Chicken Air-Dry Before Frying
  After dredging, let the coated chicken rest on a wire rack for 10–15 minutes. This helps the breading adhere better and fry up extra crispy.
• Sift Your Flour Mixture
  A quick sift makes the breading lighter and more even—especially helpful when using baking powder in your dry mix.
• Double-Dredge Only if You Want Extra Crunch
  One solid dredge usually does the job. But if you want that ultra-crispy “shatter” crust, go for the second dip—but let it rest before frying.
• Don’t Overcrowd the Pan
  Fry in smaller batches even if it takes more time. Overcrowding drops the oil temperature and leads to greasy, uneven results.
• Use a Blend of Oils for Balanced Flavor
  Try combining neutral vegetable oil with a touch of peanut or lard for a more traditional Southern taste.
• Add Cornstarch to the Flour Mixture
  Replace ¼ of the flour with cornstarch for a lighter, crisper texture that holds its crunch longer—even after cooling.
• Listen to the Sizzle
  Once the oil’s at temp, the sizzle should be consistent—not too loud, not too faint. That’s the sweet spot for even frying.
• Finish in the Oven if Needed
  For thicker breasts, consider finishing the chicken in a 350°F oven for 10 minutes to ensure it’s cooked through without burning the coating.
• Repurpose with Intention
  Leftovers? Slice into wraps, stack into sandwiches, or chop into a Southern-style salad bowl. It holds up beautifully the next day.

Try more of our recipes:

Cabbage Rolls Recipe “Fresh Greens with a Tangy Dressing”! Grilled Cheese Sandwich Recipe “Quick and Tasty” Oven Baked Brisket Recipe: Delicious Leftovers Guaranteed! Oven Baked Corned Beef Recipe: Tender, Juicy, and Flavorful!