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.
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.
