Description
Classic Southern country fried chicken with a perfectly crispy, seasoned coating and juicy tender meat inside. Marinated in buttermilk for extra tenderness and flavor, this beloved recipe delivers satisfying crunch and comfort in every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 large eggs, whisked
- 3 teaspoons salt
- 1 ½ cups all-purpose flour
- ½ cup plain or Italian breadcrumbs
- 2 ½ teaspoons seasoned salt
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons black pepper
- 1 ½ cups vegetable oil (for frying)
Instructions
- Flatten chicken breasts to about ½-inch thickness using a meat mallet under plastic wrap.
- Pat chicken dry with paper towels.
- In a bowl, whisk buttermilk, eggs, and salt. Marinate chicken for at least 1 hour or up to 12 hours in the fridge.
- Remove chicken and let come to room temperature for 30 minutes before breading.
- In a separate bowl, combine flour, breadcrumbs, seasoned salt, paprika, cayenne, and black pepper.
- Coat each chicken breast thoroughly in the flour mixture, pressing to adhere.
- Heat vegetable oil in a cast iron skillet to 350°F.
- Fry chicken breasts 4–5 minutes per side until golden brown and cooked through.
- Transfer fried chicken to a wire rack to drain and crisp; avoid paper towels to prevent sogginess.
- Let chicken rest 5–10 minutes before serving to lock in juices.
Notes
Do not skip resting the breaded chicken before frying to ensure coating sticks and crisps properly. Use a thermometer to maintain oil temperature around 350°F for best results. For gluten-free, substitute flour and breadcrumbs with almond flour and crushed rice cereal. Store leftovers in airtight containers in fridge up to 3 days or freeze up to 3 months. Reheat in oven or air fryer to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg