Prep time: 25 mins | Cook time: 40 mins | Total time: 1 hr 5 mins | Servings: 4
Make this Southern Style Fried Chicken using chicken breasts and staple ingredients in no time and serve with mashed potatoes and gravy for a filling, old-fashioned, comfort meal that your entire family will love!
Ingredients
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1 ½ c. vegetable oil
4 boneless skinless chicken breasts
Buttermilk Marinade:
2 large eggs, whisked
2 c. buttermilk
3 tsp salt
Breading:
½ c. breadcrumbs, plain or Italian
1 ½ c. all-purpose flour
½ tsp cayenne pepper
¾ tsp paprika
2 ½ tsp seasoned salt
1 ½ tsp black pepper
How to make Country Fried Chicken
Step 1: With saran wrap, cover each chicken breast. Pound them using a meat tenderizer to about half-inch thickness, then pat each chicken dry.
Step 2: Mix the whisked eggs, salt, and buttermilk until well blended. Add the chicken and leave to marinate for at least 1 to 2 hours, preferably overnight.
Step 3: Ready the mashed potatoes once the chicken is nearly done marinating. Just keep the mashed warm while you fry the chicken.
Step 4: While the chicken is frying, whisk the chicken gravy ingredients in a small skillet. Set aside for now. When almost done frying, bring the gravy to a boil (stir in the slurry to thicken the gravy).
To cook the chicken:
Step 5: To the breading mix, place the marinated chicken, flipping it a few times to make sure to coat all the nooks and crannies. Do this right before frying each piece.
Step 6: To a skillet, add enough oil to cover the chicken in half. Heat the oil to 350 degrees. If available, use a cast-iron skillet. Very carefully add the chicken to the hot oil and cook for about 4 to 5 minutes on each side. Flip the chicken using a thin spatula once the outside edges start to brown.
Step 7: To a wire cooling rack, transfer the cooked chicken and let the excess grease drip.
Step 8: Serve the chicken breasts with the mashed potatoes and gravy. Enjoy!
Notes:
Buttermilk Substitutes:
Half cup milk with 1 1/2 cups sour cream
To make 2 cups – 4 tbsp milk plus enough plain yoghurt
2 tbsp white vinegar plus enough milk (to make 2 cups), then allow it to sit for about 5 to 10 minutes
2 tbsp lemon juice and enough milk to make 2 cups. Allow this to sit for 10 minutes, then stir until blended.
Nutrition Facts:
Calories: 348kcal | Carbohydrates: 14g | Protein: 27g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 555mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190I | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Ingredients
- 1 ½ c. vegetable oil
- 4 boneless skinless chicken breasts
- Buttermilk Marinade:
- 2 large eggs, whisked
- 2 c. buttermilk
- 3 tsp salt
- Breading:
- ½ c. breadcrumbs, plain or Italian
- 1 ½ c. all-purpose flour
- ½ tsp cayenne pepper
- ¾ tsp paprika
- 2 ½ tsp seasoned salt
- 1 ½ tsp black pepper
Instructions
Step 1: With saran wrap, cover each chicken breast. Pound them using a meat tenderizer to about half-inch thickness, then pat each chicken dry.
Step 2: Mix the whisked eggs, salt, and buttermilk until well blended. Add the chicken and leave to marinate for at least 1 to 2 hours, preferably overnight.
Step 3: Ready the mashed potatoes once the chicken is nearly done marinating. Just keep the mashed warm while you fry the chicken.
Step 4: While the chicken is frying, whisk the chicken gravy ingredients in a small skillet. Set aside for now. When almost done frying, bring the gravy to a boil (stir in the slurry to thicken the gravy).
To cook the chicken:
Step 5: To the breading mix, place the marinated chicken, flipping it a few times to make sure to coat all the nooks and crannies. Do this right before frying each piece.
Step 6: To a skillet, add enough oil to cover the chicken in half. Heat the oil to 350 degrees. If available, use a cast-iron skillet. Very carefully add the chicken to the hot oil and cook for about 4 to 5 minutes on each side. Flip the chicken using a thin spatula once the outside edges start to brown.
Step 7: To a wire cooling rack, transfer the cooked chicken and let the excess grease drip.
Step 8: Serve the chicken breasts with the mashed potatoes and gravy. Enjoy!
Notes
Buttermilk Substitutes: Half cup milk with 1 1/2 cups sour cream To make 2 cups - 4 tbsp milk plus enough plain yoghurt 2 tbsp white vinegar plus enough milk (to make 2 cups), then allow it to sit for about 5 to 10 minutes 2 tbsp lemon juice and enough milk to make 2 cups. Allow this to sit for 10 minutes, then stir until blended.
