Prep time: 25 mins | Cook time: 40 mins | Total time: 1 hr 5 mins | Servings: 4
This might be a pretty simple dinner idea but sure enough not short in texture and flavour. Made with chicken breasts and basic ingredients, this Country Fried Chicken is old-fashioned comfort food that you can throw together easily. Enjoy these juicy and perfectly cooked fried chicken with some mashed potatoes and gravy for a tasty dinner idea that’s perfect for everybody!
Ingredients
4 boneless skinless chicken breasts
1 ½ c. vegetable oil
Buttermilk Marinade:
2 c. buttermilk
2 large eggs, whisked
3 tsp salt
Breading:
1 ½ c. all-purpose flour
½ c. breadcrumbs, plain or Italian
2 ½ tsp seasoned salt
¾ tsp paprika
½ tsp cayenne pepper
1 ½ tsp black pepper
How to make Country Fried Chicken
Step 1: With saran wrap, cover the chicken breast. Pound the chicken flat using a meat mallet to about half an inch thick.
Step 2: Pat dry the chicken.
Step 3: In a small bowl, mix the whisked eggs, salt, and buttermilk.
Step 4: To the marinade, add the chicken and marinate for at least an hour or two or overnight.
Step 5: Prepare the mashed potatoes when the chicken is almost done marinating.
Step 6: In a small skillet, combine the chicken gravy or brown gravy ingredients ahead of time. Bring the gravy to a boil when the last piece of chicken is frying. Thicken the gravy with cornstarch + water.
Step 7: To the breading mix, transfer the marinated chicken. Turn the chicken over a few times, working the breading into all the little areas and cracks. Note not to bread the chicken at once and only prepare each piece right before frying.
Step 8: To a skillet preferably a cast-iron skillet, add enough oil to cover the chicken by half. Heat the oil to 350 degrees.
Step 9: Add the chicken to the hot oil carefully and cook each side for about 4 to 5 minutes. Carefully turn the chicken using a thin spatula once the outside edges of the chicken start to brown up nicely.
Step 10: Transfer the browned chicken to a wire cooling rack, letting the oil drip out of the bottom.
Step 11: Do the same for all the chicken breasts.
Step 12: Serve the fried chicken with mashed potatoes and gravy. Enjoy!
Notes:
Here are some Buttermilk Substitutes:
Half cup milk and 1 1/2 cup sour cream.
4 tbsp milk and about 2 cups plain yoghurt.
2 tbsp white vinegar and about 2 cups of milk, then allow this to sit for at least 5 to 10 minutes.
2 tbsp lemon juice and about 2 cups milk. Allow it to rest for at least 10 minutes until it looks curdled, then mixes.
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: 190IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Ingredients
- 4 boneless skinless chicken breasts
- 1 ½ c. vegetable oil
- Buttermilk Marinade:
- 2 c. buttermilk
- 2 large eggs, whisked
- 3 tsp salt
- Breading:
- 1 ½ c. all-purpose flour
- ½ c. breadcrumbs, plain or Italian
- 2 ½ tsp seasoned salt
- ¾ tsp paprika
- ½ tsp cayenne pepper
- 1 ½ tsp black pepper
Instructions
Step 1: With saran wrap, cover the chicken breast. Pound the chicken flat using a meat mallet to about half an inch thick.
Step 2: Pat dry the chicken.
Step 3: In a small bowl, mix the whisked eggs, salt, and buttermilk.
Step 4: To the marinade, add the chicken and marinate for at least an hour or two or overnight.
Step 5: Prepare the mashed potatoes when the chicken is almost done marinating.
Step 6: In a small skillet, combine the chicken gravy or brown gravy ingredients ahead of time. Bring the gravy to a boil when the last piece of chicken is frying. Thicken the gravy with cornstarch + water.
Step 7: To the breading mix, transfer the marinated chicken. Turn the chicken over a few times, working the breading into all the little areas and cracks. Note not to bread the chicken at once and only prepare each piece right before frying.
Step 8: To a skillet preferably a cast-iron skillet, add enough oil to cover the chicken by half. Heat the oil to 350 degrees.
Step 9: Add the chicken to the hot oil carefully and cook each side for about 4 to 5 minutes. Carefully turn the chicken using a thin spatula once the outside edges of the chicken start to brown up nicely.
Step 10: Transfer the browned chicken to a wire cooling rack, letting the oil drip out of the bottom.
Step 11: Do the same for all the chicken breasts.
Step 12: Serve the fried chicken with mashed potatoes and gravy. Enjoy!
Notes:
Here are some Buttermilk Substitutes:
Half cup milk and 1 1/2 cup sour cream.
4 tbsp milk and about 2 cups plain yoghurt.
2 tbsp white vinegar and about 2 cups of milk, then allow this to sit for at least 5 to 10 minutes.
2 tbsp lemon juice and about 2 cups milk. Allow it to rest for at least 10 minutes until it looks curdled, then mixes.
