Country Fried Chicken is a crispy, golden classic that’s all about that crunchy coating and tender, juicy chicken inside. It’s the kind of meal that makes you think of backyard cookouts and cozy family dinners. The breading is perfectly seasoned and fried just right, leading to a satisfying crunch with every bite.
I love making this dish because it’s simple yet feels special, like a little celebration on a plate. One of my favorite tricks is to let the chicken soak in buttermilk for a few hours to really keep it juicy and add a bit of tang. It’s a crowd-pleaser for sure—everyone seems to slow down and enjoy the familiar comfort when this comes to the table.
For an easy, comforting meal, I like to serve it with creamy mashed potatoes and a side of green beans or corn. Sometimes, I’ll pour a bit of classic gravy right over the chicken—it’s a small thing that makes the whole dish feel extra homey. Honestly, country fried chicken always manages to bring a little warmth and happiness to any day.
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken breasts for quick cooking, but thighs work nicely too if you want juicier meat with extra flavor.
Buttermilk: Soaking chicken in buttermilk makes it tender and adds slight tang. No buttermilk? Use plain yogurt or milk with a splash of lemon juice as a good substitute.
Flour & Spices: The flour and spice blend gives the coating great flavor and crunch. Feel free to swap or add your favorite herbs and spices like smoked paprika or cayenne for a bit of heat.
Oil for Frying: Vegetable oil is great because it has a high smoke point. Canola or peanut oil also work well if you prefer.
How Do I Get Extra Crispy, Golden Coating on My Chicken?
Getting that perfect crunch on country fried chicken relies on the coating and frying technique:
- Marinate the chicken in buttermilk for a few hours to keep it moist inside and help the coating stick better.
- Double dredge: dip the chicken in egg wash and flour mixture twice to build up a thick crust.
- Heat the oil to about 350°F (175°C). If too cool, coating absorbs oil and gets greasy; too hot, it burns before cooking through.
- Don’t overcrowd the pan. Fry in batches so the oil stays hot and the coating stays crispy.
- After frying, drain the chicken on a wire rack. This stops sogginess by letting excess oil drip off.
Equipment You’ll Need
- Deep, heavy skillet or cast-iron pan – great for even heating and perfect for frying chicken without hot spots.
- Cooking thermometer – helps you keep the oil at the right temperature for crispy, not greasy, chicken.
- Wire rack with baking sheet – lets fried chicken drain well so it stays crisp instead of soggy.
- Mixing bowls – handy for marinating chicken and mixing flour and spices for the coating.
- Tongs – keep your hands safe while turning chicken in hot oil.
Flavor Variations & Add-Ins
- Use bone-in chicken pieces for more juicy, flavorful meat and a heartier meal.
- Add cayenne pepper or hot sauce to the buttermilk marinade for a spicy kick.
- Mix grated Parmesan cheese into the flour for an extra cheesy crust.
- Try adding chopped fresh herbs like thyme or sage to your seasoning mix for a fresh herbal note.
Country Fried Chicken
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts (or thighs, as preferred)
- 2 cups buttermilk
- 2 large eggs
For the Coating:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for a little heat)
- ½ teaspoon dried thyme or rosemary, crushed (optional)
For Frying and Serving:
- Vegetable oil, for frying (about 4 cups)
- Fresh rosemary or herbs for garnish (optional)
- Country gravy (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the marinade and coating, plus at least 2 hours for marinating the chicken in the fridge (overnight works best). Frying the chicken and resting time takes about 20-25 minutes. Overall, plan for around 2.5 to 3 hours if you include marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the chicken pieces in a large bowl or zip-top bag and pour in the buttermilk. Cover or seal and place in the fridge for at least 2 hours, or overnight if you can. This helps the chicken stay tender and soak up flavor.
2. Prepare the Coating Mixture:
In a large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and dried thyme or rosemary. Mix well.
3. Prepare the Egg Wash:
In another bowl, whisk the eggs until they’re smooth and combined.
4. Coat the Chicken:
Take the chicken out of the buttermilk, letting the extra drip off. Dip each piece first into the egg wash, then coat well in the flour mixture. For extra crispy chicken, dip the coated chicken back into the egg wash then again in the flour mixture.
5. Heat the Oil:
Pour vegetable oil into a deep skillet or cast-iron pan until it’s about 1 to 1.5 inches deep. Heat the oil to about 350°F (175°C). Use a cooking thermometer if you have one, so the oil stays at the right temperature.
6. Fry the Chicken:
Carefully place the coated chicken pieces into the hot oil, working in batches so you don’t overcrowd the pan. Fry each side for about 5-7 minutes or until golden brown and the chicken reaches an internal temperature of 165°F (74°C).
7. Drain and Rest:
Remove the fried chicken and place it on a wire rack or paper towels to drain excess oil. Let it rest a few minutes before serving.
8. Serve and Enjoy:
Serve your crispy country fried chicken hot, garnished with fresh rosemary or herbs, if you like. It’s delicious with mashed potatoes and country gravy drizzled over the top.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to thaw the chicken completely in the fridge overnight before marinating. This helps the buttermilk soak in evenly and ensures even cooking.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using. Plain yogurt thinned with a little milk also works great.
How Do I Store Leftover Country Fried Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) to help keep the coating crispy.
Can I Make This Dish Ahead of Time?
Absolutely! You can marinate the chicken the day before, and even coat it in the flour mixture. Just cover and refrigerate, then fry fresh when ready to serve for the best crispiness.