There is nothing like a warm meal on a cold winter night. This Country Fried Chicken is the answer to your cravings. It is crispy, golden, and incredibly satisfying for the whole family.
You can bring the heart of the South to your kitchen tonight. This recipe delivers a home-cooked classic without any of the stress. It is timely, delicious, and exactly what you need right now.
Why This Country Fried Chicken Is a Winner
This dish delivers ultimate comfort in every single bite. It is ready in 35 minutes from start to finish. You will love how fast it comes together after work. The ingredients are simple, affordable, and mostly pantry staples. Most items are likely already waiting in your kitchen right now.
Even beginners can master this perfectly crispy crust. The chicken stays tender and juicy under the golden breading. It is a budget-friendly meal that feels like a real treat. Your family will ask for seconds every single time you make it. This is a guaranteed hit for any busy weeknight dinner.
Simple Cooking Method
Making this dish is very straightforward and approachable. You start by pounding the chicken breasts until they are thin. This ensures they cook quickly and stay very tender. Then, you use a simple double-dredge method for the coating. This technique creates a thick and wonderfully crunchy exterior. Even if you are new to frying, you can do this.
Ingredients You Will Need
This recipe uses pantry staples to create deep, rich flavors.
- 4 boneless skinless chicken breasts
- 1.5 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 1 cup buttermilk
- 1 large egg
- 0.5 cup vegetable oil
- 2 tablespoons unsalted butter
- 2 cups whole milk
Step-by-Step Directions
- Pound the chicken breasts between sheets of plastic wrap.
- Aim for an even 0.5-inch thickness for even cooking.
- Whisk flour, salt, pepper, paprika, and garlic powder together.
- In a separate bowl, whisk the buttermilk and egg.
- Dredge each chicken breast in the flour mixture.
- Dip it into the buttermilk mixture.
- Dredge again in the flour, pressing to adhere.
- Heat oil in a large skillet to 350 degrees Fahrenheit.
- Fry chicken for 4 to 5 minutes per side.
- Cook until the golden brown crust reaches 165 degrees internally.
- Remove chicken and drain on a wire rack.
- Discard all but 3 tablespoons of fat from the skillet.
- Add butter and whisk in 3 tablespoons of seasoned flour.
- Gradually whisk in milk and simmer until thickened.
- Season gravy with black pepper and serve over the chicken.
Best Ways to Enjoy It
Serve this chicken while it is piping hot and crispy. It pairs perfectly with creamy mashed potatoes on the side. Add a serving of steamed green beans for some freshness. Pour that peppery white gravy over everything on your plate. Gather your family, light a candle, and enjoy this cozy meal. It is the ultimate way to end a long day.
Storage & Reheating
Keep any leftovers in an airtight container in the fridge. They will stay fresh and tasty for three days. To keep the crunch, reheat in a 350°F oven. This takes about ten minutes and revives the crust. Avoid the microwave, as it can make the breading soft. The gravy can be warmed slowly on the stovetop.
Tips for Best Results
- Use a meat thermometer to ensure the chicken is perfectly cooked.
- Do not skip the wire rack for draining the fried chicken.
- Avoid overcrowding the skillet to keep the oil temperature high.
- Pound the chicken to a very even thickness for best results.
- Don’t skip the double-dredge step for the best possible crunch.
- Add extra black pepper to the gravy for a Southern kick.
- For a winter twist, serve with roasted root vegetables.
- Press the flour firmly into the chicken with your hands.
Ways to Switch It Up
- Add cayenne pepper to the flour for a spicy version.
- Use gluten-free all-purpose flour for a gluten-free meal.
- Swap buttermilk for a mixture of milk and lemon juice.
- In the summer, serve with a fresh corn salad instead.
- Use honey instead of sugar if you want a sweeter gravy.
Quick Answers
Can I make this recipe ahead of time?
You can pound and dredge the chicken a few hours early. Keep it covered in the fridge until you are ready. This makes your weeknight dinner even faster to prepare. Always fry it fresh for the best texture.
What if I do not have buttermilk?
You can make a quick buttermilk substitute at home easily. Mix one cup of milk with one tablespoon of lemon juice. Let it sit for five minutes before you use it. It works perfectly for this breading.
How do I keep the crust from falling off?
Make sure to press the flour firmly into the chicken. Let the coated chicken rest for a few minutes before frying. This helps the breading stick to the meat during cooking. Do not flip the chicken too early in the pan.
I hope this cozy meal brings your family together tonight. There is nothing quite like a home-cooked classic to warm your soul. Give it a try and enjoy every crispy bite.
— Lidia
Country Fried Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1.5 cups all -purpose flour
- 1 teaspoon sal t
- 1 teaspoon black pepper
- 0.5 teaspoon paprik a
- 0.5 teaspoon garlic powder
- 1 cup buttermil k
- 1 large eg g
- 0.5 cup vegetable oil
- 2 tablespoons unsalted butter
- 2 cups whole milk
Instructions
- Pound the chicken breasts between sheets of plastic wrap to an even 0.5-inch thickness.
- In a shallow bowl, whisk together the flour, salt, pepper, paprika, and garlic powder.
- In a separate bowl, whisk the buttermilk and egg until combined.
- Dredge each chicken breast in the flour. Dip into the buttermilk. Dredge again in flour, pressing to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
- Fry chicken for 4 to 5 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
- Remove chicken and drain on a wire rack.
- Discard all but 3 tablespoons of fat from the skillet. Add butter and whisk in 3 tablespoons of seasoned flour.
- Gradually whisk in milk and simmer until thickened to create a cream gravy.
- Season gravy with additional black pepper and serve over the fried chicken.
