Country Fried Chicken is a classic comfort food that’s crispy on the outside and tender on the inside. The chicken is coated in a flavorful, seasoned batter and fried until golden brown, giving it that perfect crunch that everyone loves. It’s the kind of dish that brings a little bit of down-home cooking to your table, with simple ingredients that make a big impact.
I always think of weekend family dinners when I make country fried chicken. There’s something special about the smell of frying chicken filling the kitchen, and the crispy crust paired with juicy meat just makes everyone’s eyes light up. I like to season the batter a bit extra—it adds a little punch that keeps people coming back for more. Plus, leftovers make great sandwiches the next day.
My favorite way to serve this is with a big scoop of creamy mashed potatoes and plenty of gravy on top. It feels like a hug on a plate, especially on a chilly evening. Adding some green beans or corn on the side keeps things classic and balanced. This dish never gets old in my house, and it’s always a hit with guests too.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts makes this recipe quick and easy. You can swap for thighs if you want juicier meat—just adjust frying time since thighs are thicker.
Buttermilk: It tenderizes and adds a slight tang. No buttermilk? Mix 1 cup milk with 1 tbsp vinegar or lemon juice and let sit 5 minutes to make a quick substitute.
Flour and cornmeal: The combo creates a crispy, flavorful crust. You can skip cornmeal if you prefer a smoother coating, but it adds a nice crunch.
Seasonings: Garlic powder, onion powder, paprika, and cayenne bring depth and a little heat. Adjust the cayenne to your taste or leave it out for mild flavor.
Oil for frying: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for best results.
How Do You Get the Crispiest Coating on Country Fried Chicken?
Crispiness starts with the coating and frying method. Here’s how I make it extra crunchy:
- Pat chicken dry and pound to even thickness—this helps cook evenly.
- Marinate in buttermilk and egg to tenderize and make the coating stick better.
- Dredge in seasoned flour-cornmeal mix, pressing it on firmly.
- For an extra crispy crust, dip back briefly in buttermilk, then coat again with flour mixture.
- Heat oil to 350°F and keep it steady—hot oil means less greasy, crispier chicken.
- Don’t overcrowd the pan; fry in batches to keep the oil temperature steady.
- Drain on a wire rack, not paper towels, so the crust stays crunchy and doesn’t get soggy.
Following these tips will help you get that perfect crunchy outside with juicy meat inside every time.
Equipment You’ll Need
- Deep skillet or Dutch oven – great for frying chicken evenly and maintaining oil temperature.
- Cooking thermometer – helps you keep oil at the right heat for crispy, not greasy, chicken.
- Wire rack with baking sheet – lets fried chicken drain without getting soggy.
- Mixing bowls – for marinating chicken and mixing flour coating separately.
- Tongs – easy to safely flip and remove hot chicken from the oil.
Flavor Variations & Add-Ins
- Try bone-in chicken pieces like thighs or drumsticks for juicier meat and more rustic feel.
- Add smoked paprika or chili powder to the flour mix for a smoky or spicy twist.
- Mix grated Parmesan into the coating for a subtle cheesy crunch.
- Stir chopped fresh herbs (like thyme or sage) into the flour for fresh, aromatic notes.
How to Make Country Fried Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup buttermilk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp cayenne pepper (optional, for a little heat)
- 2 tsp salt
- 1 tsp black pepper
- Vegetable oil, for frying (about 2-3 inches deep)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 45 minutes from start to finish, including 30 minutes for marinating. Frying and prep take around 15 minutes, so you’ll have delicious country fried chicken ready fairly quickly.
Step-by-Step Instructions:
1. Prepare the Chicken
Start by patting the chicken breasts dry using paper towels. Then, pound them gently between sheets of plastic wrap to about 1/2 inch thick. This helps the chicken cook evenly and stay juicy.
2. Marinate the Chicken
In a shallow bowl, whisk together the buttermilk and egg. Place the chicken breasts in the mixture and let them soak for at least 30 minutes, or up to 4 hours in the refrigerator. This makes the chicken tender and helps the coating stick.
3. Make the Coating Mixture
In a large bowl, mix together the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper (if you like a bit of heat), salt, and black pepper. This mix will give your chicken that flavorful, golden crust.
4. Coat the Chicken
Take each piece of chicken out of the buttermilk, letting the extra drip off. Press the chicken firmly into the flour mixture until fully coated. For extra crunch, dip it back into the buttermilk briefly and coat again with the flour mixture.
5. Heat the Oil and Fry
Pour vegetable oil into a deep skillet or heavy pot, about 2-3 inches deep. Heat over medium heat to 350°F (175°C). Use a thermometer to keep the oil at the right temperature. Carefully add chicken to the oil without overcrowding the pan, and fry it 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F or 75°C).
6. Drain and Serve
Remove the chicken from the oil and place it on a wire rack over a baking sheet or on paper towels to drain excess oil. Garnish with the chopped fresh parsley, then serve your crispy, juicy country fried chicken hot with mashed potatoes, gravy, and your favorite sides.
Can I Use Frozen Chicken for Country Fried Chicken?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. Pat it dry well to help the coating stick and avoid excess moisture when frying.
How Do I Store Leftover Country Fried Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F to keep the crust crispy or use a microwave covered with a damp paper towel for quicker reheating.
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free cornmeal. Just make sure your seasoning and other ingredients are gluten-free as well.
What’s the Best Oil to Use for Frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils will fry the chicken evenly without burning or imparting strong flavors.
