Country Fried Chicken is crispy, golden, and downright delicious. The chicken is coated in a seasoned flour batter that fries up perfectly crunchy on the outside while staying juicy and tender on the inside. Each bite offers that satisfying crunch you can’t resist, making it a classic comfort food that feels like home.
I love making this dish because it fills the kitchen with such a wonderful aroma, and it always brings everyone to the table. One little tip I have is to let the chicken rest for a few minutes after frying—it helps keep that crust nice and crispy. It’s the kind of meal that feels special but is really simple to whip up any night of the week.
My favorite way to enjoy Country Fried Chicken is with a big scoop of creamy mashed potatoes and some sweet, buttery corn on the side. There’s something about this combo that just hits the spot every time. Whether for a family dinner or a weekend treat, this fried chicken always makes me feel cozy and satisfied.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless breasts makes cooking faster and easier. If you like dark meat, thighs are juicier and work great too.
Buttermilk: This tenderizes the chicken and adds flavor. No buttermilk? Mix milk with lemon juice or vinegar and let it sit 5 mins.
Flour & Seasonings: All-purpose flour gives the crisp coat. Don’t skip the paprika and garlic powder—they add great taste. For less heat, leave out cayenne pepper.
Vegetable Oil: Needed for frying. You can also use canola or peanut oil—just pick high-heat oils.
Mashed Potatoes & Gravy: Butter and milk make potatoes creamy. For gravy, chicken broth and a simple flour roux thicken the sauce nicely.
How Do You Get the Crispiest, Juiciest Fried Chicken?
Here’s the secret: layering the coating and keeping the oil hot but not too hot. Follow these steps:
- Flatten chicken evenly so it cooks uniformly.
- Dip chicken in egg/buttermilk mix first.
- Coat in seasoned flour thoroughly—dip back in the egg mix and flour a second time for extra crunch.
- Heat oil to 350°F (175°C); test with a thermometer or drop a pinch of flour to see if it sizzles immediately.
- Fry chicken in batches without crowding the pan to keep oil temperature steady.
- Cook about 6-8 mins per side, turning carefully once brown.
- Drain on a wire rack so crust stays crispy, not soggy.
Taking these little extra steps makes all the difference between good and great fried chicken. Don’t rush—patience pays off in crispy, juicy bites!
Equipment You’ll Need
- Deep skillet or Dutch oven – perfect for frying with enough oil to submerge the chicken pieces evenly.
- Cooking thermometer – helps you keep oil at the right temperature for crispy, non-greasy chicken.
- Wire rack – lets fried chicken drain without losing its crunch compared to paper towels.
- Meat mallet or rolling pin – useful for pounding chicken to an even thickness so it cooks well.
- Mixing bowls – for wet and dry coatings, making the dredging process smooth and organized.
Flavor Variations & Add-Ins
- Try buttermilk brining with hot sauce for a tangy, spicy kick before frying.
- Swap chicken breasts with thighs for more juicy, flavorful meat.
- Add cayenne pepper or smoked paprika to flour mix for smoky or spicy layers of flavor.
- Mix parmesan cheese into the flour for a cheesy, slightly nutty crust.
Country Fried Chicken
Ingredients You’ll Need:
For The Chicken:
- 4 boneless, skinless chicken breasts
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional for mild heat)
- 1 teaspoon baking powder
- 2 large eggs
- 1 cup buttermilk (or regular milk with 1 tbsp lemon juice, let sit 5 mins)
- Vegetable oil, for frying (about 4 cups)
- Fresh parsley, chopped (for garnish)
For The Mashed Potatoes and Gravy:
- 4 large potatoes, peeled and cut into chunks
- ½ cup milk
- 4 tablespoons butter
- Salt and pepper to taste
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter (for gravy)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 15 to 20 minutes to cook the chicken, and another 20 minutes to make the mashed potatoes and gravy. Overall, plan for roughly 50 minutes total from start to finish.
Step-by-Step Instructions:
1. Preparing the Chicken:
Flatten the chicken breasts to an even thickness of about ½ inch by pounding them between two sheets of plastic wrap or parchment paper. This helps them cook evenly.
2. Mixing the Seasoned Flour:
In a large shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and baking powder.
3. Preparing the Wet Mix:
In another bowl, whisk together the eggs and buttermilk. This will help the flour mixture stick to the chicken.
4. Coating the Chicken:
Dip each piece of chicken into the egg mixture, then dredge thoroughly in the flour mixture. For extra crispiness, dip back into the egg mix, then coat again in the flour mix. Place coated chicken on a plate to rest.
5. Frying the Chicken:
Heat about 2 inches of vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C). Carefully add chicken pieces to the hot oil—don’t crowd the pan. Fry for 6-8 minutes per side or until golden brown and the internal temperature reaches 165°F (75°C).
6. Draining the Chicken:
Remove fried chicken and place on a wire rack over a baking sheet or paper towels to drain excess oil and stay crispy.
7. Making the Mashed Potatoes:
Boil potato chunks in salted water for 15-20 minutes until tender. Drain thoroughly and mash with butter and milk. Season with salt and pepper to taste.
8. Making the Gravy:
In a saucepan, melt 2 tablespoons butter over medium heat. Stir in 2 tablespoons flour and whisk for 1-2 minutes to make a roux. Gradually pour in chicken broth while whisking constantly. Cook until thickened, about 3-5 minutes. Season with salt and pepper.
9. Serving:
Serve mashed potatoes on each plate, top with crispy Country Fried Chicken, and pour warm gravy over the dish. Garnish with fresh parsley for a pop of color and flavor.
Enjoy your hearty meal!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw it in the refrigerator overnight before cooking. Pat the chicken dry to remove excess moisture, which helps the coating stick better and fry up crispy.
How Can I Make This Recipe Gluten-Free?
Use a gluten-free all-purpose flour blend in place of regular flour, and check that your baking powder and other seasonings are gluten-free. The frying process stays the same.
What’s the Best Way to Store Leftovers?
Store leftover chicken and mashed potatoes separately in airtight containers in the fridge for up to 3 days. Reheat chicken gently in the oven to maintain crispiness, and warm mashed potatoes in the microwave or on the stove.
Can I Prepare Parts of This Recipe Ahead of Time?
Absolutely! You can flatten and marinate the chicken in buttermilk overnight for extra tenderness. The mashed potatoes and gravy can also be made a day ahead and reheated when ready to serve.
