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Country Fried Chicken
Country Fried Chicken
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
515 minutes
Tender chicken breasts marinated in tangy buttermilk and coated in seasoned flour for ultimate crispiness.
Ingredients:
  • 8 skinless, boneless chicken breast halves
  • 1 quart buttermilk
  • 3 shallots, finely chopped
  • 2 tablespoons chopped garlic
  • 2 tablespoons salt
  • 2 tablespoons white sugar
  • 1.25 teaspoons ground cumin
  • 1.5 teaspoons ground black pepper
  • 2 cups vegetable oil for frying, or as needed
  • 4 cups all purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 8 large eggs, beaten
Instructions:
  • Lay chicken breasts between plastic sheets and tenderize with a meat mallet until 3/4 inch thick.
  • Combine buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl, then pour the mixture into a resealable plastic bag. Add chicken breasts, ensure they are fully coated with the marinade, remove any excess air, and seal the bag tightly. Refrigerate overnight for marinating.
  • Pour vegetable oil into a large skillet, filling it with about 2 inches of oil. Heat the oil on medium heat.
  • Take the chicken out of the marinade, allowing any extra to drip off. Gently dry the chicken with a paper towel and discard the rest of the marinade.
  • Combine flour, baking powder, and 2 teaspoons of salt in a shallow bowl. Dredge each chicken breast in the flour mixture, dip in beaten eggs, and coat again with flour mixture. Shake off any excess flour before cooking.
  • Cook chicken breasts in hot oil until golden brown and fully cooked, about 2-3 minutes per side. Place on paper towel-lined plate to drain, then cook the remaining chicken the same way.

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