Country Fried Chicken
Crispy, golden, and irresistibly flavorful, this Country Fried Chicken recipe is the ultimate comfort food experience! Tender chicken pieces are marinated in tangy buttermilk, infused with optional hot sauce for a subtle kick, then coated in a perfectly seasoned flour mixture with hints of paprika, garlic powder, and cayenne pepper. Double-dredging ensures an extra-crispy crust that locks in juiciness while delivering that signature crunch. Fried to perfection in hot oil, this Southern classic is ideal for family dinners or gatherings, served alongside creamy mashed potatoes, coleslaw, or buttery biscuits. Whether you're a fried chicken aficionado or new to this crave-worthy dish, this recipe guarantees a restaurant-quality result right in your own kitchen.
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Recipe Information
Ingredients
- 8 pieces chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 2 tablespoons hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper (optional)
- 2 eggs
- 4 cups vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl or zip-top bag and pour the buttermilk over them. Add the hot sauce if using. Cover and refrigerate for at least 4 hours, preferably overnight, to tenderize and flavor the chicken.
In a large shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper. Mix well.
In another shallow dish, beat the eggs and set aside.
Remove the chicken from the buttermilk (allowing excess to drip off), and dredge each piece in the seasoned flour mixture, making sure it is fully coated. Then dip it in the beaten eggs, and finally coat it again in the seasoned flour for a double layer of crispiness.
Place the coated chicken pieces on a wire rack and let them sit for 10–15 minutes. This helps the coating adhere better.
In a large heavy skillet or Dutch oven, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy.
Carefully add a few chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches, turning occasionally, for 12–15 minutes or until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy.
Remove the fried chicken pieces from the oil and place them on a clean wire rack set over a baking sheet to drain excess oil.
Repeat the frying process with the remaining chicken pieces.
Serve the country fried chicken hot, accompanied by classic sides such as mashed potatoes, coleslaw, or biscuits. Enjoy!
Nutrition Facts
Calories |
3052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.3 g | 332% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.9 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 221 mg | 17% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1342 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
