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Country Fried Chicken: The Ultimate Crispy, Juicy Southern Classic

Golden crispy Country Fried Chicken on a white plate with mashed potatoes and gravy
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Perfectly seasoned, juicy, and incredibly crispy Country Fried Chicken with buttermilk brine and double-dredged coating. Classic Southern comfort food made easy.

Ingredients

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  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup buttermilk
  • 1 teaspoon salt (for brine)
  • 1/2 teaspoon black pepper (for brine)
  • 2 cups all-purpose flour
  • 1 tablespoon salt (for dredge)
  • 2 teaspoons black pepper (for dredge)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon onion powder
  • 2–3 cups vegetable oil or shortening

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
  2. In a large bowl, whisk together buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken breasts and make sure they’re fully submerged. Cover and refrigerate for at least 4 hours or up to 24 hours for best results.
  3. In a shallow dish, combine flour, 1 tablespoon salt, 2 teaspoons black pepper, paprika, garlic powder, cayenne pepper (if using), and onion powder.
  4. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in flour mixture, pressing gently to adhere. Shake off excess flour.
  5. Dip chicken back into buttermilk, then dredge again in flour mixture for a double coating. Shake off excess flour and place on a wire rack. Let rest for 10-15 minutes to help coating set.
  6. In a large, heavy-bottomed skillet or Dutch oven, heat 2-3 inches of oil to 350°F (175°C). Monitor temperature with a thermometer.
  7. Carefully place chicken in hot oil, working in batches of 2 pieces to avoid overcrowding. Fry for 5-7 minutes per side, until deep golden brown and internal temperature reaches 165°F (74°C).
  8. Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute.

Notes

  • The buttermilk brine is essential for tender, juicy chicken. Don’t skip this step or shorten the brining time below 4 hours.
  • Letting the chicken rest for 10-15 minutes after the second dredging helps the coating adhere better during frying and prevents it from sliding off.
  • Maintaining oil temperature at 350°F is crucial for crispy, not greasy, chicken. Use a thermometer and adjust heat as needed.
  • Don’t overcrowd the pan, as this lowers oil temperature and results in soggy coating. Fry in batches of 2 pieces for best results.
  • Never drain on paper towels – use a wire rack to keep the coating crispy by allowing air circulation.

Nutrition

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