Country Fried Chicken The Ultimate Homemade Favorite
Country Fried Chicken is a true classic comfort food that everyone seems to love. Crunchy on the outside with a golden, crispy coating, and juicy, tender chicken on the inside—this…
Tip: save now, cook later.Country Fried Chicken is a true classic comfort food that everyone seems to love. Crunchy on the outside with a golden, crispy coating, and juicy, tender chicken on the inside—this dish brings together simple ingredients that pack a lot of flavor. It’s the kind of meal that feels like a warm hug on a plate.
I have a soft spot for making country fried chicken at home because it fills the kitchen with the most inviting smells and is surprisingly easy to pull together. I like to double-dip the chicken in flour and buttermilk to get that perfect crispy crust, and a little seasoning in the breading goes a long way in bringing out the best taste. It’s a recipe that makes me smile every time I see it come out golden and crunchy from the pan.
My favorite way to serve it is with a big scoop of creamy mashed potatoes and a drizzle of homemade white gravy. It turns a simple dinner into a comforting feast that no one can resist. Plus, leftovers (if there are any) make great sandwiches the next day, which is always a win in my book.
Key Ingredients & Substitutions
Chicken: Using skin-on pieces like drumsticks, thighs, or breasts keeps the meat juicy. Thighs are especially forgiving if you’re worried about dryness.
Buttermilk: This tenderizes the chicken and adds a slight tang. No buttermilk? Use regular milk with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes.
Flour & Seasonings: The flour is the base of the crispy coating. Adding spices like paprika, garlic and onion powder gives flavor and color. Feel free to adjust the cayenne for your heat preference or skip it.
Oil for Frying: Peanut or vegetable oil works well because of their high smoke points. Avoid olive oil as it burns easily.
How Do You Get a Crispy, Crunchy Coating That Sticks Well?
The secret is in the double coating and letting the chicken rest before frying. Here’s how to nail it:
- Dip the chicken in buttermilk first. This moisture helps the flour stick.
- Thoroughly dredge in seasoned flour, pressing it on so it forms a good layer.
- For extra crunch, dip back in buttermilk and again in flour for a double coat.
- Let the coated pieces rest for 10-15 minutes before frying. This helps the coating adhere and prevents it from falling off in the oil.
- Maintain the oil temperature around 350°F (175°C). Too hot burns the crust; too cool makes it soggy.
Following these steps will give you a golden, crispy crust that stays on, locking in juicy, flavorful chicken inside every time.
Equipment You’ll Need
- Deep heavy skillet or Dutch oven – perfect for frying evenly and keeping oil at the right temperature.
- Cooking thermometer – helps you maintain the oil at 350°F for safe, crispy frying.
- Large shallow dish – makes dredging the chicken in flour easy and mess-free.
- Wire rack with baking sheet – lets fried chicken drain oil and stay crispy instead of soggy.
- Tongs – great for turning chicken safely without breaking the crust.
Flavor Variations & Add-Ins
- Try adding smoked paprika or chili powder to the flour mix for a smoky or spicy twist.
- Swap out chicken for pork chops to make a tasty country fried pork version.
- Mix in grated Parmesan cheese with the flour for a cheesy crust that adds depth.
- Add fresh herbs like thyme or rosemary to the buttermilk marinade to boost aroma and flavor.
Country Fried Chicken – The Ultimate Homemade Favorite
Ingredients You’ll Need:
For the Chicken:
- 4 lbs chicken pieces (drumsticks, thighs, breasts, or a mix)
- 2 cups buttermilk
For the Coating:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional for heat)
For Frying:
- Vegetable oil or peanut oil (enough for deep frying)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 2 hours (or overnight) to marinate the chicken in buttermilk. Frying the chicken will take about 15 minutes per batch. Altogether, plan for roughly 3 hours including marinating and cooking.
Step-by-Step Instructions:
1. Marinate the Chicken:
Rinse and pat dry your chicken pieces. Place them in a large bowl and pour the buttermilk over the chicken. Cover the bowl and refrigerate for at least 2 hours or overnight. This step tenderizes the chicken, making it juicy and flavorful.
2. Prepare the Flour Coating:
In a large, shallow dish, combine the flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if you like it spicy. Mix well to evenly distribute all the spices.
3. Coat the Chicken:
Take each piece of chicken out of the buttermilk, allowing excess to drip back into the bowl. Dredge the chicken in the seasoned flour, pressing the flour firmly onto the chicken to create a thick layer. For even crispier chicken, dip it briefly back into the buttermilk and dredge again in the flour for a double coating.
4. Heat the Oil and Fry:
Fill a deep skillet or Dutch oven with 2 to 3 inches of vegetable or peanut oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a food thermometer if you have one to keep track. Carefully place chicken pieces into the hot oil, avoiding overcrowding to maintain temperature. Fry in batches if necessary.
5. Cook Until Crispy and Done:
Fry the chicken for about 12 to 15 minutes, turning occasionally so it browns evenly on all sides. Make sure the internal temperature of each piece reaches 165°F (74°C) for safe eating.
6. Drain and Rest:
Remove the chicken from oil and transfer to a wire rack over a baking sheet to let excess oil drip off. This keeps your crust crispy. Let the chicken rest for a few minutes before serving.
7. Serve and Enjoy!
Serve your crispy, golden country fried chicken with pickles and your favorite sides like creamy mashed potatoes, coleslaw, or homemade gravy. It’s a meal that’s heartwarming, delicious, and perfect any day of the week.
Can I Use Frozen Chicken for Country Fried Chicken?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and frying. This ensures even cooking and safety.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 2 cups of regular milk with 1-2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using it as a marinade.
How Do I Store Leftovers?
Keep leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to keep the crust crispy, rather than microwaving, which can make it soggy.
Can I Bake Instead of Frying?
Yes! To bake, preheat your oven to 400°F and place the coated chicken on a wire rack over a baking sheet. Bake for about 35-40 minutes or until the internal temp reaches 165°F, flipping halfway through for even crispiness.