Country Fried Chicken Recipe
There’s something irresistibly comforting about crispy, golden country fried chicken. It’s the kind of dish that brings back memories of lazy weekend afternoons, family gatherings, and just pure indulgence in good, old-fashioned home cooking. This recipe is one that has been passed down and tweaked over time in my family, and it never fails to bring smiles to the table. It’s not just about the crispy exterior—though that’s absolutely key—but also the juicy, flavorful chicken inside that makes every bite satisfying.
So what makes this fried chicken special? Well, it all comes down to a secret weapon: buttermilk. The buttermilk marinade infuses the chicken with a tangy tenderness, and after being coated in a seasoned breading and fried to crispy perfection, you’ve got a winning dish on your hands. Ready to dive in? Let’s go!
A Sunday tradition, perfected over time 🧑🍳
Growing up, Sunday afternoons at my grandma’s house always smelled like fried chicken. She would stand at the stove, apron tied tightly, flipping each piece with a care that only comes from years of doing something so many times, you could do it in your sleep. I remember her telling me, “It’s not just about how it looks, it’s about how it feels when you bite into it.” She wasn’t wrong. This chicken was pure comfort—crunchy on the outside, juicy on the inside, and always served with a mountain of mashed potatoes and homemade gravy.
My own version of country fried chicken takes a few cues from Grandma’s recipe but adds a few tweaks I’ve learned over time—mostly to make things easier and, of course, even more flavorful. Let’s just say this recipe has been lovingly “battle-tested” and is now ready for its debut in your kitchen.
How fried chicken became a Southern staple
Fried chicken has a rich history, especially in the American South where it became a beloved staple. While the method of frying chicken can be traced back to Scotland, Southern cooks in the U.S. perfected the technique and combined it with African spices and flavors, thanks to the influence of enslaved African cooks. Over time, Southern fried chicken became synonymous with hospitality, comfort, and family gatherings.
Today, variations of fried chicken exist all over the world, from spicy Nashville hot chicken to Korean fried chicken with its paper-thin, crunchy exterior. But there’s just something unbeatable about the classic country version—fried up in a cast iron skillet and served with a side of homemade cornbread.
Let’s talk ingredients: the stars of the show
Chicken breasts
We’re using boneless, skinless chicken breasts for this recipe, mainly because they cook evenly and quickly. Pounding them out to 1/2 inch thick ensures they fry up nice and crispy without drying out. If you’re out of chicken breasts, chicken thighs work just as well—they’ll be juicier, but might need a few extra minutes in the pan.
Buttermilk
Buttermilk is your secret weapon for tender chicken. It helps break down the proteins, making the chicken ultra juicy and flavorful. If you don’t have buttermilk on hand, you can make a quick substitute by combining regular milk with a tablespoon of lemon juice or white vinegar—just let it sit for 5 minutes and you’re good to go.
Flour and breadcrumbs
The combination of all-purpose flour and breadcrumbs gives this chicken its perfect crunch. The flour provides the base, while the breadcrumbs add an extra layer of texture. I’ve used both plain and Italian breadcrumbs before, and honestly, both work well. The Italian breadcrumbs add a hint of extra seasoning, but feel free to stick with plain if that’s what you have.
Seasonings
The seasoned salt, paprika, cayenne, and black pepper are where the magic happens. These spices add layers of flavor without overpowering the chicken. If you’re heat-sensitive, you can tone down the cayenne, but I think a little kick brings everything together.

Essential kitchen tools: What you need (and what you can skip)
You don’t need a ton of fancy gadgets for this recipe, but there are a few things that will make your life easier. A good meat tenderizer is key for getting your chicken breasts to an even thickness. If you don’t have one, no worries—just grab a rolling pin or even the back of a skillet to do the job.
Next up is a cast iron skillet. I can’t recommend this enough when it comes to frying chicken. Cast iron holds heat evenly, meaning your chicken cooks up beautifully golden without burning. If you don’t have one, any heavy-bottomed skillet will do, but cast iron really is the MVP here.
A wire cooling rack is also super helpful. Placing the fried chicken on the rack after it’s cooked allows any excess oil to drip off, keeping the chicken crisp on all sides. Don’t have one? Paper towels will do in a pinch, but the chicken might lose a bit of crispness on the bottom.
Step-by-step: Let’s fry some chicken!
1. Prep the chicken
First things first, lay out your chicken breasts, cover them with plastic wrap, and give them a good pounding with a meat tenderizer. You’re aiming for about 1/2 inch thickness. This helps the chicken cook evenly and gives you that perfect crisp-to-juicy ratio.
Pat the chicken dry with paper towels. This step is crucial! If the chicken is too wet, the breading won’t stick as well, and you might end up with soggy chicken (and no one wants that).
2. Marinade magic
Whisk up your buttermilk, eggs, and salt in a large bowl. Add the chicken to this bath of goodness and let it sit for at least an hour, but overnight is even better. The longer it sits, the more tender and flavorful the chicken will be.
3. Breading time
Mix together the flour, breadcrumbs, and seasonings in a shallow dish. When you’re ready to fry, take the chicken out of the marinade and let any excess drip off. Coat each piece in the breading, making sure to really press the mixture into the chicken so it sticks.
Pro tip: Only bread the chicken right before you fry it. This keeps the coating from getting soggy.
4. Frying
Heat about 1 1/2 cups of vegetable oil in your skillet until it reaches 350°F. Carefully lower the chicken into the oil—don’t overcrowd the pan. You want the chicken to have enough room to fry evenly. Cook each piece for about 4-5 minutes per side, or until golden brown and crispy.
Here’s where I’ve messed up in the past: flipping too soon! You want to wait until the edges start to brown before you turn the chicken. This ensures a beautiful crust.
5. Cool and serve
Once your chicken is perfectly golden, transfer it to a wire rack to cool slightly and let any excess oil drip off. This step ensures your chicken stays crisp all over and doesn’t get soggy on the bottom.

Variations to try: because you know you want to mix it up
- Spicy Fried Chicken: If you love a kick, double up on the cayenne and sprinkle the finished chicken with a bit of chili powder.
- Gluten-Free Option: Swap the flour and breadcrumbs for gluten-free alternatives like almond flour and crushed gluten-free crackers. The texture is slightly different, but still delicious.
- Herb-Infused Chicken: Add dried herbs like thyme or rosemary to the breading for an earthy, aromatic twist.
- Air-Fried Chicken: For a healthier version, you can air-fry the chicken at 400°F for about 20 minutes, flipping halfway. The crust won’t be quite as crispy, but it’s still pretty darn good.
How to serve it up in style
For a real Southern-style meal, serve this chicken alongside buttery mashed potatoes, rich gravy, and fluffy cornbread. A sprinkle of fresh parsley adds a nice pop of color on the plate, and a little lemon wedge on the side gives a bright, tangy contrast to the richness of the fried chicken.
Drink pairings: what goes best?
When it comes to drinks, I personally love pairing fried chicken with something refreshing like iced tea or lemonade. If you’re feeling fancy, a light, crisp white wine like Sauvignon Blanc is a great choice. Beer lovers? Go for a cold lager or a pilsner—it’s a match made in heaven with fried chicken’s crunchy, savory goodness.
Leftovers: How to store and reheat
If you somehow end up with leftovers (rare in my house), you can store the fried chicken in an airtight container in the fridge for up to three days. To reheat, place the chicken on a wire rack in a 350°F oven for 10-15 minutes, until it’s crispy again. Microwaving is not your friend here—it’ll make the chicken soggy.
Scaling the recipe: Feeding a crowd or just yourself?
This recipe is easy to double if you’re cooking for a crowd—just fry the chicken in batches so you don’t overcrowd the pan. On the flip side, if you’re just cooking for one or two, you can halve the recipe with no problem. Just remember that the marinade and breading amounts are flexible, so adjust as needed.
Potential issues: Avoid these common pitfalls
- Soggy chicken? Make sure the oil is hot enough before you start frying. Too low, and the breading will absorb the oil rather than crisping up.
- Dry chicken? Don’t skip the buttermilk marinade. It’s the key to keeping the chicken juicy!
Ready to make your kitchen smell amazing?
Country fried chicken is one of those dishes that’s all about love. It takes a bit of time, but the results are absolutely worth it. Whether you’re serving it for a family dinner or just treating yourself, this recipe is guaranteed to bring a little joy to your table. So what are you waiting for? Get that skillet ready and let’s fry some chicken!

Frequently asked questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are juicier and flavorful, but you may need to cook them a few minutes longer.
Q: What’s the best way to keep fried chicken crispy?
A: Placing the chicken on a wire rack after frying helps keep it crispy. Avoid stacking them or covering with foil, which can trap moisture.
Q: Can I bake this instead of frying?
A: You can, but it won’t be as crispy. Bake at 400°F for about 25-30 minutes, turning halfway through.
Q: How do I make it spicier?
A: Add more cayenne pepper to the breading and sprinkle on chili powder after frying for an extra kick.
Q: How long should I marinate the chicken?
A: Ideally, at least 1-2 hours, but overnight is best for maximum flavor and tenderness.

Country Fried Chicken Recipe
Learn how to make perfectly crispy and juicy country fried chicken with this simple, step-by-step recipe. Perfect for family dinners or gatherings!
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 4 boneless skinless chicken breasts
- 1 ½ cups vegetable oil
Buttermilk Marinade
- 2 cups buttermilk, see notes for substitutions
- 2 large eggs, whisked
- 3 teaspoons salt
Breading
- 1 ½ cup all-purpose flour
- ½ cup breadcrumbs, plain or Italian
- 2 ½ teaspoons seasoned salt
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon black pepper
Instructions
1. Prep the chicken
First things first, lay out your chicken breasts, cover them with plastic wrap, and give them a good pounding with a meat tenderizer. You’re aiming for about 1/2 inch thickness. This helps the chicken cook evenly and gives you that perfect crisp-to-juicy ratio.
Pat the chicken dry with paper towels. This step is crucial! If the chicken is too wet, the breading won’t stick as well, and you might end up with soggy chicken (and no one wants that).
2. Marinade magic
Whisk up your buttermilk, eggs, and salt in a large bowl. Add the chicken to this bath of goodness and let it sit for at least an hour, but overnight is even better. The longer it sits, the more tender and flavorful the chicken will be.
3. Breading time
Mix together the flour, breadcrumbs, and seasonings in a shallow dish. When you’re ready to fry, take the chicken out of the marinade and let any excess drip off. Coat each piece in the breading, making sure to really press the mixture into the chicken so it sticks.
Pro tip: Only bread the chicken right before you fry it. This keeps the coating from getting soggy.
4. Frying
Heat about 1 1/2 cups of vegetable oil in your skillet until it reaches 350°F. Carefully lower the chicken into the oil—don’t overcrowd the pan. You want the chicken to have enough room to fry evenly. Cook each piece for about 4-5 minutes per side, or until golden brown and crispy.
Here’s where I’ve messed up in the past: flipping too soon! You want to wait until the edges start to brown before you turn the chicken. This ensures a beautiful crust.
5. Cool and serve
Once your chicken is perfectly golden, transfer it to a wire rack to cool slightly and let any excess oil drip off. This step ensures your chicken stays crisp all over and doesn’t get soggy on the bottom.
Notes
How to serve it up in style
For a real Southern-style meal, serve this chicken alongside buttery mashed potatoes, rich gravy, and fluffy cornbread. A sprinkle of fresh parsley adds a nice pop of color on the plate, and a little lemon wedge on the side gives a bright, tangy contrast to the richness of the fried chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch