Sooo much flavor!!! We couldn't get enough. Going to use chicken tenders next time so I don't have to beat the chicken and can make more pieces at once.
My whole family loved them and kids asked why I had never made them before! I made sweet potato biscuits as well and drizzled honey over the chicken and biscuits.
I prepared flour mixture as written, but ended up using half of the flour mixture called for. I dredged in egg mixture once, and it was plenty of batter. I only used 5 eggs and still had egg mixture left.
Definitely will make this again, but will prepare less flour and egg. I would make more often, except that frying is just so messy!
I cut this recipe in half and there was more than enough marinade and egg mixture for more chicken. The flavor was very nice although I did have some trouble with the batter / coating coming off while frying. I used some chicken strips I had on hand and did not pound them flat. Served with mashed potatoes chicken gravy and steamed carrots.
Family loved this chicken! I used chicken tenders and they came out really great. Some people may have issue with the batter staying on but I've found that if you let the chicken rest for a few minutes with the batter on it will stick much better. I didn't use a whole quart of buttermilk I just eyeballed how much I would need to cover the tenders in a freezer bag and then just put all the ingredients right into the bag no need to dirty a bowl! After letting the chicken marinade (I so far have only done it for a few hours) I just ran my fingers down the tender to get most of the buttermilk off and then it was straight into the flour which I seasoned with garlic salt onion salt pepper and some chili powder. Then dipped into the egg and into the seasoned flour where i really pressed the bread crumbs into the chicken. I flipped the chicken really pressed it again and then set it aside to rest for a few. Everyone loved them! I served them with the Country Sausage Gravy recipe and people went nuts!
I made these with chicken strips..... Delicious! and Moist! Served potatoes on the side.
This was really good. Added some dried sage too.
This recipe was really good and definitely a keeper! Next time I will probably add some seasoning into the flour mixture as well for some extra favor. The buttermilk marinade made the chicken turn out really moist and flavorful. Someone mentioned having a hard time with getting the breading to stick. If you let the chicken sit the first 2 minutes on each side while frying without touching it the breading will stay on just fine.
This was just lovely. My first time making country fried chicken so a lot of it was new to me. I was not prepared for how big smashed chicken would get.
I used 2 half breasts and one full cut in half. I pounded them flat and then soaked for about 8 hours in the buttermilk mixture except I used soured milk. Then I followed the breading directions using 2 eggs and 1 cup flour with the seasonings. I added red pepper flakes because I like it with a touch of heat. Letting them rest on a cooling rack while the fat heated helps the coating stick. (I added some butter to the fat for flavor.) Frying for 2-3 minutes per side was perfect. I kept them on the rack while I cooked the rest. I served these with milk gravy made with 1.5 cups of milk. The amount came out perfectly Three adults and two small children ate every bite. The kids asked for seconds. I think this is just the way Mom and Grandma made this old fashioned dish. It was yummy.
