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My review
Country Fried Chicken
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visions
"Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it."
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Ingredients
8 h 35 m servings 635Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
- Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
- Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
- Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
- Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
- Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.
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Footnotes
- Cook's Note:
- When the breading gets lumpy, use a sifter to sift out the chunks. You can make more flour mixture and use more eggs if you need more for thicker coats.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the marinade and breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 12Most helpful
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9/14/2013
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.
3/2/2014
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 wr...
4/28/2013
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 of...
3/25/2014
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 ...
1/10/2015
I made these with chicken strips..... Delicious! and Moist! Served potatoes on the side.
7/25/2017
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 directi...
2/1/2017
Followed the recipe as is and this was so good! I only had 4 hours to let the chicken marinate too, I imagine this taste even better after marinating over night.
12/10/2016
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 t...