Country Fried Chicken Recipe
When I made this Country Fried Chicken for the first time, I couldn't believe how incredibly satisfying it tasted. The crust was perfectly golden and crispy, while the chicken inside was tender, juicy, and full of flavor.
Ingredients
- Chicken pieces thighs, drumsticks, or breasts
- Buttermilk
- All-purpose flour
- Cornstarch
- Paprika
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Vegetable or peanut oil
Instructions
- Begin by marinating your chicken pieces in buttermilk. 🥛 This step not only tenderizes the chicken but also infuses it with a subtle tang. After a few hours, remove the chicken and shake off the excess buttermilk to prep it for coating.
- Mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Take each chicken piece and dredge it generously in the mixture. Make sure every nook and cranny is coated for maximum crunch!
- Pour your oil into a skillet or fryer and heat to about 350°F (175°C). Be patient during this step! Use an oil thermometer to keep the temperature steady. 🤓 Once the oil is ready, you're set to fry.
- Carefully place the coated chicken into the hot oil. Remember, don’t overcrowd the skillet! 🐓 Fry each piece until golden brown and crisp, which takes about 10-12 minutes. Flip halfway through to ensure even cooking.
- After frying, transfer the chicken to a wire rack. 🧊 This allows excess oil to drip off and keeps the crust beautifully crispy without getting soggy.
Notes
- Control the Oil Temperature: Use a thermometer to maintain the oil at 350°F. A slight dip can make the chicken oily, while too much heat will burn the coating.
- Keep One Hand Dry: While dredging, use one hand for dipping in the flour and the other for buttermilk to avoid a mess.
- Rest Before Serving: Give the chicken 5 minutes to rest on the rack after frying. It crisps up even more during this time.