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Country Fried Chicken Breast Recipe

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4.9 from 109 reviews

This Country Fried Chicken Breast recipe offers a crispy, flavorful twist on classic fried chicken, featuring tender chicken breasts marinated in buttermilk and coated in a seasoned flour mixture before being pan-fried to golden perfection. Simple, comforting, and perfect for any meal.

Ingredients

Chicken and Marinade

  • 4 boneless, skinless chicken breasts
  • 1 cup buttermilk

Coating

  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional for heat)

For Frying

  • Vegetable oil (for frying, about ½ inch deep in skillet)

Instructions

  1. Marinate Chicken: Place the chicken breasts in a bowl and pour the buttermilk over them. Allow to marinate for at least 30 minutes, or up to 2 hours for extra tenderness, which helps the chicken stay juicy and adds flavor.
  2. Prepare Coating: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until evenly combined to create a flavorful crust.
  3. Heat Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until it shimmers, indicating the oil is hot enough for frying.
  4. Coat Chicken: Remove each chicken breast from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing the flour onto the surface to ensure a thick, even coating for a crispy texture.
  5. Fry Chicken: Carefully place the coated chicken breasts into the hot oil. Fry for about 5-7 minutes on each side, flipping once, until the coating is golden brown and the chicken is fully cooked with an internal temperature of 165°F (74°C).
  6. Drain Excess Oil: Transfer the fried chicken to a plate lined with paper towels to absorb any excess oil and keep the crust crisp without being greasy.
  7. Prepare Gravy (Optional): Use the remaining oil and browned bits in the skillet to make a simple gravy by whisking in flour and chicken broth until smooth and thickened, then serve alongside the chicken for extra flavor.
  8. Serve: Allow the chicken to rest a few minutes before serving to let the juices redistribute, ensuring a juicy bite every time.

Notes

  • Marinating the chicken longer improves tenderness and flavor but don’t exceed 2 hours to prevent the texture from becoming mushy.
  • Use a thermometer to ensure the chicken is cooked through to 165°F (74°C) for safety.
  • Adjust cayenne pepper to your spice preference or omit for a milder taste.
  • Vegetable oil is ideal for frying due to its high smoke point; avoid olive oil that can burn.
  • For a crispier coating, double-dip chicken by repeating the buttermilk and flour step.

Find it online: https://forkvista.com/country-fried-chicken-breast-recipe/