Description

Crispy Country Fried Chicken is a classic comfort food featuring juicy, tender chicken pieces coated in a flavorful seasoned batter and fried to a perfect golden crisp. This recipe uses buttermilk to marinate the chicken, ensuring moistness and enhancing the flavor. The combination of all-purpose flour and cornstarch creates an extra crispy crust that will become your new favorite indulgence.

Ingredients

Scale

Chicken and Marinade

8 pieces chicken (bone-in or boneless thighs and drumsticks)
2 cups buttermilk (or plain yogurt mixed with water as a substitute)

Breading

1 cup all-purpose flour
1/4 cup cornstarch (or potato starch as a substitute)
2 large eggs (optional for a dry dredge)
1 teaspoon garlic powder (or fresh garlic or garlic salt)
1 teaspoon onion powder (or finely chopped onions)
1 teaspoon paprika (smoked or sweet based on preference)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (freshly ground recommended)

Frying

4 cups peanut or vegetable oil (olive oil may alter the flavor)

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Instructions

Marinate the chicken: In a large bowl, immerse the chicken pieces in the buttermilk. Cover and refrigerate for at least 1 hour, preferably up to 2 hours, to tenderize the meat and add flavor.
Prepare the breading mixture: In a separate bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. If using, beat the 2 eggs lightly in another small bowl for the dredging process.
Coat the chicken: Remove the chicken from the buttermilk, letting excess drip off. If using eggs, dip the chicken first in the beaten eggs, then dredge thoroughly in the seasoned flour mixture, pressing the coating onto the chicken to form a thick crust. For a drier dredge without eggs, coat directly with the flour mixture.
Heat the oil: Pour the peanut or vegetable oil into a deep skillet or heavy-bottomed pan and heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer for accuracy to avoid under or overcooking.
Fry the chicken: Carefully add the breaded chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry each side for about 6-8 minutes, turning occasionally, until the coating is golden brown and crispy and the internal temperature reaches 165°F (74°C).
Drain and rest: Remove the fried chicken from the oil and place it on a wire rack over a baking sheet or paper towels to drain excess oil. Let the chicken rest for 5 minutes to allow the juices to redistribute.
Serve and enjoy: Serve the crispy country fried chicken hot with your favorite sides such as mashed potatoes, coleslaw, or green beans for a comforting meal.

Notes

Marinating the chicken in buttermilk is essential for juicy, tender meat.
Use a thermometer to maintain oil temperature to avoid greasy or undercooked chicken.
Do not overcrowd the pan during frying to keep the oil temperature steady and ensure even cooking.
Use peanut or neutral vegetable oil for frying as olive oil may alter the taste and smoke at lower temperatures.
For a gluten-free option, substitute all-purpose flour with gluten-free flour blends.
The eggs in the dredging process are optional but help the coating adhere better and create a crunchier crust.