Irresistible Country Fried Chicken You’ll Crave Again and Again
Irresistible Country Fried Chicken That’s crispy on the outside, tender and juicy on the inside. This dish is all about that perfect crunchy coating made from seasoned flour and a…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Irresistible Country Fried Chicken That’s crispy on the outside, tender and juicy on the inside. This dish is all about that perfect crunchy coating made from seasoned flour and a well-spiced batter, delivering a satisfying flavor with every bite.
I love making this chicken when I want something comforting but also easy to enjoy with the whole family. The best part? You don’t have to be a pro in the kitchen — I find the secret is to keep your oil at just the right temperature so the coating gets golden and crispy without burning. It’s a dish that feels like a warm hug on a plate.
One of my favorite ways to serve it is with a side of creamy mashed potatoes and a simple green salad. It feels like a classic country meal that everyone loves, perfect for dinner any night of the week or a weekend treat. No matter how many times I make it, this country fried chicken always gets gobbled up and leaves me planning the next time I’ll make it again.
Key Ingredients & Substitutions
Chicken Pieces: Using a mix of drumsticks, thighs, and breasts adds variety. Thighs stay juicier, while breasts cook faster. You can use all thighs for more moist chicken or breast pieces for leaner options.
Buttermilk: This helps tenderize the chicken and adds tangy flavor. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
Seasoned Flour: The flour coating is what makes the crust crispy and flavorful. Feel free to add smoked paprika or dried herbs like thyme for extra taste. For a gluten-free option, try a gluten-free flour blend.
Vegetable Oil: Use a neutral oil with a high smoke point, like canola or peanut oil. Avoid olive oil as it burns quickly at frying temperatures.
How Do You Get the Crispiest, Crunchiest Coating on Country Fried Chicken?
Getting the perfect crust means following these simple steps:
- Marinate: Soak chicken in buttermilk with salt and pepper to keep it juicy inside and help the flour stick outside.
- Double Dredge: For extra crunch, dip chicken in flour, then back in buttermilk, and flour again before frying.
- Press flour firmly: When coating, press the flour mixture onto the chicken. This creates a thick crust that crisps well.
- Keep Oil Hot and Steady: Maintain the oil temperature around 350°F (175°C). Too hot burns the crust; too cool makes it soggy.
- Don’t Crowd the Pan: Fry in batches so the temperature stays consistent, ensuring even, crispy frying.
- Drain Properly: Place fried chicken on a wire rack or paper towels to drain extra oil and keep the crust crunchy.
Following these tips will help you nail that crispy, golden crust every time, making your country fried chicken stand out with perfect texture!
Equipment You’ll Need
- Deep skillet or Dutch oven – Great for frying evenly and holding enough oil to cover the chicken pieces.
- Cooking thermometer – Helps you keep the oil at the perfect temperature for a crispy crust without burning.
- Large mixing bowls – Perfect for soaking chicken in buttermilk and seasoning the flour.
- Wire rack and baking sheet – Lets the fried chicken drain and stay crispy instead of getting soggy.
- Tongs or slotted spoon – Makes flipping and removing chicken from hot oil safe and easy.
Flavor Variations & Add-Ins
- Try adding Cajun seasoning or chili powder to the flour mix for a spicy kick.
- Use bone-in turkey pieces for a larger, holiday-style version that stays juicy.
- Stir in some grated Parmesan cheese to the flour for a cheesy crust with extra depth.
- Add finely chopped fresh herbs like thyme or rosemary to the flour for a fragrant twist.
Irresistible Country Fried Chicken You’ll Crave Again and Again
Ingredients You’ll Need:
- 4 lbs chicken pieces (drumsticks, thighs, breasts)
- 2 cups buttermilk
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- 3 cups all-purpose flour
- Vegetable oil, for frying (about 4 cups)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, 2 hours (or overnight) for marinating the chicken, and around 15-20 minutes for frying. Total active time is short, but the marinating step makes the chicken wonderfully tender and flavorful.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix the chicken pieces with buttermilk, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to coat every piece evenly. Cover and refrigerate for at least 2 hours or overnight to let the flavors soak in and tenderize the meat.
2. Prepare the Seasoned Flour:
In a large shallow dish, combine the flour with the remaining salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper if using. Mix well so the seasoning is evenly distributed.
3. Coat the Chicken:
Take each chicken piece out of the buttermilk, letting the excess drip off. Dredge the chicken thoroughly in the seasoned flour, pressing firmly so a thick, crunchy coating forms. Place the coated pieces on a rack or tray, ready to fry.
4. Fry the Chicken:
Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry each batch for 12-15 minutes for smaller pieces and up to 18 minutes for larger pieces, turning occasionally for even browning. Use a thermometer to check that the internal temperature reaches 165°F (75°C).
5. Drain and Serve:
Remove fried chicken and place it on a paper towel-lined plate or wire rack to drain any excess oil. Serve the chicken hot with your favorite sides like mashed potatoes, gravy, or coleslaw for a comforting country meal everyone will love.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before marinating and frying. Thaw it safely in the refrigerator overnight and pat dry to remove excess moisture for better coating adhesion.
Can I Make the Chicken Ahead of Time?
Absolutely! You can marinate the chicken up to 24 hours ahead and refrigerate it. Also, you can fry the chicken in advance and reheat it in the oven at 350°F to keep it crispy.
How Do I Store Leftovers?
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven on a wire rack for 10-15 minutes to maintain crispiness.
Can I Substitute Buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes. This makes a great buttermilk substitute that tenderizes the chicken just as well.