Can I use bone-in chicken?

Yes, but it will take longer to cook and may need finishing in the oven.

What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Pat the chicken dry, marinate well, and bread it right before frying. Also, don’t crowd the pan.

Crispy, golden, and full of Southern flavor, this easy country fried chicken recipe brings cozy comfort right to your table.

Scale

4 boneless, skinless chicken breasts

1½ cups vegetable oil (for frying)

Buttermilk Marinade:

2 cups buttermilk

2 large eggs, whisked

3 teaspoons salt

Breading:

1½ cups all-purpose flour

½ cup plain or Italian breadcrumbs

2½ teaspoons seasoned salt

¾ teaspoon paprika

½ teaspoon cayenne pepper

1½ teaspoons black pepper

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1. Pound chicken to ½ inch thickness and pat dry.

2. Whisk buttermilk, eggs, and salt in a bowl.

3. Add chicken and marinate 1–2 hours or overnight.

4. Let chicken sit at room temp for 25–30 minutes before frying.

5. In another bowl, mix all breading ingredients.

6. Bread each piece just before frying.

7. Heat oil to 350°F in cast iron skillet.

8. Fry chicken 4–5 minutes per side until golden.

9. Transfer to wire rack to drain and rest before serving.

Use a thermometer to keep oil at 350°F.

Avoid crowding the pan for best results.

For extra crunch, double-dip chicken in marinade and breading.

Substitute buttermilk using milk plus vinegar or yogurt.