Country Fried Chicken
Introduction: Country Fried Chicken, often called Southern Fried Chicken, is a beloved classic in American cuisine. Known for its crispy, golden-brown crust and tender, juicy interior, it’s a comfort food that’s perfect for family dinners, picnics, or even special occasions. While variations exist, this dish typically involves coating chicken in seasoned flour and deep-frying it to crispy perfection. The combination of flavors, textures, and richness makes Country Fried Chicken a meal that has stood the test of time and remains a staple in Southern cooking.
The History of Ingredients:
Fried Chicken: Fried chicken’s roots trace back to various parts of the world, but it became especially popular in the Southern United States in the 19th century. The technique of frying chicken in oil was brought to America by African slaves, with their version influenced by the West African tradition of frying meats in oil. Over time, the dish evolved with regional variations, and it became a quintessential part of Southern cuisine.
Flour, Cornstarch, and Seasonings: Flour is the primary ingredient in the coating, giving the chicken a crispy texture. Many Southern recipes incorporate cornstarch, which makes the coating extra crunchy. Seasonings, such as salt, pepper, paprika, garlic powder, and cayenne, add depth of flavor to the chicken. These seasonings are often customized to reflect the cook’s preferences.
Buttermilk: Soaking the chicken in buttermilk before frying is an essential step in many Southern fried chicken recipes. The acidity in the buttermilk helps tenderize the meat while imparting a subtle tangy flavor. It also helps the flour coating adhere better, contributing to the crispy crust.
Breakdown:
- Chicken:
- Bone-In, Skin-On Chicken Pieces: Typically, thighs, drumsticks, and breasts are used. Bone-in pieces help keep the chicken moist during frying.
- Buttermilk: Soaking the chicken in buttermilk helps tenderize it and adds flavor.
- Breading:
- Flour and Cornstarch: The mixture of all-purpose flour and cornstarch creates a light, crispy coating that adheres well to the chicken.
- Seasonings: The seasoning mix can include salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, and thyme, which bring flavor to the crust and the chicken.
- Oil for Frying:
- Vegetable Oil: Vegetable oil, canola oil, or peanut oil are often used for frying because they have high smoke points, making them ideal for deep-frying.
Step-by-Step Recipe:
Ingredients:
- For the Chicken:
- 4 bone-in, skin-on chicken thighs (or a combination of thighs, drumsticks, and breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional, for extra flavor)
- Salt and pepper, to taste
- For the Breading:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for spice)
- 1 teaspoon dried thyme (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For Frying:
- Vegetable oil, enough to fill a deep pan about 2 inches high (or enough to submerge chicken)
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 1 hour or up to 6 hours to allow the chicken to marinate.
- Prepare the Breading:
- In a separate large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, thyme, salt, and black pepper.
- Coat the Chicken:
- Remove the chicken from the buttermilk, allowing any excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to ensure the coating sticks well. Shake off any excess flour.
- Heat the Oil:
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat. To check if the oil is ready, drop a small pinch of flour into the oil—if it sizzles, the oil is hot enough for frying.
- Fry the Chicken:
- Carefully lower the chicken pieces into the hot oil, skin-side down. Do not overcrowd the pan; fry the chicken in batches if necessary. Fry the chicken for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (an internal temperature of 165°F for chicken breasts and 175°F for thighs).
- Drain and Rest:
- Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before serving.
- Serve:
- Serve the Country Fried Chicken hot with your favorite sides, like mashed potatoes, coleslaw, or cornbread.
Tips for the Perfect Country Fried Chicken:
- Don’t Skip the Buttermilk: The buttermilk marination is crucial for tender, flavorful chicken. You can substitute buttermilk with milk and a tablespoon of lemon juice or vinegar if necessary, but true buttermilk will provide the best results.
- Frying Temperature: Make sure the oil is hot enough (about 350°F) to fry the chicken properly. If the oil is too cool, the chicken will absorb too much oil and become greasy.
- Resting After Frying: Allow the chicken to rest for a few minutes after frying to ensure the juices redistribute and the coating stays crispy.
- Don’t Overcrowd the Pan: Fry the chicken in batches to ensure it cooks evenly and crisply.
Variations and Customizations:
- Spicy Fried Chicken: Add more cayenne pepper or use spicy hot sauce in the buttermilk marinade for a fiery kick.
- Herb-Infused Coating: Add dried herbs like rosemary, oregano, or sage to the breading mix for a unique twist on the classic flavor.
- Oven-Fried Option: For a healthier version, after breading, place the chicken on a wire rack and bake at 400°F for 30-40 minutes, flipping halfway through.
- Chicken Tenders: You can use chicken tenders instead of bone-in pieces for a quicker and more kid-friendly version of fried chicken.
Health Considerations and Nutritional Value:
Nutritional Breakdown (per serving, 1 piece of fried chicken):
- Calories: 300-400 (varies depending on the size of the chicken piece and oil used)
- Protein: 25g
- Carbohydrates: 18g
- Fat: 18g
- Fiber: 1g
Health Considerations:
- Protein: Chicken is a good source of lean protein, helping with muscle growth and repair.
- Calories and Fat: Fried chicken is calorie-dense and can be high in fat. If you’re looking to reduce calories, consider baking or air-frying the chicken instead of deep-frying it.
- Sodium: The breading and seasonings add sodium to the dish. If you’re concerned about salt intake, use less salt in the breading mix.
FAQ:
1. Can I make Country Fried Chicken in an air fryer? Yes, air frying is a healthier alternative to deep-frying. Preheat your air fryer to 375°F, lightly spray the chicken with cooking spray, and air fry for 20-25 minutes, flipping halfway through.
2. Can I use boneless chicken for this recipe? Yes, boneless chicken breasts or thighs can be used, but they may require less cooking time. Ensure the internal temperature reaches 165°F.
3. Can I freeze fried chicken? Yes, you can freeze the fried chicken. Allow it to cool completely, then place it in an airtight container or freezer bag. Reheat in the oven to maintain the crispy texture.
4. Can I skip the buttermilk marination? You can skip it, but the chicken may not be as tender and flavorful. If you don’t have buttermilk, make a quick substitute with milk and lemon juice or vinegar.
5. What should I serve with Country Fried Chicken? Classic Southern sides like mashed potatoes, coleslaw, cornbread, or green beans pair perfectly with fried chicken.
Country Fried Chicken is a timeless classic, delivering crispy, juicy goodness with every bite. Whether you stick to the traditional recipe or customize it to your tastes, this dish is sure to satisfy your comfort food cravings!
Country Fried Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 ½ cups vegetable oil
- Buttermilk Marinade
- 2 cups buttermilk see notes for substitutions
- 2 large eggs whisked
- 3 teaspoons salt
- Breading
- 1 ½ cup all-purpose flour
- ½ cup breadcrumbs plain or Italian
- 2 ½ teaspoons seasoned salt
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon black pepper
Instructions
- Prep Work
- Cover each chicken breast with saran wrap. Use a meat tenderizer and pound the chicken flat, about 1/2 inch thick.
- Pat the chicken completely dry. Combine the whisked eggs, salt, and buttermilk. Add the chicken and marinade for 1-2 hours, (or overnight). The longer it marinades, the more tender it will be.
- Let the chicken sit out for 25-30 minutes at room temperature before frying.
- Cooking Instructions
- Transfer the marinated chicken to the breading mix. Flip it over several times and work the breading into all of the little nooks and crannies until it’s completely dry and coated.
- *Don’t bread all of the chicken at once. Prepare each piece right before you’re ready to fry it.
- Add enough oil to a skillet to cover the chicken by half and heat it to 350°. Use a cast iron skillet if possible as it conducts heat the best for frying.
- Carefully add the chicken and cook for 4-5 minutes per side, once the outside edges begin to brown up nicely, carefully flip with a thin spatula
- Once browned on each side, carefully transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This prevents the bottom from getting soggy.
- Repeat for all chicken breasts and serve with cornbread, mashed potatoes and chicken gravy or brown gravy!
Notes
Buttermilk Substitutes
- ½ cup milk + 1 ½ cups sour cream
- 4 tablespoons milk + enough plain yogurt to make 2 cups.
- 2 tablespoon white vinegar + enough milk to make 2 cups. Let sit for 5-10 minutes.
- 2 tablespoon lemon juice + enough milk to make 2 cups. Let sit for 10 minutes. It’ll look curdled. Stir to combine.