Country fried chicken is a classic American comfort food, a delightful variation often found in the Southern culinary tradition. It’s essentially the chicken version of Country Fried Steak (CFS), where boneless chicken is tenderized, breaded with a seasoned flour mixture, and then pan-fried or shallow-fried until golden brown and cooked through. Unlike the beef version, which sometimes requires deep-frying to tenderize tougher cuts, chicken breasts cook more quickly, making pan-frying an ideal method.

Historically, this dish became popular in the American South, a region renowned for its meat production and hearty meals. After frying the chicken, the flavorful residue left in the pan often serves as the base for a rich, homemade gravy. While many modern restaurants might use pre-packaged gravies for efficiency, making it from scratch is surprisingly simple and vastly superior in taste. Traditionally, Country Fried Chicken is served with starchy sides like mashed potatoes (especially good for soaking up that delicious gravy), often accompanied by a vegetable or a fresh salad.

Our particular recipe draws significant inspiration from the beloved Country Fried Chicken entree served at the Ninety-Nine Restaurant. Their exquisite combination of crispy chicken, creamy gravy, Russet mashed potatoes, corn (though we sometimes omit for purism), and a warm honey-glazed biscuit is truly iconic. This recipe aims to replicate that fantastic dining experience right in your own kitchen!

For those interested in the culinary lineage, Country Fried Steak, German schnitzel, (which shares a similar preparation style) or Scottish collops all represent fascinating parallels to this dish. You can find more information on Country Fried Steak and its relatives on Wiki.

Essential Ingredients for the Wet Batter:

• Buttermilk (for tenderizing and flavor)
• Baking soda (a secret weapon for meat tenderizing)

Key Breading Ingredients for Crispy Perfection:

• All-purpose flour
• Cornstarch (for extra crispiness)
• Garlic powder
• Onion powder
• Baking soda (adds to the crispiness and texture)
• Cayenne pepper (for a touch of heat)
• Seasoned salt (a blend of spices for depth)
• Salt
• Black pepper
• White pepper (adds a distinct, subtle pungency)
• Paprika (for color and mild flavor)
• Granulated sugar (a secret ingredient for browning and flavor)

Homemade Country Gravy Ingredients:

• A selection of spices (often including onion salt, coriander, mustard, salt, and peppers)
• Cornstarch (for thickening)
• Fat (such as shortening or the pan drippings from frying)
• All-purpose flour (to form the roux base)
• Dry milk (for creaminess and depth of flavor)
• Water (to achieve desired consistency)

Making delicious Country Fried Chicken from scratch is a rewarding culinary journey. Here’s a simplified overview of the steps involved, ensuring tender, flavorful chicken every time:

1. Prepare the Chicken: Begin by preparing your chicken breasts. For even cooking and tenderness, slice each chicken breast in half lengthwise to create thinner cutlets, or use a meat mallet to pound them to about a 1/4-inch thickness.
2. Tenderize and Marinate: In a bowl, combine the buttermilk and baking soda to create your tenderizing marinade. Submerge the chicken cutlets in this mixture and let them marinate for at least 10 minutes. This step is crucial for both tenderness and flavor.
3. Prepare the Breading: In a large mixing bowl, whisk together all the dry breading ingredients. Ensure they are thoroughly combined to distribute the flavors evenly.
4. Breading Technique: Add the marinated chicken breasts, a few at a time, to the seasoned flour mixture. The key to a great crust is to press the flour firmly into the chicken, tossing and patting until all surfaces and creases are completely coated. Lightly shake off any excess flour before setting aside. Repeat with the remaining chicken pieces.
5. Fry to Perfection: Heat a few inches of oil in a deep pot or heavy-bottomed skillet over medium heat. Carefully place the breaded chicken into the hot oil, being careful not to overcrowd the pan. Fry for approximately 3-4 minutes per side, or until the crust is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
6. Keep Warm: As each batch of chicken finishes frying, transfer it to a wire rack placed over a baking sheet. Keep the fried chicken warm in a preheated oven (around 200°F/95°C) while you cook the remaining pieces. This prevents the chicken from becoming cold or soggy.
7. Serve and Enjoy: Serve your freshly fried Country Fried Chicken immediately with classic accompaniments such as creamy mashed potatoes, sweet corn (optional), tangy cranberry sauce, warm buttermilk biscuits (preferably honey-glazed), and, of course, a generous ladle of homemade country gravy.

The distinction between Country Fried Chicken and Country Fried Steak, though subtle in preparation, lies primarily in the type of protein and sometimes the cooking method. Country Fried Steak, often also referred to as Chicken Fried Steak, typically uses a tenderized cut of beef (like round steak), which is breaded in seasoned flour and then deep-fried until tender and crispy. This deep-frying helps to break down tougher beef fibers.

In contrast, Country Fried Chicken utilizes pan-fried chicken breasts. The chicken breasts are also dredged in a similar seasoned flour mixture to create a wonderfully crispy exterior, but they are cooked in less oil, usually just enough to cover half the thickness of the chicken in a skillet. Both dishes are classic Southern comfort foods, celebrated for their crispy coating and often served with a choice of gravy. While Country Fried Steak is almost exclusively served with white (peppery) gravy, Country Fried Chicken can be deliciously paired with either a traditional peppery white gravy or a rich brown mushroom gravy, depending on preference and regional variation.

Achieving that highly coveted, super crispy, and delightfully “shaggy” fried chicken crust is simpler than you might think, and it’s all in the breading technique. After thoroughly marinating your chicken in the wet buttermilk mixture, transfer it to your seasoned flour. The key is to repeatedly press the coating firmly into the chicken breast, flipping and patting the flour into the meat. This ensures maximum adhesion and creates those uneven, craggy bits that crisp up beautifully.

The moisture from the wet batter, combined with the pressure applied, helps the flour create small lumps and irregularities that become incredibly crunchy when fried. For an extra boost to create even more of these desirable “shaggy” bits, try drizzling about 2 tablespoons of your wet buttermilk batter directly into the seasoned flour mixture. Gently mix it around a bit with your hands or a fork. This will create small, flour-coated clumps that will then adhere to your chicken, resulting in an even more textured and crispy surface without the need for additional dredging steps.

While buttermilk is a traditional and highly effective choice for marinating fried chicken, it’s important to clarify that it’s not the *only* way to prepare delicious fried chicken. However, for this specific recipe, where we utilize baking soda as a powerful meat tenderizer, buttermilk plays a crucial role. Baking soda, while excellent for tenderizing, can sometimes leave a slight bitterness if not balanced. The acidity of buttermilk effectively neutralizes this bitterness, resulting in a perfectly balanced flavor profile.

• Cultured buttermilk is inherently thick and creamy, making it an ideal base for our wet batter. Its viscosity allows the breading to adhere more effectively to the chicken, creating a substantial and crispy crust, far superior to what thinner milk would provide.
• Beyond its role in flavor balancing, the acidic nature of buttermilk also contributes to the tenderization process, helping to break down the chicken’s muscle fibers. I’ve found baking soda to be an incredibly efficient meat tenderizer, yielding tender chicken breasts in a remarkably short time (just 10 minutes!). Pairing it with buttermilk or even a splash of vinegar is essential to counteract any potential off-flavors, as baking soda is much stronger than baking powder.
• A thicker wet batter is paramount for ensuring the seasoned breading sticks well to the chicken, preventing it from falling off during frying. Buttermilk’s natural thickness makes it a better choice than plain milk for this purpose, unless you are using eggs to thicken your milk-based marinade.

In essence, if you have buttermilk, absolutely use it – especially with our baking soda tenderizing method. It enhances both tenderness and flavor. However, if buttermilk is unavailable, creative substitutes can still yield excellent fried chicken.

Achieving supremely tender chicken breasts for your Country Fried Chicken is key to a truly enjoyable meal. My absolute favorite and most effective method combines two simple techniques: starting with thinner chicken breasts and incorporating my secret meat tenderizer – baking soda!

• Thinning the Chicken: You can either slice each chicken breast in half lengthwise to create two thinner cutlets, or use a meat mallet to pound them evenly to about a 1/4-inch thickness. Thinner chicken not only cooks more evenly and quickly, but it also allows the tenderizer to work its magic more thoroughly. Don’t worry if they look very thin; chicken tends to plump up slightly during cooking, and restaurant portions are often on the thinner side to ensure a generous serving alongside various sides.
• The Baking Soda Secret: Once your chicken has the desired thickness, simply marinate it in a mixture of 1 teaspoon of baking soda combined with 1 cup of buttermilk. The baking soda works rapidly to break down the meat fibers. The best part? You only need to marinate for a mere 10 minutes! Forget soaking for hours or overnight – this quick method prepares your chicken perfectly for breading and frying, resulting in incredibly tender, melt-in-your-mouth chicken every time.

Don’t let a lack of buttermilk stop you from making this fantastic Country Fried Chicken! There are several excellent substitutes that will work wonderfully in a pinch:

• Milk and Acid: The most common and effective substitute is to create your own “soured” milk. For every cup of milk you need, simply mix in 2 tablespoons of white vinegar or fresh lemon/lime juice. Let this mixture sit for 5-10 minutes until it slightly curdles and thickens. This acidic reaction mimics buttermilk.
• Sour Cream or Plain Yogurt: These can also be used as substitutes, especially when thinned slightly. Mix sour cream or plain yogurt with a splash of regular milk or water until it reaches a consistency suitable for dipping and coating chicken. Their inherent tanginess and thickness make them good alternatives.

While homemade buttermilk substitutes are effective, remember that cultured buttermilk often has a unique flavor and thickness that contributes perfectly to fried chicken. However, these alternatives will ensure your chicken still gets a good tenderizing bath and a great base for the breading.

The beauty of Country Fried Chicken lies not just in the chicken itself, but in the delightful ensemble of sides that accompany it. Here are some classic and delicious pairings to complete your meal:

• Creamy Mashed Potatoes (an absolute must for soaking up that gravy!)
• Homemade Country Gravy (essential for this dish, but you can also try these variations:)
  • Savory Mushroom Gravy
  • Rich Pork Gravy
  • Classic Brown Mushroom Gravy
• Fluffy Buttermilk Biscuits (especially delicious with a honey glaze)
• Sweet Corn (fresh, frozen, or creamed)
• Cheesy Broccoli or steamed green beans for a vegetable element
• A refreshing Creamy Cucumber Tomato Salad for a lighter contrast
• Tart Cranberry Sauce to cut through the richness

Choose a few of these sides to create a balanced and incredibly satisfying meal that truly evokes the spirit of Southern comfort food!

Leftover Country Fried Chicken is a delicious treat, and proper storage ensures it remains safe and enjoyable:

• Refrigeration: Place any cooled leftovers into an airtight container and refrigerate promptly. It will stay fresh for up to 3 days.
• Reheating: For best results, reheat fried chicken in the oven to help restore some crispiness. Preheat your oven to 375°F (190°C), place chicken on a wire rack over a baking sheet, and warm for 10-15 minutes, or until heated through. You can also use a microwave for speed, but the crust won’t be as crispy.
• Freezing: Country Fried Chicken freezes remarkably well. Once completely cooled, wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. It can be frozen for up to 3 months. To reheat from frozen, bake in a preheated oven at 375°F (190°C) for 20-30 minutes, or until thoroughly heated.

Having the right kitchen tools can make the process of frying chicken much smoother and more enjoyable:

• Deep Pot or Dutch Oven: Essential for frying chicken, as it helps contain oil splatter and maintains a consistent oil temperature.
• Meat Mallet (Optional but Recommended): Useful for pounding chicken breasts to an even thickness, ensuring uniform cooking and tenderness.
• Large Mixing Bowls: You’ll need at least two – one for the wet buttermilk tenderizer and one for the dry breading ingredients.
• Wire Cooling Rack with Baking Sheet: Crucial for resting fried chicken. It allows air circulation, preventing the bottom from becoming soggy, and can be used to keep chicken warm in the oven.
• Kitchen Tongs: Indispensable for safely transferring chicken into and out of hot oil.
• Instant-Read Thermometer: Highly recommended for checking the internal temperature of the chicken (165°F/74°C) to ensure it’s fully cooked and safe to eat.

For the Country Fried Chicken:

Buttermilk Tenderizer:

Seasoned Breading:

Homemade Country Gravy:

How to Make Country Fried Chicken

• Begin by preparing your chicken breasts: cut each chicken breast in half lengthwise to create thinner cutlets. If desired, you can also pound them thinner with a meat mallet for more even cooking.
• In a medium bowl, mix together the buttermilk and baking soda to create your tenderizer marinade. Add the chicken pieces to this mixture and ensure they are well coated. Let them marinate for 10 minutes. Meanwhile, heat the peanut oil in a deep pot or heavy-bottomed frying pan over medium heat to prepare for frying.
• In a large, separate mixing bowl, combine all the dry breading ingredients (flour, cornstarch, garlic powder, onion powder, baking soda, cayenne pepper, seasoned salt, salt, black pepper, white pepper, paprika, and sugar). Add the marinated chicken pieces, a few at a time, to the seasoned flour. Toss and firmly press the flour mixture into the chicken to ensure a thick and even coating. Gently shake off any excess flour and set aside, repeating with the remaining chicken.
• Carefully place the breaded chicken into the preheated oil. Fry for 3-4 minutes on each side, or until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C). As each batch finishes, transfer it to a wire rack set over a baking sheet and keep warm in a low oven (around 200°F/95°C) while you fry the remaining chicken. This helps prevent the chicken from becoming cold or soggy.

How to Make Country Gravy

• In a small saucepan, combine all the dry ingredients for the gravy (cornstarch, flour, onion salt, onion powder, ground coriander, ground mustard, salt, pepper, white pepper, and dry milk powder). Slowly whisk in the water until smooth, ensuring no lumps. Add the oil (you can use fresh oil or carefully use some of the flavorful pan drippings from frying the chicken) and bring the mixture to a boil over medium heat, stirring constantly, until the gravy thickens to your desired consistency. Serve warm over the Country Fried Chicken.

• Honey-Glazed Biscuits: For a delightful sweet touch, mix together 2 Tablespoons of melted butter and 1 teaspoon of honey. Brush this glaze generously over your warm biscuits just before serving.
• Serving Suggestions: Complete your meal by serving this delicious Country Fried Chicken with creamy Mashed Potatoes, sweet Corn (optional), warm Buttermilk Biscuits, and a side of tangy 5-minute Cranberry Sauce.
• Achieving “Shaggy” Chicken Skin: To get those extra crispy bits and lumps on your fried chicken, drizzle 2 tablespoons of the buttermilk batter over the seasoned flour and mix lightly. This creates small clumps that will adhere to the chicken for a more textured crust.

Nutrition per serving