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Country Fried Chicken Recipe: Easy Homemade Fried Chicken with Gravy
why make this recipe
Country Fried Chicken is a classic dish loved by many. It is crispy on the outside and juicy on the inside, making it a perfect meal for families. This recipe is easy to follow and provides a delicious homemade version that will impress everyone at the dinner table. Whether you are a seasoned cook or a beginner, this recipe is straightforward and rewarding.
how to make Country Fried Chicken
Ingredients:
- 4 pieces of bone-in chicken (like thighs or drumsticks)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Directions:
- Start by marinating the chicken in buttermilk. Place the chicken in a bowl, cover it with buttermilk, and let it sit in the fridge for at least 2 hours or overnight for the best flavor.
- In another bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
- Remove the chicken from the buttermilk and allow the excess to drip off. Dredge each piece of chicken in the flour mixture until it is well-coated.
- In a deep skillet or frying pan, heat vegetable oil over medium heat. You need enough oil to cover the bottom of the pan.
- Once the oil is hot, carefully place the chicken pieces in the pan. Avoid overcrowding.
- Fry the chicken for about 10-15 minutes on each side or until it is golden brown and cooked through. Use a meat thermometer to check that the internal temperature has reached 165°F.
- Remove the chicken from the pan and place it on paper towels to drain excess oil.
how to serve Country Fried Chicken
Serve Country Fried Chicken hot with your favorite sides, like mashed potatoes, green beans, or coleslaw. You can also drizzle some gravy over the chicken for extra flavor. Enjoy it with a cold drink for a comforting meal.
how to store Country Fried Chicken
If you have leftovers, let them cool down to room temperature. Place the chicken in an airtight container and store it in the refrigerator for up to 3 days. You can reheat it in the oven or air fryer to regain its crispy texture.
tips to make Country Fried Chicken
- Use buttermilk for the best flavor and tenderness. If you don’t have buttermilk, you can mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes.
- Make sure the oil is hot enough before adding the chicken. This helps to get a crispy crust.
- Don’t skip the marinating time; it makes a big difference in flavor and moisture.
variation
You can add different spices to the flour mixture for variety. Try cayenne pepper for a spicy kick or Italian seasoning for an herb flavor. You can also use chicken breasts instead of thighs or drumsticks for a leaner option.
FAQs
1. Can I use skinless chicken for this recipe?
Yes, you can use skinless chicken, but the skin helps keep the meat juicy and adds flavor.
2. What oil is best for frying?
Vegetable oil, canola oil, or peanut oil are great for frying because they have a high smoke point.
3. Can I bake this chicken instead of frying it?
Yes, you can bake the chicken. Preheat your oven to 425°F, place the coated chicken on a baking sheet, and bake for about 30-35 minutes, flipping halfway, until golden and cooked through.
Country Fried Chicken
A classic, crispy on the outside and juicy on the inside, Country Fried Chicken recipe that's easy to follow and perfect for families.
Ingredients
Chicken and Marinade
- 4 pieces bone-in chicken (thighs or drumsticks) Bone-in chicken for juicy meat.
- 1 cup buttermilk For marinating chicken.
Breading Mixture
- 1 cup all-purpose flour Use for coating the chicken.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt and pepper
Frying
- as needed vegetable oil for frying Use enough to cover the bottom of the pan.
Instructions
Marinate Chicken
- Place the chicken in a bowl, cover it with buttermilk, and let it sit in the fridge for at least 2 hours or overnight.
Prepare Breading
- In another bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.
Coat Chicken
- Remove the chicken from the buttermilk and allow the excess to drip off.
- Dredge each piece of chicken in the flour mixture until it is well-coated.
Fry Chicken
- In a deep skillet or frying pan, heat vegetable oil over medium heat.
- Once the oil is hot, carefully place the chicken pieces in the pan, avoiding overcrowding.
- Fry the chicken for about 10-15 minutes on each side or until it is golden brown and cooked through.
- Use a meat thermometer to check that the internal temperature has reached 165°F.
- Remove the chicken from the pan and place it on paper towels to drain excess oil.
Notes
For best flavor, use buttermilk. Ensure oil is hot before frying and don't skip the marinating time. Store leftovers in airtight container.
