Crispy Country Chicken (Print Version)
# Ingredients:
→ Proteins
01 -
4 skinless chicken breasts, no bones
→ Fats & Oils
02 -
1 ½ cups of cooking oil (vegetable)
→ Soak Mixture
03 -
2 large glasses of buttermilk
04 -
2 eggs, beaten
05 -
3 pinches of salt
→ Coating
06 -
1 ½ cups plain white flour
07 -
½ cup of breadcrumbs (Italian-style or unseasoned)
08 -
2 ½ teaspoons flavored salt
09 -
¾ teaspoon of ground paprika
10 -
½ teaspoon spice powder (cayenne)
11 -
1 ½ teaspoons ground black pepper
# Instructions:
01 -
Wrap each piece of chicken snugly in plastic. Grab a meat mallet and tap it down so the thickness evens out to about 1.3 cm.
02 -
Dry off the chicken first with paper towels. In a dish, mix together the eggs, salt, and buttermilk. Toss in the chicken and let it soak for a couple of hours, or even overnight if you can.
03 -
After marinating, leave the chicken on the counter for about 25-30 minutes before cooking so it loses its chill.
04 -
Right before frying, dunk each marinated piece into your breading mixture. Turn it over enough times until it’s totally coated and dry to touch.
05 -
Warm up enough oil in your pan to cover half the chicken. Set your stovetop to get the oil up to 175°C (350°F). If you can, use a cast iron pan for even heat.
06 -
Add the chicken into the hot oil, one piece at a time, and cook each side for about 4-5 minutes. Flip gently with a thin spatula when the edges look deliciously crispy.
07 -
Move the crispy chicken to a wire rack so any extra oil drains away. This way the bottoms stay crunchy. Enjoy them while they’re still warm!
# Notes:
01 -
If you’re out of buttermilk, mix 2 cups of milk with 2 spoonfuls of lemon juice or vinegar. Let that sit for 5-10 minutes.
02 -
Coat each chicken piece right before frying. Don’t try coating all of them in one go.