Country Fried Chicken

Chicken breasts are pounded thin and marinated overnight in a savory buttermilk brine. Seasoned flour makes the crispy coating even more delicious.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 635 Calories

Ingredients

• 2 tablespoons white sugar
• 2 teaspoons salt
• 2 tablespoons baking powder
• 2 tablespoons salt
• 2 tablespoons chopped garlic
• 8 skinless, boneless chicken breast halves
• 1 quart buttermilk
• 2 cups vegetable oil for frying, or as needed
• 4 cups all purpose flour
• 8 large eggs, beaten
• 3 shallots, finely chopped
• 1.5 teaspoons ground black pepper
• 1.25 teaspoons ground cumin

Recipe Instructions

Step 1

Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.

Step 2

Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.

Step 3

Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.

Step 4

Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.

Step 5

Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.

Step 6

Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.