Country Fried Chicken

Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it.

• 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
• 1 ½ teaspoons ground black pepper
• 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
• 1 ¼ teaspoons ground cumin
• 8 large eggs, beaten
• 3 shallots, finely chopped

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.