Name: Country Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 4–6 bone-in chicken pieces (thighs, drumsticks, or breasts); 2 cups buttermilk; 2 eggs; 2 cups all-purpose flour; 1/2 cup cornstarch; 2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1/4 tsp cayenne pepper (optional); Vegetable oil, for frying

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Country Fried Chicken is a crispy, golden Southern classic that’s all about juicy chicken encased in a crunchy, seasoned crust. It’s simple, comforting, and full of down-home flavor. Whether I serve it with mashed potatoes, creamy gravy, or a warm biscuit, it always feels like a cozy, satisfying meal made with love.

Why You’ll Love This Recipe

I love this recipe because it delivers that perfect balance of crispy outside and juicy inside. The buttermilk marinade keeps the chicken tender and flavorful, while the seasoned flour coating fries up to golden perfection. It’s the kind of meal that brings everyone to the table, and it never goes out of style. Country Fried Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in chicken pieces (thighs, drumsticks, breasts)
Buttermilk
Eggs
All-purpose flour
Cornstarch
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Cayenne pepper (optional for heat)
Vegetable oil (for frying)

Directions

I start by marinating the chicken in buttermilk for at least 4 hours or overnight. This step keeps the chicken moist and adds flavor.
In a separate bowl, I whisk together eggs to help the coating stick.
In a shallow dish, I mix flour, cornstarch, and seasonings—this makes a crispy, flavorful crust.
I remove the chicken from the buttermilk, dip each piece into the egg, then dredge it in the flour mixture, pressing firmly to get a good coating.
I heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
I fry the chicken in batches, turning occasionally, until golden brown and cooked through (about 12–15 minutes depending on size).
I place the cooked chicken on a wire rack or paper towel-lined plate to drain and stay crispy.

Servings and timing

This recipe makes about 4 to 6 servings. It takes 15 minutes to prep, 4–12 hours to marinate (depending on how far ahead I plan), and about 30 minutes to fry everything in batches.

Variations

Sometimes I add hot sauce to the buttermilk marinade for extra flavor, or sprinkle a little extra cayenne in the flour for a spicier kick. I’ve also used boneless chicken tenders when I want a faster cook time or a more kid-friendly option. And if I’m short on buttermilk, I make my own with milk and lemon juice or vinegar.

storage/reheating

I store leftover fried chicken in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F (190°C) to keep the coating crisp—about 15–20 minutes in the oven does the trick. I avoid the microwave since it softens the crust. Country Fried Chicken

FAQs

Can I use boneless chicken?

Yes, I just reduce the frying time since boneless pieces cook faster. I check for an internal temperature of 165°F (74°C) to be sure.

Why use cornstarch in the coating?

Cornstarch helps make the crust extra crispy. I always mix it with flour for the best texture.

Can I bake this instead of frying?

I can, but it won’t be quite as crispy. I spray the coated chicken with oil and bake at 400°F (200°C) until golden and cooked through.

What oil is best for frying?

I use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Do I need a thermometer to fry?

It really helps. I keep the oil at 350°F (175°C) to avoid burning the coating or undercooking the chicken.

Conclusion

Country Fried Chicken is the kind of meal that always hits the spot. With its crispy crust and juicy, flavorful meat, it’s comfort food at its finest. I love how simple ingredients and a little frying time can turn into something this good. It’s a recipe I come back to again and again whenever I need a satisfying, homemade classic.