Country Fried Chicken


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

Cooking Instructions:

  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.
  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.
  3. Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
  4. Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
  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.
  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.
Source: All Recipes

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