Country Fried Chicken

Country Fried Chicken

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"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."
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8 h 35 m servings 635 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 69.4g
  • 22%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 258 mg
  • 86%
  • Sodium:
  • 3112 mg
  • 124%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.


  • Cook's Note:
  • When the breading gets lumpy, use a sifter to sift out the chunks. You can make more flour mixture and use more eggs if you need more for thicker coats.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the marinade and breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



Sooo much flavor!!! We couldn't get enough. Going to use chicken tenders next time so I don't have to beat the chicken and can make more pieces at once.

My whole family loved them and kids asked why I had never made them before! I made sweet potato biscuits as well and drizzled honey over the chicken and biscuits. I prepared flour mixture as wr...

I cut this recipe in half and there was more than enough marinade and egg mixture for more chicken. The flavor was very nice although I did have some trouble with the batter / coating coming of...

I made these with chicken strips..... Delicious! and Moist! Served potatoes on the side.

Family loved this chicken! I used chicken tenders, and they came out really great. Some people may have issue with the batter staying on, but I've found that if you let the chicken rest for a ...

This was just lovely. My first time making country fried chicken so a lot of it was new to me. I was not prepared for how big smashed chicken would get.