why make this recipe
Country Fried Chicken Breast gives you a crispy outside and a juicy inside. It is quick to make and uses simple ingredients. It makes a good family meal any night. If you like crispy chicken, also try air-fryer maple glazed chicken breast for another easy option.
introduction
This recipe makes classic country fried chicken breast. You coat the chicken in seasoned flour and fry it until golden. Serve with warm gravy, mashed potatoes, and green beans for a full plate. The steps are easy to follow.
how to make Country Fried Chicken Breast
Flatten the chicken so it cooks evenly. Mix the flour and spices. Dip the chicken in buttermilk, then dredge in the flour mix. Fry in hot oil until the outside is brown and the inside has no pink. Let the chicken rest a few minutes before serving so the juices settle.
Ingredients :
- chicken breasts
- flour
- salt
- pepper
- onion powder
- garlic powder
- buttermilk
- oil for frying
- gravy
- mashed potatoes
- green beans
Directions :
- Flatten chicken breasts to an even thickness.
- In a bowl, mix flour with salt, pepper, onion powder, and garlic powder.
- Dip each chicken breast in buttermilk, then dredge in the flour mixture.
- Heat oil in a skillet over medium heat.
- Fry chicken breasts until golden brown and cooked through, about 5-7 minutes per side.
- Serve with gravy, mashed potatoes, and green beans.
how to serve Country Fried Chicken Breast
Place the chicken on a plate with mashed potatoes and green beans. Pour warm gravy over the chicken or serve the gravy on the side. Add a simple salad if you like. Serve hot.
how to store Country Fried Chicken Breast
Cool the chicken to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat in an oven or air fryer to keep it crisp. For longer storage, freeze for up to 2 months. Thaw in the fridge before reheating.
tips to make Country Fried Chicken Breast
- Pound chicken to an even thickness for even cooking.
- Use enough oil so the chicken fries evenly.
- Do not crowd the pan; fry in batches if needed.
- Let the oil reach medium heat before adding chicken.
- Rest cooked chicken for a few minutes before serving.
variation (if any)
- Add paprika or cayenne to the flour for more spice.
- Use panko crumbs for a crunchier coating.
- Try marinating the chicken in buttermilk for 1-4 hours for extra tenderness.
- Serve with country gravy, mushroom gravy, or a simple pan sauce.
FAQs
Q: Can I bake the chicken instead of frying?
A: Yes. Bake at 425°F (220°C) on a greased pan for 20-25 minutes, flipping once.
Q: How do I know the chicken is cooked?
A: The internal temperature should reach 165°F (74°C). The juices should run clear.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs may need a little more time to cook. Check temperature.
Q: Can I make the gravy from the pan drippings?
A: Yes. Use pan drippings, a bit of flour, and milk or broth to make a simple gravy.
Q: Is buttermilk required?
A: No. You can use milk mixed with a little lemon juice or vinegar as a quick substitute.
Conclusion
For a classic gravy to go with this dish, see Country Fried Chicken and Gravy – Cooking in the Midwest. This link shows a simple way to make the gravy that pairs well with the chicken.
Country Fried Chicken Breast
Ingredients
Method
- Flatten chicken breasts to an even thickness.
- In a bowl, mix flour with salt, pepper, onion powder, and garlic powder.
- Dip each chicken breast in buttermilk, then dredge in the flour mixture.
- Heat oil in a skillet over medium heat.
- Fry chicken breasts until golden brown and cooked through, about 5-7 minutes per side.
- Place the chicken on a plate with mashed potatoes and green beans.
- Pour warm gravy over the chicken or serve the gravy on the side.
- Add a simple salad if you like. Serve hot.