Southern-style Country Fried Chicken

This Chicken Fried Chicken is the ultimate outrageous comfort food! Why? Because this chicken is crispy but at the same time juicy, packed with flavor, and served with a spicy and creamy white gravy.

The best part of it? This Southern-style Country Fried Chicken is really simple to make!

This chicken-fried chicken is a great dinner and your family will love it! Make sure to serve it with mashed potatoes, green beans, and enjoy!

Let me tell you, this recipe is a SOLID keeper. And it is so easy to master.

The crispy, golden-brown chicken and the creamy, flavorful gravy will have your family coming back for seconds — guaranteed!

Why Do We Love Country Fried Chicken?
People from the South will understand how serious the matter gets with a fried chicken in the picture. It’s ‘THE’ comfort food. And it’s all protein.

The crunchy coating, juicy meat, and rich gravy are a combination that will make you do the happy dance.

But what I really, really, REALLY like is that it takes fifteen minutes, MAX! That’s even less than the time you spend waiting for your KFC orders.

Why Are We Soaking Chicken in Buttermilk?
I had that question haunting me for some time until I found out the answer.

Buttermilk is an acid-based marinade that tenderizes and seasons the chicken. It adds an extra layer of flavor and keeps the chicken moist when fried.

Plus, your breading will stick to the bird so much better when it has had a buttermilk bath.

Which Oil Should I Use?
My first choice is peanut oil. It has a very subtle flavor of its own, so it won’t overpower your bird. And the smoke point is high. So, it won’t burn.

My next best option is canola oil. It has a mild flavor and is also highly heat resistant.

Can I Use Any Other Chicken Cut?
Yes, you can definitely try other cuts.

Try drumsticks for a classic Southern feast. Or use boneless breasts for easier cleanup.

Just remember to adjust the cooking time according to the cut you’re using.

Do I Have to Tenderize the Chicken First?
I do. Why? It makes it juicier. And the chicken cooks evenly. I also like how beating the bird gives it a texture so I can coat it easily.

I use a kitchen mallet or rolling pin for the tenderizing job.

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