COUNTRY FRIED CHICKEN

Country Fried Chicken image

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.

Provided by visions

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 8h35m

Yield 8

Number Of Ingredients 13

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Ingredients

8 skinless, boneless chicken breast halves
1 quart buttermilk
3 shallots, finely chopped
2 tablespoons chopped garlic
2 tablespoons salt
2 tablespoons white sugar
1 ¼ teaspoons ground cumin
1 ½ 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

Steps:

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

Nutrition Facts : Calories 634.8 calories, Carbohydrate 69.4 g, Cholesterol 258 mg, Fat 22.7 g, Fiber 2.2 g, Protein 37.1 g, SaturatedFat 5.8 g, Sodium 3111.6 mg, Sugar 10.2 g