Buttermilk Country Fried Chicken

Buttermilk Country Fried Chicken

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 Buttermilk Country Fried Chicken

Buttermilk Country Fried Chicken

Crispy breading covers succulent marinated chicken breasts or thighs, creating satisfying home-cooked buttermilk fried chicken that rivals the recipe of your favorite restaurant chain.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4 people



1 cup buttermilk

1 teaspoon ground red pepper (cayenne)

1/2 teaspoon salt

1garlic clove, minced


2 lb boneless skinless chicken breasts and/or thighs

3/4c up all-purpose flour

2 tablespoons cornstarch

1 teaspoon dried thyme leaves

1 teaspoon paprika

Oil for frying


    • Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
    • In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
    • Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
    • Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.
    Keyword Fried Chicken

    more informations please visit: https://www.pillsbury.com/recipes/buttermilk-country-fried-chicken/f5ec3deb-cc1b-41fb-83eb-941d5a95d10f

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