Oh, the feeling of a warm plate of fried chicken, golden brown and perfectly crispy, right in front of you. It’s more than just food, isn’t it? It’s a hug on a plate, a taste of home, a memory of Grandma’s kitchen. If you’re a comfort food lover like me, you’ve landed in the right spot! This Crispy Country Fried Chicken Recipe For Comfort Food Lovers is the real deal – it gets that shatteringly crisp, golden crust and unbelievably juicy chicken inside every single time. Forget dry or bland chicken; this recipe is all about simple ingredients coming together to create pure, unadulterated deliciousness. It’s the kind of meal that makes everyone at the table sigh with happiness.

Why You’ll Love This Crispy Country Fried Chicken Recipe

Seriously, who *doesn’t* love good fried chicken? This recipe is a winner because:

It delivers that iconic shatteringly crispy coating and incredibly juicy chicken you crave. Trust me, it’s a game-changer!
It’s surprisingly straightforward to make, even if you’re new to frying chicken. No fancy stuff needed!
It’s the ultimate comfort food – perfect for family dinners, potlucks, or just when you need a little culinary hug.
The simple, classic flavors are just… well, perfect. It tastes like sunshine and happy memories.

Ingredients for the Perfect Crispy Country Fried Chicken Recipe

Okay, let’s talk ingredients! The beauty of this recipe is how simple, good-quality basics come together to make something truly spectacular. You probably have most of this in your pantry already. Here’s what you’ll need for that amazing crispy coating and tender chicken:

About 2 pounds of your favorite chicken pieces – thighs, drumsticks, and even bone-in breasts work beautifully.
2 cups of all-purpose flour – this is going to form that delicious crust.
A good tablespoon of salt. Don’t skimp here; it’s key for flavor!
1 teaspoon of freshly ground black pepper.
1 teaspoon of paprika – for color and a hint of sweetness.
1/2 teaspoon of garlic powder.
1/2 teaspoon of onion powder.
2 large eggs.
About 1/2 cup of milk. These two together make a great binder for the flour.
Lots of vegetable oil for frying – you’ll want about an inch deep in your skillet.

That’s it! Really. Just good, honest ingredients. Oh, and if you’re making a big batch, you might want to whip up some homemade ketchup to go with it!

Step-by-Step Instructions for Crispy Country Fried Chicken

Alright, let’s get this chicken ready for its close-up! Making this Crispy Country Fried Chicken Recipe is actually super fun, like a little culinary adventure. Just follow these steps, and you’ll have golden, juicy perfection in no time. It’s all about preparation and getting that oil just right!

First things first, grab your chicken pieces. You want them nice and dry for the best crust, so pat them really, *really* well with paper towels after you’ve rinsed them. This step is crucial, trust me!
Now, let’s get our dredging station ready. In one shallow dish – a pie plate works perfectly – whisk together your flour, salt, pepper, paprika, garlic powder, and onion powder. Give it a good mix so all those lovely spices are distributed evenly.
In a second shallow dish, whisk up your eggs and milk. This is our wet mixture that helps the flour stick like a charm.
Time for the fun part! Pick up a chicken piece, dip it into the egg and milk mixture, letting any extra drip off for a sec. Then, straight into the seasoned flour it goes! Make sure you dredge it really well, pressing the flour onto the chicken so it’s completely coated. Get into all those nooks and crannies.
Here’s another little secret for extra crispiness: place your coated chicken pieces on a wire rack set inside a baking sheet. Let them hang out for about 10-15 minutes. This little rest lets the coating really adhere to the chicken, so it doesn’t fall off in the hot oil. It’s worth the tiny wait!
While the chicken is resting, let’s get the oil hot. Grab a large, heavy skillet – cast iron is my absolute favorite for this! – and pour in about an inch of vegetable oil. Heat it over medium-high heat until it reaches a steady 350°F (175°C). A good thermometer is your best friend here, but if you don’t have one, you can test it by dropping a tiny bit of flour into the oil; it should sizzle immediately.
Carefully lay a few chicken pieces into the hot oil. Don’t overcrowd the pan, okay? That will drop the oil temperature and give you soggy chicken. Fry about 3-4 pieces at a time, depending on your skillet size.

Let that chicken fry away! You’ll want to cook it for about 6-8 minutes per side. Keep an eye on it – you’re looking for that deep, golden-brown color. Once one side looks perfect, carefully flip the pieces with tongs and fry the other side. The internal temperature should hit 165°F (74°C) for safety and juiciness.
Once your chicken is beautifully golden and cooked through, lift it out of the oil with your tongs and place it back on a clean wire rack to drain. This allows any excess oil to drip off, keeping that crust nice and crisp! You can find some great tips on making other kinds of delicious chicken here too!

Repeat steps 7-9 with the rest of your chicken pieces, making sure to let the oil come back up to temperature between batches. Patience here makes all the difference!

Tips for the Ultimate Crispy Country Fried Chicken

Okay, so you’ve got the basic recipe down, but I’ve got a few little secrets tucked away that really make this fried chicken sing. These aren’t complicated, but they make a world of difference in getting that perfect, craveable crunch every single time.

First off, oil temperature is King (or Queen!). Seriously, if your oil isn’t hot enough (around 350°F or 175°C), your chicken will just soak up grease like a sponge. Too hot, and the outside burns before the inside cooks. Keep that thermometer handy and adjust that stove dial as needed. It’s a bit of babysitting, but SO worth it.

Next up: don’t skip the rest! Remember how we let the coated chicken sit for 10-15 minutes? That’s not just busywork. It lets the flour coating get a little damp and adhere properly, creating a much more stable and crispy crust when it hits the hot oil. It stops that dreaded coating-fall-off-in-the-pan situation.

And for an *extra* layer of crispy heaven, consider a double dredge. After you dip the chicken in the egg wash, coat it in the flour, shake off the excess, and then dip it *again* in the egg wash and then *again* in the flour. You’ll get an even thicker, crispier coating. It takes a little more time, but wow, the texture!

Finally, fry in batches and don’t overcrowd the pan. I know, I know, you want it all done quickly, but throwing too much chicken in at once cools down the oil way too much. This leads to greasy, sad chicken.

Serving Suggestions for Your Comfort Food Favorite

Now that you’ve got your glorious, crispy fried chicken, what are you gonna serve it with? You know I’m all about those classic Southern sides that just make the meal complete. Picture this: creamy mashed potatoes and gravy, maybe some fluffy biscuits… oh, my heart!

You absolutely can’t go wrong with a side of perfectly cooked Southern green beans. And for a touch of sweetness, some yummy candied carrots always hit the spot. Macaroni and cheese, sweet potato casserole, or a simple, fresh coleslaw are also fantastic choices. It’s all about that classic comfort food combo!

Frequently Asked Questions about Crispy Country Fried Chicken

You’ve got questions? I’ve got answers from my own kitchen adventures! Making chicken that’s perfectly crispy and juicy can sometimes feel a little mysterious, but it’s totally manageable. Let’s clear up some common queries about this beloved fried chicken recipe.

What’s the best oil for frying chicken?

For that perfect crispy crust, you want an oil with a high smoke point so it doesn’t start burning before your chicken is cooked. Most folks, including me, reach for vegetable oil or canola oil. Peanut oil is also a fantastic choice if you like that subtle flavor! Just make sure you have enough to create a good inch or so in your skillet – that depth is key for even cooking.

How do I prevent my fried chicken from being greasy?

Ah, the dreaded greasy chicken! The biggest culprit is usually oil that’s not hot enough. Stick to that 350°F (175°C) mark – if it’s too low, the chicken just soaks up oil instead of frying properly. Also, make sure you’re draining the chicken well on a wire rack after frying. Don’t let it sit in a pile where the steam can make it soggy!

Can I use different cuts of chicken for this recipe?

Absolutely! This recipe is super forgiving. While I love thighs and drumsticks for their juiciness, bone-in breasts work great too. You might just need to adjust the frying time a bit – breasts can cook a little faster. Boneless, skinless chicken can work, but you lose some of that signature crispiness and juiciness from the bone and skin, so keep an eye on it so it doesn’t overcook.

Nutritional Information (Estimate)

Keep in mind that these numbers are just an estimate, as things can change based on the exact ingredients you use and how big your chicken pieces turn out. But for a typical serving, you’re looking at roughly 550 calories, 35g of fat (about 10g saturated), 30g of protein, and 30g of carbs. This is a hearty meal, perfect for when you need that comfort food fix! It’s good to know what you’re fueling up on, and you can learn more about nutritional content in general if you’re curious!

Share Your Comfort Food Creation!

Alright, have you whipped up this glorious crispy fried chicken yet? I’d absolutely LOVE to hear how it turned out for you! Did you try a double dredge? What sides did you pair it with? Drop a comment below or give it a star rating – it really helps other home cooks find this recipe! You can also reach out through my contact page. Happy cooking, and enjoy that comfort food!

Crispy Country Fried Chicken

Author: ferecipe.com
Total Time: 40 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic comfort food recipe for perfectly crispy and juicy country fried chicken.

Ingredients

Scale

2 pounds chicken pieces (thighs, drumsticks, breasts)
2 cups all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large eggs
1/2 cup milk
Vegetable oil for frying

Instructions

Pat the chicken pieces dry with paper towels.
In a shallow dish, whisk together the flour, salt, pepper, paprika, garlic powder, and onion powder.
In another shallow dish, whisk the eggs and milk.
Dip each chicken piece first into the egg mixture, letting any excess drip off, then dredge it thoroughly in the flour mixture, pressing to coat.
Place the coated chicken on a wire rack and let it sit for about 10-15 minutes to allow the coating to adhere.
In a large, heavy skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place a few chicken pieces into the hot oil, being careful not to overcrowd the skillet.
Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the chicken from the skillet and place it on a clean wire rack to drain excess oil.
Repeat with the remaining chicken pieces.

Notes

For extra crispy skin, you can double-coat the chicken.
Adjust the heat as needed to maintain a consistent frying temperature.
Serve hot with your favorite Southern sides.

Prep Time: 20 min
Cook Time: 20 min
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 35g
Saturated Fat: 10g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 30g
Cholesterol: 150mg

Keywords: country fried chicken, fried chicken recipe, comfort food, crispy chicken, Southern cooking