Name: Country Fried Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Skinless, boneless chicken breast halves - 8; Buttermilk - 1 quart; Shallots, finely chopped - 3; Chopped garlic - 2 tablespoons; Salt - 2 tablespoons; White sugar - 2 tablespoons; Ground cumin - 1 ¼ teaspoons; Ground black pepper - 1 ½ teaspoons; Vegetable oil for frying, or as needed - 2 cups; All purpose flour - 4 cups; Baking powder - 2 tablespoons; Salt - 2 teaspoons; Eggs, beaten - 8 large

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Country Fried Chicken

1. Skinless, boneless chicken breast halves - 8

2. Buttermilk - 1 quart

3. Shallots, finely chopped - 3

4. Chopped garlic - 2 tablespoons

5. Salt - 2 tablespoons

6. White sugar - 2 tablespoons

7. Ground cumin - 1 ¼ teaspoons

8. Ground black pepper - 1 ½ teaspoons

9. Vegetable oil for frying, or as needed - 2 cups

10. All purpose flour - 4 cups

11. Baking powder - 2 tablespoons

12. Salt - 2 teaspoons

13. Eggs, beaten - 8 large

How to cook deliciously - Country Fried Chicken

1. Stage

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.

2. Stage

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.

3. Stage

Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.

4. Stage

Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.

5. Stage

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.

6. Stage

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.