{"id":100279,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/country-fried-chicken\/"},"modified":"2023-11-21T13:47:37","modified_gmt":"2023-11-21T19:47:37","slug":"country-fried-chicken","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/country-fried-chicken\/","title":{"rendered":"Country Fried Chicken"},"content":{"rendered":"<p>There\u2019s nothing quite as delicious as a plateful of succulent country fried chicken. White and dark meat are dredged in an herbaceous, subtly spicy batter, then they&#8217;re deep-fried to golden perfection. Sink your teeth into a perfectly fried piece, and enjoy a deeply savory, crunchy crust with juicy, tender chicken meat.<\/p>\n<p>If you\u2019re new to deep-frying, get to know our <a href=\"https:\/\/www.tasteofhome.com\/collection\/southern-fried-chicken-tips\/\" data-name=\"www.tasteofhome.com\/collection\/southern-fried-chicken-tips\/\" data-module=\"content engagement\" data-position=\"embedded links\">fried chicken tips<\/a> so you can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-name=\"www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-module=\"content engagement\" data-position=\"embedded links\">deep-fry at home<\/a> with confidence.<\/p>\n<h2>Ingredients for Country Fried Chicken<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1922065\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Country-Fried-Chicken_FT23_2354_ST_0802_3.jpg?fit=700%2C467\" alt=\"Country Fried Chicken with Butter on Corn\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Fryer chicken: <\/strong>Fryer chickens (also known as \u201cbroiler chickens\u201d) are 3- to 4-pound chickens. Their smaller size makes them perfect for frying. Save money on your grocery bill by learning <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-up-a-whole-chicken\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-up-a-whole-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to cut a whole chicken<\/a>, while also having a nice assortment of white and dark meat to choose from.<\/li>\n<li><strong>Milk: <\/strong>Milk adds flavor to the wet mixture, as well as browning power to the chicken\u2019s crispy crust. Buttermilk also works here as a 1:1 substitution.<\/li>\n<li><strong>All-purpose flour: <\/strong>All-purpose flour forms the base for the dredging mixture. It helps the chicken form a nice, crispy crust forms once it\u2019s cooked in oil.<\/li>\n<li><strong>Garlic salt: <\/strong>Salt enhances the flavor of all the ingredients, while garlic creates a pleasant pungency in the flavor profile.<\/li>\n<li><strong>Black pepper: <\/strong>Pepper creates a sharp, zingy note in this country fried chicken recipe\u2019s blend of spices.<\/li>\n<li><strong>Paprika: <\/strong>Paprika gives a super-subtle kick of spice, plus a little color for the crust.<\/li>\n<li><strong>Poultry seasoning: <\/strong>Poultry seasoning typically contains dried sage, thyme, rosemary, marjoram, nutmeg and onion powder. It&#8217;s an herbaceous, bright seasoning.<\/li>\n<li><strong>Egg: <\/strong>An egg acts as a binder to help the dry ingredients stick to the chicken.<\/li>\n<li><strong>Oil: <\/strong>Peanut oil and avocado oil are some of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\">best oils for frying<\/a> due to their high smoke point (and delicious taste). Canola oil is another great option if you are looking for a flavorless oil.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Create the wet and dry mixtures<\/h3>\n<p>In a resealable container, whisk the flour, garlic salt, pepper, paprika and poultry seasoning. In a shallow bowl, beat the egg and milk until well combined.<\/p>\n<h3>Step 2: Coat the chicken<\/h3>\n<p>Dip the chicken pieces into the wet mixture in the shallow bowl, and then place them in the container with the dry ingredients. Place the lid on the container, and shake the container to coat the chicken evenly.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Repeat this process once more if you want the cooked chicken to have an extra-crispy breading.<\/p>\n<h3>Step 3: Deep-fry the chicken<\/h3>\n<p>In a large skillet or Dutch oven, heat 1\/4 inch of oil to 375\u00b0F. Fry the chicken, a few pieces at a time, until the chicken is golden brown and the juices run clear, 7 to 10 minutes on each side. Place the finished chicken on a paper plate lined with paper towels to drain excess oil.<\/p>\n<p><em>Editor\u2019s Tip: <\/em>Use a thermometer to get the most accurate reading of your oil\u2019s temperature and chicken\u2019s internal temperature. According to our <a href=\"https:\/\/www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-name=\"www.tasteofhome.com\/article\/deep-frying-temperature-chart\/\" data-module=\"content engagement\" data-position=\"embedded links\">deep-frying temperature chart<\/a>, chicken should be cooked to an internal temperature of at least 165\u00b0.<\/p>\n<h2>Country Fried Chicken Variations<\/h2>\n<ul>\n<li><strong>Marinate the chicken: <\/strong>Before you dredge the raw chicken pieces, place them in a bowl of buttermilk overnight in the fridge. Buttermilk\u2019s acidity tenderizes the chicken while adding moisture and flavor.<\/li>\n<li><strong>Spice up the breading: <\/strong>Add a few more spices of your choosing (like chili powder or cumin) to the dry mixture, or make our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cajun-country-fried-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/cajun-country-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">Cajun country fried chicken<\/a> for a spicy flavor boost.<\/li>\n<li><strong>Reduce the oil: <\/strong>Instead of deep-frying the chicken, try spritzing the chicken pieces with a little bit of oil and baking the chicken instead, just as we do in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oven-fried-chicken-drumsticks\/\" data-name=\"www.tasteofhome.com\/recipes\/oven-fried-chicken-drumsticks\/\" data-module=\"content engagement\" data-position=\"embedded links\">oven-fried chicken drumsticks<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Country Fried Chicken<\/h2>\n<p>To store in the refrigerator, let the fried chicken cool to room temperature. Transfer the chicken to a paper towel-lined airtight container. The cooked <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-does-cooked-chicken-last-in-the-fridge\/\" data-name=\"www.tasteofhome.com\/article\/how-long-does-cooked-chicken-last-in-the-fridge\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken can last in the fridge<\/a> for up to three days.<\/p>\n<p>To freeze, let the leftover chicken cool to room temperature, then line the chicken on a baking sheet. Place in the freezer for an hour to flash freeze, then transfer the chicken to a resealable bag. Store in the freezer for up to three months.<\/p>\n<p>To <a href=\"https:\/\/www.tasteofhome.com\/article\/reheat-fried-chicken\/\" data-name=\"www.tasteofhome.com\/article\/reheat-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">reheat fried chicken<\/a> from the fridge, let the chicken stand at room temperature for about 30 minutes. Preheat an air fryer to 350\u00b0F or a toaster or oven to 400\u00b0F. Cook until the chicken reaches an internal temperature of 165\u00b0F, around five minutes in the air fryer or 15 minutes in the oven. To reheat frozen fried chicken, allow it to thaw in the fridge overnight, then follow the reheating steps above.<\/p>\n<h2>Country Fried Chicken Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1920981\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Country-Fried-Chicken_FT23_2354_ST_0802_2.jpg?fit=700%2C467\" alt=\"Country Fried Chicken with Butter and Corn\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use buttermilk instead of regular milk to make country fried chicken?<\/h3>\n<p>Yes, you can use buttermilk instead of regular milk to make country fried chicken. Replace the milk with buttermilk for a 1:1 substitute.<\/p>\n<h3>What do you serve with country fried chicken?<\/h3>\n<p>The best dish to serve with country fried chicken is <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-white-gravy\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-white-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">white gravy<\/a>, also known as \u201ccountry gravy.\u201d To make white gravy, melt butter in a pot over medium heat. Whisk in flour, salt and pepper until smooth. Slowly stream in the milk while whisking, bringing it to a boil and cooking the gravy for a minute or two so the sauce thickens.<\/p>\n<p>The best <a href=\"https:\/\/www.tasteofhome.com\/collection\/side-dishes-for-fried-chicken\/\" data-name=\"www.tasteofhome.com\/collection\/side-dishes-for-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">side dishes for fried chicken<\/a> range from crunchy and bright to warm and savory. For a fresh salad side, try our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cherry-tomato-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/cherry-tomato-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\">cherry tomato salad<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/barley-corn-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/barley-corn-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\">barley corn salad<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/vibrant-black-eyed-pea-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/vibrant-black-eyed-pea-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\">vibrant black-eyed pea salad<\/a>. If you want something more comforting, you can\u2019t go wrong with our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-macaroni-and-cheese\/\" data-name=\"www.tasteofhome.com\/recipes\/creamy-macaroni-and-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\">creamy macaroni and cheese<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/bacon-collard-greens\/\" data-name=\"www.tasteofhome.com\/recipes\/bacon-collard-greens\/\" data-module=\"content engagement\" data-position=\"embedded links\">bacon collard greens<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mom-s-buttermilk-biscuits\/\" data-name=\"www.tasteofhome.com\/recipes\/mom-s-buttermilk-biscuits\/\" data-module=\"content engagement\" data-position=\"embedded links\">mom\u2019s buttermilk biscuits<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our country fried chicken has an ultra-crispy, herbaceous breading that encases succulent chicken. Use this recipe next time the fried chicken hunger strikes.<\/p>\n","protected":false},"author":7955,"featured_media":1952556,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307330,304358,304328,305271,304177,304292,304007,303966,303887,306848,304297,304268,307307,305374,324623,305394,304005,304150,303883],"categories-v2":[310369,308988,308984,308481,309216,309457,308305,308554,308495,308478,309603,308308,259483,310342,309381,309177,309408,308549,309434,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"Cajun Country Fried Chicken","post_link":"\/recipes\/cajun-country-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cajun-Country-Fried-Chicken_EXPS_FT23_7152_ST_0802_3.jpg"},{"post_title":"Country-Style Chicken","post_link":"\/recipes\/country-style-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27724__QC854037D68C-1.jpg"},{"post_title":"Country Chicken and Gravy","post_link":"\/recipes\/country-chicken-with-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/Country-Chicken-with-Gravy_EXPS_DSBZ17_28571_D01_13_3b-4-e1723545091440.jpg"},{"post_title":"Pan Fried Chicken","post_link":"\/recipes\/pan-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38409_C1115462D47D-5.jpg"},{"post_title":"Southern Country-Fried Steak","post_link":"\/recipes\/country-fried-steaks\/","post_image":"\/wp-content\/uploads\/2024\/10\/Southern-Country-Fried-Steak_EXPS_THVP24_2078_MR_09_23_1.jpg"},{"post_title":"Southern Barbecued Chicken","post_link":"\/recipes\/southern-barbecued-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25399_CW10585D29C-1.jpg"},{"post_title":"Chicken with Country Gravy","post_link":"\/recipes\/chicken-with-country-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39826_RX1193260A10_08_1b-4.jpg"},{"post_title":"Korean Fried Chicken","post_link":"\/recipes\/korean-fried-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Korean-Fried-Chicken_EXPS_TOHVP24_277927_MR_12_11_1.jpg"},{"post_title":"The Best Fried Chicken in Every State","post_link":"\/collection\/the-best-fried-chicken-in-every-state\/","post_image":"\/wp-content\/uploads\/2019\/01\/blue-ribbon-fried-chicken-e1631850475965.jpg"},{"post_title":"Easy Fried Chicken","post_link":"\/recipes\/easy-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20961_TH10385D27C.jpg"},{"post_title":"Southern Fried Okra","post_link":"\/recipes\/southern-fried-okra\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southern-Fried-Okra_EXPS_HCA24_39758_P2_MD_10_26_8b.jpg"},{"post_title":"Crispy Ranch Fried Chicken","post_link":"\/recipes\/crispy-ranch-fried-chicken\/","post_image":"\/wp-content\/uploads\/2019\/10\/EXPS_HVR19_246119_B10_15_9bv2.jpg"},{"post_title":"Fried Chicken and Waffles","post_link":"\/recipes\/fried-chicken-and-waffles\/","post_image":"\/wp-content\/uploads\/2024\/02\/Fried-Chicken-and-Waffles-_EXPS_FT23_274716_ST_0831_3.jpg"},{"post_title":"Country-Fried Venison","post_link":"\/recipes\/country-fried-venison\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Southwestern Chicken","post_link":"\/recipes\/southwestern-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24145_QC10597D52A-5.jpg"},{"post_title":"Air-Fryer Southern-Style Chicken","post_link":"\/recipes\/air-fryer-southern-style-chicken\/","post_image":"\/wp-content\/uploads\/2018\/05\/Air-Fryer-Southern-Style-Chicken_EXPS_FT23_227101_EC_100423_3.jpg"},{"post_title":"Slow-Cooker Country Captain Chicken","post_link":"\/recipes\/slow-cooker-country-captain-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Slow-Cooker-Country-Captain-Chicken_EXPS_TOHD24_220748_LeticiaAlmeida_06.jpg"},{"post_title":"Fried Chicken Tenders","post_link":"\/recipes\/southern-fried-chicken-strips\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southern-Fried-Chicken-Strips_EXPS_FT23_35128_ST_0720_5.jpg"},{"post_title":"Fried Chicken Sandwich","post_link":"\/recipes\/crispy-chicken-sandwich-recipe\/","post_image":"\/wp-content\/uploads\/2024\/02\/Crispy-Chicken-Sandwich_EXPS_TOHcom23_273477_DR_04_26_6b.jpg"},{"post_title":"Crispy Fried Chicken","post_link":"\/recipes\/crispy-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Crispy-Fried-Chicken_EXPS_TOHJJ22_6445_DR_02_03_11b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Country-Fried-Chicken_EXPS_FT23_2354_ST_0802_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/country-fried-chicken\/","name":"Country Fried Chicken","datePublished":"2018-01-01","dateModified":"2023-11-21","prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Country-Fried-Chicken_EXPS_FT23_2354_ST_0802_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"Our country fried chicken has an ultra-crispy, herbaceous breading that encases succulent chicken. Use this recipe next time the fried chicken hunger strikes.","recipeIngredient":["1 cup all-purpose flour","2 teaspoons garlic salt","2 teaspoons pepper","1 teaspoon paprika","1\/2 teaspoon poultry seasoning","1 large egg","1\/2 cup 2% milk","1 broiler\/fryer chicken (3 to 3-1\/2 pounds), cut up","Oil for frying"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the wet and dry mixtures","text":"In a resealable container, whisk the flour, garlic salt, pepper, paprika and poultry seasoning. In a shallow bowl, beat the egg and milk until well combined."},{"@type":"HowToStep","name":"Coat the chicken","text":"Dip the chicken pieces into the wet mixture in the shallow bowl, and then place them in the container with the dry ingredients. Place the lid on the container, and shake the container to coat the chicken evenly. Editor\u2019s Tip: Repeat this process once more if you want the cooked chicken to have an extra-crispy breading."},{"@type":"HowToStep","name":"Deep-fry the chicken","text":"In a large skillet or Dutch oven, heat 1\/4 inch of oil to 375\u00b0F. Fry the chicken, a few pieces at a time, until the chicken is golden brown and the juices run clear, 7 to 10 minutes on each side. Place the finished chicken on a paper plate lined with paper towels to drain excess oil. Editor\u2019s Tip: Use a thermometer to get the most accurate reading of your oil\u2019s temperature and chicken\u2019s internal temperature. According to our deep-frying temperature chart, chicken should be cooked to an internal temperature of at least 165\u00b0."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 592 calories","fatContent":"41g fat (7g saturated fat)","cholesterolContent":"137mg cholesterol","sodiumContent":"765mg sodium","carbohydrateContent":"18g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"37g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.642857,"reviewCount":14,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southern","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"efwynne"},"reviewBody":"After reading the reviews i used  buttermilk instead and the chicken was really good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pajamaangel"},"reviewBody":"This was some of the best fried chicken I have ever made.  I had to alter the way I cooked it because I couldn't find my cast iron skillet with the lid.  I browned the chicken in oil on both sides and finished it in a 400 degree oven for 30 minutes.  Came out deliciously juicy with crispy skin.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ribbet39"},"reviewBody":"This is the first time making Fried Chicken and this was great.  I did change a couple of things. 1-instead of a shallow bowl i used a large zip bag. 2- added a few shots of Hot sauce to the wet bag. 3- added chicken to the wet bag and let it rest for 1\/2 hour turning the bag a couple of times. When I was ready to start putting the pieces into the dry bag I first drained the liquid from the wet then started by dropping only 2 pieces into the dry bag at a time.  Clean up was fast.  Will make this again and again.  Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BIGRUNNINGTAZ"},"reviewBody":"THIS IS A KEEPER.  AS FOR THE COOKING; COOK IT THE WAY YOU USUALLY FRY CHICKEN.THIS TASTE WAS VERY GOOD. THE WHOLE FAMILY LOVED THIS.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rodney Walker","givenName":"Rodney","familyName":"Walker"},"reviewBody":"I don\u2019t normally cook, my wife does the cooking in our home. I decided today to cook to give my wife a break. I must say, that was by far the best chicken I have ever cooked, when I do cook. My boys and wife really enjoyed it! Anytime I cook fired chicken, form this time forward it will be this recipe.Thank you, for sharing such a easy and tasty recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cobysmom"},"reviewBody":"VERY GOOD! CHICKEN WAS NICE AN MOIST AND FLAVOR WAS GREAT!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"whywhat"},"reviewBody":"I have fried chicken for years, decided to try this method, it is the best even the next day cold, not a greasy taste. Love it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marymynia"},"reviewBody":"A quick fast meal ,I sure would make  this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tomswit"},"reviewBody":"I made a lot of chicken in my life. But your cooking time of 35-40 minutes is way off.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bearguy64"},"reviewBody":"Well worth the effort, reminds me of summer days at Grandma's house for dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sugarcrystal"},"reviewBody":"This recipe is good as is, but I like to soak the chicken in buttermilk for a couple hours before cooking. I also use seasoned salt in place of the garlic salt.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bugs4life"},"reviewBody":"My family loved it first time and it was easy !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Toonietoad"},"reviewBody":"I found this recipe great and tasted like my mother used to make - she died in 1973 and the recipe died with her so I am very happy to find your recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"diandrew77"},"reviewBody":"Very good recipe and so easy!! My family love it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"2354","romance_copy_dek":"Our country fried chicken has an ultra-crispy, herbaceous breading that encases succulent chicken. 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I decided today to cook to give my wife a break. I must say, that was by far the best chicken I have ever cooked, when I do cook. My boys and wife really enjoyed it! Anytime I cook fired chicken, form this time forward it will be this recipe.<\/p><p>Thank you, for sharing such a easy and tasty recipe.<\/p>","CommentId":1,"DateRated":"12\/12\/2017 23:45","GUID":"1653c8866d8449b1ac8011089ed2d0ed","MemberId":9359148,"Rating":5,"ScreenName":"Rodney ","SubmittedDate":"12\/12\/2017 23:45"},{"Comment":"<p>This was some of the best fried chicken I have ever made.  I had to alter the way I cooked it because I couldn't find my cast iron skillet with the lid.  I browned the chicken in oil on both sides and finished it in a 400 degree oven for 30 minutes.  Came out deliciously juicy with crispy skin.<\/p>","CommentId":2,"DateRated":"01\/14\/2017 17:20","GUID":"cdbb56f4680f431a88e560da406cb9de","MemberId":1603339,"Rating":5,"ScreenName":"pajamaangel","SubmittedDate":"01\/14\/2017 17:20"},{"Comment":"<p>After reading the reviews i used  buttermilk instead and the chicken was really good.<\/p>","CommentId":3,"DateRated":"07\/01\/2014 01:00","GUID":"b75963ac47134ef395fd6eacd653c71b","MemberId":4092460,"Rating":5,"ScreenName":"efwynne","SubmittedDate":"07\/01\/2014 01:00"},{"Comment":"<p>Very good recipe and so easy!! My family love it!<\/p>","CommentId":4,"DateRated":"","GUID":"a4a87c268e1740c4a75fd98fcf891c07","MemberId":7505915,"Rating":5,"ScreenName":"diandrew77","SubmittedDate":"04\/29\/2014 23:10"},{"Comment":"I found this recipe great and tasted like my mother used to make - she died in 1973 and the recipe died with her so I am very happy to find your recipe!","CommentId":5,"DateRated":"","GUID":"30d2af703e154f0c8d6c3deae4d6086a","MemberId":7119167,"Rating":5,"ScreenName":"Toonietoad","SubmittedDate":"01\/30\/2014 23:23"},{"Comment":"<p>My family loved it first time and it was easy !<\/p>","CommentId":6,"DateRated":"","GUID":"912a9156828a44dba5f8792a2ebadd8b","MemberId":7457883,"Rating":5,"ScreenName":"Bugs4life","SubmittedDate":"10\/26\/2013 12:03"},{"Comment":"<p>This recipe is good as is, but I like to soak the chicken in buttermilk for a couple hours before cooking. I also use seasoned salt in place of the garlic salt.<\/p>","CommentId":7,"DateRated":"08\/11\/2013 00:03","GUID":"3abb538d97894b83875064d59f204e8e","MemberId":5836839,"Rating":4,"ScreenName":"sugarcrystal","SubmittedDate":"08\/11\/2013 00:03"},{"Comment":"<p>Well worth the effort, reminds me of summer days at Grandma&#39;s house for dinner.<\/p>","CommentId":8,"DateRated":"04\/20\/2013 17:51","GUID":"bbc1938e89164f13b63986dc3e1d72f1","MemberId":7234338,"Rating":5,"ScreenName":"bearguy64","SubmittedDate":"04\/20\/2013 17:51"},{"Comment":"","CommentId":9,"DateRated":"04\/16\/2013 09:56","GUID":"4ba0da3e2dde43cea64b8adc1e9c6e8b","MemberId":1015455,"Rating":5,"ScreenName":"farmmompatti","SubmittedDate":"04\/16\/2013 09:56"},{"Comment":"","CommentId":10,"DateRated":"01\/14\/2013 20:11","GUID":"1c6ea95330ac4dbda295367eb5cb2352","MemberId":6914994,"Rating":0,"ScreenName":"wosesmom","SubmittedDate":"01\/14\/2013 20:11"},{"Comment":"<p>Love, love, love this recipe and so does my five year old :)<\/p>","CommentId":11,"DateRated":"01\/08\/2013 20:49","GUID":"2542bbbbba304d2e97c45e47aac4923d","MemberId":5191730,"Rating":0,"ScreenName":"kcar8498","SubmittedDate":"01\/08\/2013 20:49"},{"Comment":"","CommentId":12,"DateRated":"12\/28\/2012 16:57","GUID":"ef7d9e8fa8e246cc99ccb22805d64096","MemberId":4695340,"Rating":5,"ScreenName":"jenjones75","SubmittedDate":"12\/28\/2012 16:57"},{"Comment":"","CommentId":13,"DateRated":"10\/02\/2012 18:24","GUID":"1d21e5f624094338b04e4a960d724aec","MemberId":1850683,"Rating":0,"ScreenName":"August1","SubmittedDate":"10\/02\/2012 18:24"},{"Comment":"<p>This is the first time making Fried Chicken and this was great.  I did change a couple of things. 1-instead of a shallow bowl i used a large zip bag. 2- added a few shots of Hot sauce to the wet bag. 3- added chicken to the wet bag and let it rest for 1\/2 hour turning the bag a couple of times. When I was ready to start putting the pieces into the dry bag I first drained the liquid from the wet then started by dropping only 2 pieces into the dry bag at a time.  Clean up was fast.  Will make this again and again.  Thanks<\/p>","CommentId":14,"DateRated":"08\/25\/2012 22:22","GUID":"74806B41EBA2423593F848556E086C82","MemberId":805471,"Rating":5,"ScreenName":"ribbet39","SubmittedDate":"08\/25\/2012 22:22"},{"Comment":"","CommentId":15,"DateRated":"08\/14\/2012 19:44","GUID":"126f0d783094448595281ab6ab53f3c7","MemberId":6177401,"Rating":0,"ScreenName":"Svalley","SubmittedDate":"08\/14\/2012 19:44"},{"Comment":"","CommentId":16,"DateRated":"12\/07\/2011 10:58","GUID":"3A36AAAAF4F04F4EB3F9249342BF707D","MemberId":3152297,"Rating":0,"ScreenName":"kheath36","SubmittedDate":"12\/07\/2011 10:58"},{"Comment":"<p>I have fried chicken for years, decided to try this method, it is the best even the next day cold, not a greasy taste. Love it.<\/p>","CommentId":17,"DateRated":"10\/15\/2011 23:16","GUID":"d9accd5cbecd4f7ab61f5965de1f8502","MemberId":6148151,"Rating":5,"ScreenName":"whywhat","SubmittedDate":"10\/15\/2011 23:15"},{"Comment":"<p>VERY GOOD! CHICKEN WAS NICE AN MOIST AND FLAVOR WAS GREAT!<\/p>","CommentId":18,"DateRated":"08\/16\/2011 15:54","GUID":"10167091e4304545a4356736638630ae","MemberId":3634107,"Rating":4,"ScreenName":"cobysmom","SubmittedDate":"08\/16\/2011 15:54"},{"Comment":"","CommentId":19,"DateRated":"10\/24\/2010 19:43","GUID":"484d082d0e9d4050b9b3517fd47fc53e","MemberId":3206853,"Rating":5,"ScreenName":"kissdacook","SubmittedDate":"10\/24\/2010 19:43"},{"Comment":"<p>THIS IS A KEEPER.  AS FOR THE COOKING; COOK IT THE WAY YOU USUALLY FRY CHICKEN.<\/p><p>THIS TASTE WAS VERY GOOD. THE WHOLE FAMILY LOVED THIS.<\/p>","CommentId":20,"DateRated":"06\/12\/2010 13:20","GUID":"5BC2D80B68B5D1F9CBAB038693D6BB49","MemberId":94457,"Rating":5,"ScreenName":"BIGRUNNINGTAZ","SubmittedDate":"06\/12\/2010 13:20"},{"Comment":"","CommentId":21,"DateRated":"06\/04\/2010 10:21","GUID":"e9e2342561de4a8894ca16a93934042e","MemberId":5122876,"Rating":4,"ScreenName":"mscleaner","SubmittedDate":"06\/04\/2010 10:21"},{"Comment":"<p>I made a lot of chicken in my life. But your cooking time of 35-40 minutes is way off.<\/p>","CommentId":22,"DateRated":"06\/04\/2010 06:29","GUID":"280F1BBE9C3A4406A41E14541C4C7029","MemberId":494802,"Rating":2,"ScreenName":"tomswit","SubmittedDate":"06\/04\/2010 06:29"},{"Comment":"","CommentId":23,"DateRated":"06\/04\/2010 00:53","GUID":"9C30B4F674E348B9BF70196C0F0538CF","MemberId":2974002,"Rating":5,"ScreenName":"Brainchild","SubmittedDate":"06\/04\/2010 00:53"},{"Comment":"","CommentId":24,"DateRated":"06\/03\/2010 20:03","GUID":"6382F12E8F46BB17C4F91BE397642BBC","MemberId":132402,"Rating":5,"ScreenName":"gunntdel","SubmittedDate":"06\/03\/2010 20:03"},{"Comment":"","CommentId":25,"DateRated":"06\/03\/2010 18:21","GUID":"be5e866d20cf4fa79c47ea1c003c29a0","MemberId":3996766,"Rating":1,"ScreenName":"jmboshkoshnew.rr.com","SubmittedDate":"06\/03\/2010 18:21"},{"Comment":"<p>A quick fast meal ,I sure would make  this.<\/p>","CommentId":26,"DateRated":"02\/10\/2010 22:07","GUID":"677689c6cb3643c6a6eee4c95502fa50","MemberId":3880219,"Rating":5,"ScreenName":"marymynia","SubmittedDate":"02\/10\/2010 22:07"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Country Fried Chicken"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Country Fried Chicken Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/country-fried-chicken\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Country Fried Chicken Recipe: How to Make It","description":"This country fried chicken recipe cooks up tender, juicy chicken with an herby, spicy and crunchy 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