10 Tips for Making the Best Country Fried Chicken
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Use bone-in chicken for the juiciest results.
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Marinate in buttermilk for at least 4 hours, ideally overnight.
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Season both the flour and the chicken for full flavour.
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Use a cast-iron skillet for even heat retention and crisping.
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Maintain oil temperature at 350°F (175°C) for perfect frying.
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Don’t overcrowd the pan—fry in batches to keep the oil hot.
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Drain on a wire rack instead of paper towels for lasting crispiness.
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Let chicken rest 5 minutes before serving to lock in juices.
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Add a touch of cornstarch to the flour mix for extra crunch.
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Serve hot for best flavour and texture—fried chicken waits for no one.
Serve it with Suggestions
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Mashed potatoes and cream gravy
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Buttery biscuits
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Southern-style green beans
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Macaroni and cheese
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Coleslaw and corn on the cob
FAQ's
Q: Can I use boneless chicken?
A: Yes, but adjust cooking time to prevent drying out.
Q: What’s the best oil for frying?
A: Peanut oil or canola oil—both have high smoke points and neutral flavour.
Q: Can I bake instead of fry?
A: Yes, but you won’t get quite the same crunch. Bake at 400°F (200°C) until golden and cooked through.
Q: How do I reheat fried chicken?
A: Reheat in a 350°F oven on a wire rack for 15 minutes to maintain crispiness.
Q: Can I make it spicy?
A: Add more cayenne or hot sauce to the marinade for heat.
