Country Fried Chicken

Fresh chicken, buttermilk battered and deep fried to a golden brown. This is an ‘all-purpose’ method for  buttermilk battering your favorite cuts of meat and fresh seafoods. America’s favorite recipe.


  • 6 oz  boneless skinless chfried chicken all american classic deep fried chickenicken breast.
  • 4 oz  white flour
  • 4 oz  Buttermilk
  • Salt, pepper and season your flour as desired.


  • Using a meat tenderizer, ‘pound’ your chicken breast to a uniform thickness.
  • Heat oil in fryer to 350°
  • Dip chicken breast into buttermilk.
  • Coat chicken with seasoned white flour.
  • Add chicken breast to fryer until golden brown and cooked through.
  • Remove from fryer and let oil drip away.

Serving Suggestions:

  • Serve with a Garden Salad for a light lunch.
  • Serve with any picnic type side dishes for a great summer meal.
  • Toss in teriyaki sauce and serve atop rice pilaf.
  •  The same method can be used for chicken wings, drumsticks or thighs. Longer cooking times are neede for ‘bone-in’ chicken.
  • Other foods such as steak and seafood can be prepared using this same method.

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