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Buttermilk Country Fried Chicken

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The secret to this juicy and tender fried chicken lies in the simple buttermilk marinade. The crisp crust has a delicious hint of thyme.


  • 1 cup buttermilk
  • 1 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon salt
  • 1garlic clove, minced

  • 2 lb boneless skinless chicken breasts and/or thighs
  • 3/4c up all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon paprika
  • Oil for frying
Read Also:

Oven Baked Chicken Breast Recipe


  1. Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
  2. In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
  3. Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
  4. Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.
Adapted from
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