People in the American South love country fried chicken as a comfort food. This juicy, crispy chicken dish is made in a way that makes it taste and look different from regular fried chicken. In this article, we’ll talk about what makes country fried chicken unique, how it’s made, its history, and why it’s still so popular today.
The Origins and Evolution of Country Fried Chicken
Country fried chicken has its roots in Southern cooking traditions. It probably came about as a change from traditional pan-fried chicken in the late 1800s or early 1900s. The way the meat was tenderized and breaded was similar to chicken fried steak, which was also becoming popular at the time.
Some say that Scottish immigrants who came to the South brought their fried chicken recipes with them. Others say that African American cooks in the area came up with the dish. Either way, it became a staple in Southern food culture over many years.
While recipes varied from family to family, the basic method was consistent – chicken dredged in flour and pan-fried to a crispy finish. It was a common sight at picnics, church events, and family dinners across the South. Today, country fried chicken remains a staple of Southern home cooking and restaurant fare.
What Makes Country Fried Chicken Different from Fried Chicken?
There are a few key differences that distinguish country fried chicken from other fried chicken:
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Chicken breasts or other boneless chicken pieces are used in country fried chicken to make the cooking more even. Regular fried chicken is often bone-in.
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Tenderizing – Country fried chicken meat is pounded to tenderize it before breading. This enhances the texture.
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Breading – A seasoned flour mixture creates the crispy coating. Sometimes the chicken is double-dipped for a thicker crust.
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Pan-frying – The chicken is pan-fried rather than deep-fried for a distinct flavor.
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Creamy gravy – The signature country gravy, made from the pan drippings, is an essential component.
How to Make Classic Country Fried Chicken
Making authentic country fried chicken takes a bit of time and effort, but it’s worth it for the scrumptious flavor. Here is an overview of the process:
Prep the chicken – Pound chicken breasts thin to tenderize. You can use a meat mallet, rolling pin, or heavy pan.
Make the coating – Whisk together flour, salt, pepper, spices like garlic/onion powder, paprika, thyme, and cayenne.
Dip in buttermilk – Soak chicken in buttermilk briefly to enhance moisture and flavor.
Bread chicken – Dredge chicken in flour mixture until fully coated on both sides. Gently press coating onto chicken.
Pan fry – Fry chicken in a cast iron skillet in 1/2 inch hot oil for 5-7 minutes per side.
Make gravy – Whisk flour into drippings to make a roux. Slowly stir in milk and cook until thickened. Season with pepper and spices.
Serve and enjoy – Pour gravy over fried chicken and enjoy this crispy, juicy, comforting meal.
Tips for Making the Best Country Fried Chicken
Here are some helpful tips for achieving the perfect crispy crust and moist, tender meat when making country fried chicken at home:
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Use boneless, skinless chicken breasts pounded to an even 1/4-1/2 inch thickness. This ensures even cooking.
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Allow chicken to soak in buttermilk for at least 30 minutes prior to breading. This marinates the meat for added moisture and flavor.
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Season the flour coating generously. A bland breading means bland chicken. Use salt, pepper, garlic powder, paprika, cayenne, etc.
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Do a double dip of buttermilk and flour coating for extra crunch. Let excess drip off between coatings.
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Use a cast iron skillet and heat the oil to 350°F. The thick pan maintains even heat for crispy chicken.
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Resist the urge to crowd the pan. Cook chicken in batches to maintain oil temperature.
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Allow chicken to rest on a wire rack after frying. This prevents steaming and sogginess.
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Make the gravy with pan drippings. Don’t discard them! This adds rich flavor.
Follow these tips and you’ll be rewarded with the signature crunch and juicy tenderness that makes country fried chicken so crave-worthy.
Regional Variations to Try
While the basic recipe remains the same, there are some fun regional twists on country fried chicken worth trying:
Tennessee – Uses self-rising flour and spices like cayenne and sage in the coating.
Louisiana – Adds hot sauce and Creole seasoning to the buttermilk for a kick.
Texas – Opts for thick-cut chicken fried steak instead of chicken. Served with cream gravy.
Kentucky – Favors black pepper, garlic, and paprika in the breading mixture.
Georgia – Relies on tangy buttermilk and a blend of peppery spices for flavor.
Mississippi – Uses bacon drippings in the gravy for a smoky, salty flavor.
So feel free to experiment with different seasoning blends, buttermilk add-ins, and gravy variations until you find your favorite!
Why Has Country Fried Chicken Endured?
There are several reasons why country fried chicken remains so beloved today:
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Nostalgia – It evokes fond memories of home cooking and family meals for many Southerners.
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Simple, satisfying flavors – The crispy coating and tender meat delivers on flavor without fancy frills.
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Cultural pride – It’s seen as a tasty icon of Southern heritage and hospitality.
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Adaptable recipe – As tastes evolve, cooks keep reinventing it with new twists.
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Comfort food factor – There’s something universally appealing about the crunchy, juicy, homestyle meal.
So for those craving a taste of comforting Southern cuisine, country fried chicken delivers. Its versatility and crowd-pleasing qualities ensure this regional specialty will continue satisfying fried chicken lovers for generations to come.
Frequently Asked Questions About Country Fried Chicken
What type of chicken is best for country fried chicken?
Boneless, skinless chicken breasts are the traditional choice. Chicken thighs can also be used. Bone-in chicken is not ideal since the meat is harder to pound thin.
What’s the difference between country gravy and sausage gravy?
Country gravy is made with pan drippings, milk, and flour. Sausage gravy includes crumbled sausage and uses the drippings to make a meatier, heartier gravy.
Can you bake country fried chicken instead of frying?
Yes, baking is a healthier alternative. Dredge it in flour, spray with oil, and bake at 400°F for around 25 minutes until cooked through and crispy.
How long does country fried chicken last in the fridge?
Properly stored, it will last 3-4 days refrigerated. Reheat it in a 350°F oven until warmed through before serving.
What are good side dishes with country fried chicken?
Classic pairings include mashed potatoes, biscuits, corn on the cob, collard greens, coleslaw, and cornbread.
Conclusion
With its crispy crust, juicy meat, peppery gravy, and soulful flavors, country fried chicken is a cherished Southern specialty. This tutorial breaks down how to make it, tips for perfection, its history, variations, and why we still love it today. Frying up this comforting recipe invites a sense of nostalgia, celebration of heritage, and pure enjoyment. So gather round the dinner table and bite into this delicious piece of Americana.
