Boneless Country Fried Chicken 🍗✨
This Boneless Country Fried Chicken is crispy, juicy, and packed with flavor! With a golden, crunchy coating and tender, well-seasoned chicken, it’s comfort food at its best. Whether you're making a quick dinner or meal prepping for the week, this foolproof recipe is a must-try!
Ingredients
- 1.5 lbs boneless chicken breasts or thighs thighs stay juicier!
- 2 cups buttermilk or milk + 1 tbsp vinegar
- 1.5 cups all-purpose flour or gluten-free 1:1 blend
- 1 tbsp paprika smoked or regular
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper optional for spice
- 1 tsp salt plus extra for sprinkling
- 1 tsp black pepper
- Oil for frying vegetable, canola, or peanut oil
Instructions
- Soak the chicken in buttermilk for at least 15 minutes (or overnight for extra tenderness).
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Shake excess buttermilk off the chicken, then dredge in the flour mixture, pressing to coat. For extra crispiness, double-dip: buttermilk → flour → buttermilk → flour again.
- Heat 1 inch of oil in a skillet to 350°F (175°C). Fry chicken in batches for 4-5 minutes per side until golden brown and cooked through.
- Drain on a wire rack and let rest for 5 minutes before serving.
Notes
- For extra crunch: Add a splash of buttermilk to the flour to create crispy bits.
- No buttermilk? Mix 2 cups of milk with 1 tbsp vinegar or lemon juice and let sit for 5 minutes.
- Make it healthier: Air fry at 400°F for 12-15 minutes, flipping halfway.
- Storage: Keeps in the fridge for 3-4 days. Reheat in the oven or air fryer to keep crispy!