Country Fried Chicken Recipe..Ahhh..Memories
Country Fried Chicken Recipe..Ahhh..Memories!!! is a easy American recipe that serves 4. 450 calories per serving. Recipe by Divas Can Cook on YouTube.
Prep: 1 hr 30 min | Cook: 30 min | Total: 2 hrs 15 min
Cost: $11.89 total, $2.97 per serving
Ingredients
- 5 lb Chicken Pieces (mixed dark and white meat) (cut into bite‑size pieces)
- to taste Kosher Salt (for brine and flour seasoning)
- 2 cup Buttermilk (room temperature)
- 2 tbsp Hot Sauce (your favorite brand)
- 2 cup All‑Purpose Flour (for coating)
- to taste Black Pepper (freshly ground)
- to taste Celery Salt (adds subtle celery flavor)
- 4 cup Vegetable Oil (or Peanut Oil) (for deep frying, heat to 350°F)
Instructions
Prepare Brine
In a mixing bowl combine the kosher salt, buttermilk, and hot sauce. Stir until the salt dissolves completely.
Time: PT5M
Brine the Chicken
Add the chicken pieces to the brine, making sure they are fully submerged. Cover and refrigerate for 1 hour.
Time: PT1H
Temperature: 4°C
Rinse and Dry
After 1 hour, pour out the brine, discard it, and rinse the chicken thoroughly under cold water. Pat dry with paper towels.
Time: PT5M
Season the Chicken
Place the chicken on a clean pan or plate and sprinkle generously with the seasoning blend (salt, black pepper, celery salt). Toss to coat evenly.
Time: PT5M
Prepare Flour Coating
In a separate bowl whisk together the flour, a pinch of salt, black pepper, and celery salt until well combined.
Time: PT5M
First Flour Coat
One piece at a time, dip the seasoned chicken into the flour mixture, using one hand to hold the chicken and the other to toss flour over it until fully coated.
Time: PT10M
Rest for Flour Absorption
Place the flour‑coated chicken on a cooling rack and let it rest for 5 minutes so the flour adheres to the skin.
Time: PT5M
Second Flour Coat (Double Bread)
After the rest, return each piece to the flour mixture for a second coating, ensuring a thick, even layer.
Time: PT5M
Heat Oil
Heat the vegetable oil in the fryer or deep pan to 350°F (175°C). Use a thermometer to monitor temperature.
Time: PT10M
Temperature: 350°F
Fry the Chicken
Working in small batches, lower the chicken into the hot oil using the fryer basket or tongs. Fry dark meat for about 8‑9 minutes and white meat for 6‑7 minutes, or until internal temperature reaches 165°F.
Time: PT30M
Temperature: 350°F
Drain and Rest
Remove the fried chicken onto a clean cooling rack to drain excess oil. Let rest for 2 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 20g
- Fat
- 25g
- Fiber
- 1g
Dietary info: Contains gluten, Contains dairy, Not vegan, Not vegetarian
Allergens: Dairy, Wheat
Ingredient Substitutions
- Instead of Chicken Pieces (mixed dark and white meat): Turkey pieces
- Instead of Kosher Salt: Sea salt
- Instead of Buttermilk: Milk + lemon juice
- Instead of Hot Sauce: Tabasco, Sriracha
- Instead of All‑Purpose Flour: Gluten‑free flour blend
- Instead of Black Pepper: White pepper
- Instead of Celery Salt: Regular salt + celery seed
- Instead of Vegetable Oil (or Peanut Oil): Canola oil, Sunflower oil
Equipment Needed
- Mixing Bowl
- Whisk
- Frying Pan or Deep Fryer
- Fryer Basket
- Cooling Rack
- Tongs
- Meat Thermometer (optional)
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Brining the chicken for flavor and juiciness
- Rinsing thoroughly to remove excess salt
- Double coating with seasoned flour
- Maintaining oil temperature at 350°F during frying
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika to the flour mixture
- Use a mix of butter and oil for a richer taste, but keep oil level high enough for deep frying
- Season the brine with a dash of garlic powder if you like
Troubleshooting
Chicken is salty after brining
Rinse the chicken thoroughly and pat dry before seasoning; reduce brine time next time.
Coating falls off during frying
Allow the double‑coated chicken to rest on a rack for a few minutes so the flour adheres before frying.
Oil is too cool and chicken is greasy
Use a thermometer and preheat oil to 350°F; adjust heat as needed to maintain temperature.
Storage
Refrigerator: Store in an airtight container for up to 4 days; reheat in oven to retain crispness.
Freezer: Cool completely, then freeze in a zip‑top bag for up to 2 months. Reheat from frozen in a 350°F oven.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Brine the chicken up to 24 hours ahead and keep refrigerated
- After double coating, you can place the chicken on a rack and refrigerate for up to 4 hours before frying
- Fry the chicken and reheat in a 350°F oven to retain crispness if serving later
Frequently Asked Questions
What is the cultural significance and history of Country Fried Chicken in Southern American cuisine?
Country fried chicken is a staple of Southern comfort food, originating from farm‑house kitchens where leftover chicken was brined, seasoned, and fried in cast‑iron pans. It embodies the resourceful, hearty cooking style of the American South and is often served at family gatherings and picnics.
What are the traditional regional variations of Country Fried Chicken in the Southern United States?
In the Deep South, the chicken may be marinated in buttermilk and hot sauce, while in the Midwest it’s often seasoned with paprika and garlic. Some regions add cornmeal to the coating for extra crunch, and others serve it with creamy gravy or honey mustard dipping sauce.
How is Country Fried Chicken traditionally served in the South?
It is typically served hot, paired with sides like mashed potatoes, coleslaw, biscuits, or cornbread. In many Southern homes, it’s accompanied by a drizzle of honey or a side of creamy gravy for extra richness.
On what occasions is Country Fried Chicken traditionally enjoyed in Southern culture?
Country fried chicken is popular for family Sunday dinners, holiday gatherings, church potlucks, and backyard barbecues. Its comforting flavor makes it a go‑to dish for celebrations and casual get‑togethers alike.
What makes Country Fried Chicken special or unique in American Southern cuisine?
The combination of a tangy buttermilk‑hot sauce brine, a double‑flour coating, and deep‑frying creates a juicy interior with an ultra‑crisp crust. The technique of double‑breading without egg gives it a distinctive texture that sets it apart from standard fried chicken.
What are the most common mistakes to avoid when making Country Fried Chicken?
Common errors include over‑brining (which makes the chicken too salty), not rinsing the brine off, skipping the second flour coating, and frying at the wrong oil temperature. Each of these can lead to soggy, greasy, or overly salty chicken.
Why does this Country Fried Chicken recipe use a buttermilk‑hot sauce brine instead of a traditional dry rub?
The brine infuses the meat with moisture and a subtle heat from the hot sauce, ensuring the chicken stays juicy even after deep‑frying. A dry rub alone would not provide the same level of tenderness.
Can I make Country Fried Chicken ahead of time and how should I store it?
Yes. You can brine the chicken up to 24 hours in advance, and after double‑coating you can refrigerate it for up to 4 hours before frying. Store fried pieces in an airtight container in the refrigerator for up to 4 days, reheating in a 350°F oven to retain crispness.
What texture and appearance should I look for when making Country Fried Chicken?
The crust should be a deep golden‑brown, evenly coated, and visibly crunchy. When cut, the meat inside should be white, moist, and the internal temperature should read 165°F on a thermometer.
What does the YouTube channel Divas Can Cook specialize in?
The YouTube channel Divas Can Cook specializes in approachable, home‑cooked comfort food recipes with a focus on Southern and classic American dishes, offering step‑by‑step tutorials that emphasize flavor and simplicity.
How does the YouTube channel Divas Can Cook's approach to Southern cooking differ from other cooking channels?
Divas Can Cook blends personal storytelling with clear, no‑fluff instructions, often providing printable PDFs on the blog. The channel emphasizes using everyday pantry ingredients and avoids overly complex techniques, making Southern recipes accessible to beginners.
Last updated: August 21, 2026
