Classic Country Fried Chicken

Instructions

1. 1

   Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.

2. 2

   In a large bowl, pour the buttermilk over the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.

3. 3

   In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.

4. 4

   Remove the chicken breasts from the buttermilk, allowing any excess to drip off, and dredge them in the flour mixture, pressing the flour onto the chicken to ensure it adheres well.

5. 5

   Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

6. 6

   Carefully place the coated chicken breasts into the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry for 6-8 minutes on each side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).

7. 7

   Remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil.

8. 8

   Serve hot and enjoy your Classic Country Fried Chicken!