1. Prepare the Chicken:

• • Place one chicken breast at a time between two sheets of plastic wrap (or inside a large zip-top bag).

• • Using the flat side of a meat tenderizer or a heavy mallet/rolling pin, pound the chicken evenly until it is about 1/2 inch thick. Repeat with remaining chicken breasts.

• • Pat the pounded chicken completely dry with paper towels.

2. Marinate the Chicken:

• • In a shallow dish or bowl large enough to hold the chicken, combine the whisked eggs, salt, and buttermilk. Stir well.

• • Add the pounded chicken breasts to the buttermilk marinade, ensuring they are fully submerged.

• • Cover the dish and refrigerate for at least 1-2 hours, or ideally overnight for maximum tenderness.

3. Temper Chicken and Prepare Breading:

• • Remove the marinating chicken from the refrigerator and let it sit out at room temperature for 25-30 minutes before frying. This helps it cook more evenly.

• • While the chicken tempers, prepare the breading. In another shallow dish, combine the all-purpose flour, breadcrumbs, seasoned salt, paprika, cayenne pepper, and black pepper. Whisk together until well combined.

4. Heat the Frying Oil:

• • Pour enough vegetable oil into a large skillet (cast iron preferred) to come about halfway up the sides of the chicken cutlets (approx. 1/2 to 3/4 inch deep, depending on skillet size).

• • Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy if possible. If you don’t have one, a pinch of breading mixture dropped in should sizzle vigorously but not burn instantly. Adjust heat as needed to maintain temperature.

5. Bread the Chicken (Just Before Frying):

• • Work with one piece of chicken at a time, right before adding it to the hot oil.

• • Lift one chicken cutlet from the buttermilk marinade, allowing excess marinade to drip off.

• • Place the chicken into the breading mixture. Turn it over several times, pressing the breading firmly onto the chicken with your hands. Ensure every part, including nooks and crannies, is completely coated and the exterior feels dry.

6. Fry the Chicken:

• • Carefully place the freshly breaded chicken cutlet into the hot oil. Do not overcrowd the pan; fry in batches (usually 2 pieces at a time in a large skillet) to maintain oil temperature.

• • Fry for 4-5 minutes on the first side. Once the bottom edges begin to brown nicely and the crust looks golden, carefully flip the chicken using a thin spatula and/or tongs.

• • Fry on the second side for another 4-5 minutes, or until the chicken is deeply golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C). Adjust heat slightly if browning too quickly or too slowly.

7. Drain and Repeat:

• • Once cooked, carefully transfer the fried chicken to a wire cooling rack placed over paper towels or a baking sheet. Allowing excess oil to drip off and air to circulate prevents the bottom crust from getting soggy.

• • Bring the oil temperature back up to 350°F if necessary between batches. Repeat the breading and frying process for the remaining chicken breasts.

8. Serve:

• • Serve the Country Fried Chicken hot and crispy. It pairs classically with cornbread, mashed potatoes, and chicken gravy or brown gravy.