Fried Chicken Breast (Print version)
Golden, crispy fried chicken breasts with juicy meat and flavorful seasoning.
# What you'll need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ Breading
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon paprika
08 - 1/2 teaspoon cayenne pepper
09 - 1 teaspoon onion powder
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ For Frying
12 - Vegetable oil, for frying (about 2 cups)
# How to make it:
01 - Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
02 - In a bowl, whisk together the buttermilk, salt, black pepper, and garlic powder until well combined.
03 - Add the pounded chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor penetration.
04 - In a shallow dish, combine the all-purpose flour, paprika, cayenne pepper, onion powder, salt, and black pepper. Whisk until uniformly blended.
05 - Pour vegetable oil into a large skillet or deep frying pan to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C).
06 - Remove each breast from the marinade, allowing excess buttermilk to drip off. Dredge thoroughly in the seasoned flour mixture, pressing firmly to ensure the coating adheres on all sides.
07 - Carefully place the breaded chicken into the hot oil, working in batches to avoid overcrowding. Fry for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
08 - Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Allow to rest for 5 minutes before serving to let juices redistribute.
# Expert suggestions:
01 -
- The buttermilk marinade guarantees juiciness even in white meat, which dries out so easily.
- You probably have every single ingredient in your pantry right now, no specialty shopping required.
02 -
- If the oil is not hot enough when you add the chicken, the coating will soak up grease instead of sealing and crisping.
- Crowding the pan drops the oil temperature fast, so fry in batches even if it feels tedious.
03 -
- For an extra thick crust, double dip by running the breaded chicken back through the buttermilk and flour one more time before frying.
- Let the breaded chicken rest on a plate for five minutes before it hits the oil, which helps the coating adhere so it does not slide off during frying.