Fried Chicken Breast (Print version)
Golden crispy coating with juicy tender meat inside, ready in 30 minutes.
# What goes in:
→ Chicken
01 - 4 boneless, skinless chicken breasts, about 5 oz each
→ Marinade
02 - ½ cup buttermilk
03 - 1 large egg
04 - 1 tsp salt
05 - ½ tsp black pepper
06 - 1 tsp garlic powder
07 - 1 tsp paprika
→ Breading
08 - 1 cup all-purpose flour
09 - ¾ cup panko or regular breadcrumbs
10 - ½ tsp salt
11 - ½ tsp smoked paprika
12 - ½ tsp cayenne pepper (optional)
→ Frying
13 - 2 cups vegetable oil
# Cooking steps:
01 - If the chicken breasts are thick, place them between sheets of plastic wrap and gently pound to an even thickness of about ½ inch using a meat mallet.
02 - In a large bowl, whisk together the buttermilk, egg, salt, black pepper, garlic powder, and paprika until well combined.
03 - Submerge the chicken breasts in the marinade, cover the bowl, and refrigerate for at least 30 minutes or up to 4 hours for best results.
04 - In a shallow dish, combine the flour, breadcrumbs, salt, smoked paprika, and cayenne pepper. Mix thoroughly to distribute the seasonings evenly.
05 - Remove each chicken breast from the marinade, allowing excess to drip off. Dredge in the flour-breadcrumb mixture, pressing firmly on all sides to ensure an even, adherent coating.
06 - Pour the vegetable oil into a large skillet or deep frying pan and heat over medium-high heat until shimmering and reaching 350°F.
07 - Carefully place the breaded chicken breasts into the hot oil and fry for 5 to 7 minutes per side until golden brown and crispy. The internal temperature should reach 165°F.
08 - Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Allow to rest for 2 to 3 minutes before serving.
# Tips from flavorandfeast:
01 -
- The buttermilk marinade is the real secret here, tenderizing the meat so every bite stays succulent even after frying.
- It looks and tastes like something from a Southern diner, but the whole process takes barely half an hour from start to finish.
02 -
- Overcrowding the pan drops the oil temperature fast, leading to greasy soggy chicken instead of crispy, so fry in batches if needed.
- The internal temperature matters more than the timer because chicken breasts vary in thickness no matter how carefully you pound them.
03 -
- Stir a handful of grated Parmesan into the breadcrumb mixture for a savory depth that will have everyone guessing your secret.
- If your oil starts smoking at any point, pull the pan off the heat immediately because burnt oil will ruin the flavor of everything it touches.