Fried Chicken Breast (Print version)
Buttermilk-marinated chicken breasts with a seasoned flour coating, fried until golden and juicy.
# What goes in:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Brine and Marinade
02 - 1 cup buttermilk
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Seasoned Coating
05 - 1 cup all-purpose flour
06 - 1/2 cup cornstarch
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
→ Frying
12 - 2 cups vegetable oil, for frying
# Cooking steps:
01 - Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
02 - In a mixing bowl, whisk together the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
03 - Submerge the pounded chicken breasts in the buttermilk mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours for optimal tenderness.
04 - In a separate shallow bowl or dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Whisk until evenly distributed.
05 - Remove each chicken breast from the marinade, allowing excess buttermilk to drip off. Press each piece firmly into the flour mixture, ensuring an even and thorough coating on all sides.
06 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F. Use a kitchen thermometer to verify temperature.
07 - Carefully place the coated chicken breasts 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 registers 165°F.
08 - Transfer the fried chicken to a paper-towel-lined plate and let rest for 2 to 3 minutes to allow juices to redistribute before serving.
# Tips from flavorandfeast:
01 -
- The buttermilk marinade is the real secret, tenderizing the meat so every bite stays incredibly moist even after frying.
- Cornstarch in the coating creates that shatteringly crisp crust you usually only get from restaurant fried chicken.
02 -
- If the oil temperature drops below 325 degrees Fahrenheit, the coating absorbs grease instead of frying crisp, so fry in small batches and let the oil recover between rounds.
- Overnight marination in buttermilk transforms the texture completely, making the chicken so tender you can cut it with a fork.
03 -
- Use one hand for the wet buttermilk and the other for the dry flour to avoid breading your own fingers into club hands, a lesson learned after many messy sessions.
- A teaspoon of baking powder added to the flour mixture creates tiny air bubbles in the crust that make it impossibly light and crunchy.