Crispy Chicken Fried (Printable Version)
Tender chicken double-dipped in seasoned flour, fried to golden perfection.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
→ Seasoned Flour Coating
04 - 2 cups all-purpose flour
05 - 1 tablespoon cornstarch
06 - 2 teaspoons paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon salt
10 - 1 teaspoon black pepper
11 - 1/2 teaspoon cayenne pepper
12 - 1 teaspoon dried thyme
→ Egg Wash
13 - 2 large eggs
14 - 1/2 cup milk
→ For Frying
15 - 4 cups vegetable oil
# How-To Steps:
01 - Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet.
02 - In a large bowl, whisk buttermilk and hot sauce. Add chicken, turning to coat. Cover and refrigerate for at least 1 hour or up to overnight.
03 - In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne, and thyme.
04 - In a separate bowl, whisk eggs and milk together until well combined.
05 - Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, then dip in egg wash, then dredge again in seasoned flour, pressing lightly to adhere coating.
06 - Heat oil in a deep skillet or Dutch oven to 350°F.
07 - Fry chicken in batches without overcrowding for 5–7 minutes per side until golden brown and internal temperature reaches 165°F.
08 - Transfer to a wire rack or paper towels to drain. Let rest for 5 minutes before serving.
# Helpful Tips:
01 -
- The buttermilk soak makes the chicken impossibly tender while keeping that crunch intact
- Double coating creates that restaurant style texture we all crave but think we can't achieve at home
02 -
- Crowding the pan drops the oil temperature dramatically, resulting in greasy chicken with a soggy coating
- Letting the chicken rest on a wire rack instead of paper towels alone keeps that crunch intact while excess oil drips away
03 -
- Use your left hand for wet ingredients and right hand for dry to keep your fingers from getting completely coated in batter
- Season your flour mixture generously, because the chicken only tastes as good as the coating itself