Crispy Fried Chicken Breast (Printable Version)
Golden, juicy chicken breasts with a crispy seasoned coating—ready in 30 minutes.
# What You 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 Steps:
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.
02 - In a bowl, whisk together the buttermilk, salt, black pepper, and garlic powder. Add the chicken breasts, turning to coat evenly. Marinate for at least 30 minutes or up to overnight in the refrigerator.
03 - In a shallow bowl, combine the all-purpose flour, paprika, cayenne pepper, onion powder, salt, and black pepper until well blended.
04 - Pour vegetable oil into a large skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F.
05 - 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.
06 - Carefully place the coated 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.
07 - Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5 minutes before serving.
# Helpful Tips:
01 -
- The buttermilk marinade is the real secret, tenderizing the meat while adding a subtle tang that makes every bite memorable.
- You get that irresistible crunch without any complicated techniques or equipment beyond a skillet and a meat mallet.
02 -
- If the oil is not hot enough when you add the chicken, the breading will soak up grease instead of crisping, so always test with a small pinch of flour first.
- Double dipping through the buttermilk and flour a second time creates an extra thick, shatteringly crisp crust that is absolutely worth the mess.
03 -
- Letting the breaded chicken rest on a sheet pan for 5 minutes before frying helps the flour bond to the meat so the coating does not slide off in the pan.
- Use a cast iron skillet if you have one because it holds heat steadily and gives the most even, beautiful golden brown crust.