Fried Chicken Breast (Printable)
Crispy, golden chicken breasts soaked in buttermilk and coated in seasoned flour for a juicy, crunchy main.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Brine
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Coating
05 - 1 cup all-purpose flour
06 - 1/2 cup cornstarch
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
→ Frying
12 - Vegetable oil, for frying (about 2 cups)
# Directions:
01 - Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
02 - In a mixing bowl, combine the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the chicken breasts and submerge them completely. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator for more tenderness.
03 - In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper until evenly combined.
04 - Remove the chicken from the buttermilk marinade, allowing excess liquid to drain off. Dredge each breast in the flour mixture, pressing firmly to ensure the coating adheres well on all sides.
05 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch. Heat the oil to 350°F (175°C), using a kitchen thermometer to monitor the temperature.
06 - Carefully place the coated chicken breasts into the hot oil in batches, being careful not to overcrowd the pan. Fry for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
07 - Transfer the fried chicken breasts to a paper-towel-lined plate to drain excess oil. Let rest for 2 to 3 minutes before serving.
# Expert Suggestions:
01 -
- The buttermilk marinade works overnight magic, making every bite tender without any fancy technique.
- Cornstarch in the coating is the trick restaurant kitchens use for that shatteringly crisp exterior.
02 -
- Crowding the pan drops the oil temperature fast and you end up with greasy soggy chicken instead of the crisp crust you want.
- Skipping the rest period means the juices run out the moment you cut into it and your beautiful chicken dries out before it reaches the plate.
03 -
- An overnight soak in buttermilk transforms the texture completely and is absolutely worth the extra planning.
- Cornstarch is the single ingredient that takes your crust from good to unforgettable so never leave it out.