Fried Chicken Breast (Printable)
Golden, crispy breaded chicken breasts that stay juicy inside. Seasoned, fried, and ready in just 30 minutes.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 large egg
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
→ Coating
08 - 1 cup all-purpose flour
09 - 1 cup breadcrumbs (panko or regular)
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon cayenne pepper (optional)
→ Frying
13 - 2 cups vegetable oil (for shallow or deep frying)
# Directions:
01 - If the chicken breasts are thick, gently pound them to an even thickness of about 1/2 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 - Add the chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration.
04 - Set up two shallow dishes. In the first, combine the flour, breadcrumbs, salt, smoked paprika, and cayenne pepper. In the second, place the marinated chicken, shaking off any excess liquid.
05 - Dredge each marinated chicken breast in the flour-breadcrumb mixture, pressing gently to ensure an even, thorough coating on all sides.
06 - Heat the vegetable oil in a large skillet or frying pan over medium-high heat until shimmering and the temperature reaches 350°F.
07 - Carefully place the coated chicken breasts in the hot oil and fry for 5 to 7 minutes per side until golden brown and crispy, ensuring the internal temperature reaches 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.
# Expert Suggestions:
01 -
- The buttermilk marinade does most of the work for you, keeping every bite outrageously juicy with almost no effort.
- That shatteringly crisp coating holds up beautifully even after sitting out for a while, making leftovers genuinely exciting.
- It uses pantry staples you probably already have, so there is no last minute grocery store run required.
02 -
- If the oil is not hot enough the coating will absorb grease like a sponge and you will end up with something sad instead of crispy.
- Overcooking is the enemy of chicken breast, pull it from the oil the moment it hits 75 degrees Celsius because carryover heat will finish the job.
- Resting is not optional, cutting immediately means losing all the juices that make the meat worth eating.
03 -
- Letting the coated chicken sit on a wire rack for 5 minutes before frying helps the breading adhere and reduces the chance of it falling off in the oil.
- If you want an extra thick crust, dredge the chicken twice by dipping it back into the marinade and then back into the flour mixture for a double coating that shatters when you bite into it.