Crispy Fried Chicken Breast (Printable)
Golden, crispy fried chicken breasts with juicy meat and perfectly seasoned coating. Ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 1 cup buttermilk
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon garlic powder
→ Breading
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon cayenne pepper
09 - 1 teaspoon onion powder
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
→ For Frying
12 - 2 cups vegetable oil, for frying
# How to Prepare:
01 - Place chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/2-inch thickness throughout.
02 - In a mixing bowl, whisk together the buttermilk, salt, black pepper, and garlic powder until well combined.
03 - Submerge the pounded chicken breasts in the buttermilk mixture, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor penetration.
04 - In a shallow dish, combine the all-purpose flour, paprika, cayenne pepper, onion powder, salt, and black pepper. Whisk until evenly distributed.
05 - Pour vegetable oil into a large skillet to a depth of about 1/4 inch. Heat over medium-high heat until the oil reaches 350°F. Use a thermometer to monitor temperature.
06 - Remove each breast from the buttermilk marinade, allowing excess liquid to drip off. Press each piece firmly into the seasoned flour, flipping and pressing again to ensure full, even coating on all sides.
07 - Carefully lower the breaded chicken into the hot oil, working in batches to avoid overcrowding. Fry for 6 to 7 minutes per side until deeply golden brown and the internal temperature reads 165°F at the thickest part.
08 - Transfer fried chicken to a wire rack set over a sheet pan or a paper towel-lined plate to drain excess oil. Allow to rest for 5 minutes before serving to let juices redistribute.
# Expert Advice:
01 -
- The buttermilk marinade is the real secret, tenderizing the meat while locking in moisture so every bite stays juicy.
- You probably already have every single ingredient in your pantry right now, which makes this an any night kind of meal.
02 -
- Do not rush the oil temperature, because chicken dropped into oil that is too cool will soak up grease and turn soggy instead of crisp.
- Double dipping through the buttermilk and flour a second time creates an outrageously crunchy crust that is worth the extra mess.
03 -
- Let the coated chicken rest on a sheet pan for five minutes before frying so the flour really adheres and does not slide off in the oil.
- Use a wire rack instead of paper towels for draining, because resting directly on paper creates steam and softens the bottom crust.