Crispy Fried Chicken Breast (Printable Version)

Tender chicken breasts with crispy seasoned coating, fried until golden and juicy.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, about 5 oz each, pounded to even ½-inch thickness

→ Marinade

02 - ½ cup buttermilk
03 - 1 large egg
04 - 1 tsp kosher salt
05 - ½ tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 1 tsp paprika

→ Breading

08 - ¾ cup plus 2 tbsp all-purpose flour
09 - ¾ cup panko breadcrumbs
10 - ½ tsp kosher salt
11 - ½ tsp smoked paprika
12 - ½ tsp cayenne pepper (optional)

→ Frying

13 - 2 cups vegetable oil, for shallow or deep frying

# How To Make It:

01 - If the chicken breasts are uneven in thickness, place each one between two sheets of plastic wrap and gently pound with a meat mallet to a uniform ½-inch thickness.
02 - In a large mixing bowl, whisk together the buttermilk, egg, kosher salt, black pepper, garlic powder, and paprika until fully combined.
03 - Submerge the chicken breasts in the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
04 - In a shallow dish, combine the flour, panko breadcrumbs, salt, smoked paprika, and cayenne pepper. Mix well. Remove the chicken from the marinade, letting any excess drip off.
05 - Dredge each marinated chicken breast in the flour-breadcrumb mixture, pressing firmly on all sides so the coating adheres completely. Shake off any loose breading.
06 - Pour the vegetable oil into a large skillet or deep frying pan and set over medium-high heat. Heat until the oil shimmers and reaches 350°F on an instant-read thermometer.
07 - Carefully lay the breaded chicken breasts into the hot oil. Fry for 5 to 7 minutes per side until deeply golden and crispy, and the internal temperature reads 165°F at the thickest part.
08 - Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Let rest for 2 to 3 minutes before slicing and serving.

# Helpful Hints:

01 -
  • The buttermilk marinade works overnight magic, making every bite outrageously tender even if you overcook it by a minute.
  • You get that deep fried crunch and satisfaction without needing a deep fryer or fancy equipment.
  • It reheats beautifully in a toaster oven the next day, which means you should absolutely make extra.
02 -
  • Do not crowd the pan because dropping the oil temperature leads to greasy soggy chicken instead of the crisp crust you want.
  • If your chicken browns too fast on the outside but is still raw inside, finish it in a 180 degree Celsius oven for 5 to 8 minutes.
03 -
  • Let the coated chicken rest on a wire rack for 5 minutes before frying so the breading adheres firmly and does not slide off in the oil.
  • The oil temperature will drop when you add chicken, so start slightly hotter than your target temperature and adjust down as needed.

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