Fried Chicken Breast (Printable Version)
Buttermilk-marinated chicken breasts with a seasoned flour coating, fried until golden and juicy.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Brine & Marinade
02 - 1 cup buttermilk
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Seasoned Coating
05 - 1 cup all-purpose flour
06 - 1/2 cup cornstarch
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
→ Frying
12 - 2 cups vegetable oil, for frying
# How To Make It:
01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
02 - In a mixing bowl, whisk together buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Submerge the chicken breasts in the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours for maximum tenderness.
03 - In a separate shallow bowl or dish, combine flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly to distribute seasonings evenly.
04 - Remove each chicken breast from the buttermilk marinade, allowing excess liquid to drain off. Press each piece firmly into the seasoned flour mixture, ensuring full coverage on all sides. Shake off any loose coating.
05 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch. Heat over medium-high heat to 350°F, monitoring with a kitchen thermometer for accuracy.
06 - Carefully place dredged chicken breasts into the hot oil in batches, avoiding overcrowding. Fry for 6 to 7 minutes per side until deep golden brown and the internal temperature registers 165°F at the thickest part.
07 - Transfer the fried chicken to a paper-towel-lined plate or wire rack. Allow to rest for 2 to 3 minutes so juices redistribute before serving.
# Helpful Hints:
01 -
- The cornstarch trick creates a shatteringly crisp crust that stays crunchy even after cooling.
- Buttermilk tenderizes the meat so every bite stays remarkably juicy inside.
02 -
- Overcrowding the pan drops the oil temperature and turns your crispy chicken soggy, so fry in batches even if it feels tedious.
- Letting the coated chicken rest for five minutes before frying helps the crust adhere and prevents it from flaking off in the pan.
03 -
- For the crispiest possible crust, double dredge by dipping the floured chicken back into the buttermilk and then into the flour one more time.
- Marinating the chicken overnight transforms the texture entirely and makes the meat incredibly tender and flavorful.