Crispy Fried Chicken Breast (Print Version)
Golden, juicy chicken breasts coated in seasoned crispy breadcrumbs, fried to perfection
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts, about 5 oz each
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 large egg
04 - 1 tsp salt
05 - 1/2 tsp black pepper
06 - 1 tsp garlic powder
07 - 1 tsp paprika
→ Coating
08 - 1 cup all-purpose flour
09 - 1 cup breadcrumbs, panko or regular
10 - 1/2 tsp salt
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp cayenne pepper, optional
→ Frying
13 - 2 cups vegetable oil, for shallow or deep frying
# How-To Steps:
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 - Submerge the chicken breasts in the marinade, cover the bowl, and refrigerate for at least 30 minutes or up to 4 hours.
04 - In a shallow dish, combine the flour, breadcrumbs, salt, smoked paprika, and cayenne pepper. Remove the chicken from the marinade, letting any excess drip off.
05 - Dredge each marinated chicken breast in the flour-breadcrumb mixture, pressing gently to ensure an even coating on all sides.
06 - Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully place the coated chicken breasts in the oil and fry for 5 to 7 minutes per side, until golden brown and crispy, with an internal temperature of 165°F.
07 - 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 Tips:
01 -
- The buttermilk marinade works like magic to keep every bite incredibly juicy even if you accidentally overcook it a little.
- You get that deep southern fried chicken satisfaction without needing a whole bird or an entire afternoon.
02 -
- If the oil is not hot enough before you add the chicken, the coating will absorb oil and turn soggy instead of crispy.
- Overcrowding the pan drops the oil temperature dramatically, so fry in batches if needed and keep the first pieces warm in a low oven.
03 -
- Dry brining the chicken with salt for an hour before the buttermilk soak takes the juiciness to an entirely different level.
- Letting the coated chicken rest on a wire rack for five minutes before frying helps the breading set and reduces flakes falling off in the oil.