Fried Chicken Breast (Print Version)
Buttermilk-brined, golden-crisp chicken breasts with a seasoned flour-cornstarch coating—ready in about 30 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Brine and 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 - Vegetable oil for frying (approximately 2 cups)
# How-To Steps:
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 until combined.
03 - Submerge chicken breasts in the buttermilk mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
04 - In a separate shallow bowl or dish, combine flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), remaining salt, and black pepper. Whisk until evenly distributed.
05 - Remove chicken from the marinade, allowing excess buttermilk to drain. Press each breast firmly into the flour mixture, coating both sides thoroughly and shaking off any excess.
06 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch. Heat over medium-high to 350°F, using a kitchen thermometer to monitor temperature.
07 - Carefully place chicken breasts in the hot oil, working in batches to avoid overcrowding. Fry for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
08 - Transfer fried chicken to a paper-towel-lined plate to drain. Let rest for 2 to 3 minutes before serving.
# Expert Tips:
01 -
- The cornstarch trick creates a shatteringly crisp crust that holds up even after cooling.
- Buttermilk does double duty here, tenderizing the meat while adding a subtle tang that pairs beautifully with the spiced coating.
02 -
- Crowding the pan drops the oil temperature fast, leading to greasy soggy chicken instead of that crave worthy crunch.
- Letting the coated chicken rest five minutes on a wire rack before frying helps the flour adhere and prevents peeling.
03 -
- Use a thermometer every single time because guessing oil temperature is how great chicken goes wrong.
- Double dredging, dipping back into buttermilk then flour again, creates an extra thick crust worth the mess.