Fried Chicken Breast (Printable)
Golden buttermilk-brined chicken breasts with a crisp seasoned coating and juicy interior—quick, comforting main.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Brine & Marinade
02 - 1 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Seasoned Coating
05 - 1 cup all-purpose flour
06 - 1/2 cup cornstarch
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon cayenne pepper (optional)
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
→ Frying
12 - Vegetable oil, for frying (about 2 cups)
# How to Make It:
01 - Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
02 - In a mixing bowl, combine the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
03 - In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper until well combined.
04 - Remove each chicken breast from the buttermilk marinade, allowing the excess to drain off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure the coating adheres well on all sides.
05 - Pour vegetable oil into a large skillet or deep pan to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C), using a kitchen thermometer to verify the temperature.
06 - Carefully place the coated chicken breasts into the hot oil, working in batches to avoid overcrowding the pan. Fry for 6 to 7 minutes per side until the exterior is deep golden brown and the internal temperature registers 165°F (74°C).
07 - Transfer the fried chicken breasts to a paper-towel-lined plate to drain excess oil. Allow them to rest for 2 to 3 minutes before serving to let the juices redistribute.
# Expert Advice:
01 -
- The cornstarch in the coating is the real secret to that restaurant quality crunch everyone asks about.
- Buttermilk marinade makes the chicken so tender you can cut it with a fork, no exaggeration.
02 -
- If the oil temperature drops below 325 degrees Fahrenheit the coating absorbs grease instead of frying crisp, so use a thermometer and watch it like a hawk.
- Pressing the flour coating firmly onto the wet chicken with your hands is the difference between a crust that stays on and one that falls off in the pan.
03 -
- Marinate the chicken overnight and you will notice the texture transforms into something remarkably close to what you get at a dedicated fried chicken spot.
- Double dredge by dipping back into buttermilk then flour again for an extra thick crust that shatters when you bite into it.