Fried Chicken Breast (Print Version)
Juicy chicken breasts with crispy breadcrumb coating, fried until golden brown and perfectly seasoned.
# 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 - 3/4 cup breadcrumbs, panko or regular
10 - 1/2 tsp salt
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp cayenne pepper, optional
→ For 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 - Add the chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration.
04 - Arrange two shallow dishes: in the first, combine the flour, breadcrumbs, salt, smoked paprika, and cayenne pepper. Remove the chicken from the marinade, shaking off any excess.
05 - Dredge each marinated chicken breast in the flour-breadcrumb mixture, pressing gently to ensure an even, adherent coating on all sides.
06 - Heat the vegetable oil in a large skillet or frying pan over medium-high heat until shimmering and the temperature reaches 350°F.
07 - Carefully place the coated chicken breasts in the hot oil and fry for 5 to 7 minutes per side until golden brown and crispy, reaching an internal temperature of 165°F.
08 - 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 -
- That shatteringly crisp crust giving way to juicy meat is the kind of contrast that makes people close their eyes when they take a bite.
- Buttermilk marinade does most of the heavy lifting for you, so even on a tired weeknight you can pull off something that feels special.
02 -
- Crowding the pan drops the oil temperature fast, so fry in batches and give each piece breathing room.
- Letting the coated chicken rest for five minutes before frying helps the breading adhere instead of falling off in the pan.
03 -
- A wire rack set over a baking sheet keeps the bottom crust from getting soggy while the chicken rests.
- Double dredging, dipping back into the marinade and then the flour again, creates an extra thick crust that shatters beautifully when you bite in.