Fried Chicken Breast, Crispy (Print Version)
Crispy, golden chicken breasts brined in buttermilk, dredged in seasoned flour and fried until juicy and crisp.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ 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 - Approximately 2 cups vegetable oil for frying
# How-To Steps:
01 - Place each chicken breast between two sheets of plastic wrap and use a meat mallet to pound to an even 1/2-inch thickness. This ensures uniform cooking and tenderness.
02 - In a mixing bowl, whisk together the buttermilk, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until the salt dissolves.
03 - Submerge the pounded chicken breasts in the buttermilk mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours for optimal tenderness. Overnight marination yields the juiciest results.
04 - In a separate wide bowl, combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, cayenne pepper (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until evenly blended.
05 - Remove each chicken breast from the marinade, allowing excess buttermilk to drip off. Press each piece firmly into the seasoned flour mixture, coating both sides thoroughly. Shake off any loose coating.
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. Use a kitchen thermometer to confirm the temperature for consistent results.
07 - Carefully lower the coated chicken breasts into the hot oil, working in batches to avoid overcrowding. Fry for 6 to 7 minutes per side until deep golden brown and the internal temperature reaches 165°F.
08 - Transfer the fried chicken to a paper-towel-lined plate and let rest for 2 to 3 minutes to allow juices to redistribute. Serve alongside mashed potatoes, coleslaw, or on a sandwich roll.
# Expert Tips:
01 -
- The buttermilk marinade works like magic, keeping every bite tender and moist even if you slightly overcook it.
- Cornstarch in the coating is the secret weapon for that shatteringly crisp crust everyone fights over.
02 -
- Overcrowding the pan drops the oil temperature fast and turns crispy chicken into something greasy and sad.
- Letting the coated chicken rest for five minutes before frying helps the flour bind and reduces flaking in the oil.
03 -
- Marinate the chicken overnight for the most tender and flavorful results you will ever taste.
- Double dredge by dipping the floured chicken back into buttermilk and then into flour again for an extra thick, crunchy crust.